Ultimate Guide to Blackstone Griddle Desserts: 20+ Easy Recipes
Blackstone griddle dessert recipes completely changed how I think about outdoor cooking, and honestly, I never saw it coming. The first time I served griddled s’mores brownies at a dinner party, three guests asked for the recipe before they even finished eating. I’d spent years assuming my Blackstone was strictly for breakfast and burgers. Turns out, that big flat surface is basically a secret dessert weapon hiding in plain sight on your patio.
My son Jonas, who’s gluten intolerant, was actually the reason I started experimenting out there. He wanted a campfire dessert vibe without the actual campfire, and our backyard Blackstone was the obvious answer. What followed was about six months of weekend testing, some genuinely scorched disasters, and eventually a collection of easy Blackstone griddle desserts that my whole family now requests constantly.
So if you’ve been leaving your griddle idle after the bacon and eggs are done, this is your sign to keep it going straight into dessert territory. I’m covering everything: temperatures, techniques, specific recipes, the oils that actually work, and the one prep trick that makes the whole thing feel effortless.
Yes, Your Blackstone Can Make Desserts, Here’s the Proof
I know what you’re thinking. A griddle is for savory stuff, right? Steaks, smash burgers, stir-fry. But Blackstone griddle dessert ideas have been quietly taking over outdoor cooking communities, and there’s a really solid reason why. That cast steel surface distributes heat in a way your oven honestly can’t replicate for certain sweets.
The proof is in the texture. Cookies get crispier edges. Cinnamon rolls develop a deeply caramelized bottom that no baking sheet can match. Fruit releases its natural sugars against direct heat and turns silky and aromatic in a way that just doesn’t happen in a conventional oven. Once you try it, you’ll wonder why it took you so long.
Can you really make desserts on a Blackstone griddle
Short answer: absolutely yes. The large flat cooking surface creates even heat distribution across the entire dessert, which is exactly what you want for things like brownie batter or cookie dough. I’ve made everything from griddled pound cake to banana foster-style fruit on mine, and almost nothing has been a failure once I understood the temperature rules.
The key difference from oven baking is that the heat source is direct and comes from below. That changes your cook time. It also changes how you think about covering your food. A loose dome of foil over cookies or brownies traps just enough steam to cook the tops without drying everything out. It took me a few batches to figure that one out, but once I did, the results were genuinely impressive.
Jonas was the first real test. I made him gluten-free chocolate chip cookies on the Blackstone one Saturday afternoon while Derek was sleeping after a night shift. They came out with these perfectly golden, lacy edges and a chewy center that my gluten-eating daughter Ellie immediately tried to steal. That was the moment I knew this was real.
If you love baking with simple, pantry-friendly ingredients, you might also enjoy these soft and spiced coffee cake cookies that pair beautifully with a warm griddle dessert spread.
Why the flat-top surface outperforms your oven for certain sweets
Here’s the thing about a flat-top griddle that most people don’t realize. It creates contact heat across the entire base of whatever you’re cooking. That produces a deeply caramelized, almost crackly bottom layer that an oven’s ambient heat simply can’t achieve. Think of the bottom of a really good skillet brownie. That’s what you’re getting on every single bite.
For fruit desserts specifically, the flat surface lets you work with pineapple rings, peach halves, or banana slices in a single layer, all caramelizing at the exact same rate. No hot spots, no raw centers. The velvety, jammy texture you get from griddled stone fruit is something I genuinely crave now. I put it over vanilla ice cream and it’s honestly one of the best desserts I’ve ever made with three ingredients.
The other advantage, especially during Thanksgiving or Christmas when oven space is at an absolute premium, is that your Blackstone runs completely independently. You can have a pie in the oven and be making griddled cinnamon roll bites outside at the same time. I did exactly that last December and it genuinely saved my sanity.
The Exact Temperature Guide for 10 Popular Blackstone Desserts
Temperature is the single most important variable in Blackstone griddle dessert recipes. Get it right and everything works. Get it wrong and you’ll be scraping burnt sugar off a beautifully seasoned surface at 10pm while trying not to wake up the kids. Ask me how I know.
See also: Vanilla Cake With Chocolate Frosting for related context.
I’ve tested this over and over, and after refining my approach across dozens of batches, I’ve settled on a temperature range that works reliably. The short version: most desserts live between 325Ā°F and 400Ā°F, and knowing which side of that range your recipe belongs to is everything.
