Blackstone Breakfast
Are you new to this griddle life and still finding your way around? This recipe for a complete Blackstone Breakfast is going to walk you through everything. From timing, recipes, process, and tips to keep things from getting too chaotic, read, print, and save this for later. Your family is going to want weekly breakfasts after you put this incredible breakfast on their plates!
Complete Blackstone Breakfast Recipe
When I go out to a breakfast spot, I know exactly what I'm after. Scrambled eggs, crispy hashbrowns, bacon and sausage, buttery toast, and pancakes. When I cook one of these breakfast feasts inside on the stovetop, that means dirtying at least 4 different skillets, so many bowls, and turning on the oven to keep things warm while I cook everything else.
By the end, I'm not even hungry anymore because I've been standing over the stove so long doing taste tests. I mean, who exactly can resist a plate of freshly cooked, hot, crispy bacon? Better people than me, that's for sure.
That's why I love big breakfasts on the Blackstone. You can cook everything on the same surface, at nearly the same time, and everyone can eat together.
I'm including the recipe cards for each recipe at the bottom of this post. Expect the whole process to take about an hour from start to finish, with about 30 minutes spent cooking on the griddle.
Why You'll Love This Recipe
- All-In-One: You won't have to hop around to multiple posts in order to make this meals. I'm including it ALL here in one, big, all-encompassing post.
- Something For Everyone: This doesn't often happen, especially in a big family, but this time we're making EVERYONE happy. Whether you like your eggs scrambled or over-easy, bacon or sausage, or toast or English muffins, you all can have what you want.
- We Make It Easy: Making a bunch of different things at the same time can feel overwhelming, especially when you're first getting started. I'm simplifying the process, giving you a prep list, and walking you through the ENTIRE cooking process.
Get all of my Breakfast Recipes!
What You Need
Here's what you'll need to buy. Each recipe has a link to its own post with the exact amounts.
- Bacon: I like using thick cut bacon, but that's just a personal preference. Any kind of bacon will work here.
- Breakfast Sausage: Links or patties are fine!
- English Muffins: Optional, but if I'm having my ideal breakfast it includes them.
Crispy Blackstone Hash Browns
Get the full recipe here: Crispy Blackstone Hash Browns
- Dehydrated Hash Brown Shreds: They make the best diner-style hash browns whether you're cooking indoors or out. Here are my favorites. Spoiler alert, Costco also sells these and give you a much better deal than Amazon.
- Cooking Oil and Butter: Using both gives you the best results.
- Seasoned Salt: The recipe uses Lawry's.
Fluffy Blackstone Scrambled Eggs
Get the full recipe here: Fluffy Blackstone Scrambled Eggs
- Eggs: Six large eggs.
- Whole Milk: This helps keep the eggs soft.
- Salt and Pepper: Mix these right into the eggs.
- Butter: Melt this on the griddle before adding the eggs.
- Cheese: This is optional, but I LOVE it on scrambled eggs!
Blueberry Buttermilk Pancakes With Blueberry Syrup
Get the full recipe here: Blueberry Pancakes
- Buttermilk: Use store-bought buttermilk. Homemade is usually too thin and will change the batter.
- Flour, Baking Powder, Baking Soda, and Sugar: The dry ingredients for the batter.
- Eggs, Milk, Butter, and Vanilla: These are the wet ingredients. Melt the butter before adding it.
- Fresh Blueberries: Use some in the syrup and some on the pancakes. Frozen blueberries are fine if that's what you have.
- Lemon and Cornstarch: These are for the syrup. The cornstarch thickens it at the end.
Shopping tip: For all three recipes, you'll need 11 eggs, a bit more than a cup of butter, and about 2 pints of blueberries. Check your fridge before heading out.
Blackstone Breakfast Timeline
The timeline starts at 0:00, when you begin prepping. Everything should be ready to serve in about an hour. If you have a small, camping-sized Blackstone you'll need to adjust a bit and lean more heavily on your oven to keep things warm. Use medium heat on the left for hash browns and pancakes, and lower the right side for the eggs.
- 0:00 - Start the syrup, soak the hash browns, preheat oven to "warm": Put all the syrup ingredients except the cornstarch and cold water in a saucepan. Bring it to a simmer over medium-low heat, then reduce and let it cook for 15 to 20 minutes. Use your stove or a side burner. While the syrup simmers, soak the dehydrated hash browns in hot water as the package says.
