Hands down, the best way to achieve a stack of perfectly golden, irresistibly fluffy pancakes, much like those you’d savor at a classic breakfast diner, is on a flat griddle. This guide will walk you through mastering Blackstone Griddle Pancakes, covering everything from my favorite buttermilk pancake recipe to clever tips for making pancakes without milk, and crucially, how to get the griddle temperature just right. Prepare to transform your breakfast routine and become a pancake pro!
Why Blackstone Pancakes Are a Game-Changer
Pancakes hold a special place as the ultimate breakfast food for many reasons. They’re quick to whip up, endlessly customizable, and pair wonderfully with almost any other breakfast dish. Beyond just breakfast, a stack of warm, fluffy pancakes can even make for a delightful dinner!
What makes homemade pancakes so beloved is their incredible simplicity and versatility. Most recipes require only one or two bowls and a handful of pantry staples, coming together in just minutes. Starting with a basic batter, you can create nearly infinite flavor variations, from sweet to savory. For instance, you can easily adapt your batter for Bisquick banana pancakes or even utilize your sourdough discard to make delicious sourdough discard pancakes.
Among all the wonderful pancake variations, my personal favorite is a traditional, scratch-made buttermilk pancake recipe, which I’m excited to share here. Crafted with tangy buttermilk and a hint of vanilla extract, these pancakes are consistently soft, wonderfully fluffy, and bursting with flavor. But the secret to truly exceptional pancakes, regardless of the recipe, lies in the cooking method: the Blackstone griddle.
A flat griddle surface, like that of a Blackstone, is unparalleled for achieving perfectly cooked pancakes. It ensures even heat distribution and consistent temperature maintenance, which is absolutely crucial for uniform cooking and for crafting those iconic, perfectly round pancake shapes. This precision takes your pancakes from good to truly great, ensuring every bite is as delicious as the last.
Our family also loves experimenting with other griddle meals, so be sure to explore our Blackstone dinner ideas for more culinary inspiration!
In this comprehensive guide, I’ll share simple, actionable steps and expert tips to help you create the best Blackstone pancakes, with or without milk, all in under 30 minutes. So, dust off your griddle, gather your ingredients, and get ready for your family to flip over these incredible Blackstone breakfast delights!
Essential Ingredients and Smart Substitutions
Crafting the perfect pancake starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and how to make clever substitutions:
- Unsalted Butter: Melted and cooled, butter adds a rich depth of flavor and tender texture to our pancakes. Using unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter, simply reduce the amount of added salt in the recipe by a quarter teaspoon per stick of butter used.
- Eggs: Lightly beaten, eggs provide essential structure, richness, and help bind the batter, contributing to a fluffy texture.
- Buttermilk: This tangy ingredient is a cornerstone of classic fluffy pancakes. Its acidity reacts with baking soda to create air bubbles, resulting in an incredibly light and tender crumb. Don’t worry if you don’t have it on hand – we have an in-depth guide below for fantastic buttermilk substitutes.
- Vanilla Extract: Often overlooked, vanilla extract is the secret weapon for super flavorful and moist pancakes. It enhances all the other flavors, giving your pancakes that unmistakable “diner” taste.
- All-Purpose Flour: This forms the base of our pancake batter. For those with dietary restrictions, a 1:1 gluten-free flour blend can be used as a direct substitute. Always check the specific brand recommendations for the best results.
- Baking Soda and Baking Powder: These leavening agents work in harmony to give your pancakes that irresistible fluffy rise. Baking soda reacts with the acidic buttermilk, while baking powder provides an extra lift, ensuring light and airy pancakes.
- Salt: Just a pinch of salt is all it takes to enhance and balance all the other flavors in the recipe, preventing the pancakes from tasting bland. You can use various types of salt, such as kosher or fine sea salt, adjusting the quantity slightly if using a coarser grain.
No buttermilk? No problem! You can absolutely achieve the best pancakes on your griddle even without traditional buttermilk. There are several excellent substitutes that will deliver the same fluff-enhancing effect. Keep reading for our comprehensive guide!
Making Pancakes Without Milk: Dairy and Non-Dairy Options
Whether you’ve simply run out of milk or are looking to avoid dairy, there are numerous suitable alternatives to ensure your pancakes are still delicious and fluffy. Here’s how to adapt your recipe:
For Non-Dairy Pancakes:
Achieving light and airy non-dairy pancakes is simpler than you might think. Many plant-based milks can be used directly in your recipe, or to create a “dairy-free buttermilk” substitute. For the best results, look for unsweetened varieties:
- Almond Milk: A popular choice, almond milk offers a neutral flavor that won’t overpower your pancakes.
