20 Delicious Blackstone Recipes for Every Occasion

Whether you’re firing up your Blackstone griddle for breakfast, lunch, or dinner, we’ve got the perfect recipes to make every meal unforgettable. From savory classics like Blackstone Philly Cheesesteak and Classic Blackstone Cheeseburgers to sweet treats like Blackstone Griddle Pineapple Upside-Down Cake, these dishes showcase the versatility of your outdoor griddle. Start your morning with fluffy Blackstone Griddle Pancakes or hearty Breakfast Burritos, then impress guests with gourmet Blackstone Griddle Lobster Tails or smoky BBQ Chicken for dinner. No matter the occasion, these 20 mouthwatering recipes will help you master your Blackstone griddle and delight every palate!

Blackstone Griddle Breakfast Hash

Wake up to a sizzling, diner-style breakfast right at home with this hearty Blackstone Griddle Breakfast Hash—packed with crispy potatoes, savory sausage, and a golden egg on top!

• 2 cups diced russet potatoes (1/2-inch cubes)
• 1/2 lb breakfast sausage, casings removed
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat your Blackstone griddle to medium-high heat (about 375°F). Drizzle 1 tbsp olive oil over the surface and spread it evenly.
2. Add the diced potatoes in a single layer. Cook undisturbed for 5 minutes, then flip and cook another 5 minutes until golden and tender. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.
3. Push the potatoes to one side. Add the sausage, breaking it into small crumbles with a spatula. Cook for 4–5 minutes until browned, then stir in the onion and bell pepper. Cook for 3 more minutes until softened.
4. Combine everything on the griddle, mixing well. Create 4 small wells in the hash and crack an egg into each. Cover with a metal dome or lid and cook for 3–4 minutes until the egg whites are set but yolks are still runny.
5. Sprinkle with remaining 1/2 tsp salt, 1/4 tsp black pepper, and fresh parsley. Serve immediately.

The magic here? The griddle gives the potatoes an irresistible crispy crust while keeping the eggs perfectly jammy—just like your favorite brunch spot.

Tip: For extra crunch, press the hash down lightly with your spatula during the last 2 minutes of cooking.

Classic Blackstone Cheeseburgers

Nothing beats the smoky, griddle-kissed perfection of a Blackstone cheeseburger—juicy, cheesy, and loaded with that craveable diner-style crust.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 4 slices American cheese
• 4 soft hamburger buns
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp unsalted butter, softened
• Optional toppings: ketchup, pickles, onions

Instructions:

1. Preheat your Blackstone griddle to medium-high (about 375°F). Drizzle 1 tbsp vegetable oil across the surface and spread it evenly with a spatula.
2. Divide the ground beef into 4 equal balls. Press each into a thin patty (about 1/2-inch thick) and season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
3. Place the patties on the griddle and cook for 3 minutes without moving to form a crust. Flip, then immediately top each with 1 slice American cheese. Cook another 2–3 minutes until the cheese melts and the patties reach 160°F.
4. While the patties cook, spread 1 tbsp softened butter on the cut sides of the hamburger buns and toast them on the griddle for 1 minute until golden.
5. Assemble the burgers with your favorite toppings and serve immediately.

The magic here? That ultra-thin patty gets crispy edges while staying tender inside—just like your favorite roadside burger joint.

Tip: For extra flavor, toss a handful of thinly sliced onions onto the griddle while the patties cook—they’ll caramelize in the drippings!

Blackstone Philly Cheesesteak

This griddle-cooked cheesesteak is all about tender beef, melty cheese, and caramelized onions—just like the classic, but with that irresistible Blackstone char.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 hoagie rolls, toasted

Instructions:

1. Preheat Blackstone griddle to medium-high (about 375°F). Melt 1 tbsp butter on the griddle, then add sliced onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened and lightly charred. Transfer to a plate.
2. Add remaining 1 tbsp butter to the griddle. Spread sliced ribeye in an even layer and sprinkle with 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook undisturbed for 2 minutes, then chop and flip with spatulas until beef is browned (about 4 minutes total).
3. Push beef to one side of the griddle. Return onions and peppers to the empty space, drizzle with 1 tbsp Worcestershire sauce, and toss to combine.
4. Divide mixture into 4 portions, then top each with 1 slice provolone. Cover with a metal bowl for 1 minute to melt cheese.
5. Scoop cheesy beef piles into toasted hoagie rolls and serve immediately.

