Raspberry Pancakes on the Blackstone Griddle

Blackstone Raspberry Pancakes Recipe

Pancakes are a classic breakfast, and cooked on a flat top griddle like the Blackstone they become effortless to make for a crowd. The griddle gives even browning and makes it easy to manage multiple pancakes at once, producing results close to a diner-style pancake at home.

The batter is straightforward and flexible—you can use real buttermilk or a quality buttermilk powder mixed with milk. The recipe scales easily and adapts well to your preferred texture: thicker batter yields fluffy pancakes, thinner batter makes lighter, crepe-like pancakes.

Recipe Shopping List

Check your pantry against this short shopping list so you can move quickly when it’s time to cook.

• Eggs
• Milk
• Butter
• Buttermilk (or buttermilk powder)
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Sugar
• Fresh raspberries (or frozen, thawed)

How To Make This Recipe

Below is a concise overview of the process; full measurements and step-by-step instructions appear in the ingredient and instruction sections later in the page.

1. Preheat the griddle on low for about 10 minutes until evenly warmed.
2. Whisk together the pancake batter but do not overmix—some small lumps are fine.
3. Butter the griddle where each pancake will sit.
4. Pour batter onto the griddle, then gently press a few raspberries into each pancake before the batter sets.
5. Cook until bubbles form and pop on the surface, then flip once when the underside is golden.
6. Finish cooking until the center is set and the second side is golden brown.
7. Serve immediately with a warm raspberry syrup spooned over the stack.

Tips For Success

• Start with a clean, well-seasoned griddle for even cooking and easy flipping. Wiping the surface with a bit of oil on a paper towel after preheating helps maintain the seasoning.
• Mix the batter until just combined. Overmixing develops gluten and leads to tougher pancakes.
• Adjust batter thickness to control texture: thicker batter for fluffy pancakes, thinner for thinner pancakes.
• Use a large, flat spatula designed for griddles to make flipping easier—this reduces tearing and keeps pancakes intact.
• Flip each pancake only once for the best rise and texture.
• If you’re cooking in batches, keep finished pancakes warm in a low oven or on a tray inside a warmed grill so they stay soft and ready to serve.
• Assign a helper to bring plates, butter and toppings—cooking a big breakfast is much smoother with one extra pair of hands.

Recipe FAQ

Yes—blueberries are a classic alternative, and sautéed cinnamon apples or chocolate chips are fun options for variety. Add-ins can be mixed into the batter or placed on top of the batter on the griddle, depending on how you prefer the texture.

Yes, electric griddles will work. Expect a slightly slower cook time if the appliance is smaller or less powerful than a gas-powered griddle. Maintain steady, medium-low heat for best results.

Absolutely. A well-seasoned cast-iron skillet on the stovetop produces excellent pancakes. If you’re feeding several people, consider using multiple pans or working in batches to keep pancakes warm and avoid long waits.

Serve These With

Raspberry pancakes pair beautifully with savory sides that balance the sweetness. Consider hearty breakfast casseroles, classic Eggs Benedict, smoked salmon variations for a special brunch, or crisp bacon and buttery biscuits. The contrast of savory and sweet makes the meal feel complete and festive.

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