- 0:05 - Mix the batter and whisk the eggs: Mix the pancake ingredients, except the blueberries. In another bowl, whisk the eggs, milk, salt, and pepper, then refrigerate until you're ready to cook.
- 0:10 - Light the griddle: Set both sides to medium and let it preheat for 10 to 15 minutes. It takes a while for all that steel to heat up.
- 0:20 - Drain the hash browns: Remove the syrup from the heat. Drain the hash browns thoroughly. Any leftover water will keep them from getting crispy.
- 0:25 - Hash browns, first side & breakfast meat(s): Add a good amount of oil to the left side. Spread the hash browns in a thin, half-inch layer and sprinkle about half a teaspoon of seasoned salt. Let them cook undisturbed for 8 to 10 minutes, until the edges turn golden. On the right side, start cooking the bacon and sausage. When done, remove to a paper towel lined plate and put into a warm oven. It'll take 10-15 minutes.
- 0:35 - Flip the Hash Browns and Start the Pancakes: Oil the right half, set a few pats of butter in the middle, and flip the hash browns over onto it. This is the only flip they get. The left half is now empty and hot, so wipe it down, add a light swipe of butter or oil, and ladle on the first pancakes. Set a few blueberries on top of each one and cook 2 to 3 minutes, until the bottoms are browned. Flip and finish the other side. Move finished pancakes to a foil-covered pan to stay warm and keep making batches while everything else cooks.
- 0:45 - Hash browns off, griddle down to low: After another 8 to 10 minutes, move the hash browns to a foil-covered pan. Turn the right burners to low. Squirt a little water on the right side, let it bubble, and scrape it off to cool the surface so the eggs cook slowly. While you wait, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the warm syrup.
- 0:47 - Scramble the eggs: Melt butter on the right side. Pour about ¼ cup of the egg mixture onto the butter and stir. As it starts to set, add a bit more and keep layering and stirring until all the eggs are on the griddle. This should take about 10 minutes. Keep making pancakes on the left side while the eggs cook. Put the cooked pancakes on a plate and put them in your warm oven to stay warm.
- 0:57 - Plate and serve: Take the eggs off as soon as they're set. Spoon the blueberry syrup over the pancakes and serve everything while it's hot.
Tips For Cooking Breakfast On A Griddle
- Scrape between foods: Wipe or scrape the griddle between cooking the hash browns, pancakes, and eggs so you don't get potato bits in your pancakes.
- Make fewer pancakes or freeze extras: The pancake recipe makes a lot. Halve it for a smaller group, or freeze the extras between wax paper and reheat them in the microwave. Wait to add syrup until you're ready to eat.
- Scale the eggs: The egg recipe serves four. For six people, increase all the ingredients by half, so you'll use 9 eggs.
- Keep things warm: A foil-covered pan with a clean towel on top keeps the hash browns and pancakes warm. You can also use a 200°F oven.
- Want bacon or sausage? Cook it ahead in the oven or air fryer and keep it warm. That way, the griddle stays free for the main dishes.
- Season your griddle: A well-seasoned surface keeps food from sticking. If your griddle needs it, here's how to re-season a Blackstone.
Swap Ideas
Not in the mood for pancakes or scrambled eggs? You can swap out any part. Just check the cook time for your new recipe and fit it into the same spot in the timeline.
- Instead of scrambled eggs: Try the Blackstone Ham and Cheese Omelet or Griddle Eggs in a Basket. Both can take the egg spot on the right side.
- Instead of pancakes: Blackstone French Toast, made with cinnamon swirl brioche, fits in the pancake spot on the left side. For holidays, try Blackstone Eggnog French Toast. If you want more berries, go for Blackstone Raspberry Pancakes.
- Instead of hash browns: Try making Blackstone Potatoes O'Brien.
Recipe FAQ
It takes about an hour from the first prep to serving, with around 30 minutes of cooking on the griddle. Most of the first 25 minutes is spent prepping while the griddle heats and the syrup simmers.
Start with the food that takes the longest, which is the hash browns. Next, make the pancakes since they stay warm under foil. Cook the eggs last because they're best right off the griddle.
Use medium heat for the hash browns and pancakes, and low heat for the eggs. If you need to cool down a section, squirt a little water on it, let it bubble, and scrape it away.
Yes. You can cook the pancakes in a nonstick pan on the stove, as in the original recipe, and use the griddle for the hash browns and eggs. You can also cook in smaller batches and keep everything warm under foil.m under foil.