The magic here? The Blackstone gives the meat and veggies a smoky sear while keeping everything juicy—no dry, chewy steak here!

Tip: Freeze the ribeye for 30 minutes before slicing for paper-thin cuts.

Blackstone Griddle Pancakes

These griddle pancakes cook up golden and buttery with crispy edges—perfect for feeding a crowd on your outdoor griddle!

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted (plus extra for griddle)
• 1 tsp vanilla extract

Instructions

1. Preheat your Blackstone griddle to 375°F over medium heat. Grease lightly with butter.
2. In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 1/2 cups milk, 2 eggs, 1/4 cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Pour 1/4-cup portions of batter onto the griddle. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.

The high heat of the griddle gives these pancakes a delightfully crisp exterior while keeping the centers light and fluffy—no flipping mishaps thanks to that even surface!

Tip: Keep pancakes warm in a 200°F oven on a baking sheet while you cook the rest.

Grilled Chicken Fajitas on Blackstone

These sizzling fajitas are a crowd-pleaser, with juicy chicken, charred peppers, and onions cooked to smoky perfection on your Blackstone griddle.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp fajita seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas, warmed
• Fresh cilantro and sour cream, for serving (optional)

Instructions:

1. Preheat Blackstone griddle to medium-high heat (about 400°F).
2. In a large bowl, toss chicken with 2 tbsp olive oil, fajita seasoning, salt, and black pepper until evenly coated.
3. Add remaining 1 tbsp olive oil to the griddle. Spread chicken in a single layer and cook for 5–6 minutes, flipping once, until internal temp reaches 165°F.
4. Push chicken to one side. Add peppers and onions to the griddle, stirring occasionally for 4–5 minutes until slightly charred and tender.
5. Combine chicken and veggies, squeeze lime juice over the top, and toss to mix.
6. Serve immediately with warm tortillas, cilantro, and sour cream.

The high heat of the Blackstone gives these fajitas an irresistible smoky char while keeping the chicken tender—no sad, steamed veggies here!

Tip: Let the chicken rest for 5 minutes after cooking to lock in juices before slicing.

Blackstone Smash Tacos

These crispy-edged, juicy smash tacos are a game-changer for taco night—perfectly caramelized beef with melty cheese, all smashed thin for maximum flavor in every bite.

Ingredients:

• 1 lb 80/20 ground beef
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat a Blackstone griddle or large skillet to medium-high (about 400°F). Drizzle 1 tbsp olive oil across the surface.
2. Divide the ground beef into 8 equal portions (about 2 oz each). Place each portion on the griddle, then immediately press flat with a spatula or bacon press until paper-thin. Sprinkle evenly with 1 tbsp taco seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Cook for 3–4 minutes until deeply browned, then flip. Immediately place a tortilla on each patty, pressing lightly so the beef sticks. Scatter 1 cup Monterey Jack cheese over the tortillas.
4. Once the cheese melts (about 1 minute), fold each tortilla-beef circle in half like a taco. Griddle for another 30 seconds per side to crisp.
5. Garnish with diced onion, cilantro, and a squeeze of lime. Serve hot.

The magic here? Smashing the beef ultra-thin creates crispy, lacy edges while keeping the center tender—plus, the cheese melts right into the tortilla for the ultimate handheld bite.

Tip: For extra crunch, toast the tortillas on the griddle for 15 seconds before assembling.

