18 Delicious Griddle Recipes for Every Occasion

Venture into the world of versatile griddle cooking with our roundup of 18 mouthwatering recipes perfect for any occasion! Whether you’re whipping up quick weeknight dinners, indulging in comfort food classics, or celebrating seasonal flavors, your griddle is the secret to delicious meals. Get ready to inspire your next culinary creation—let’s dive into these irresistible dishes that promise to delight your taste buds!

Classic Griddle Pancakes

Morning couldn’t start any better than with the aroma of Classic Griddle Pancakes wafting through the kitchen. There’s something incredibly comforting about flipping those golden discs, a ritual that takes me back to lazy Sunday mornings with my grandma. Today, I’m sharing my foolproof version that’s sure to become a staple in your home too.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect fluffiness)
• 2 tbsp sugar (a little sweetness never hurt anybody)
• 1 tsp baking powder (the secret to those sky-high pancakes)
• 1/2 tsp salt (balances the sweetness just right)
• 1 cup milk (whole milk makes them richer, but any works)
• 1 large egg (room temp eggs blend smoother, trust me)
• 2 tbsp melted butter (plus extra for the griddle, because butter makes everything better)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg lightly, then mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a griddle or large non-stick pan over medium heat (350°F is ideal) and brush with a little melted butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Tip: Wait until bubbles form on the surface and edges look set before flipping, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately. Tip: Keep them warm in a 200°F oven if making a large batch.

Light, fluffy, and with just the right amount of sweetness, these pancakes are a dream. I love stacking them high with a pat of butter melting down the sides and a generous drizzle of maple syrup. For a twist, try adding a handful of blueberries to the batter or a sprinkle of cinnamon for a warm spice note.

Fluffy Griddle Waffles

Ah, there’s nothing quite like the smell of waffles wafting through the kitchen on a lazy Sunday morning. I remember the first time I tried making griddle waffles; they were a game-changer for my brunch routine. Perfectly crispy on the outside, yet irresistibly fluffy inside—they’re a dream come true for any waffle lover.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (a little extra if you like them sweeter)
• 1 tbsp baking powder (the fresher, the fluffier)
• 1/2 tsp salt (I use sea salt for a subtle depth)
• 1 1/4 cups whole milk (room temperature blends better)
• 1/3 cup melted butter (unsalted is my preference, for control over saltiness)
• 1 large egg (room temperature, as always)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your griddle to 375°F. A properly heated griddle ensures even cooking and that perfect golden color.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Sifting isn’t necessary, but it can help avoid lumps.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined. Tip: Mixing the wet ingredients separately prevents overworking the flour, keeping the waffles tender.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough waffles.
5. Lightly grease the griddle with butter or cooking spray. This step is crucial for easy release and adds a hint of buttery flavor.
6. Pour 1/2 cup of batter onto the griddle for each waffle. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
7. Flip the waffle carefully and cook for another 2-3 minutes until golden brown and crispy. Tip: Don’t peek too often; let the heat work its magic.
8. Serve immediately for the best texture. These waffles are a delight with maple syrup, but a dollop of whipped cream and fresh berries elevate them to dessert status.

Craving these already? The contrast between the crispy exterior and the cloud-like interior is simply divine. Try sandwiching a scoop of vanilla ice cream between two mini waffles for an instant crowd-pleaser.

Savory Griddle Cornbread

Mornings in my kitchen aren’t complete without the scent of something delicious wafting through the air, and this Savory Griddle Cornbread is a recent obsession. It’s the perfect blend of crispy edges and a tender, moist center that pairs wonderfully with just about anything, or hey, it’s stellar on its own.

Ingredients

• 1 cup cornmeal (I love the coarse grind for extra texture)
• 1 cup all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1 tbsp sugar (just a touch to balance the savory notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1 tbsp baking powder (the fresher, the better for that perfect rise)
• 1 cup milk (whole milk makes it richer, but any works)
• 1 large egg (room temp eggs mix in more smoothly)
• 1/4 cup melted butter (plus extra for the griddle)

Instructions

1. Preheat your griddle over medium heat, aiming for about 375°F, and lightly brush it with melted butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder until well combined.
3. In another bowl, beat the egg lightly, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay for tender cornbread.
5. Let the batter sit for 5 minutes to allow the cornmeal to absorb some of the liquid, which helps prevent a gritty texture.
6. Pour 1/4 cup portions of batter onto the hot griddle, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the cornbread cakes and cook for another 2-3 minutes until golden brown and cooked through.

