Pancakes on the Griddle
These home made griddle pancakes are light, fluffy, and perfectly golden. Made with simple ingredients and Nate’s tried-and-true method, this easy recipe guarantees diner-style pancakes right at home — especially delicious when cooked on a Blackstone griddle and served with warm maple syrup.
Ingredients
Wet Ingredients:
- 2 eggs – Add structure and richness.
- ¼ cup vegetable oil – Keeps pancakes moist and tender
- 1½ cups whole milk – Gives that classic creamy flavor and soft crumb.
- 1 tbsp apple cider vinegar – Reacts with baking soda for lift and fluffiness.
- ¼ cup sour cream – Adds tang and a soft melt-in-the-mouth texture.
- 1 tsp vanilla extract – Brings a warm sweet aroma to the batter.
Dry Ingredients:
- 2 cups all-purpose flour – The perfect base for light fluffy pancakes.
- ¼ cup sugar – Balances the tang and adds a golden color when cooking.
- 1 tsp baking soda – Works with vinegar to make pancakes airy.
- 2 tsp baking powder – Helps pancakes rise beautifully on the griddle.
- ½ tsp salt – Sharpens flavor and balances sweetness.
Optional Add-Ins:
- Chocolate chips blueberries, or banana slices — add these on top of the batter after pouring it on the griddle to prevent burning.
Instructions
Preheat your griddle:
- Heat to 375°F (medium-low setting). This temperature gives you a fluffy inside and perfectly golden edges.
Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Mix the wet ingredients:
- In a separate bowl, whisk the eggs, milk, oil, vinegar, sour cream, and vanilla until smooth.
Combine the two:
- Pour the wet mixture into the dry ingredients and gently fold until combined. Do not overmix — lumps are fine.
Rest the batter:
- Let it sit for 10 minutes while your griddle reaches temperature. This allows the baking powder to activate and create a fluffy texture.
Lightly butter the griddle:
- Swipe a stick of butter once across where you’ll pour the batter — not too much, or the pancakes will spread and lose fluff.
Cook the pancakes:
- Spoon about ¼ cup of batter per pancake onto the griddle.
- Cook for 4–5 minutes until bubbles form and the edges look set, then flip and cook another 2–3 minutes until golden brown.
Serve warm:
- Stack your pancakes high and top with warm maple syrup dripping down the sides. Add butter, fruit, or your favorite toppings.
Notes
- Check expiration dates on your baking powder and soda — fresh leavening makes a big difference.
- For extra-fluffy pancakes, avoid overmixing the batter.
- Don’t over-butter the surface; too much will cause the batter to spread.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a toaster or skillet for best results.