Blackstone Buttermilk Pancakes
Tall, fluffy buttermilk pancakes from scratch, cooked a dozen at a time on the griddle. Golden edges, soft middles and no boxed mix.
- Blackstone
- Griddle
- No meat
- Breakfast
- 30 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 3 cups all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups buttermilk
- 2 eggs
- 5 tbsp butter, melted, plus more for the griddle
- 1 tsp vanilla extract
To serve
- maple syrup and butter, for serving
Gear
- Blackstone griddle
- Two mixing bowls
- Whisk and rubber spatula
- 1/3-cup measure or squeeze bottle
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Steps
Step 1: In a big bowl, whisk the flour, sugar, baking powder, baking soda and salt.
Step 2: In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
Step 3: Pour the wet into the dry and fold with a spatula just until there's no dry flour. It should be lumpy. Stop stirring. Let it rest 10 minutes while the griddle heats.
Step 4: Heat the Blackstone to medium-low (about 350°F). Wipe a thin layer of butter over the surface.
Step 5: Pour about 1/3 cup of batter per pancake, leaving room between them.
Step 6: Cook until bubbles pop on top and the edges look dry, about 2 to 3 minutes. Flip once and cook 1 to 2 minutes more until golden.
Step 7: Serve hot with butter and maple syrup.
Swaps
- No buttermilk: Stir 3 tablespoons lemon juice or white vinegar into 3 cups milk and let it sit 5 minutes.
- Mix-ins: Blueberries or chocolate chips dropped onto each pancake right after pouring.
- Topping: Whipped butter with a pinch of cinnamon and honey.
Tips
- The 10-minute rest lets the flour hydrate and the bubbles start forming. Taller pancakes.
- Wipe the extra butter off the griddle. Too much fat makes spotty, greasy pancakes.
The story
HAM Cooking. Let’s fire it up.
The first pancake is always ugly. That’s not a cooking tip, that’s a law of nature. On a regular stove it’s one sad pancake out of a few. On a Blackstone it’s twelve pancakes, so the first batch only has to be eleven-twelfths good.
Buttermilk is what makes these fluffy. It’s acidic, and when it meets baking soda, they react and make bubbles of gas that puff the batter up. Overmixing is the enemy because it builds gluten, which makes pancakes chewy and flat. So stir until the flour disappears, and then put the spoon down and walk away.
Keep the griddle at medium-low. Pancakes want patience. Then they want syrup.
HAM out.
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