- Cashew Milk: Known for its creaminess, cashew milk can add a lovely richness to your batter.
- Coconut Milk (from a carton, not canned): Use the beverage-style coconut milk for a subtle coconut flavor and good consistency. Canned coconut milk is too thick.
- Oat Milk: This trendy option is naturally creamy and can contribute to a wonderfully tender pancake.
- Soy Milk: A classic dairy alternative, soy milk works well and provides a good protein content.
To make a non-dairy buttermilk substitute: Combine 1 cup of your chosen non-dairy milk with 1 tablespoon of lemon juice or white vinegar. Stir gently and let it sit for 5-10 minutes until it visibly curdles. This creates the necessary acidity for fluffy pancakes.
For Dairy Milk Substitutions (if you’re out of buttermilk):
If you have other dairy products but no buttermilk, you can easily create a suitable replacement:
- Heavy Cream: You can use heavy cream, but it’s quite rich. To thin it down, add a few teaspoons of water until it reaches a consistency similar to milk. Then, follow the “buttermilk substitute” instructions below.
- Plain Yogurt: Greek or regular plain yogurt can be thinned with a little water or milk to reach a pourable consistency, then treated as a buttermilk substitute.
- Half-and-Half: A good option for richness. Combine with an acid to mimic buttermilk.
- Evaporated Milk: This concentrated milk can be used, but it should be diluted with an equal amount of water and then acidified.
How to substitute milk for buttermilk: For every 1 cup of buttermilk required, measure out 1 cup of regular milk (whole, 2%, or even skim will work, though whole milk yields richer results). Add 1 tablespoon of white vinegar or lemon juice to the milk. Stir it gently and let it sit for 5-10 minutes until it appears slightly curdled. This simple trick creates a fantastic homemade buttermilk substitute that will react perfectly with the baking soda in your recipe, ensuring wonderfully fluffy pancakes every time.
Mastering the Perfect Griddle Temperature for Pancakes
The ideal griddle temperature is perhaps the most crucial factor for perfectly cooked pancakes – golden brown on the outside and thoroughly cooked yet fluffy on the inside. The magic number is consistently around 375°F. This moderately high temperature allows the pancake batter to cook quickly and evenly without scorching the exterior before the inside has a chance to set.
Cooking at too low a temperature will result in greasy, flat pancakes that take too long to cook, while a griddle that’s too hot will burn the outside while leaving the inside raw and doughy. Maintaining that sweet spot of 375°F ensures rapid cooking, beautiful caramelization, and a uniformly cooked interior.
How Can You Tell What The Pancakes Griddle Temperature Is?
There are a couple of reliable methods to ensure your griddle is at the optimal temperature:
- Infrared Temperature Gun: This is the most accurate and preferred method for griddle enthusiasts. An infrared temperature gun allows you to quickly and precisely check the surface temperature of your grill, griddle, smoker, or even a pizza oven without physical contact. Simply point and shoot to get an instant reading, allowing you to adjust your griddle’s heat settings with confidence.
- Griddle Settings: If you don’t have an infrared thermometer, most flat top griddles have heat settings. A “medium” setting is often a good starting point, usually corresponding closely to the ideal 375°F mark. However, griddles vary, so it’s always best to perform a quick test.
How Do You Know When Your Griddle Is The Right Temperature for Pancakes? (The Water Test)
The “water test” is a classic diner trick to gauge your griddle’s readiness without specialized equipment:
- The “Dance” Test: Once your griddle has preheated for about 5-10 minutes, flick a few drops of water onto the surface. If the water droplets sizzle, bead up, and “dance” or skitter across the surface for a few seconds before evaporating, your griddle is perfectly heated to approximately 375°F.
- Too Hot? If the water sizzles violently and evaporates almost instantly with a loud hiss, the griddle is likely too hot. Reduce the heat slightly and wait a minute or two before re-testing.
- Not Hot Enough? If the water just sits there and slowly evaporates without much sizzling or movement, the griddle isn’t hot enough. Increase the heat and allow more time to preheat before testing again.
Using these methods will ensure your griddle is always at the optimal temperature, setting you up for pancake perfection every time.