Blackstone Griddle Shrimp Scampi

This sizzling shrimp scampi comes together in minutes on the griddle, with garlicky butter sauce clinging to every bite—perfect for summer cookouts or speedy weeknight dinners.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley
• 1/2 lemon, thinly sliced (for garnish)

Instructions:

1. Preheat Blackstone griddle to medium-high (about 375°F). Melt 4 tbsp unsalted butter on the griddle, swirling to coat.
2. Add shrimp in a single layer and cook 2 minutes per side until pink and slightly curled. Transfer to a plate.
3. Reduce heat to medium. Add 3 cloves minced garlic, 1/4 tsp red pepper flakes, and 1/4 tsp salt to the butter. Sauté 30 seconds until fragrant.
4. Pour in 1/4 cup white wine and 2 tbsp lemon juice, scraping up any browned bits. Simmer 2 minutes until slightly reduced.
5. Return shrimp to the griddle, tossing to coat in sauce. Sprinkle with 2 tbsp parsley and garnish with lemon slices.

The high heat of the griddle gives the shrimp a light char while keeping them juicy, and the sauce picks up irresistible smoky notes. Tip: Serve with crusty bread to swipe up every last drop of that garlicky butter sauce!

Blackstone Breakfast Burritos

These hearty breakfast burritos are loaded with crispy potatoes, fluffy eggs, and melty cheese—all cooked to perfection on the Blackstone for that irresistible smoky flavor.

Ingredients

• 2 tbsp olive oil
• 1 cup frozen shredded hash browns
• 4 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup diced cooked bacon or breakfast sausage (optional)
• 2 tbsp chopped fresh cilantro (optional)
• Hot sauce or salsa, for serving

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 375°F). Drizzle 1 tbsp olive oil and spread hash browns in an even layer. Cook for 5–6 minutes, flipping occasionally, until golden and crispy. Transfer to a plate.
2. Reduce heat to medium and add remaining 1 tbsp olive oil. Pour in beaten eggs, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and scramble until just set, about 2–3 minutes.
3. Warm tortillas on the griddle for 15 seconds per side. Divide eggs, hash browns, cheddar cheese, and optional bacon/sausage among them. Fold sides inward and roll tightly.
4. Return burritos to the griddle, seam-side down, and press lightly for 1–2 minutes to crisp. Flip and repeat.
5. Garnish with cilantro (if using) and serve with hot sauce or salsa.

The Blackstone’s even heat gives these burritos a satisfying crunch while keeping the insides perfectly fluffy—no sad, soggy wraps here!

Tip: For extra hold, wrap burritos in foil after cooking and let rest for 5 minutes—the cheese will glue everything together.

Blackstone Griddle Pizza

Who says you need an oven for perfect pizza? This Blackstone griddle method delivers crispy crust and melty cheese in minutes—right on your outdoor griddle!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat Blackstone griddle to medium-high (about 400°F). Brush the surface with 1 tbsp olive oil.
2. Stretch pizza dough into a 12-inch circle on a floured surface. Carefully transfer to the griddle and cook for 3 minutes until bottom is lightly browned.
3. Flip dough with a spatula. Spread 1/2 cup pizza sauce evenly, then sprinkle with 2 cups mozzarella, 1/2 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using). Drizzle with remaining 1 tbsp olive oil.
4. Close griddle lid (or tent with foil) and cook for 5–7 minutes until cheese bubbles and crust edges are crisp.

The high heat gives this pizza an irresistible charred-edge crunch while keeping the center delightfully chewy—like a wood-fired pie without the fuss!

Tip: For extra crispness, slide the pizza to the griddle’s hottest zone for the last 2 minutes of cooking.

Blackstone Teriyaki Chicken Stir-Fry

This sizzling stir-fry brings together juicy chicken, crisp veggies, and a glossy homemade teriyaki sauce—all cooked to smoky perfection on the Blackstone griddle.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat (about 375°F). Drizzle 1 tbsp vegetable oil and spread evenly.
2. Cook the chicken for 5–6 minutes, flipping occasionally, until browned and cooked through. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the griddle. Toss in the bell pepper and broccoli, stirring for 3–4 minutes until crisp-tender.
4. Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Pour over the veggies, then return the chicken to the griddle. Toss everything for 1–2 minutes until glazed.
5. Garnish with sesame seeds and green onions before serving.