Cover finished hash browns and pancakes with foil and a clean towel, or set them in a 200°F oven. Don't hold the eggs for long!
You can whisk the egg mixture up to 12 hours ahead. Keep it in the fridge and stir it again before cooking. The blueberry syrup also freezes well.
Put leftover hash browns in a container and keep them in the fridge. To reheat, use the oven or air fryer with some foil. You can freeze the pancakes between sheets of wax paper and warm them up in the microwave.
Yes, you can use frozen hash browns, but dehydrated ones work better. Frozen potatoes make the griddle cooler and add extra moisture, so be sure to thaw and drain them well before cooking.
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Blackstone Breakast
Hash browns, scrambled eggs, and blueberry pancakes with blueberry syrup, all cooked on one Blackstone and timed to finish together, with your choice of bacon, sausage, or ham steaks.
Ingredients
Blueberry Syrup
- 1-pint blueberries, washed and stemmed
- ½ cup water
- ½ cup sugar
- 1 teaspoon vanilla
- juice of 1 lemon
- 1 teaspoon corn starch
- 1 tablespoon cold water
Blueberry Pancakes
- 5 large eggs
- 1 ½ cups milk, whole or 2%
- ½ cup butter, melted
- 5 cups buttermilk
- 1 tablespoon vanilla
- 5 cups flour
- 5 teaspoon baking powder
- 5 teaspoon baking soda
- ¼ cup sugar
- 1-2 cups fresh blueberries
Crispy Hash Browns
- 2 - 4.3 ounce package Idaho Spuds Dehydrated Hashbrown Potatoes
- Hot Water
- ¼ cup cooking oil
- ½ cup butter
- 1 teaspoon Lawry's Seasoned Salt
Fluffy Scrambled Eggs
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter
Breakfast Meat (Choose One)
- 1 pound bacon (about 12 slices)
- 1 pound breakfast sausage patties
- 3 ham steaks (about 8 ounces each), cut in half
Instructions
- Combine the syrup ingredients, except the cornstarch and cold water, in a saucepan. Bring to a simmer over medium-low heat, then turn the heat to low and simmer for 15 to 20 minutes.
- Soak the hash browns in hot water, following the instructions on the carton.
- Combine all of the pancake ingredients except the blueberries and stir. In a separate bowl, whisk together the eggs, milk, salt, and pepper for the scrambled eggs, and keep it in the fridge.
- Preheat the griddle over medium heat for 10 to 15 minutes.
- Take the syrup off the heat. Drain the hash browns well.
- Cook your breakfast meat on the right half over medium heat for about 10 minutes. Bacon takes 3 to 5 minutes per side, until crisp. Sausage patties take 4 to 5 minutes per side, until browned and cooked through to 160°F. Ham steaks take 3 to 4 minutes per side, until browned. Move the meat to a foil-covered pan.
- Put a generous layer of oil on the left half of the griddle. Spread the hash browns into a ½" thick layer and season with about ½ teaspoon of seasoned salt. Leave them alone for 8 to 10 minutes, until the very edges are golden brown.
- Scrape the right half clean, then put a generous layer of oil on it and a few pats of butter in the middle. Flip the hash browns onto the newly oiled part. Leave them alone for another 8 to 10 minutes, or until as crispy as you like.
- Wipe down the empty left half and add a light swipe of butter or oil. Ladle on a small amount of pancake batter, place some blueberries on top, and cook 2 to 3 minutes, until the bottom is browned. Flip and cook the other side. Keep making pancakes until the batter is gone, holding finished ones under foil.
- Move the hash browns to a foil-covered pan and turn the right half to low. Squirt a little water on it, let it bubble, and scrape it away. Mix the cornstarch and cold water into a slurry and stir it into the blueberry syrup.
- Melt the 3 tablespoons of butter on the right half. Pour about ¼ cup of the egg mixture onto the butter and stir with a spatula. Once slightly set, pour a little more eggs right on top. Keep pouring, stirring, and flipping until all of the egg is on the griddle, about 10 minutes.
- Remove the eggs once they are set. Pour the blueberry syrup over the pancakes and serve everything hot.
Keep both halves of the griddle on medium. The right half cooks the breakfast meat first, then takes the flipped hash browns, then drops to low for the eggs. The left half cooks the hash browns and pancakes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1530Total Fat: 87gSaturated Fat: 38gUnsaturated Fat: 49gCholesterol: 528mgSodium: 4173mgCarbohydrates: 126gFiber: 7gSugar: 37gProtein: 57g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