Step-by-Step Guide to Fluffy Blackstone Griddle Pancakes
Follow these detailed steps to create diner-style, fluffy pancakes right on your Blackstone griddle:
- Prepare the Griddle: Begin by lightly greasing your Blackstone griddle with a small amount of cooking oil. Use a paper towel to spread it evenly across the cooking surface. Then, preheat the griddle to a medium setting, aiming for precisely 375°F. To confirm the temperature, use an infrared temperature gun or perform the water droplet test: flick a few drops of water onto the surface; they should sizzle and “dance” gracefully before evaporating.
- Combine Wet Ingredients: In a medium-sized mixing bowl, gently whisk together the wet ingredients: melted and cooled butter, lightly beaten eggs, buttermilk (or your chosen substitute), and vanilla extract. Whisk just until they are thoroughly blended and smooth. Avoid overmixing at this stage.
- Incorporate Dry Ingredients: To the bowl with the wet ingredients, add the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Stir gently with a spatula or a whisk until the ingredients are just combined. A few small lumps in the batter are perfectly normal and even desirable; overmixing will develop the gluten in the flour, leading to tough, rubbery pancakes. The key is to mix minimally.
- Check Batter Consistency: Once your pancake mixture is ready, you might notice a few bubbles forming on the surface, indicating the leavening agents are activating. If your pancake batter appears too thick for easy pouring, add an extra tablespoon of buttermilk (or your milk substitute) at a time, stirring lightly, until it reaches a pourable but still substantial consistency.
- Cook the Pancakes: Using a 1/4 to 1/3 cup measure for each pancake (adjusting based on your desired size), carefully pour the batter onto the hot, greased griddle. Leave enough space between each pancake to allow for easy flipping.
- Watch for Bubbles: Cook the pancakes for approximately 1-2 minutes on the first side. You’ll know they’re ready to flip when bubbles begin to appear generously across the top surface of the pancake and the edges start to look dry and set.
- The Perfect Flip: Using a thin, metal pancake turner or spatula, carefully slide it under each pancake and flip it over in one swift motion. Cook the second side for another 1-2 minutes, or until it achieves a beautiful golden-brown color and is cooked through.
- Avoid Pressing: It’s crucial not to press down on the pancakes with your spatula after flipping them. Pressing releases the air bubbles that contribute to their fluffiness, resulting in dense pancakes. Also, resist the urge to turn the pancakes more than once; one flip per side is all you need for the lightest, fluffiest results.
- Serve Immediately: Transfer the warm, golden pancakes to plates and serve them immediately. They are best enjoyed fresh off the griddle with your favorite toppings!
Serve your delicious Blackstone griddle pancakes warm with a pat of butter, a generous drizzle of maple syrup, or a colorful array of fresh fruit. Enjoy!
Frequently Asked Questions About Pancakes
Why are my pancakes rubbery?
Rubbery pancakes are almost always the result of overmixing the batter. When you mix pancake batter too much, you develop the gluten in the flour, which makes the pancakes tough and chewy. To avoid this, mix your ingredients just until they are combined, leaving a few small lumps in the batter. The lumps will cook out, and you’ll be left with tender, fluffy pancakes.
Can I make pancake batter the night before?
It is generally not recommended to make pancake batter ahead of time, especially if it contains leavening agents like baking powder and baking soda. These agents start reacting as soon as they come into contact with wet ingredients. If the batter sits too long, the leavening power will diminish, resulting in flat, dense pancakes. For the best results, prepare your batter just before you plan to cook your pancakes.
What is the right griddle temperature for pancakes?
The ideal griddle temperature for perfectly golden and fluffy pancakes is 375°F. If your griddle doesn’t have precise temperature settings, aim for a medium heat setting. You can test the temperature by flicking a few drops of water onto the surface; they should sizzle, bead up, and “dance” across the griddle before evaporating.
What do you put on top of pancakes?
The topping possibilities for pancakes are endless! Classic choices include warm butter and pure maple syrup or honey. For added indulgence, consider whipped cream, chocolate chips, fruit compotes (like berry or apple cinnamon), sliced fresh fruits such as bananas or berries, or even a dollop of peanut butter. Feel free to experiment with any sweet treats you enjoy!
How long do homemade pancakes last?
Cooked homemade pancakes will keep well for up to 4-5 days when stored in an airtight container in the refrigerator. Make sure they are completely cooled before storing to prevent condensation, which can make them soggy.
