Pancake Breakfast Tacos On The Blackstone Griddle are about to revolutionize your morning meal, transforming mundane breakfasts into an unforgettable culinary adventure! Have you ever dreamt of a dish that perfectly marries the fluffy, golden goodness of pancakes with the customizable, handheld fun of tacos? Well, prepare yourselves, because this incredible creation brings that dream to life in the most delicious way possible. I am absolutely thrilled to share this innovative concept that will delight everyone at your table.
While the traditional breakfast taco has deep roots in Tex-Mex cuisine, often featuring savory fillings in a corn or flour tortilla, our rendition takes a delightful, modern detour. We are embracing a fantastic culinary fusion, a true testament to contemporary creativity, by using tender, golden pancakes as our pliable, sweet shells. This isn’t merely a meal; it’s an interactive experience that celebrates the joy of communal cooking, especially when efficiently prepared on a versatile outdoor griddle.
Why People Adore These Pancake Breakfast Tacos
People absolutely adore this dish because of its incredible versatility and incredibly satisfying flavors. Imagine the delightful contrast of sweet, syrupy pancakes cushioning savory scrambled eggs, crispy bacon, sizzling sausage, and a generous drizzle of maple syrup, all wrapped up in a convenient, handheld package. It’s the ultimate sweet-and-savory combination that appeals to every palate, offering a playful, interactive way to enjoy breakfast or brunch. Moreover, preparing Pancake Breakfast Tacos On The Blackstone Griddle makes cooking a feast for family and friends not just easy, but remarkably fun, ensuring consistent, perfectly cooked results every time.
Ingredients:
Creating these delightful Pancake Breakfast Tacos On The Blackstone Griddle requires a thoughtful selection of both sweet and savory components. Here’s everything you’ll need to whip up a breakfast experience that’s truly extraordinary and surprisingly simple, especially when you have a trusty Blackstone griddle at your side!
- For the Fluffy Pancakes (Our “Taco Shells”):
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 3/4 cups buttermilk (or regular milk with 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes)
- 1/4 cup unsalted butter, melted and cooled (plus extra for griddle)
- 1 teaspoon pure vanilla extract
- For the Savory Fillings:
- 1 pound breakfast sausage (ground, your preferred type: mild, hot, sage)
- 8-10 slices thick-cut bacon
- 8 large eggs
- 1/2 cup shredded cheddar cheese (or a cheddar-jack blend), plus more for topping
- Salt and freshly ground black pepper to taste
- For the Essential Toppings & Condiments:
- Pure maple syrup, warmed
- Hot sauce (optional, for a kick!)
- Chopped fresh chives or green onions (optional, for garnish)
- Butter or cooking oil for the Blackstone griddle
Crafting Your Perfect Pancake Batter
The foundation of our incredible Pancake Breakfast Tacos On The Blackstone Griddle begins with a beautifully fluffy pancake. Achieving this perfect texture is key, as these aren’t just any pancakes; they’re the pliable, tender “shells” for our breakfast tacos. Let’s get mixing!
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Whisk the Dry Ingredients: In a large mixing bowl, I like to combine all of my dry ingredients first. This ensures everything is evenly distributed. So, grab your two cups of all-purpose flour, the two tablespoons of granulated sugar, two teaspoons of baking powder, one teaspoon of baking soda, and half a teaspoon of salt. Give them a good whisk for about 30 seconds to a minute. You want to make sure there are no lumps and that the leavening agents are thoroughly mixed throughout the flour. This step is crucial for consistent rise and texture in every pancake.
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Prepare the Wet Ingredients: In a separate, medium-sized bowl, I’ll combine the wet ingredients. Start with your two large eggs, which you’ve already lightly beaten. Then, pour in the 1 ¾ cups of buttermilk. If you don’t have buttermilk on hand, don’t worry! I often make my own by adding one tablespoon of white vinegar or lemon juice to regular milk and letting it sit for about five minutes until it slightly curdles. It works like a charm! Finally, add the cooled 1/4 cup of melted unsalted butter and the one teaspoon of pure vanilla extract. Whisk these wet ingredients together until they are well combined. The vanilla adds that lovely, classic breakfast aroma and flavor that really shines through.
