Buttermilk Blackstone Pancakes
These amazing griddle pancakes are light, fluffy, and flavorful with the perfect amount of sweetness cooked to perfection on a flat top griddle.
You’re going to love this whole-grain recipe for buttermilk pancakes made with white wheat flour, buttermilk, coconut sugar, eggs, and Greek yogurt (classic buttermilk pancake variation included). These fluffy Blackstone Pancakes provide a nutritious and delicious source of whole-grain carbohydrates to start your day. You’ll never know that these crazy delicious pancakes are made with healthier ingredients!
Why You’ll Love This Recipe
- Made with healthier ingredients for a nutrition boost without compromising taste
- Can be cooked indoors on an electric griddle or skillet, or outdoors on a Blackstone
- It’s perfect for meal prep, delicious, and simple to make!
Ingredients
Flour– I use unbleached all-purpose white whole wheat flour for this recipe. It’s my favorite whole grain flour for baking because it tastes and bakes like regular all-purpose flour with a little nutrition boost. You can easily swap this for regular all-purpose flour. I love and recommend King Arthur brand flour.
Coconut sugar– can also use maple sugar. It gives a wonderful caramel-like sweetness to the pancakes and I love it as an unrefined alternative to white sugar. You can also use regular sugar if you prefer a classic diner pancake recipe.
Leavening ingredients– Baking powder and baking soda are added to give a classic fluffy pancake texture.
Buttermilk– the acid in buttermilk activates the baking soda and helps to break down the gluten in the flour. It also adds that subtle tang that makes pancakes so delicious.
Egg– You’ll use a whole egg and an egg white in this recipe.
Plain Greek yogurt– go with 2% or 5% fat for best texture and flavor-you can also substitute with sour cream
Salt– for subtle contrast to the sweetness
Oil– for griddle pancakes, I like to use ghee, coconut oil, or avocado oil for cooking. Avocado oil is a favorite because the flavor is so neutral and it has a high smoke point so it won’t burn, like butter. It works great for pancakes. You can also use cooking spray if you are using the skillet method.
Recipe Steps
Step 1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt.
Step 2. In a separate bowl, stir together buttermilk, eggs, and yogurt with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency. Allow the batter to rest for 5-10 minutes while you prepare the griddle.
Step 3. Heat the Blackstone, skillet, or an indoor griddle over medium heat. Add a little oil to the surface and spread until lightly coated (see my recommendations in the ingredients). When the griddle has stopped smoking it’s time to cook.
Step 4. Pour 1/4 cup batter on the griddle, using a measuring cup or batter dispenser, for each pancake and cook until the tops bubble and edges appear cooked.
Carefully turn pancakes over and cook for about 1-2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, adding a little oil, if needed.
Variations
I love adding fresh fruit to the pancakes when cooking! Fresh blueberries, raspberries, strawberries, and peaches are all great options. Just make sure that the fruit is patted dry so it doesn’t add liquid to the batter. For a more indulgent version, throw in some white chocolate chips with the fresh raspberries, or go with decadent dark chocolate chips and chopped nuts. So good!!! These pancakes a the perfect amount of sweetness and are delicious plain with fresh fruit and whipped cream.
What To Serve With Griddle Pancakes
I love serving these Blackstone pancakes with a small drizzle of real maple syrup and top with fresh berries for added nutrition. I’m crazy about wild frozen blueberries for topping pancakes. I used them to make my favorite Blueberry Compote, a simple and easy recipe without refined sugar that takes pancakes to a whole new level. Raspberry Compote and Blackberry Compote are also delicious compote variations. If you haven’t already, you definitely have to try homemade compote on your favorite pancakes and waffles!
More Tasty Pancake Topping Ideas
- Sliced bananas
- Homemade jam or all-fruit preserves
- Whipped cream
- Chocolate chips
- Peanut butter-warm in the microwave for 30 seconds and drizzle on top…heaven!
- Crumbled bacon- everything’s better with bacon 😉
- Cooked apples- you definitely need to try these easy microwave-baked apples!
- Chopped walnuts or pecans
- Greek yogurt for a protein boost
Recipe FAQ
Add a little oil to the griddle to prevent the pancakes from sticking. Also, make sure that the griddle has been well seasoned prior to cooking.
Pancakes should cook at 375 degrees F, or medium heat, on a flat top griddle.
Butter is not recommended for seasoning the griddle, but you can use it for cooking. It does burn easily, so you’ll need to be careful not to cook at too high of a temperature and cook the food quickly after adding the butter to the flat top.
No, it’s not recommended to prepare pancake batter in advance since the leavening ingredients in the batter work in the short term to create a fluffy pancake texture.
Storage & Freezing
After the pancakes have completely cooled, store any leftover pancakes in a covered container in the refrigerator for up to 5 days.
Cooked pancakes freeze beautifully, just place the cooled pancakes in single layers with plastic wrap or wax paper in between in an air tight freezer container and freeze up to 3 months.
More Easy Pancake Recipes
Easy Oat Flour Protein Blender Pancakes
Wild Blueberry Protein Pancakes
Wild Blueberry Matcha Protein Pancakes
Apple Cinnamon Protein Pancakes
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Buttermilk Blackstone Pancakes (The Best Griddle Pancakes)
Ingredients
- 1 1/2 cups unbleached white whole-wheat flour can substitute with regular all-purpose flour
- 3/4 cup coconut sugar *can also use maple sugar or regular sugar, if preferred
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 egg lightly beaten
- 1 egg white
- 1 tbsp plain greek yogurt can also use sour cream
- enough water to make a pouring consistency, about 1/4 cup.
Instructions
- In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together buttermilk, eggs, and yogurt with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency.
- Allow the batter to rest for 5-10 minutes while you prepare the griddle.
- Heat the Blackstone, griddle, or skillet over medium heat. Add oil, if needed.
- Pour 1/4 cup batter into skillet for each pancake and cook for 1-2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 1-2 more minutes or until bottoms are lightly browned.
- Repeat with remaining batter, adding a small amount of oil, if needed, between batches.
Notes
Nutrition
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