The high heat of the griddle gives the chicken a caramelized edge while keeping the veggies vibrant—no soggy stir-fry here! Serve over steamed rice for a complete meal.

Tip: For extra depth, add a splash of mirin to the teriyaki sauce or char the veggies lightly before adding the sauce.

Blackstone Griddle Corn on the Cob

Nothing beats the smoky char of corn cooked right on the griddle—this easy method delivers juicy, buttery kernels with just the right crunch.

Ingredients:

• 4 ears fresh corn, husks and silks removed
• 3 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. Brush the corn evenly with 3 tbsp melted butter, then sprinkle all over with 1 tsp kosher salt, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Place the corn directly on the griddle and cook for 8–10 minutes, turning every 2 minutes with tongs, until kernels are tender and lightly charred in spots.
4. Transfer to a plate, sprinkle with 1 tbsp fresh parsley (if using), and serve immediately.

The high heat locks in sweetness while adding a whisper of smokiness—no boiling required! Tip: For extra flavor, swap butter with garlic-infused olive oil or add a pinch of chili powder with the paprika.

Blackstone Griddle French Toast

This griddle French toast is crispy on the outside, custardy in the middle, and cooks up in minutes—perfect for feeding a crowd on lazy weekend mornings.

Ingredients:

• 6 thick slices of brioche or challah bread
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions:

1. Preheat the Blackstone griddle to medium-low (about 325°F).
2. In a shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
3. Dip each slice of bread into the egg mixture, letting it soak for 10 seconds per side.
4. Melt the butter on the griddle, then add the soaked bread. Cook for 3–4 minutes per side, flipping once, until deeply golden and crisp.
5. Serve immediately with maple syrup.

The griddle’s even heat gives every slice a perfect caramelized crust while keeping the center luxuriously soft—no soggy middles here!

Tip: For extra richness, swap the milk for half-and-half and add a pinch of nutmeg to the custard.

Blackstone Sausage and Peppers

This sizzling one-pan wonder brings together juicy sausage and caramelized peppers with just the right smoky char—perfect for a fuss-free weeknight feast.

Ingredients:

• 1 lb Italian sausage links (sweet or hot)
• 2 bell peppers (1 red, 1 yellow), sliced into 1/2-inch strips
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• Hoagie rolls or crusty bread (optional, for serving)

Instructions:

1. Preheat your Blackstone griddle or large skillet to medium-high (about 375°F). Drizzle 1 tbsp olive oil across the surface.
2. Add the sausage links and cook for 4–5 minutes per side, until browned and cooked through. Transfer to a plate and slice into 1-inch pieces.
3. Add the remaining 1 tbsp olive oil to the griddle, then toss on the bell peppers and onion. Sprinkle with 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes, stirring occasionally, until softened and slightly charred.
4. Return the sausage to the griddle, drizzle with 1 tbsp balsamic vinegar, and toss everything together for 1–2 minutes to let the flavors meld.
5. Serve hot with hoagie rolls for sandwiches or as-is for a low-carb option.

The magic here? The balsamic vinegar adds a tangy punch that cuts through the richness of the sausage, while the griddle gives everything that irresistible smoky edge.

Tip: For extra flavor, let the peppers and onions sit undisturbed for a minute or two—that’s when you’ll get those perfect caramelized bits!

Blackstone Griddle Fried Rice

This Blackstone Griddle Fried Rice is a game-changer—smoky, crispy, and packed with flavor, all thanks to that sizzling griddle magic!

