I used to watch UFC pay-per-views with my friends at a local movie theater on Saturday nights whenever the aforementioned movie theater still hosted the showings of the MMA events for a discounted price. Afterwards, we would often find ourselves heading over to IHOP and I typically wound up ordering the Cinn-a-Stack pancakes every single time, asides from the occasional internal battle I would have with myself in my mind over whether or not I wanted to roll with the Double Blueberry pancakes. Decisions, decisions.

Pancakes are delicious, and if you are a carb fiend like I am, you get it. It is no surprise that, even in the 13 colonies during the eighteenth century, pancakes were being chowed down with gusto (source). Nowadays, there are so many ways to throw down pancakes, so many options and variations as for what you can add to them to spruce them up. As of the time of writing this post, there are over 234 million pancake recipes that show up under the search results on Google. That is a horde of pancakes, my friends.

I like pancakes in all different kinds of ways. I have to watch myself when I eat them, because I usually like a big ol’ stack of them on my plate, topped with a pat of butter, and that is something that simply foretells a certain nap in my life’s destiny shortly afterwards. However, it is more than worth it, especially when you make your own homemade pancakes the way you like them rather than spending money for mediocre pancakes at a restaurant.

I woke up one day and it was an unusual day. I was hungry. It is not the ‘I was hungry’ part that I am referring to; I rarely eat during the mornings despite my love for breakfast foods. I’m an intermittent fasting kind of guy, if we are talking lifestyle habits. However, on this day, I knew what I wanted: pancakes. Not just any pancakes, but blueberry pancakes. I had an 18oz. package of blueberries sitting in my fridge. Sure, I could have made the decision to be moderately healthy and eat them alone, but no, I wanted breakfast — pancakes for breakfast at that — and I wanted to cook up some blueberry pancakes on my Blackstone griddle.

I used about 90% of that package of blueberries. Listen, IHOP’s Double Blueberry pancakes have nothing on these. I accidentally made bigger pancakes than I intended with this big ol’ batch, so the recipe for this stack is a big one. Adjust to your liking. I am virtually always cooking for a group of people.

August 2020 will mark three years of owning a Blackstone griddle, and this is only my third time making pancakes on it, which is a sad truth. Nonetheless, I stand by this recipe and it is well worth a shot if you want to knock it out of the park with these for your friends and family.

Ingredients/Recipe
— 3 cups of flour
— 6 tablespoons of sugar (you can use less if you want them to be less sweet)
— 5 teaspoons of baking powder
— 3 teaspoons of salt (I used kosher salt)
— 3 eggs
— 3 cups of milk
— 6 tablespoons of oil

Whisk it together into a nice mix. Don’t overmix. You just want a nice slightly thick consistency. If it is too thick, add a smidgen of water.

The above recipe is supposed to make 12 ‘normal’ sized pancakes, but instead I made about seven or eight large pancakes (my mistake). They were still excellent, just bigger. Everything is bigger in Texas, but as for southwest Virginia? I don’t know. Virginia is for lovers. I love pancakes. Big pancakes included.

For a smaller batch of pancakes:

— 1 cup of flour
— 2 tablespoons of sugar
— 2 teaspoons of baking powder
— 1 teaspoon of salt
— 1 egg
— 1 cup of milk
— 2 tablespoons of oil

Basic instructions
1.) Using the 36″ Blackstone Griddle*, set three of the burners to medium and added a thin coat of olive oil to the flat top cooking surface once the griddle was heated up.

*NOTE: You can use any size of griddle, of course. Whether you are using a 17″ or 22″ tabletop griddle or even the 28″ griddle, adjust the heat accordingly.

2.) Add the pancake batter to a bowl that has a little spout or ‘lip’ for pouring. Blackstone Products sells a breakfast kit that features a batter dispenser that holds four cups of batter, but I do not own it (yet), so I can’t add any kind of personal testimonial here. Using my method of pouring from the bowl may have been the source of my issues of making bigger pancakes, but nonetheless it all still worked out just fine, and they were delicious as ever.

2.) Add the batter onto the griddle. As you drop the batter onto the hot cooking surface, pay more attention than what I did and watch how big you make them. Use a ladle, if you have one, to carefully pour the batter onto the surface.

3.) After you have added the batter to the griddle surface, top with blueberries. Now, I realize this may have been a mistake on my behalf, because you could just mix the berries into the batter when you are whisking it up prior to the cook, but I loved how these turned out with the blueberries meeting the heat source more than they would have otherwise.

4.) After a minute or two, you will notice bubbles appearing on top of the batter. Slide your spatula underneath the pancakes to see if the bottom side has cooked, as usually this is a sign that it has. Proceed to carefully flip the pancakes over in one fell swoop. In a couple of the flips, blueberries fell out onto the surface of the griddle, but that was fine, because I topped he finished pancakes with them.

5.) After another minute or so, your pancakes will be ready to go. Plate them up and enjoy.

Serve the pancakes with your favorite syrup or whatever topping(s) you would like. I used the Wondershop-at-Target Vermont Maple Syrup Infused With Habanero, which is delicious.

This is a simple recipe you can whip up in a cinch using your outdoor griddle, or even in a cooking pan inside the house. I centered this post around cooking them on the Blackstone griddle because food tastes better when cooked outdoors. Let me know your thoughts in the comments if you decide to give these blueberry pancakes a try.