Use our recipe to make fluffy Blackstone
pancakes for breakfast or brunch. This will be
one of your favorite Blackstone breakfast
recipes!
DURATION:
Prep Time: 5
Cook Time ; 10
Preheat griddle:5
Total Time : 20
Servings: 8 pancakes
Equipment
Blackstone griddle or other flat top
portable griddle
Infrared thermometer
Ingredients
1 tablespoon cooking oil for the griddle
4 tablespoons unsalted butter melted and
cooled
2 large eggs slightly beaten
212 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 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. lf 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.
Notes
Buttermilk Substitutes
Add 2 tablespoons of white vinegar or
lemon juice to 1 cup of any of the following:
Whole milk
Half and half
Plain yogurt
Heavy cream
Evaporated mil
Stir the mixture well to combine. Let it sit for
1-2 minutes, until it curdles.
For non-dairy substitutions, use almond milk,
tashew milk, coconut milk, oat milk, or soy
milk.
Storing leftovers – Cooled pancakes can
be stored in an airtight container and kept
n the refrigerator for 4-5 days. Reheat in
he microwave oven, covered with a damp
paper towel, for 30-second intervals.
Nutrition
Serving: 1pancake | Calories: 208kcal | Carbohyd
Fat: 3g | Trans
Fat: 1g T Cholesterol: 50mg I Sodium: 553mg
P
I
A: 2431U Vitamin
C: 1mg | Calcium: 155mg | Iron: 1mg