Description

tart your day right with a Blackstone-cooked breakfast of fluffy pancakes and perfectly golden eggs! This easy recipe is perfect for outdoor cooking and delivers a delicious and satisfying meal.

Ingredients

12 large eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, melted
Cooking oil or spray, for the Blackstone griddle
Maple syrup, for serving
Fresh fruit (berries, banana slices), for serving (optional)
Butter, for serving (optional)
Powdered sugar, for serving (optional)

Instructions

Prepare the Blackstone: Preheat your Blackstone griddle to medium heat. Lightly grease with cooking oil or spray.
Prepare the Egg Mixture: In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, salt, and nutmeg until well combined.
Cook the Eggs: Pour egg mixture onto the griddle. Cook for scrambled eggs or cook individually in egg rings if you have them. Flip when the bottoms are set. Cook until fully cooked. Remove and keep warm.
Prepare the Pancake Batter: In a separate large bowl, whisk together flour, sugar, baking powder, and baking soda.
Combine Wet and Dry Ingredients: Gradually whisk the melted butter and prepared egg mixture into the dry ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay.
Cook the Pancakes: Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and Cook: Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides. Remove and keep warm.
Serve: Serve the eggs and pancakes immediately with maple syrup, fresh fruit, and butter if desired.

Notes

Variations: Add chocolate chips, blueberries, or other toppings to the pancake batter for extra flavor. Sprinkle shredded cheese or add diced onions and peppers into the eggs for more flavor.

Tips: Ensure the Blackstone is properly seasoned to prevent sticking. For extra fluffy pancakes, don’t overmix the batter. Keep pancakes warm in a low oven while you finish cooking the rest of the breakfast. Don’t overcrowd the griddle. Add sausage patties for protein.

Allergies: This recipe contains gluten (from flour), dairy (from milk and butter), and eggs. Substitute gluten-free flour, dairy-free milk and butter alternatives, and use an egg replacement if needed.

Taste Preferences: Adjust the amount of sugar in the pancake batter according to your preference. Add a pinch of cayenne pepper to the eggs for a spicy kick. For a savory twist, add some herbs to the eggs.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 450 kcal
Sugar: 30 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 65 g
Fiber: 2g
Protein: 10 g
Cholesterol: 300mg

Keywords: Blackstone breakfast recipes, griddle breakfast, outdoor cooking, breakfast recipes, eggs, pancakes, easy breakfast, weekend breakfast, family breakfast, vegetarian breakfast, best breakfast recipes