What temperature should you use when cooking desserts on a Blackstone
For most easy Blackstone griddle desserts, 350-375Ā°F is your sweet spot. That range is hot enough to create proper browning and caramelization without torching the bottom before the center sets. I use an infrared thermometer every single time, because the built-in dial on my Blackstone runs about 25 degrees hot. Don’t trust the dial alone.
Preheat for a full 8-10 minutes before you put anything on the surface. I used to skip this step when I was impatient and I’d get uneven cooking every time. A properly preheated griddle creates that immediate sizzle on contact, which is what starts the caramelization process and helps prevent sticking.
According to food safety and heat science resources at USDA FoodData Central nutritional database, sugars begin caramelizing around 320Ā°F, which is exactly why that lower-medium range produces such beautiful results on a griddle.
| Dessert | Temperature | Cook Time | Cover with Foil? |
|---|---|---|---|
| Chocolate chip cookies | 350-375Ā°F | 8-12 min | Optional |
| Brownies | 350-375Ā°F | 15-20 min | Yes |
| Cinnamon rolls | 325-350Ā°F | 10-14 min | Yes |
| Griddled fruit | 375-400Ā°F | 3-5 min per side | No |
| S’mores | 300-325Ā°F | 3-5 min | Yes (to melt) |
| Pancake desserts | 375Ā°F | 3-4 min per side | No |
| Griddled pound cake | 375-400Ā°F | 2-3 min per side | No |
| Banana foster | 350-375Ā°F | 4-6 min | No |
| French toast dessert | 350-375Ā°F | 3-4 min per side | No |
| Skillet cake | 325-350Ā°F | 20-25 min | Yes |
Low-heat vs medium-heat desserts: which zone works for what
Low heat (300-325Ā°F) is for anything that needs time to cook through without burning. S’mores live here, as do cinnamon rolls and anything with a thick, doughy center. You want the inside to set before the outside gets too dark. Think slow and gentle.
Medium heat (350-375Ā°F) covers the widest range of Blackstone griddle dessert ideas. Cookies, brownies, French toast, banana foster. You’ve got enough heat for proper caramelization but not so much that you’re fighting the clock on every batch.
Medium-high (375-400Ā°F) is for quick-cooking desserts where you want char or intense caramelization fast. Griddled pineapple, peaches, pound cake slices. These items are already cooked, so you’re just adding color and flavor through direct heat contact. Fast and hot is exactly right.
7 Easy Blackstone Griddle Dessert Ideas Anyone Can Pull Off
These are my actual go-to Blackstone griddle dessert recipes, the ones I make repeatedly and that have never let me down. Some of them are almost embarrassingly simple. But simple doesn’t mean boring, especially when that flat-top surface is doing the work of developing flavor that would take an oven twice as long.
I tested every single one of these with real family feedback, which means Jonas critiqued the gluten-free versions, Ellie rated everything on a scale of “good” to “can I have more,” and Derek tried them cold the next morning before his shift because he’s a night-shift nurse and his dessert timing is unusual at best.
S’mores on a Blackstone griddle: faster and crispier than a campfire
S’mores on Blackstone griddle is honestly one of my favorite discoveries of the last two years. You get that toasted marshmallow texture without any of the stick-your-marshmallow-in-the-fire chaos. And the graham cracker gets this amazing slight crunch from the direct griddle surface that you just can’t replicate over a flame.
Here’s how I do it. Lay your graham cracker halves directly on the oiled griddle at 300-325Ā°F. Place a chocolate square on one half and a marshmallow on the other. Cover everything loosely with a large dome lid or a sheet of foil. Give it 3-4 minutes. The marshmallow will puff and start to brown on the edges. The chocolate will go soft and glossy. Press them together and pull them off. Done.
For a Blackstone griddle dessert for kids, this one is the undisputed champion. Ellie has requested it approximately forty-seven times. That’s not an exaggeration. She keeps a bag of marshmallows in the pantry specifically for this purpose and she’s eight years old, so that tells you everything.
