Blueberry Pancakes on a Blackstone
Blueberry pancakes on the griddle are ridiculously simple—and insanely good. Want to take them up a notch? Add a quick, creamy filling, or keep it classic. Either way, they turn out golden and delicious with the right technique.
Servings: 4 people
Equipment
- 1 Spatula large one if you got it
- 1 Tongs
Ingredients
Pacnakes
- 2 Cups of Bisquick
- 2 Tbsp of sugar
- 2 tsp baking powder
- 1 cup of Milk
- 2 Tbsp of melted butter
- 2 eggs
- 1 tsp of vanilla
- 4 oz blueberries
Filling
- 8 oz whipped cream cheese
- 1 lemon snack pack or whatever flavor you want
- syrup as much as your heart desires
- powdered sugar optional but does make it pretty
Instructions
Prepare the Lemon Cream Cheese Filling (Make Ahead Option)
- In a small bowl, mix 8 oz whipped cream cheese with one lemon pudding snack pack until smooth.
- Cover and refrigerate until ready to use (can be made the night before).
Cook the Bacon
- Preheat your Blackstone griddle to 375°F.
- Lay the bacon strips on the griddle as it preheats and cook until crispy, flipping as needed.
- Transfer to a wire rack to keep warm.
- Scrape off excess bacon grease, leaving a light coating on the griddle.
Cook the Pancakes
- Mix together your pancakes while the bacon cooks. Don't overmix I like to do 30 stirs with a whisk.
- You can use the recipe above or any boxed mix, just make sure it sits for at least 10 minutes.
- Pour small amounts of pancake batter onto the griddle, forming pancakes about 3-4 inches in diameter.
- Immediately place fresh blueberries onto each pancake.
- Cook until bubbles form on the surface and the edges start to set (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Assemble and Serve
- Stack pancakes three high, placing 1 tablespoon of lemon cream cheese filling between each layer.
- Dust with powdered sugar, top with whipped cream and syrup.
- Serve with crispy bacon on the side.