Right out of the griddle, these cornbread cakes are irresistibly crispy on the outside with a soft, fluffy interior. Try serving them with a drizzle of honey and a sprinkle of flaky salt for a sweet and savory treat, or alongside a hearty bowl of chili for the ultimate comfort meal.

Griddle Seared Steak

Last weekend, I rediscovered the joy of cooking steak on a griddle, a method that delivers an unbeatable crust and juicy interior. It’s perfect for those who love the charred edges but fear overcooking the center.

Ingredients

• 1.5 lbs ribeye steak (I swear by ribeye for its marbling, but any thick-cut steak works)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp kosher salt (I prefer it for its coarse texture and clean taste)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
2. Heat a griddle over medium-high heat until it’s smoking hot, about 5 minutes. This is crucial for that perfect sear.
3. Rub the steak with olive oil, then season both sides generously with salt and pepper.
4. Place the steak on the griddle and cook for 4 minutes without moving it to get a good crust.
5. Flip the steak and add the butter to the griddle. Tilt the griddle slightly and spoon the melting butter over the steak for 3 minutes for extra flavor.
6. Check the internal temperature with a meat thermometer: 130°F for medium-rare. Adjust cooking time based on your preference.
7. Let the steak rest on a cutting board for 5 minutes before slicing to retain its juices.

Every bite of this griddle-seared steak is a mix of crispy edges and tender, flavorful meat. Try serving it over a bed of arugula with a drizzle of the leftover butter for a simple yet impressive meal.

Perfect Griddle Burgers

Zesty flavors and juicy bites are what make griddle burgers a staple in my kitchen, especially on lazy Sundays when the aroma of sizzling beef fills the air. There’s something about the sound of patties hitting the hot griddle that signals the start of a delicious meal.

Ingredients

• 1 lb ground beef (80/20 blend for the perfect fat ratio)
• 1 tbsp vegetable oil (my griddle’s best friend for non-stick magic)
• 1 tsp salt (I swear by sea salt for that extra flavor punch)
• 1/2 tsp black pepper (freshly ground, because it makes all the difference)
• 4 slices American cheese (melts like a dream, no substitutes here)
• 4 burger buns (toasted lightly, because nobody likes a soggy bun)

Instructions

1. Heat your griddle over medium-high heat until it reaches 375°F, a quick water droplet test should make it sizzle.
2. Divide the ground beef into 4 equal portions and gently shape into patties, about 1/2 inch thick. Tip: Press a slight dimple in the center to prevent bulging.
3. Brush the griddle with vegetable oil, ensuring an even coat to avoid sticking.
4. Place the patties on the griddle, seasoning the tops with salt and pepper. Cook for 3 minutes without touching them for a perfect sear.
5. Flip the patties and cook for another 3 minutes. Tip: Only flip once to keep them juicy.
6. Add a slice of American cheese to each patty during the last minute of cooking, covering with a lid to melt the cheese evenly.
7. Toast the burger buns on the griddle for about 30 seconds until golden. Tip: Buttering the buns adds extra flavor and crunch.
8. Assemble the burgers by placing the cheesy patties on the bottom buns, then top as desired.

Wow, these griddle burgers are a masterpiece of crispy edges and tender, flavorful beef, with the cheese oozing just right. Serve them with a side of sweet potato fries or a crisp salad for a meal that’s sure to impress.

Griddle Grilled Cheese Sandwich

Growing up, my mom’s griddle grilled cheese was the ultimate comfort food, and today, I’m sharing my twist on this classic. There’s something magical about the crispy, buttery exterior hugging the gooey, melted cheese inside—it’s pure bliss on a plate.