Can you freeze pancakes?
Yes, pancakes freeze beautifully, making them perfect for meal prep! To freeze, allow the cooked pancakes to cool completely. Stack them with sheets of parchment paper or wax paper in between each pancake to prevent sticking. Wrap the entire stack tightly in aluminum foil, then place it in a freezer-safe bag. They can be frozen for up to one month. To reheat, remove the desired number of frozen pancakes, wrap each in a damp paper towel, and microwave at 50% power in 30-second intervals until warm and soft.
More Pancake Recipes To Love…
- Chocolate Chip and Banana Pancakes
- Bisquick Pumpkin Pancake Recipe
- How to Make Pancakes with Muffin Mix
If you tried this Blackstone pancake recipe or any other recipe on my website, please leave a ✮️ star rating and let me know how it went in the 📝️ comments below. Your feedback is truly appreciated! Thanks for visiting!
Blackstone Pancakes
Renae Gerhardstein
Use our simple recipe to make incredibly fluffy Blackstone pancakes for breakfast or brunch. This will quickly become one of your favorite Blackstone breakfast recipes!
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Equipment
- Blackstone griddle – or other flat top portable griddle
- Infrared thermometer (optional, but recommended for precision)
Ingredients
- 1 tablespoon cooking oil for the griddle
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs slightly beaten
- 2½ cups buttermilk *see Notes for substitutions
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Lightly grease your griddle with cooking oil. Preheat the Blackstone griddle to medium heat or 375°F. *To verify the temperature, use an infrared thermometer, or sprinkle a few drops of water on the surface; they should “dance” across the top.
- In a medium bowl, whisk together the wet ingredients: melted butter, eggs, buttermilk, and vanilla extract until just blended.
- Stir in the dry ingredients: flour, baking soda, baking powder, and salt. Mix until just combined. It’s okay to have some small lumps in the batter; overmixing will result in tough pancakes.
- Once the pancake mixture starts to show bubbles, it’s ready to cook. If the batter is too thick, add one tablespoon of buttermilk at a time, stirring gently, until it reaches the desired consistency.
- Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each griddle pancake. Pour the batter onto the hot griddle, leaving enough space between them. Cook for about 1-2 minutes, until bubbles appear across the top and the edges begin to dry.
- Using a metal pancake turner, carefully flip each pancake and cook the other side until it is golden brown. Do not press down on the pancake or turn it more than once for the lightest and fluffiest pancakes.
- Serve warm with butter and maple syrup, or fresh fruit.
Notes
Ingredient Notes:
Buttermilk Substitutes: To make a substitute for 1 cup of buttermilk, add 2 tablespoons of white vinegar or lemon juice to 1 cup of any of the following:
- Whole milk
- Half and half
- Plain yogurt (thin with a little water or milk first)
- Heavy cream (thin with a little water first)
- Evaporated milk (dilute with equal part water first)
Stir the mixture well to combine and let it sit for 1-2 minutes until it visibly curdles.
For non-dairy substitutions, you can use 1 cup of almond milk, cashew milk, coconut milk (beverage type), oat milk, or soy milk with 1 tablespoon of lemon juice or white vinegar to create a dairy-free buttermilk alternative.
Recipe Variations:
- Blueberry Lemon Pancakes: Fold 1 cup of fresh or frozen blueberries and 1 teaspoon of lemon zest into the batter just before cooking for a bright, fruity twist.
- Chocolate Chip Pancakes: Sprinkle mini chocolate chips generously over each pancake immediately after pouring the batter onto the griddle for a sweet, kid-friendly version.
- Cinnamon Swirl Pancakes: Mix 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon. After pouring the batter onto the griddle, dollop small amounts of the cinnamon mixture on top of each pancake and swirl gently with a toothpick for a gooey, cinnamon roll-inspired treat.
Storing Instructions:
- Cooked pancakes will keep well for up to 4-5 days when stored in an airtight container in the refrigerator. Ensure they are completely cooled before storing.
- To freeze, stack cooled pancakes with sheets of parchment paper in between each layer. Wrap the entire stack tightly in aluminum foil, then place in a freezer-safe bag. Freeze for up to a month.
- To reheat frozen pancakes, wrap each pancake in a damp paper towel and microwave at 50% power in 30-second intervals until warm. Alternatively, reheat them on a lightly greased griddle over medium-low heat until warmed through.