There’s something magical about breakfast on the Blackstone—especially when it involves golden, fluffy blueberry pancakes sizzling away on the griddle. If you’ve never made pancakes outside before, get ready to fall in love.
The Blackstone gives them the perfect golden crust with soft, airy centers, and those sweet bursts of blueberry take them to the next level.
Whether you're cooking for a crowd, your family on a lazy weekend morning, or just craving something comforting, this easy pancake recipe is a go-to. It's simple, fast, and made even better with a drizzle of maple syrup and a pat of butter on top.
Sometimes being a food blogger, you have your content planned out but then that week you go to test the recipe and it isn’t great. I’m not going to share crummy recipes on this page with you guys and hey it’s ok when your schedule doesn’t go as plan. A lot of my time is being spent planning out content for this blog.
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Why You’ll Love These Blueberry Pancakes
I started using my 36" Blackstone griddle for quick breakfasts when cooking indoors felt like a chore—especially during summer. Now, it’s my go-to tool for Scrambled Eggs on Blackstone Griddle or pancakes like these.
I’ve made these blueberry pancakes countless times on my Blackstone, and they come out perfect every time.
I've tested variations with different variations with different fruit, dairy-free versions, and gluten free pancakes using oatmeal like these Oatmeal Pancakes - Dairy Free and Gluten Free
Ingredients You’ll Need:
- ½ cup cottage cheese (full fat or low fat)
- 2 large eggs
- 2 tablespoons almond flour
- ¼ cup pancake mix (like Kodiak Cakes, Birch Benders, or your fave)
- ½ cup of frozen or fresh blueberries
- ½ teaspoon vanilla extract (optional)
How to Make Pancakes on a Blackstone Griddle
Step 1 Blend it up: In a blender or bowl, mix together cottage cheese, eggs, almond flour, pancake mix, and any optional flavorings. Blend until smooth (or just whisk well if you like some texture from the cottage cheese).Then fold in blueberries.
Step 2 Preheat your griddle or skillet over medium heat and add a little butter or oil.
Step 3 Cook the pancakes: Pour 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes on the first side, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
Pro Tips for Pancake Perfection
- These cook best on medium-low heat—they can brown quickly due to the cottage cheese.
- Use a nonstick skillet or griddle for best results.
- For extra sweetness without sugar, add a few drops of stevia or monk fruit.
What to Serve with Blueberry Pancakes
- How to Cook Bacon on a Blackstone Griddle - Crispy bacon or sausage (made right alongside on the griddle!)
- Homemade Chicken Sausage Patties - for some extra protein
- Scrambled Eggs on Blackstone Griddle
- Fresh fruit or yogurt
- Coffee, juice, or a mimosa if you’re feelin’ fancy
Recipe FAQS
Yes! The Blackstone is perfect for pancakes. It offers even heat, lots of space, and that beautiful golden-brown finish you can’t always get on a stovetop pan. If you don't have a griddle just use a skillet.
Lightly greasing the griddle helps prevent sticking and gives pancakes a nice crispy edge. Butter, oil, or nonstick spray all work well.
Just fold the frozen berries in a little flour before adding them to the batter—this helps prevent color bleed and sinking.
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Blackstone Blueberry Pancakes
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4
- Category: Easy
- Method: Blackstone
- Cuisine: American
Description
These pancakes are light, tender, and full of protein thanks to the cottage cheese and egg. The almond flour adds a little nutty richness, and the pancake mix helps hold everything together for that classic pancake feel.
Ingredients
½ cup cottage cheese (full fat or low fat)
2 large eggs
2 tablespoons almond flour
¼ cup pancake mix (like Kodiak Cakes, Birch Benders, or your fave)
½ cup of frozen or fresh blueberries
½ teaspoon vanilla extract (optional)
Instructions
Blend it up: In a blender or bowl, mix together cottage cheese, eggs, almond flour, pancake mix, and any optional flavorings. Blend until smooth (or just whisk well if you like some texture from the cottage cheese).Then fold in blueberries.
Preheat your griddle or skillet over medium heat and add a little butter or oil.
Cook the pancakes: Pour 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes on the first side, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
Notes
- For extra sweetness without sugar, add a few drops of stevia or monk fruit.
- Use a nonstick skillet or griddle for best results
- These cook best on medium-low heat—they can brown quickly due to the cottage cheese.
Nutrition
- Serving Size: 1
Jenna says
The best pancakes I've ever had. Couldn't even taste the cottage cheese!