Ingredients

• 4 slices of sourdough bread (I swear by sourdough for its perfect crunch and tang)
• 2 tbsp unsalted butter, softened (trust me, softening it makes spreading a breeze)
• 1 cup shredded sharp cheddar cheese (the sharper, the better for that punch of flavor)
• 1/2 cup shredded mozzarella cheese (for that irresistible stretch)
• 1/4 tsp garlic powder (a little secret for an extra flavor kick)

Instructions

1. Heat a griddle or large skillet over medium-low heat (around 300°F) to ensure even cooking without burning.
2. Butter one side of each bread slice generously. This is your golden ticket to that crispy, flavorful crust.
3. Sprinkle garlic powder evenly over the buttered sides for that subtle, aromatic hint.
4. Place two slices, buttered side down, on the griddle. Layer each with half the cheddar and mozzarella, then top with the remaining slices, buttered side up.
5. Cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese starts to ooze out the sides.
6. Flip carefully and cook the other side for another 3-4 minutes. Tip: Covering the griddle for a minute can help melt the cheese faster.
7. Remove from heat and let sit for a minute before cutting—this helps the cheese set slightly for cleaner slices.

Delight in the symphony of textures and flavors with each bite—crispy, buttery, and utterly cheesy. Serve with a side of tomato soup for dunking, or get creative by adding thin apple slices inside for a sweet and savory twist.

Homemade Griddle Flatbread

Very few things in the kitchen bring me as much joy as the smell of bread cooking on a griddle. It’s a simple pleasure, but there’s something about the warmth and the slight char that makes homemade griddle flatbread a staple in my house. Whether it’s for a quick lunch or to accompany a hearty stew, this recipe never fails to impress.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1 tsp salt (sea salt is my preference for its subtle crunch)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1 tbsp baking powder (this is the secret to getting that perfect puff)
• 3/4 cup warm water (not too hot, or it’ll kill the yeast effect from the baking powder)
• 2 tbsp extra virgin olive oil (plus a little extra for greasing the griddle)

Instructions

1. In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder until well combined.
2. Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Stir until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 3 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, a bit more flour on the surface helps.
4. Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 10 minutes. This rest period is crucial for gluten relaxation.
5. Heat a griddle or large skillet over medium heat (about 350°F) and lightly grease with olive oil.
6. Roll each dough ball into a thin circle, about 1/8 inch thick. Tip: Don’t worry about perfect circles; rustic shapes have charm!
7. Cook each flatbread on the griddle for about 2 minutes on the first side, until bubbles form and the bottom is golden brown. Flip and cook for another 1-2 minutes. Tip: Press down gently with a spatula to ensure even cooking.
8. Transfer to a plate and cover with a towel to keep warm while you cook the remaining flatbreads.

Perfectly cooked griddle flatbreads are soft and pliable with just the right amount of chew. I love serving them warm, drizzled with a bit more olive oil and a sprinkle of flaky salt, or use them to scoop up your favorite dip or curry.

Griddle Sizzled Bacon

Every morning, there’s nothing quite like the sound of bacon sizzling on the griddle to kickstart my day. It’s a simple pleasure that never fails to bring a smile to my face, especially when the aroma fills the kitchen, promising a delicious breakfast ahead.

Ingredients

• 1 lb thick-cut bacon (I swear by the smoky flavor of hickory-smoked bacon)
• 1 tbsp extra virgin olive oil (my go-to for just about everything, including greasing the griddle)

Instructions

1. Preheat your griddle to 375°F over medium heat. A properly heated griddle ensures even cooking and those perfect crispy edges.
2. Lightly brush the griddle with extra virgin olive oil. This not only prevents sticking but adds a subtle richness to the bacon.
3. Lay the bacon strips on the griddle without overlapping. Crowding can lead to uneven cooking, and nobody wants that.
4. Cook for 4-5 minutes on the first side. You’ll know it’s time to flip when the edges start to curl and the underside is golden brown.
5. Flip each strip carefully with tongs and cook for another 3-4 minutes on the other side. This is when the magic happens, and the bacon gets its signature crispiness.
6. Transfer the bacon to a paper towel-lined plate to drain. The paper towel absorbs excess grease, leaving you with perfectly crispy bacon.

Bacon cooked this way comes out irresistibly crispy with a melt-in-your-mouth tenderness in the middle. Try serving it atop a stack of fluffy pancakes or alongside a sunny-side-up egg for a breakfast that’s anything but ordinary.

Sweet Griddle French Toast

Waking up to the aroma of cinnamon and vanilla wafting through the house is my idea of a perfect morning. That’s why Sweet Griddle French Toast has become a weekend staple in my home—it’s simple, delicious, and feels like a warm hug on a plate.