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Combine Wet and Dry: Now for the magic! Pour the wet ingredients into the bowl with your dry ingredients. Using a whisk or a rubber spatula, gently mix them together. And here’s a crucial tip for fluffy pancakes: do not overmix! I repeat, do not overmix. A few lumps are perfectly fine and even desired. Overmixing develops the gluten in the flour too much, which leads to tough, chewy pancakes rather than light and airy ones. Just mix until the flour streaks have mostly disappeared, and everything is just combined. It should be a thick but pourable batter.
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Rest the Batter: This step is often overlooked, but it makes a significant difference. Cover your pancake batter bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 10-15 minutes, or even up to 30 minutes. This resting period allows the gluten to relax, the flour to fully hydrate, and the baking powder and soda to start working their leavening magic, resulting in even fluffier pancakes. While your batter is resting, it’s the perfect time to start prepping our savory fillings for the tacos!
Preparing Your Savory Fillings for the Blackstone
While our pancake batter is taking a much-needed rest, let’s turn our attention to the delicious, savory components that will fill our Pancake Breakfast Tacos On The Blackstone Griddle. The beauty of the Blackstone is that you can cook most, if not all, of these components simultaneously or in quick succession, making breakfast a breeze!
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Cook the Breakfast Sausage: Fire up your Blackstone griddle and preheat it to medium-high heat. Once hot, add your pound of ground breakfast sausage directly onto the griddle. Using a griddle spatula, break the sausage apart into small, crumbles. Spread it out evenly to ensure consistent cooking. Cook the sausage, stirring occasionally, until it’s completely browned and cooked through, usually about 7-10 minutes. If you notice a lot of grease rendering out, you can gently push the sausage to one side and use your griddle’s grease management system to drain it. This ensures your tacos aren’t overly greasy. Once cooked, I like to move the sausage to a warm spot on the griddle (a cooler zone) or transfer it to a separate bowl and cover it to keep it warm while we cook the other elements.
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Crisp Up the Bacon: On another section of your preheated Blackstone griddle, lay out your slices of thick-cut bacon. Don’t overcrowd the griddle; cook them in batches if necessary. I usually set this section of the griddle to medium heat, allowing the bacon to cook slowly and evenly, which results in the crispiest texture without burning. Flip the bacon periodically using tongs or your spatula until it reaches your desired level of crispness. This typically takes about 8-12 minutes depending on thickness and griddle temperature. Once done, transfer the bacon to a plate lined with paper towels to drain any excess grease. Once cooled slightly, you can chop it into bite-sized pieces, perfect for tucking into our pancake tacos.
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Scramble the Eggs: With the sausage and bacon mostly handled, it’s time for the eggs! I usually scramble them for breakfast tacos because they’re easier to manage, but you could certainly do fried eggs if you prefer a different texture. On a clean section of your griddle (or after a quick scrape and clean of a used section), add a small pat of butter or a drizzle of cooking oil. Crack your eight large eggs directly onto the griddle. Immediately start to gently scramble them with your spatula, pushing and folding the cooked portions towards the center as they set. Season with salt and freshly ground black pepper as they cook. I like my scrambled eggs soft and fluffy, so I take them off the heat just as they are mostly set but still slightly moist. This usually takes about 3-5 minutes. Once cooked, move them to a warm spot on the griddle or into a bowl to keep warm.
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Prepare the Cheese: While everything is cooking, take a moment to shred your cheddar cheese (if you haven’t already). Having it ready to go means a smooth assembly process later. A good half cup should be enough for melting into the tacos, plus a little extra for sprinkling on top.
Mastering the Griddle: Cooking Your Pancake Breakfast Tacos On The Blackstone Griddle
This is where the magic truly happens! Cooking the pancakes and warming all the components for your Pancake Breakfast Tacos On The Blackstone Griddle is incredibly efficient and fun. The large cooking surface of the Blackstone allows you to manage multiple items at once, which is perfect for a multi-component dish like this. Let’s get these “taco shells” made!