• 3 cups cooked and chilled jasmine rice (day-old works best!)
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp white pepper

1. Preheat your Blackstone griddle to medium-high heat (about 375°F). Drizzle 1 tbsp vegetable oil onto the griddle and spread it evenly.
2. Pour the beaten eggs onto the griddle, scrambling them for 1–2 minutes until just set. Remove and set aside.
3. Add the remaining 1 tbsp vegetable oil to the griddle. Toss in the carrots and white parts of the green onions, stirring for 2 minutes until slightly softened.
4. Add the rice, breaking up clumps with a spatula. Spread it into an even layer and let it crisp for 2 minutes without stirring.
5. Drizzle the soy sauce, oyster sauce, sesame oil, garlic powder, and white pepper over the rice. Toss everything together, then stir in the peas, scrambled eggs, and green onion tops. Cook for another 1–2 minutes until heated through.

The high heat of the griddle gives this fried rice unbeatable crispy bits, while the oyster sauce adds a rich umami depth. Serve straight off the griddle for maximum impact!

Tip: For extra smokiness, press the rice down firmly with your spatula—those crispy edges are gold.

Blackstone Steak and Veggie Skewers

These sizzling skewers are a backyard favorite—juicy steak and crisp-tender veggies with just the right char from the griddle.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 8 oz cremini mushrooms, stems removed
• 3 tbsp olive oil, divided
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. Marinate: In a bowl, whisk together 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt. Add steak cubes and toss to coat. Let sit for 15 minutes.
2. Prep skewers: Thread steak, bell pepper, zucchini, onion, and mushrooms alternately onto metal or soaked wooden skewers.
3. Griddle: Preheat Blackstone griddle to medium-high (about 400°F). Drizzle remaining 1 tbsp olive oil on the surface. Place skewers on the griddle and cook for 4–5 minutes per side, turning once, until steak reaches 135°F (medium-rare) and veggies are lightly charred.

The high heat locks in the steak’s juices while giving the veggies a smoky crispness—no grill required! Serve with a squeeze of lemon for brightness.

Tip: For even cooking, leave a tiny gap between each ingredient on the skewers.

Blackstone Griddle Quesadillas

These Blackstone griddle quesadillas are crispy, cheesy, and packed with flavor—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked shredded chicken (or rotisserie chicken)
• 1/2 cup diced bell peppers
• 1/4 cup finely chopped red onion
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and salsa, for serving

Instructions:

1. Preheat your Blackstone griddle to medium-high heat (about 375°F) and lightly grease it with 1 tbsp olive oil.
2. In a bowl, toss the shredded chicken with 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Lay two tortillas flat on the griddle. Sprinkle each with 1/2 cup Monterey Jack cheese, then evenly distribute the seasoned chicken, diced bell peppers, and red onion. Top with another 1/2 cup cheese per quesadilla and the remaining tortillas.
4. Press down gently with a spatula and cook for 3–4 minutes per side, flipping once, until the tortillas are golden and the cheese is melted.
5. Remove from heat, sprinkle with chopped cilantro (if using), and slice into wedges. Serve with sour cream and salsa.

The high heat of the Blackstone griddle gives these quesadillas an irresistible crispy exterior while keeping the filling perfectly gooey.

Tip: For extra crunch, brush the tortillas with a little melted butter before griddling.

Blackstone Griddle Bacon-Wrapped Asparagus

This smoky, crispy, and tender side dish turns asparagus into a crave-worthy crowd-pleaser—perfect for grilling season or an easy weeknight upgrade.

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed
• 8 slices thin-cut bacon
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat your Blackstone griddle to medium-high heat (about 375°F). Drizzle olive oil across the surface and spread evenly with a spatula.
2. Divide asparagus into 8 small bundles (about 4-5 spears each). Wrap each bundle snugly with one slice of bacon, securing the ends by tucking them underneath.
3. Place bundles seam-side down on the griddle. Sprinkle evenly with garlic powder, black pepper, and salt. Cook for 5-6 minutes until bacon begins to crisp.
4. Flip bundles carefully with tongs and cook another 5-6 minutes until bacon is golden and asparagus is tender-crisp.