Ingredients

• 4 slices of thick-cut brioche bread (stale works best for soaking up the custard)
• 2 large eggs (I prefer room temp eggs here for a smoother mixture)
• 1/2 cup whole milk (the richer, the better for that custardy center)
• 1 tbsp granulated sugar (just enough to sweeten the deal)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp ground cinnamon (for that quintessential French toast spice)
• 2 tbsp unsalted butter (for griddling to golden perfection)
• Maple syrup and powdered sugar, for serving (because it’s not French toast without them)

Instructions

1. In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined. Tip: A fork works better than a whisk for breaking up the eggs.
2. Heat a griddle or large skillet over medium heat (about 350°F) and melt 1 tbsp of butter, ensuring it coats the surface evenly.
3. Dip one slice of brioche into the egg mixture, letting it soak for about 20 seconds per side. Tip: Don’t oversoak, or the bread will fall apart.
4. Place the soaked bread on the griddle and cook for 2-3 minutes per side, or until golden brown and slightly crispy at the edges.
5. Repeat with the remaining slices, adding more butter to the griddle as needed. Tip: Keep cooked slices warm in a 200°F oven while you finish the batch.
6. Serve immediately with a generous drizzle of maple syrup and a dusting of powdered sugar.

Just like that, you’ve got a plate of Sweet Griddle French Toast that’s crispy on the outside, custardy on the inside, and utterly irresistible. For a fun twist, try topping it with fresh berries or a dollop of whipped cream to take it to the next level.

Griddle Cooked Veggie Fajitas

Zesty and vibrant, these Griddle Cooked Veggie Fajitas are my go-to when I’m craving something quick, healthy, and bursting with flavor. I remember the first time I made these; it was a lazy Sunday afternoon, and I wanted something that would bring a bit of sunshine to my table without spending hours in the kitchen.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 red bell pepper, sliced into strips (I love the sweetness it adds)
• 1 yellow bell pepper, sliced into strips (for that pop of color)
• 1 large onion, sliced (I prefer yellow for its balance of sweetness and sharpness)
• 2 cups sliced mushrooms (cremini are my favorite for their earthy flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that warm, smoky depth)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 4 flour tortillas (warmed, because no one likes a cold tortilla)

Instructions

1. Heat your griddle over medium-high heat (about 375°F) and drizzle with 1 tbsp olive oil.
2. Add the sliced bell peppers and onion to the griddle, spreading them out in a single layer for even cooking. Cook for 5 minutes, stirring occasionally.
3. Push the peppers and onions to one side of the griddle and add the mushrooms to the other side. Drizzle with the remaining olive oil and cook for another 4 minutes.
4. Sprinkle the chili powder, cumin, and salt over the veggies, then mix everything together on the griddle. Cook for an additional 2 minutes to let the spices bloom.
5. Warm the tortillas on the griddle for about 30 seconds on each side, just until they’re pliable and slightly toasted.
6. Divide the veggie mixture evenly among the tortillas, fold, and serve immediately.

Now, these fajitas are not just about the vibrant colors; the texture is a delightful mix of crisp-tender veggies with a smoky, spicy kick. For a creative twist, serve them with a side of avocado crema or a sprinkle of crumbled queso fresco.

Griddle Blueberry Muffins

First off, let me tell you, there’s nothing like the smell of blueberries hitting a hot griddle in the morning. It’s my little weekend ritual that turns into a feast for the senses and, of course, the stomach. These griddle blueberry muffins are my twist on the classic, combining the convenience of a griddle with the homely charm of muffins.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup sugar (I like to use organic cane sugar for a slight caramel note)
• 2 tsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/3 cup milk (whole milk makes them richer, but any works)
• 1 large egg (room temp eggs blend better, trust me)
• 1/4 cup melted butter (unsalted, so you control the saltiness)
• 1 cup fresh blueberries (frozen works in a pinch, but fresh is king)

Instructions

1. Preheat your griddle to 375°F. A properly heated griddle ensures even cooking.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This avoids lumps and distributes the leavening evenly.
3. In another bowl, mix the milk, egg, and melted butter until fully combined. Room temp ingredients mix more smoothly.
4. Gently fold the wet ingredients into the dry until just combined. Overmixing leads to tough muffins.
5. Carefully fold in the blueberries. Coating them in a bit of flour first prevents sinking.
6. Lightly grease the griddle. A pastry brush works best for even coverage.
7. Pour 1/4 cup batter for each muffin onto the griddle. Space them out; they’ll spread a bit.
8. Cook for 2-3 minutes until bubbles form on top, then flip. The first side should be golden brown.
9. Cook another 2-3 minutes until golden and cooked through. A toothpick should come out clean.