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Preheat and Prepare the Griddle for Pancakes: Ensure your Blackstone griddle is clean and evenly heated. I usually set my griddle zones for pancakes to a medium-low heat. You want it hot enough to cook efficiently but not so hot that it burns the outside before the inside is cooked through. A good way to test the temperature is to flick a few drops of water onto the surface; if they sizzle and evaporate within a couple of seconds, you’re usually good to go. Once hot, lightly grease the griddle surface where you’ll be cooking the pancakes. I prefer to use a stick of butter or a high-smoke point cooking oil, spreading it thinly with a paper towel or griddle scraper. You want a thin, even layer, not a pool of grease.
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Portion and Cook the Pancakes: Now for the “taco shells”! Using a 1/4 cup measuring cup or a ladle, pour your rested pancake batter onto the greased griddle. For breakfast tacos, I aim for slightly smaller pancakes than usual, about 4-5 inches in diameter. This size makes them easier to fold and hold. Space them out nicely so they don’t touch, giving you room to flip. Watch closely as they cook. You’ll know they’re ready to flip when you see bubbles forming on the surface of the pancake and the edges start to look dry and set, usually after about 2-3 minutes.
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The Perfect Flip: Slide your griddle spatula underneath the pancake and confidently flip it over. You’re looking for a beautiful golden-brown color on the cooked side. Let the second side cook for another 1-2 minutes, or until it’s also golden brown and the pancake feels cooked through the center. You can gently press down on the center of the pancake with your spatula; if it springs back, it’s likely done. Repeat this process with the remaining batter, cooking your pancakes in batches as needed. As each batch finishes, I like to stack them on a plate and keep them warm under a tent of foil, or even better, on a warming rack section of the griddle if you have one. This ensures they stay pliable and ready for assembly.
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Warm Your Fillings (if needed): If your cooked sausage, bacon, or eggs have cooled down significantly, now is the perfect time to gently warm them back up on a cooler section of your Blackstone griddle. Just spread them out for a minute or two, stirring occasionally, until they are nice and hot. You want all your components to be warm when you assemble the tacos for the best eating experience.
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Melt the Cheese onto the Pancakes: This is a fantastic trick for our Pancake Breakfast Tacos On The Blackstone Griddle! As your last batch of pancakes is cooking, or immediately after you’ve cooked a batch and just before removing them from the griddle, sprinkle a small amount of shredded cheddar cheese directly onto the hot side of the pancake that’s face up. Let it sit for about 30 seconds to a minute on the warm griddle. The residual heat will gently melt the cheese, creating a delicious, gooey base that also helps to hold the taco fillings together. This slight crisping of the cheese against the warm pancake is a delightful textural addition.
Assembling Your Delicious Pancake Breakfast Tacos
With all your components ready – warm, fluffy pancakes (our “shells”), savory sausage, crispy bacon, fluffy eggs, and gooey melted cheese – it’s time to bring it all together into the most delightful Pancake Breakfast Tacos On The Blackstone Griddle you’ve ever had! This is where you can let your creativity shine a little.
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Lay Out Your Pancake “Shells”: Grab a warm pancake, preferably one with that lovely melted cheese layer, and place it on your serving plate. This is your foundation, your edible plate, your taco shell!
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Layer on the Fillings: Now, begin to layer on your savory components. I like to start with a generous spoonful of the scrambled eggs, placing them down the center of the pancake. Next, add some of your browned breakfast sausage crumbles over the eggs. Follow that with a sprinkle of your chopped crispy bacon. You can adjust the quantities of each filling to your personal preference. Remember, these are your tacos, so pile them high or keep them simple!
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Add More Cheese (Optional but Recommended): If you didn’t melt cheese directly onto the pancake, or if you just love cheese (who doesn’t?), now is the time to sprinkle a little more shredded cheddar over your fillings. The residual heat from the eggs and sausage will help it get deliciously melty.
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Drizzle with Maple Syrup: This is the signature step that marries the sweet and savory! Take your warmed maple syrup and drizzle a generous amount over all the fillings. Don’t be shy here; the sweet syrup is what truly defines these as “pancake” breakfast tacos and provides that irresistible flavor contrast. If you’re feeling adventurous, you could even add a dash of hot sauce now for a sweet and spicy kick!
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Garnish and Serve: For a fresh touch and a pop of color, sprinkle some chopped fresh chives or green onions over your assembled taco. Carefully fold the pancake around the fillings, either in a traditional taco shape or simply folding it in half. Serve immediately and watch them disappear! I find that these tacos are best enjoyed right off the griddle, allowing you to appreciate the warmth and freshness of all the ingredients.
