Blackstone Pancakes

5 from 28 votes

Use our recipe to make fluffy Blackstone pancakes for breakfast or brunch. This will be one of your favorite Blackstone breakfast recipes!

Prep Time5

Cook Time10

preheat griddle5

Total Time20

Course: Brunch, Breakfast

Cuisine: American

Servings: pancakes

Calories: 208kcal

Lightly grease griddle with cooking oil. Preheat Blackstone griddle to medium or 375°F.
*To check the pancake griddle temperature, use an infrared thermometer, or sprinkle water on the surface to see if the droplets "dance" across the top.
In a medium bowl, whisk together the wet ingredients: butter, eggs, buttermilk, and vanilla extract until just blended. Stir in the dry ingredients: flour, baking soda, baking powder, and salt. There may be some small lumps.
Once the pancake mixture starts to bubble, it's ready to cook. If pancake batter is too thick add a tablespoon of buttermilk.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each griddle pancake. Add batter to the hot griddle. Cook about 1-2 minutes, until there are bubbles across the top and the edges are drying.
Using a metal pancake turner, flip the pancake and cook the other side until it is golden brown. Do not press down on the pancake or turn more than once for the lightest and fluffiest pancakes.
Serve warm with butter and maple syrup, or fresh fruit.

Buttermilk Substitutes

Add 2 tablespoons of white vinegar or lemon juice to 1 cup of any of the following:

Stir the mixture well to combine. Let it sit for 1-2 minutes, until it curdles.

For non-dairy substitutions, use almond milk, cashew milk, coconut milk, oat milk, or soy milk.

How to Store and Reheat:

They will keep well for up to 4-5 days in an airtight container in the refrigerator.

Stack cooled pancakes with sheets of parchment paper in between each layer. Wrap the entire stack in aluminum foil, and freeze for up to a month.

To reheat, wrap each frozen pancake in a damp paper towel. Microwave at 50% heat in 30 second intervals until warm.