Blackstone Pancakes - Cuisine.Cookingpoint.net

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: pancakes

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.

Storing leftovers – Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days. Reheat in the microwave oven, covered with a damp paper towel, for 30-second intervals.

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