Blackstone Griddle Recipes: Delicious & Easy Meals You’ll Love

Blackstone Griddle Recipes: are you ready to unlock a world of culinary possibilities right in your backyard? Imagine sizzling steaks, perfectly seared vegetables, and golden-brown pancakes all cooked to perfection on your trusty Blackstone griddle. This isn’t just cooking; it’s an experience!

The Blackstone griddle has quickly become a favorite among home cooks and professional chefs alike, offering a versatile and efficient way to prepare a wide range of dishes. While not steeped in centuries of tradition like some cooking methods, the griddle’s popularity stems from its ability to deliver consistent heat and even cooking, reminiscent of the flat-top grills found in diners and restaurants across America. This allows for incredible flavor development and textures that are hard to achieve with conventional stovetop cooking.

What makes Blackstone Griddle Recipes so appealing? It’s the combination of convenience, flavor, and the sheer joy of cooking outdoors. People love the ease of cleanup, the ability to cook large quantities at once (perfect for family gatherings!), and the delicious smoky flavor that the griddle imparts to food. From breakfast scrambles to fajita feasts, the possibilities are truly endless. So, grab your spatula and let’s dive into some mouthwatering recipes that will transform your Blackstone griddle into your new favorite cooking companion!

this Recipe

Ingredients:

• For the Pancakes:
• 2 cups all-purpose flour
• 4 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• For the Scrambled Eggs:
• 6 large eggs
• 2 tablespoons milk or cream
• Salt and pepper to taste
• 1 tablespoon butter or oil
• For the Bacon:
• 1 pound bacon, preferably thick-cut
• For the Hash Browns:
• 2 large russet potatoes, peeled
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• Optional Toppings:
• Maple syrup
• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• Chocolate chips
• Butter

Preparing the Hash Browns:

1. Prepare the Potatoes: The first step is to peel your russet potatoes. Once peeled, rinse them thoroughly under cold water to remove any excess starch. This helps prevent them from sticking to the griddle and promotes a crispier texture.
2. Shred the Potatoes: Using a box grater, shred the potatoes into thin strands. You can also use a food processor with a shredding attachment if you prefer. Again, rinse the shredded potatoes under cold water until the water runs clear. This is crucial for removing even more starch.
3. Dry the Potatoes: This is a very important step! Place the shredded potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. The drier the potatoes, the crispier your hash browns will be. You might need to do this in batches.
4. Season the Potatoes: In a bowl, toss the dried, shredded potatoes with vegetable oil, salt, pepper, and garlic powder (if using). Make sure the potatoes are evenly coated with the oil and seasonings.

Cooking the Bacon:

1. Prepare the Griddle: Preheat your Blackstone griddle to medium heat. You want it hot enough to cook the bacon evenly but not so hot that it burns.
2. Cook the Bacon: Lay the bacon strips on the preheated griddle, making sure they are not overlapping. Cook for about 3-5 minutes per side, or until they are crispy and golden brown. The cooking time will vary depending on the thickness of your bacon.
3. Drain the Bacon: Once the bacon is cooked to your liking, remove it from the griddle and place it on a plate lined with paper towels to drain off any excess grease.

Making the Pancake Batter:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
2. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Make sure the butter has cooled slightly before adding it to the eggs to prevent them from cooking.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter. A few lumps are okay. Overmixing will develop the gluten in the flour, resulting in tough pancakes.
4. Let the Batter Rest: Allow the batter to rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in lighter and fluffier pancakes.

Cooking the Pancakes:

1. Prepare the Griddle: Preheat your Blackstone griddle to medium heat. Lightly grease the griddle with butter or cooking oil. You can use a spray bottle with oil for even distribution.
2. Pour the Batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between the pancakes so they don’t run together.
3. Cook the Pancakes: Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface of the pancakes and the edges begin to look set.
4. Keep Warm: As the pancakes are cooked, transfer them to a plate and keep them warm in a preheated oven (200°F) or under a warming lamp.