Pro Tips for the Ultimate Pancake Breakfast Tacos On The Blackstone Griddle Experience
To ensure your Pancake Breakfast Tacos On The Blackstone Griddle are consistently amazing, and to make your griddle cooking experience as smooth as possible, I’ve gathered a few extra tips and tricks. These small insights can make a big difference in both the process and the final delicious outcome!
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Griddle Temperature Control is Key: While the Blackstone is powerful, precise temperature control is vital, especially when cooking different components. For pancakes, a medium-low heat is ideal to prevent burning and ensure even cooking. For bacon and sausage, medium to medium-high works well. Don’t be afraid to adjust your griddle’s burners independently to create “zones” – a hot zone for searing, a medium zone for general cooking, and a low zone for keeping things warm. This multi-zone approach is a game-changer for these multi-component breakfast tacos.
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Keep it Clean as You Go: One of the beauties of cooking on a griddle is how easy it is to clean. As you finish cooking a batch of bacon or sausage, use your griddle scraper to push any rendered fat or food bits into the grease trap. A quick wipe with a paper towel can also prepare that section for the next item, like your eggs or pancakes. This prevents flavors from mixing inappropriately and keeps your cooking surface pristine.
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Warm Maple Syrup Matters: Don’t skip warming your maple syrup! Cold syrup can chill your warm tacos, and the flavor isn’t quite as pronounced. A quick zap in the microwave or a gentle warming in a small saucepan on the stovetop (or even a low-heat corner of your griddle!) makes all the difference. The warmed syrup melts beautifully into the fillings, creating a more cohesive and enjoyable eating experience.
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Experiment with Toppings: While the classic combination of sausage, bacon, eggs, cheese, and syrup is phenomenal, feel free to get creative! Sliced avocado, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced tomatoes, or even a different type of cheese (like Monterey Jack or pepper jack for a kick) can elevate your tacos. You could even add some sautéed bell peppers or onions to your eggs for extra vegetable goodness. The possibilities for your Pancake Breakfast Tacos On The Blackstone Griddle are endless!
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Make-Ahead Components: If you’re planning a big breakfast or want to save time on a busy morning, some components can be prepped in advance. You can cook the breakfast sausage and bacon ahead of time and store them in the refrigerator. Reheat them gently on the griddle just before assembly. You can also mix your dry pancake ingredients the night before and combine them with the wet ingredients in the morning. This streamlines the cooking process significantly.
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Don’t Forget Griddle Seasoning: A well-seasoned Blackstone griddle is a non-stick griddle. Ensure your griddle is properly seasoned and maintained according to the manufacturer’s instructions. A good seasoning layer makes cooking these delicate pancakes so much easier and prevents sticking, leading to perfectly golden-brown “taco shells” every time. If you notice any sticking, a quick re-oiling of that section of the griddle between batches of pancakes can help immensely.
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Serving Suggestions: While these tacos are a meal in themselves, they pair wonderfully with a side of fresh fruit or a hot cup of coffee or juice. You can also set up a “taco bar” style spread, allowing everyone to customize their own Pancake Breakfast Tacos On The Blackstone Griddle with their favorite fillings and toppings. This is especially fun for family gatherings or brunches, making it interactive and enjoyable for all.
Conclusion:
Well, my friends, we’ve reached the end of our culinary journey for today, and I genuinely hope you’re feeling as excited as I am about what we’ve just discussed! If there’s one recipe I could implore you to try this weekend, it would absolutely be this one. I poured my heart into perfecting these Pancake Breakfast Tacos On The Blackstone Griddle because I truly believe they represent the epitome of fun, flavor, and family-friendly dining. What sets this dish apart isn’t just its whimsical name; it’s the ingenious combination of fluffy, golden pancakes acting as the perfect vessel for an array of delightful breakfast fillings. Forget the same old stack; we’re talking about an interactive, customizable, and incredibly delicious experience that transforms breakfast from a routine meal into an exciting event.
