Are you in need of some great griddle recipes that go beyond breakfast? There are so many delicious meals you can make with it!
Did you get a griddle for Christmas and then got bored with pancakes? Or has it been sitting in a closet, and you’re finally ready to host a brunch?
Either way, I have you covered!
I can’t lie, there are a few breakfast recipes on this list. It’s what the griddle was designed for, after all.
But they’re so much more than your everyday pancakes.
Between the sandwiches, cookies, and a chicken dish or two, you’ll find a winner here! Get ready to get cooking with these 25 satisfying griddle recipes.
25 Easy Blackstone Griddle Recipes and More!
If you’re making a batch of classic pancakes, do yourself a favor and use this recipe.
Cracker Barrel knows what they’re doing, and you won’t be disappointed.
As with most cakes, they use buttermilk to ensure these babies come out fluffy and tender.
Be sure to flatten your scoop a little, so they cook evenly. You’ll know when they’re ready to flip by the bubbles in the middle.
Have you ever been to a hibachi restaurant? They’re a lot of fun!
And you’ll definitely feel like a chef with this one. Though you’ll need a metal spatula to avoid any melted plastic disasters.
The trick to cooking stir-fry on the griddle is to keep it moving.
Just as you would toss the mixture in a wok, you’ll want to flip the food, so it cooks evenly.
Make this once, and you’ll see why it’s one of my favorite Blackstone chicken recipes!
Most griddles come with a lovely layer of non-stick goodness on top, making them perfect for breakfast foods like pancakes and bacon.
But they’re also great for sides like this. Zucchini pancakes are light, tasty, and go well with everything from chicken to fish.
These can be sweetened for a healthy breakfast alternative, or you can add in some spices to match your meal.
These griddle cakes are perfect if you’re looking to cut down on carbs.
With little flour and plenty of protein-rich cottage cheese, they are a fantastic alternative to traditional pancakes.
Be sure to use full-fat cottage cheese, and you can always substitute gluten-free flour if you prefer.
Though they’re not sweet and will be best served with bacon and eggs, they would also taste lovely with a little jam and cream.
My favorite thing about these cookies has to be their versatility. They can be thin and crisp or thick and fluffy. They can be sweet and spiced or savory.
Whatever you choose, they’re a great afternoon snack.
These are traditionally shaped with a tortilla press. If you don’t have one, you can use a chopping board and heavy bottom pot or pie dish.
Once flattened, they’ll only need a minute on either side, but let them cool before you dive in – if you can!
These might not be the light, fluffy scones we’re all used to, but they are sweet, full of beautiful add-ins, and super fun.
The way they are similar to regular scones is in the dough – be gentle! Don’t over-work it.
I like to mix my dough until it’s almost combined and then finish it on the counter as I roll it out.
Once you have your dough ready to go, the scones need to be cooked low at first and then a little higher to finish them off.
It will take around 15 minutes to cook them through.
For a festive finish, drizzle with some glaze and sprinkle with colored sugar.
We’re back to breakfast, but it’s not pancakes! This has to be one of my favorite salty dishes to start my day.
Hash browns are already a comfort food we all love. But when they’re stuffed with sausage and bacon? Talk about heaven.
You’ll need to cook two rectangles of hash brown for this.
One side will be topped with cooked sausage and cheese, and the other side will act like the sandwich top.
Top the entire thing with cooked bacon and more cheese, and be prepared to go back for seconds.
How could it get any better? Try adding a fried egg to the top!
Welsh cakes are hard to describe. They’re kind of a pancake-scone-cookie hybrid, with plenty of currants inside.
As the name would suggest, they come from Wales but can be found all over the UK.
These griddle cakes should be made and eaten right away, served hot with plenty of butter.
The dough will be quite stiff, and you won’t see much rise during the cooking time.
Before you add your dough to the hot griddle, be sure it has been liberally greased, so the cakes get a nice golden crust.
What makes Texas toast so unique? Just like everything else in Texas, it’s the size! You’ll want your bread to be at least an inch thick for this kind of toast.
Once it’s buttered on both sides, it only needs a few minutes on either side for the surface to toast, leaving a wonderfully soft center.
For me, Texas toast isn’t complete without lots of garlic and cheese.
I like to cook one side with butter and then add garlic and cheese once I’ve turned it over. The cheese will melt as the bottom toasts.
To be honest, I didn’t know what a boxty was before this post. I knew what an Irish potato pancake was, but I had no clue this was the name!
This simple little dish is made with some pantry basics and uses both mashed potato and grated potato for added texture.
The boxty is a cross between a hash brown and a pierogi.
The smooth mashed potato is made extra creamy with buttermilk and butter, and the grated potato becomes wonderfully crisp on the griddle.
I usually cook my waffles in a waffle iron or a cast iron griddle pan. But my new electric griddle has an area with ribbed stripes!
I had to try it! And these waffles came out great.
They might not be as thick as you would get with a waffle iron, but if you don’t have room for one of those, this is the next best thing.