Other recipes that work brilliantly in this easy category:
- Griddled pound cake with fresh berries – slice store-bought pound cake, griddle at 400Ā°F for 2-3 minutes per side until deeply caramelized, top with macerated strawberries
- Banana foster – halved bananas face-down on a 375Ā°F griddle with butter and brown sugar until luxurious and caramel-coated, about 4 minutes
- Griddled pineapple rings – high heat, 2 minutes per side, dust with cinnamon sugar, serve with coconut ice cream
- Chocolate chip pancake dessert stacks – classic pancake batter with chocolate chips, topped with powdered sugar and whipped cream
- Griddled peaches with honey – halved peaches at medium-high, drizzle with honey right at the end, serve warm
Blackstone griddle cinnamon rolls and fruit desserts worth making twice
Blackstone griddle cinnamon rolls are exactly as good as they sound. I use the tube of store-bought dough for weeknight versions and my own homemade dough when I have a Saturday morning with nowhere to be. Either way, the method is the same: low heat, covered, patience.
Place your rolls on a lightly oiled griddle at 325Ā°F. Cover tightly with a dome lid or foil tent. Cook for about 10-12 minutes without peeking. Then lift the cover and check. The bottoms should be a deep, aromatic golden brown. The tops should be set but still slightly soft. Flip gently, cook another 2 minutes uncovered, then drizzle with icing immediately while still warm.
The smell that comes off that griddle is something else. Buttery, warm cinnamon, caramelizing sugar. You know that feeling when the whole kitchen smells incredible? That’s what’s happening outside, and your neighbors will absolutely notice. Mine have knocked on the fence twice.
Fruit desserts on Blackstone griddle are a whole separate category worth mastering. Peaches, pineapple, bananas, even pears work beautifully. The rule is simple: high heat, good oil, don’t crowd the surface, and add your sweetener in the last minute of cooking so it doesn’t burn. A sprinkle of cinnamon sugar right before you pull them off is the detail that makes it special.
If you love fruit-forward baking, these deeply spiced apple bundt cake flavors translate beautifully to the griddle dessert world and might inspire your next outdoor session.
Can You Make Brownies and Cookies on a Blackstone? We Tested It
Yes. Full stop. But I want to give you the honest version of that answer, because my first attempt at griddle brownies was, let’s say, aggressively overconfident. I spread batter directly on the surface, walked inside to grab something, came back four minutes later, and the bottom was a solid black crust. Top was completely raw.
After that disaster (which I may or may not have served anyway, scraping the bottom and calling it “caramelized”), I figured out the right system. And now Blackstone griddle brownies are one of my most-requested recipes. The bottom layer is deeply caramelized, the center is fudgy, the edges are chewy. It’s genuinely the best brownie texture I’ve ever produced.
Can you make brownies and chocolate chip cookies on a Blackstone griddle
Absolutely, and here’s the exact method. For brownies, I always use a cast iron skillet or a small disposable aluminum pan placed directly on the griddle surface. This creates a buffer between the direct heat and the batter, giving you more control. Set your griddle to 375Ā°F, cover the pan loosely with foil, and cook for 18-22 minutes.
For chocolate chip cookies on Blackstone griddle, drop rounded tablespoons of dough directly on the oiled surface at 350Ā°F. Give each cookie plenty of space. I use a spatula to flatten them slightly after about 3 minutes. Then cover loosely and cook another 5-7 minutes until the edges are set and golden.
The texture difference is real. Griddled cookies have crispier edges than oven cookies and a slightly chewier center. The bottoms develop this thin, almost crackly layer from the direct surface contact. I’ve tested this with three different cookie dough recipes and the result is consistent every time.
For anyone who loves the buttery, chewy cookie experience and wants to take it outdoors, these rich buttery brown sugar cookies adapt incredibly well to the Blackstone method with just a small reduction in cook time.
How to get even browning without burning the bottom layer
This is the skill that separates okay griddle baking from genuinely great Blackstone griddle dessert recipes. Even browning requires three things working together: proper preheat, correct temperature, and the foil tent.
First, always preheat the full 8-10 minutes. A surface that isn’t fully up to temp will cause the batter to sit and absorb oil rather than cook, which leads to greasy, uneven results. I set a timer now and walk away.
Second, use the lower end of your temperature range for the first batch. You can always go slightly hotter on the second batch once you know how your specific griddle behaves. My griddle runs hot on the left side, so I always start my first batch slightly right of center.
Third, the foil tent is non-negotiable for batter-based desserts. Tent it loosely so steam can circulate slightly, not so tight that condensation drips back onto the food. That steam is what cooks the tops and centers while the griddle surface handles the bottoms. Get this right and your easy Blackstone griddle desserts will look bakery-quality every single time.