The high heat of the griddle gives the bacon a perfect crunch while keeping the asparagus bright and tender—no soggy spears here!

Tip: For extra flavor, drizzle with balsamic glaze or sprinkle with grated parmesan right after cooking.

Blackstone Griddle Lobster Tails

Buttery, smoky, and restaurant-worthy—these griddle-seared lobster tails are a showstopper that’s easier to make than you’d think!

Ingredients:

• 2 lobster tails (6–8 oz each), thawed if frozen
• 3 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat the Blackstone griddle to medium-high (about 375°F).
2. Butterfly the lobster tails: Use kitchen shears to cut lengthwise through the top shell, stopping at the tail fin. Gently pry the meat upward, keeping it attached at the base, and rest it on top of the split shell.
3. In a small bowl, whisk together the melted butter, lemon juice, garlic powder, smoked paprika, and salt. Brush half of the mixture over the lobster meat.
4. Place the tails meat-side down on the griddle and cook for 3–4 minutes until lightly charred. Flip, brush with the remaining butter mixture, and cook shell-side down for another 3–4 minutes until opaque.
5. Sprinkle with fresh parsley and serve immediately.

The high heat of the griddle locks in juiciness while giving the lobster a subtle smokiness—no fancy tools required!

Tip: For extra flair, drizzle with a squeeze of lemon and a pinch of red pepper flakes before serving.

Blackstone Griddle BBQ Chicken

This juicy, smoky BBQ chicken cooks up fast on the griddle, giving you those crave-worthy charred edges without firing up the grill.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (plus extra for serving)

Instructions:

1. Preheat Blackstone griddle to medium-high (about 375°F). While heating, pat chicken dry and toss with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place chicken on the griddle and cook undisturbed for 5-6 minutes per side until internal temperature reaches 165°F and edges are crispy.
3. Brush both sides with 3/4 cup BBQ sauce during the last 2 minutes of cooking, letting it caramelize slightly.
4. Remove from heat and rest for 5 minutes before serving with extra sauce.

The high heat locks in juices while creating a sticky-sweet crust that clings to every bite—no marinating required!

Tip: For extra smokiness, drizzle a teaspoon of liquid smoke into your BBQ sauce before brushing.

Blackstone Griddle Pineapple Upside-Down Cake

This tropical twist on a classic dessert gets a smoky-sweet upgrade when cooked on a flat-top griddle—perfect for summer gatherings or backyard cookouts.

Ingredients:

• 1/2 cup unsalted butter, divided (4 tbsp melted, 4 tbsp softened)
• 3/4 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained (reserve 1/4 cup juice)
• 6 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions:

1. Prep griddle: Preheat Blackstone griddle to medium-low (325°F). Grease a 10-inch cast-iron skillet with 1 tbsp melted butter.
2. Make caramel: Melt remaining 3 tbsp butter on griddle, then sprinkle brown sugar evenly over it. Cook 2 minutes until bubbly. Arrange pineapple rings in a single layer (overlapping slightly if needed) and place cherry halves in centers.
3. Mix batter: Whisk flour, baking powder, and salt. In another bowl, beat softened 4 tbsp butter with granulated sugar until fluffy. Beat in egg, vanilla, and reserved pineapple juice. Alternate adding flour mixture and milk in three additions.
4. Bake: Pour batter over pineapple layer. Cover skillet with foil and place on griddle. Cook 25-30 minutes until a toothpick comes out clean. Let cool 5 minutes, then invert onto a plate.

The griddle’s even heat gives this cake a crisp caramelized crust while keeping the crumb tender—no oven required!

Tip: For extra flair, brush the pineapple rings with dark rum before adding the batter.

Conclusion

With 20 mouthwatering Blackstone recipes for every occasion, this roundup has something for everyone! Whether you’re grilling up a weeknight dinner or hosting a weekend feast, these dishes are sure to impress. Try them out, then let us know your favorites in the comments—and don’t forget to share this list on Pinterest for fellow food lovers. Happy cooking!