It might just be in my head, but grill marks really make food taste better. Although, with this marinade, you’ll get a winner no matter where it’s cooked.
The trick to keeping your chicken juicy is to make sure it’s all the same thickness.
You can cut a breast in half (so it opens like butterfly wings) or use a meat tenderizer to flatten it out.
This way, you won’t wait for the thick end to cook through while the thin end dries out.
Other than the marinade time, you can have the chicken ready in 10 minutes.
If you’re a cornbread lover, then you’ll love these corn cakes! They’re light and fluffy on the inside, with just the right amount of crunch to the edges.
Not only do they use cornmeal, but you can even put whole corn kernels into the better for pops of sweet crunch.
These make an excellent side to any dish, especially one that you would pair with cornbread. Or they can be eaten alone with some butter and syrup.
You won’t believe how easy these coconut griddle cakes are.
Three ingredients + five minutes = a plate of paleo-friendly coconut pancakes.
This recipe uses finely ground coconut or desiccated coconut for the structure, and if you can’t find it unsweetened, you can adjust the amount of honey.
Feel free to liven them up with some chocolate chips or sliced bananas.
I think the name is enough to give you a good mental image of this incredible breakfast.
Between the crunchy hash browns and the perfectly fried egg, you’ll find bacon, onion, salsa, and plenty of Tex-Mex seasoning.
Adding breadcrumbs and cheese to the hash browns is a genius way of ensuring they come out golden and crunchy.
The only thing missing from this dish is a scoop of spicy guacamole.
Cooking French toast on the griddle is ideal for a couple of reasons.
One: the griddle will have a more evenly distributed heat and can prevent burnt spots.
Two: you can cook more at one time and will get to eat sooner!
Although any white bread will do the trick, if you have brioche at home, it will make all the difference in your French toast.
Just be sure whatever bread you choose, you cut it nice and thick.
We’re all guilty of those late-night trips to the fridge to make a microwaved quesadilla. Sure, it’s easy, but is it worth it?
Cooking your quesadillas on the griddle is absolutely worth the extra effort.
The crust it gives the tortilla is a world better than the soft mess you’ll get out of the microwave.
Always use shredded cheese, so it melts easier, and shred your own if you can! The pre-shredded stuff often lacks flavor and doesn’t melt as well.
How many times have you spent hours working on beautiful kabobs, only to have them stick to the BBQ?
Working on the griddle will cook these with those gorgeous griddle lines, without anything falling through the cracks.
As much as I love pork or beef kabobs, these salmon kabobs are not only delicious, but they take half the time!
The marinade only needs around 20 minutes to soak into the fish, and they cook in less than 10 minutes.
Grilled cheese is heavenly in every form. I like it with bacon, with mayo, with cheddar, with Gruyere, with hot sauce, with bechamel, and especially with caramelized onions.
So of course, I also like it with chicken, feta, garlic and mozzarella. Not to mention the capers, oregano and fresh mint!
This is not your grandmother’s grilled cheese, and it probably isn’t one for the kids either.
Are pizza sandwiches essentially pizza grilled cheeses? Yes! Are they amazing? Yes!
Is pepperoni the most popular pizza topping? It’s definitely the most well represented, and the saltiness is just what you’ll need with the smooth mozzarella.
But you can put in whatever you prefer.
I would even go as far as to use some marinara sauce inside for that added Italian flavor.
As if pancakes needed improving?! They’re already pretty perfect. But when I hear cheesecake anything, I’m on board!
The cream cheese adds a lovely tang to these pancakes, and the strawberry sauce is just what it needs to feel a little naughty.
If you want to go all-out, try mixing up some sweetened cream cheese and gently putting a dollop in the middle of your pancake batter.
Cover it with some extra batter and when cooked, and you’ll have cheesecake stuffed pancakes!
For the longest time, I avoided using buckwheat. After a traumatic experience with a bowl of what I can only describe as mushy cardboard, I opted to steer clear!
But I’m so glad I tried again. The unique flavor is so fun to experiment with, and it’s full of goodness.
I especially like using it in pancakes, since I know I’ll be pouring plenty of syrup over the top.
Might as well get in some nutrients at the same time, right?
You’ll see these on almost every menu out there, and for good reason: they’re just so delicious!
What makes the “club” so much better than a regular BLT? I like to add juicy sliced chicken to mine, but turkey is often used as well.
I tend to skip the lettuce, but add plenty of crunchy red onions and lots of chipotle mayo.
Oatmeal pancakes are much denser than regular pancakes and will usually taste like a bowl of oatmeal.
I love that! The texture makes such a nice change, and it makes me think I’m being healthy.
This recipe actually uses cooked oatmeal for its base, so you could use a flavored oatmeal if you prefer.
I think apple cinnamon would be super tasty or maybe add in some mashed banana.
You’ve probably seen these all over social media. They’re the new craze, and I had to try them – for science.
And they’re as good as they look.
The key to making them crisp is to pre-cook until fork-tender and then letting them dry out.
Season with plenty of sea salt and use something with a thick flat bottom to smash them down.
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