Zero-Stick Desserts: The Best Oils and Non-Stick Tricks That Work
Sticking is the number one fear people have when trying Blackstone griddle dessert recipes for the first time. I get it. The thought of brownie batter welded to your beautifully seasoned surface is genuinely stressful. But here’s what I’ve learned after years of griddle dessert testing: sticking is almost always a seasoning or oiling problem, not a fundamental limitation of the method.
See also: Homemade Iced Coffee Drinks for related context.
What’s the best oil to use for cooking desserts on a griddle
For most desserts, I reach for vegetable oil or avocado oil. Both have high smoke points (around 400-500Ā°F) that can handle griddle temperatures without burning and turning bitter. Canola oil works perfectly too and it’s what I use most often because it’s inexpensive and neutral in flavor.
Coconut oil is a nice option for fruit-based desserts because it adds a subtle sweetness and aroma that pairs beautifully with pineapple or banana. Just make sure you’re using refined coconut oil, which has a higher smoke point than virgin. I almost ruined a batch of griddled peaches with virgin coconut oil at high heat before I figured that one out.
Butter is delicious but tricky. It burns at griddle temperatures if you’re not careful. If you want that buttery flavor, use clarified butter (ghee), which has had the milk solids removed and won’t scorch. Or add a small knob of butter on top of your food in the last minute of cooking, letting it melt as a finishing touch rather than as your primary cooking fat.
The amount of oil matters as much as the type. You want a thin, even coating across the cooking area, not a pool. I apply mine with a folded paper towel held in tongs, spreading it evenly right before each batch. Too much oil makes desserts greasy. Too little invites sticking. The sweet spot is a surface that shimmers but doesn’t have visible puddles.
How do you keep desserts from sticking to a Blackstone griddle
Beyond oil choice, seasoning is the foundation. A well-seasoned Blackstone with a dark, established patina is genuinely nearly non-stick for most desserts. If your griddle is new or has been stripped back to bare metal, you need to season it properly before attempting delicate batter-based recipes.
For extra insurance, especially when you’re first starting out with griddle desserts, parchment paper is your friend. Cut squares slightly larger than your cookies or brownie pan, place them on the oiled surface, and cook on top of the parchment. It creates a barrier that guarantees no sticking and you can just lift the whole thing off cleanly. I still use parchment for brownies every single time.
Temperature also affects sticking in a counterintuitive way. If your griddle is too cool, food sits in contact with the metal longer before the exterior sets, giving it more opportunity to bond to the surface. A properly preheated griddle at the right temperature creates an immediate exterior crust on contact, which actually releases more easily. So paradoxically, a slightly higher starting temperature can help prevent sticking for certain desserts.
The One Prep Trick That Makes Blackstone Desserts 3x Easier
I almost gave up on making Blackstone griddle dessert recipes for groups before I figured this out. The problem was always the chaos of trying to prep, portion, and cook simultaneously while people were waiting and my kids were running around and Derek was trying to help but kept asking where things were. Sound familiar?
The trick is batching your prep completely the day before or the morning of. Everything portioned, measured, covered, refrigerated. Then when it’s time to cook, you’re just executing, not thinking. It sounds obvious. But applying it systematically to griddle desserts specifically changed everything.
How far in advance can you make griddle desserts without losing quality
For batter-based desserts like brownies and cookies, you can make the batter or dough up to 24 hours ahead. Cookie dough actually improves with an overnight rest in the fridge, as the flour hydrates more fully and the flavors develop. I’ve made brownie batter the night before a dinner party and the results were noticeably better than same-day batter.
Fruit desserts prep beautifully in advance too. Slice and portion your fruit, toss it with sugar and spices, and refrigerate it covered for up to 12 hours. The sugar will start to draw out moisture and create a light syrup, which actually helps with caramelization on the griddle. A tiny bit of that syrup hitting the hot surface creates an amazing aromatic burst and a lacquered finish on the fruit.
Most finished griddle desserts hold well for 1-2 days at room temperature in airtight containers. Brownies and cookies actually taste better on day two when the texture has had time to settle. For Blackstone griddle dessert camping trips specifically, I’ll bake a batch of cookies before we leave and they’re still perfect on night two of the trip. For holiday entertaining, especially during Christmas cookie season, the 10 Easy Christmas Cookies Holiday Baking Ebook pairs really well with griddle techniques if you want a full lineup of make-ahead options.
My personal discovery: cold batter on a warm griddle changes everything
This is the thing I wish someone had told me two years ago. Cold batter from the fridge, placed on a properly preheated griddle, performs dramatically better than room-temperature batter. The cold center slows down the interior cooking just enough to give the exterior time to set properly, so you get that defined outer crust without the inside being raw.
