The perfect pancake - golden brown, cooked perfectly, and made quickly for an easy breakfast. Whether you are cooking pancakes on a Blackstone or any type of griddle - electric models or stovetop, these pancakes turn out perfect every time. The perfect griddle pancakes recipe will quickly become your favorite pancake recipe, easily modified to be gluten free and low FODMAP.
The key to perfect pancakes is having a well-seasoned griddle top, a recipe with just the correct ratios for fluffy pancakes, and making sure not to overmix the pancake batter. This delicious recipe will replace any boxed mix in your pantry. It has simple ingredients and is the best way to enjoy perfect golden brown pancakes!
- Flour - Gluten Free Flour or All Purpose Flour - Either flour will work. My favorite gluten free flour is Bob’s Red Mill one-to-one in the light blue bag.
- White Granulated Sugar - Use the typical white sugar found in most pantries.
- Baking Powder - A leavening agent to get that perfect rise.
- Baking Soda - Another leavening agent. Otherwise, you end up with Swedish pancakes.
- Powdered Buttermilk - Finding buttermilk in the grocery store dairy section is becoming a challenge. I am not sure if it is because I live in the Boondocks or if people aren’t buying it anymore. Having a container of powdered buttermilk in my pantry allows us to enjoy pancakes whenever we want! We buy a container from Hooiser Hill off of Amazon, and it keeps for over a year in my pantry.
- Butter Powder - This is another great trick for creating perfect pancakes on the Blackstone. Butter tends to burn when using high heat. Using butter in powder form eliminates that potential problem and gives the pancake that beautiful golden brown color. I buy the powder on Amazon from Hooiser Hill.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
In a large bowl, add all the dry ingredients. Then in a smaller mixing bowl, add the wet ingredients. Beat the eggs and the water together and add to the dry ingredients. Mix pancake batter until fully combined. Be mindful to not overmix the batter or you will not get a fluffy texture. A few lumps remaining are okay. If using gluten free flour, allow the batter to rest for ten minutes. This is an important step to allow the gluten free flour to hydrate.
Preheat the Blackstone to medium heat. Using a ⅓ measuring cup, scoop out enough pancake mixture to fill the cup. This amount of batter will create 4-inch pancakes. Pour pancake batter onto the preheating griddle. Repeat three times or as many times as you have space for on your griddle top.
Once the pancake tops are filled with little bubbles and the edges are looking dry, the pancakes are ready to be flipped. Using a large metal spatula, flip the pancake. Allow the pancake to cook another few minutes until golden brown, and remove from griddle.
Place the cooked pancakes on a platter and set aside or serve immediately. Add your favorite toppings.
- Pancake Toppings- Pile on your favorite toppings. Berries, bananas, your favorite nut butter, Nutella, whipped cream, powdered sugar or maple syrup.
- Pancake Batter Toppings- Before the pancake is flipped, add your favorite add-ins. We love blueberries, mini chocolate chips, and chopped strawberries.
- Vanilla Extract- Add a teaspoon of vanilla extract to the pancake batter when you add the wet ingredients.
- Powdered Buttermilk - If you would rather use liquid buttermilk, replace the water with buttermilk and omit the powdered buttermilk completely.
- Powdered Butter - If you do not want to use powdered butter, replace it with melted butter. Make sure you cool the melted butter before adding it to the eggs. Otherwise, the warm butter will scramble the eggs.
To keep the pancakes warm, while you cook all of them, store them on a baking sheet in a warm oven. Cover them with tin foil.
Store any leftovers in the refrigerator and eat them within 3-4 days. Pancakes will also freeze well. Store them in a freezer-friendly zip-top bag with pieces of parchment or wax paper between them.
For a delicious breakfast, serve the griddle pancakes with a side of thick cut bacon, cottage bacon, or sausage. Cook them alongside the pancakes on the Blackstone if you have enough space. Add fried eggs, hash brown patties or roasted tiny potatoes to complete the meal.
Using the Blackstone is perfect for serving a large group or on a camping trip, not only for breakfast foods but for all our meals. We love to make smash burgers, quesadilla burgers, chicken fajitas, and or french toast. Our entire family loves to play pretend restaurant with the Blackstone tools! The large metal spatulas and a cute apron!
If you don't have a Blackstone griddle you can use a stovetop griddle, an electric griddle, non-stick pan or an enameled cast iron pan would work too. A flat surface at an ideal griddle temperature is one of the best ways to make griddle cakes.
Sticking- If the Blackstone griddle is not seasoned well enough, everything will stick to it. It is important to treat your Blackstone like a cast iron pan.
Butter - Using butter will burn. This is due to the higher temperature cooking surface. Use a high-heat oil, like avocado or vegetable oil.
Dirty - After each use, the Blackstone needs to be cooled down. Remove any food residue with a paper towel. Add some high-heat oil and a hot griddle to reseal the griddle surface.
There are a few different ways to tell. First, there is the old-fashioned method of holding your hand over the top of the griddle top to see if it feels warm enough. Another method is to try one small pancake and see approach. There is also a tool that will easily take the temperature of your griddle top. Whatever method works for you is the best method. The more you cook on the Blackstone, the more you will learn where the hot spots are and how to control the temperature.
Perfect Griddle Pancakes
- 2 cups Flour - Either Gluten Free Flour or All Purpose Flour
- ¼ cup White Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Buttermilk Powder
- 2 Tablespoons Butter Powder
- 2 Eggs
- 2 cups Water
- In a large mixing bowl add the flour, sugar, baking powder, baking soda, buttermilk powder, and butter powder. Whisk until combined.
- In a small mixing bowl, add the eggs and water. Beat with a whisk until the eggs and water are combined.
- Add the egg mixture to the dry ingredients. Whisk until just combined. A few lumps are ok. Do not overmix the pancake batter.
- Preheat the griddle to a medium setting. With a ⅓ measuring cup, pour batter onto the flattop griddle. If you want smaller pancakes, use a ¼ cup measuring cup. Place pancake batter at least two inches apart. If you're going to add any additional toppings to cook into the pancake such as blueberries or mini chocolate chips, to the raw pancake batter.
- Cook pancakes until there are tiny bubbles and the edges look almost dry. With a metal spatula, quickly flip the pancake over. Cook for a few additional minutes. Once cooked, remove from the grill and place on a platter. For best results, serve immediately with your favorite toppings. Great topping options include blueberries, strawberries, raspberries, Nutella, peanut butter, powdered sugar, and whipped topping.