I’ve witnessed firsthand the joy these tacos bring to the table. The sizzle of the batter on the griddle, the golden-brown perfection of each pancake, and then the creative assembly process – it’s all part of the magic. It’s a dish that invites everyone to get involved, from the littlest hands carefully choosing their fruit toppings to the adults experimenting with savory-sweet combinations. This isn’t just breakfast; it’s a memory-making machine. The ease of cooking on the Blackstone griddle means less fuss and more time enjoying those precious moments with your loved ones. We’re talking about minimal cleanup and maximum enjoyment, a win-win in my book!
The texture contrast alone is a reason to dive in: the soft, yielding pancake cradling fillings that can range from creamy to crunchy, sweet to savory. It’s a symphony of sensations in every bite. This recipe truly redefines what a breakfast can be, taking the comfort of a classic pancake and infusing it with the playful, versatile spirit of a taco. It’s surprisingly simple to execute, especially once you get the hang of your griddle, and the payoff in terms of flavor and smiles is immeasurable. Trust me when I say, once you’ve experienced the collective delight of everyone crafting their own breakfast masterpiece, you’ll understand why I’m so passionate about this particular dish. It’s a culinary adventure that starts right in your kitchen (or backyard, if your Blackstone lives outdoors!).
Unleash Your Inner Chef with Endless Possibilities!
But the true beauty of these Pancake Breakfast Tacos doesn’t stop at their inherent deliciousness or the fun of making them. It lies in their incredible adaptability. This isn’t a rigid recipe; it’s a foundation, a canvas awaiting your unique culinary brushstrokes. I love to encourage creativity in the kitchen, and this dish is practically begging for it. Let’s talk about how you can personalize every single taco, ensuring that no two plates are ever quite the same, even at the same meal!
Sweet Sensations:
For those with a sweet tooth (and let’s be honest, who doesn’t have one when pancakes are involved?), the options are boundless. Think beyond basic maple syrup! I adore a generous drizzle of warm chocolate sauce, or perhaps a homemade berry compote bursting with fresh fruit flavor. Whipped cream, of course, is a timeless classic, especially when sprinkled with a dusting of cinnamon or cocoa powder. For fruit lovers, sliced bananas, vibrant blueberries, juicy raspberries, or even a tropical twist with diced mango or pineapple chunks can add incredible freshness and natural sweetness. Don’t forget the crunch! A sprinkle of chopped pecans, walnuts, or toasted almonds can elevate the texture beautifully. And for the ultimate indulgence, a handful of mini chocolate chips or colorful sprinkles always brings an extra smile, especially for the younger crowd (or the young at heart!). Caramel sauce, peanut butter drizzle, or even a dollop of Nutella could transform your taco into a dessert-like experience.
Savory Surprises:
Now, if you’re like me and appreciate a good sweet-and-savory combination, this is where the Pancake Breakfast Tacos truly shine. Picture this: a perfectly cooked, fluffy pancake embracing crispy bacon bits, crumbled breakfast sausage, or even thinly sliced deli ham. For a more substantial savory punch, a small scoop of scrambled eggs, perhaps with a sprinkle of shredded cheddar or Monterey Jack cheese, can turn your taco into a hearty morning meal. A touch of freshly chopped chives or green onions can add a wonderful aromatic kick. And for those who like a little heat, a dash of hot sauce or a few slices of jalapeño could provide an exciting zing. Imagine the delight of a pancake taco filled with a savory egg and cheese mixture, then drizzled with a touch of maple syrup – it’s a revelation!
Pancake & Shell Variations:
Don’t feel confined to a plain pancake! You can easily infuse your batter with different flavors. How about blueberry pancakes for a burst of fruitiness, or chocolate chip pancakes for an extra layer of decadence? Cinnamon swirl pancakes would add a cozy warmth, perfect for a cooler morning. For a lighter, more delicate option, you could even try using thinner crepe-like pancakes as your “shell.” And if you have dietary considerations, fear not! Gluten-free pancake mixes work wonderfully, as do dairy-free milk alternatives. You can also experiment with different flours – oat flour for a nutty flavor, or whole wheat for a heartier texture. The beauty is in the adaptability!