I discovered this by accident. I’d made cookie dough the morning of a cookout, refrigerated it, and forgot to pull it out to come to room temperature like most recipes suggest. I was already running late, so I just used it cold. The cookies were the best batch I’d ever made on the griddle. Thicker, chewier, with that crinkly top that usually only happens with well-rested dough.
After 12 years of cooking and baking in various formats, this is one of those discoveries that feels almost too simple to be real. But I’ve replicated it probably thirty times now with cookies, brownie batter scooped into a cold skillet, and even cinnamon roll dough. Cold goes in, beautiful comes out. The science is straightforward: slower interior heat-up means less risk of the outside burning before the inside sets. It works every time.
Blackstone Griddle S’mores Brownies (Signature Recipe)
Ingredients
Method
- Preheat your Blackstone: Fire up your griddle and set it to medium heat. Allow it to preheat for a full 8-10 minutes. You're targeting 350-375Ā°F. Use an infrared thermometer to verify, since built-in gauges can be inaccurate.
- Prepare the batter: Mix your brownie batter according to package directions. For best results, prepare it the night before and refrigerate covered. Cold batter from the fridge produces a better texture on the griddle.
- Oil the surface: Using tongs and a folded paper towel, apply a thin, even layer of vegetable oil across your cooking area. The surface should shimmer but not pool. Re-oil between batches.
- Set up your pan: Place a greased 9x9 inch disposable aluminum pan or a well-seasoned cast iron skillet directly on the griddle surface. Pour brownie batter into the pan in an even layer, about 1-1.5 inches thick.
- Cook the base: Cover the pan loosely with a sheet of aluminum foil, tented so steam can circulate. Cook for 15-18 minutes at 350-375Ā°F without lifting the foil for the first 12 minutes. The edges will start to pull away from the sides slightly when they're done.
- Add the toppings: Remove the foil carefully. Scatter mini marshmallows and chocolate chips across the top of the brownie. Press 4-6 graham cracker squares gently into the surface. Replace the foil tent and cook for another 3-4 minutes until marshmallows are puffed and golden and chocolate chips are melted.
- Finish and serve: Remove from the griddle and allow to cool in the pan for at least 10 minutes before cutting. Sprinkle with flaky sea salt if using. Serve with vanilla ice cream for the full experience.
Notes
Always use an infrared thermometer. The built-in dial on most Blackstones runs 20-30 degrees off, and that difference matters enormously for desserts where a few degrees can mean the difference between chewy and burnt.
Cold batter from the fridge performs better on a hot griddle than room-temperature batter. The contrast helps the outside set without overcooking the center. This is especially true for brownies and thick cookie dough.
For gluten-free versions (I make these for Jonas regularly), any gluten-free brownie mix works with the exact same method. The cook time is identical. Nobody at the table will know the difference.
Re-oil between every batch. The surface absorbs oil as it cooks and a dry patch in the middle of batch two will cause sticking every time. Takes 15 seconds and prevents a lot of frustration.
Let the finished dessert rest in the pan for at least 10 minutes before cutting. I know it's hard. But cutting too early turns a beautiful brownie into a warm, crumbly mess. It's worth the wait, I promise.
- Always use an infrared thermometer. The built-in dial on most Blackstones runs 20-30 degrees off, and that difference matters enormously for desserts where a few degrees can mean the difference between chewy and burnt.
- Cold batter from the fridge performs better on a hot griddle than room-temperature batter. The contrast helps the outside set without overcooking the center. This is especially true for brownies and thick cookie dough.
- For gluten-free versions (I make these for Jonas regularly), any gluten-free brownie mix works with the exact same method. The cook time is identical. Nobody at the table will know the difference.
- Re-oil between every batch. The surface absorbs oil as it cooks and a dry patch in the middle of batch two will cause sticking every time. Takes 15 seconds and prevents a lot of frustration.
- Let the finished dessert rest in the pan for at least 10 minutes before cutting. I know it’s hard. But cutting too early turns a beautiful brownie into a warm, crumbly mess. It’s worth the wait, I promise.