Scrambling the Eggs:

1. Whisk the Eggs: In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Whisk until the yolks and whites are fully combined and the mixture is slightly frothy.
2. Prepare the Griddle: Reduce the heat on your Blackstone griddle to low-medium. Add butter or oil to the griddle.
3. Cook the Eggs: Pour the egg mixture onto the griddle. Let it sit for a few seconds to begin to set. Then, using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are cooked to your desired consistency. I like mine slightly soft and creamy.
4. Serve Immediately: Remove the scrambled eggs from the griddle and serve immediately.

Cooking the Hash Browns:

1. Prepare the Griddle: Preheat your Blackstone griddle to medium heat. Add the remaining vegetable oil to the griddle.
2. Cook the Hash Browns: Spread the shredded potatoes evenly on the griddle. Press them down slightly with a spatula to form a thin layer.
3. Cook Until Golden Brown: Cook for about 5-7 minutes per side, or until the hash browns are golden brown and crispy. Flip them carefully with a spatula. You might need to scrape them up a bit if they stick.
4. Serve Immediately: Remove the hash browns from the griddle and serve immediately.

Assembling Your Blackstone Griddle Breakfast:

1. Plate the Components: Arrange the pancakes, scrambled eggs, bacon, and hash browns on plates.
2. Add Toppings: Top the pancakes with maple syrup, fresh berries, whipped cream, chocolate chips, or butter, as desired.
3. Serve and Enjoy: Serve immediately and enjoy your delicious Blackstone griddle breakfast!

Conclusion:

So there you have it! I truly believe this Blackstone griddle recipe is a game-changer for weeknight dinners, weekend brunches, and everything in between. It’s quick, it’s easy, and most importantly, it’s absolutely bursting with flavor. The beauty of cooking on a Blackstone griddle is its versatility, and this recipe perfectly showcases that. From the perfectly seared proteins to the beautifully caramelized vegetables, every element comes together to create a symphony of deliciousness that will have your family and friends begging for more.

Why is this a must-try? Because it simplifies your life without sacrificing taste. Forget slaving over multiple pans and a hot oven. With the Blackstone, everything cooks together in one place, minimizing cleanup and maximizing flavor infusion. Plus, the high heat of the griddle creates that irresistible crispy exterior that you just can’t achieve with other cooking methods. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a meal that’s both delicious and easy to prepare?

But the fun doesn’t stop there! This recipe is just a starting point. Feel free to get creative and experiment with different variations.

Serving Suggestions and Variations:

* Breakfast Bonanza: Transform this recipe into a breakfast feast by adding scrambled eggs, crispy bacon, or sausage patties. Serve it with a side of fluffy pancakes or waffles for the ultimate weekend indulgence.
* Taco Tuesday Takeover: Use the griddle-cooked ingredients as a filling for tacos or burritos. Top with your favorite salsa, guacamole, and sour cream for a fiesta in your mouth.
* Mediterranean Medley: Add some Kalamata olives, feta cheese, and a drizzle of olive oil for a Mediterranean-inspired twist. Serve it with warm pita bread for dipping.
* Spicy Sensation: Kick up the heat by adding some chopped jalapeños, chili flakes, or a dash of hot sauce.
* Vegetarian Delight: Easily adapt this recipe for vegetarians by substituting the meat with tofu, tempeh, or extra vegetables like mushrooms, zucchini, and bell peppers.

The possibilities are endless! Don’t be afraid to experiment and find your own favorite combinations. The Blackstone griddle is your culinary playground, so have fun and let your creativity shine.

I’m so excited for you to try this recipe and experience the magic of cooking on a Blackstone griddle for yourself. I’m confident that it will become a staple in your kitchen, just like it has in mine.

Now, it’s your turn! I encourage you to grab your ingredients, fire up your Blackstone, and get cooking. And most importantly, don’t forget to share your experience with me! I’d love to hear about your variations, your successes, and any tips or tricks you discover along the way. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to learn from my readers and see how you’re making this recipe your own. Happy griddling, and I can’t wait to hear from you! Let’s make some amazing Blackstone griddle recipes together!