Seasonal & Themed Twists:
Thinking seasonally can also open up new avenues of flavor. In the fall, imagine pumpkin spice pancakes with a dollop of cream cheese frosting. For the holidays, gingerbread-flavored pancakes with a sprinkle of candied ginger. The possibilities are truly endless, limited only by your imagination and the contents of your pantry. These tacos aren’t just for breakfast; they make a fantastic brunch, a fun “brinner” (breakfast for dinner), or even a unique dessert if you lean heavily into the sweet toppings.
Your Turn to Create and Share!
So, now that I’ve hopefully ignited your enthusiasm, I genuinely want to encourage you to roll up your sleeves and give this recipe a go. Don’t be shy! The kitchen is a place for experimentation and joy, and these Pancake Breakfast Tacos On The Blackstone Griddle are the perfect vehicle for both. Gather your ingredients, fire up that griddle, and prepare for a breakfast experience that is anything but ordinary. I promise you, the smiles, the laughter, and the sheer deliciousness will make it all worthwhile.
Once you’ve embarked on this delightful culinary adventure, I would absolutely love to hear about your experience. Did you discover a new favorite topping combination? Did your kids invent a crazy, wonderful concoction? Perhaps you found a genius shortcut or a brilliant variation that I haven’t even thought of yet! Please, share your stories, your photos, and your triumphs in the comments section below (or wherever you like to share your kitchen adventures!). Your insights not only inspire me but also help build a vibrant community of home cooks who are always looking for their next delicious challenge.
Thank you for joining me on this exploration of what breakfast can truly be. I truly believe that good food brings people together, and this recipe, with its interactive nature and irresistible flavor, is designed to do just that. So go forth, cook with abandon, and most importantly, enjoy every single, glorious bite of your magnificent Pancake Breakfast Tacos. Happy griddling!
Pancake Breakfast Tacos On The Blackstone Griddle
Revolutionize your breakfast with these Pancake Breakfast Tacos! Fluffy pancakes serve as sweet shells for savory scrambled eggs, crispy hash browns, and seasoned beef sausage, all cooked efficiently on your Blackstone griddle.
Ingredients
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1 1/2 cups whole wheat flour
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1 1/2 cups milk
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5 tbsp. avocado oil
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2 large eggs (for pancakes)
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1 tsp. baking powder
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1/2 tsp. salt
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1 package ground beef sausage
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4 large eggs (for scramble)
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4 cups shredded hash brown potatoes
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Salt and pepper, to taste
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Shredded cheese, as needed
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Pure maple syrup, warmed
Instructions
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Step 1
In a large bowl, whisk together 1 1/2 cups whole wheat flour, 1 tsp baking powder, and 1/2 tsp salt. In a separate bowl, whisk 1 1/2 cups milk, 5 tbsp avocado oil, and 2 large eggs. Combine wet and dry ingredients, mixing gently until just combined with some lumps. Let batter rest for 10-15 minutes. -
Step 2
Preheat your Blackstone griddle to medium-high heat. Add 1 package ground beef sausage, breaking it apart with a spatula. Cook until fully browned and crumbled, about 7-10 minutes. Remove and keep warm. -
Step 3
On a clean section of the griddle, spread 4 cups shredded hash brown potatoes. Cook, turning occasionally, until golden brown and crispy, about 10-15 minutes. Season with salt and pepper. Remove and keep warm. -
Step 4
Add a small pat of butter or oil to the griddle. Crack 4 large eggs directly onto the griddle and scramble them with a spatula until just set and fluffy, about 3-5 minutes. Season with salt and pepper. Remove and keep warm. -
Step 5
Reduce griddle heat to medium-low. Lightly grease the griddle. Pour approximately 1/4 cup of rested pancake batter per pancake, aiming for 4-5 inch diameter circles. Cook for 2-3 minutes per side, until golden brown and cooked through. Keep cooked pancakes warm. -
Step 6
For an extra touch, immediately after flipping your last side of pancake or just before removing from the griddle, sprinkle a small amount of shredded cheese onto the hot pancake. Let it sit for 30 seconds to 1 minute until melted. -
Step 7
Place a warm pancake on a serving plate. Layer with a spoonful of scrambled eggs, crumbled beef sausage, cooked hash browns, and additional shredded cheese if desired. -
Step 8
Generously drizzle warm maple syrup over the fillings. Fold the pancake in half and serve immediately. Garnish with fresh chives or green onions if desired.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