The first time I made these s’mores brownies on my Blackstone, I burned the first batch so badly that I had to use a bench scraper to get it off the surface. I’d used too much heat, no foil, and room-temperature batter. The second batch, I dropped the heat, tented foil loosely over the pan, and used cold batter straight from the fridge. That batch was extraordinary. The bottom had this thin, almost crackly caramelized layer, the center was fudgy and dense, and the marshmallow topping had little toasted patches that tasted like campfire without any of the work. Derek tried them cold the next morning before his night shift and texted me from work to say they were the best thing I’d made all year. That’s high praise from a man who eats hospital cafeteria food regularly for comparison. I’ve now made this recipe approximately 20 times, refined the temperature range twice, and tested it with three different brownie mix brands. The method is locked in. It works.
Yes, this is one of the best things about griddle desserts for camping. As long as you have a propane-powered Blackstone griddle (the standard portable and full-size models all run on propane), you don’t need any electricity at all. All the recipes in this guide work perfectly at a campsite. Pre-portion your batter or dough at home, keep it cold in a cooler, and you’re ready to cook beautiful Blackstone griddle dessert camping treats anywhere you set up your griddle.
Frequently Asked Questions About Blackstone Griddle Dessert Recipes
Yes, absolutely! Blackstone griddles are excellent for cooking desserts. The large, flat cooking surface provides even heat distribution, making it perfect for everything from s’mores and French toast to griddled brownies, cookies, and fruit-based desserts. Many recipes translate directly from oven to griddle with minimal modifications. The key is understanding temperature adjustments and using a foil tent for batter-based desserts to allow the tops to cook through without burning the bottoms.
Most Blackstone desserts cook best between 350-400Ā°F. For delicate desserts like cookies and brownies, start at 350-375Ā°F. Fruit-based desserts and griddled pound cake can handle 375-400Ā°F. Always preheat your griddle for 8-10 minutes before cooking and use an infrared thermometer to verify the actual surface temperature, since built-in gauges are often inaccurate. Start low and increase if needed, it’s always easier to cook a little longer than to fix burnt bottoms.
Proper seasoning and oiling are essential. Make sure your griddle has a well-established dark patina from regular use and seasoning. Before cooking, apply a thin, even coat of high-heat cooking oil like vegetable, canola, or avocado oil using tongs and a folded paper towel. For extra insurance with batter-based desserts, use a sheet of parchment paper on the oiled surface or cook in a cast iron skillet or aluminum pan placed on the griddle. Re-oil between every batch.
Vegetable oil, canola oil, and avocado oil are the best choices for griddle dessert cooking because of their high smoke points (400-500Ā°F). Coconut oil (refined, not virgin) works nicely for fruit desserts. Avoid regular butter and olive oil at high temperatures since they burn too easily. If you want buttery flavor, use clarified butter (ghee) or add a small knob of regular butter as a finishing touch in the last minute of cooking rather than as your primary cooking fat.
Yes, both work beautifully with the right technique. For brownies, use a cast iron skillet or disposable aluminum pan on the griddle at 375Ā°F, covered loosely with foil, for 18-22 minutes. For cookies, drop cold dough directly on the oiled griddle surface at 350-375Ā°F and cover loosely. The griddle produces crispier edges and a chewier center compared to oven-baked versions, with a thin caramelized bottom layer that’s honestly one of the best textures in dessert baking.
Batter and dough can be made 24 hours ahead and refrigerated. Cookie dough actually improves overnight as the flavors develop. Finished brownies and cookies keep well for 1-2 days in airtight containers at room temperature and often taste better on day two. Fruit desserts are best cooked fresh but you can pre-slice and season the fruit up to 12 hours ahead. Most griddle desserts also freeze well for up to 3 months, making them excellent for holiday prep.
Ready to Make These Blackstone Griddle Desserts Your Own
Save this one for your next dinner party. It will become your signature. Whether you’re making s’mores brownies for a summer cookout, Blackstone griddle cinnamon rolls on a slow Saturday morning, or griddled peaches over ice cream on a weeknight when everyone needs a little something sweet, these recipes deliver every single time.
Blackstone griddle dessert recipes are genuinely one of the most underutilized categories in outdoor cooking, and I hope this guide changes that for you the way it changed things for me. The temperatures, the oiling technique, the cold batter trick, take these with you and you’ll skip most of the mistakes I made in the beginning.
You can find more of my real-food, family-tested recipes and the full story behind my cooking philosophy on the about Lauren and palacerecipes.com page. And if you have a question, a result to share, or a recipe variation that worked beautifully for your family, I genuinely want to hear about it, head over to the contact page and drop me a note. Browse more delicious recipes at palacerecipes.com!
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