Golden and slightly crisp on the outside, these muffins are bursting with juicy blueberries inside. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra treat.

Griddle Seared Salmon

Very few dishes bring me as much joy as a perfectly seared piece of salmon. There’s something about the crisp skin and tender flesh that feels like a hug from the ocean. I remember the first time I got it just right—it was a game-changer for my weeknight dinners.

Ingredients

• 1 lb salmon fillet, skin on (I swear by wild-caught for its flavor and texture)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp kosher salt (don’t skimp—it’s key to enhancing the salmon’s natural flavors)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 lemon, cut into wedges (for that bright finish we all crave)

Instructions

1. Pat the salmon fillet dry with paper towels. This step is crucial for getting that perfect sear.
2. Heat a griddle or large skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact, about 375°F.
3. Drizzle the olive oil onto the hot griddle, then immediately place the salmon skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact.
4. Sprinkle the salt and pepper evenly over the top of the salmon. Resist the urge to move it—let the skin crisp up for about 4 minutes.
5. Carefully flip the salmon and cook for another 3-4 minutes, depending on thickness. The salmon is done when it flakes easily with a fork but is still moist inside.
6. Transfer the salmon to a plate and let it rest for a couple of minutes. This allows the juices to redistribute.
7. Serve with lemon wedges on the side for squeezing over the top.

Unbelievably simple, yet the results are restaurant-quality. The skin is irresistibly crispy, while the inside remains buttery and tender. Try serving it over a bed of quinoa or alongside roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Griddle Honey Glazed Carrots

Craving something sweet yet savory to brighten up your dinner plate? These griddle honey glazed carrots are my go-to when I want to add a pop of color and a touch of sweetness to any meal. I remember the first time I made these; the kitchen was filled with such an inviting aroma that my family couldn’t wait to dig in.

Ingredients

• 1 lb carrots, peeled and sliced diagonally (I like them about 1/4 inch thick for the perfect bite)
• 2 tbsp unsalted butter (because let’s be honest, butter makes everything better)
• 2 tbsp honey (local honey is my preference for that extra flavor depth)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Heat a griddle or large skillet over medium heat (about 350°F) and add the olive oil, swirling to coat the surface evenly.
2. Arrange the carrot slices in a single layer on the griddle. Let them cook undisturbed for 4 minutes to get a nice sear.
3. Flip the carrots and cook for another 4 minutes. They should start to soften but still have a bit of crunch.
4. Push the carrots to one side of the griddle and add the butter to the other side. Once melted, drizzle the honey over the butter and stir to combine.
5. Toss the carrots in the honey-butter mixture until evenly coated. Sprinkle with salt and pepper, then cook for an additional 2 minutes, stirring occasionally.
6. Remove from heat and let the carrots sit for a minute; this allows the glaze to thicken slightly.

Glazed to perfection, these carrots boast a beautiful caramelized exterior with a tender-crisp interior. Serve them alongside a roasted chicken or mix into a grain bowl for a sweet and savory twist. The honey glaze not only adds a glossy finish but also a depth of flavor that’s irresistibly good.

Griddle Chocolate Chip Cookies

How many times have you craved something sweet and comforting, only to realize you’re out of eggs or don’t want to wait for the oven to preheat? That’s exactly where my love for griddle chocolate chip cookies began. They’re quick, require minimal ingredients, and satisfy that cookie craving in no time.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup brown sugar (packed, because that’s where the moisture’s at)
• 1/4 cup granulated sugar (for that perfect crisp edge)
• 1/2 cup unsalted butter (melted, because we’re keeping it simple)
• 1/2 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1/2 tsp baking soda (freshness is key, so give it a sniff test)
• 1/4 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup chocolate chips (I’m team semi-sweet, but you do you)

Instructions

1. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
2. Add the flour, baking soda, and salt to the wet ingredients, mixing just until combined. Overmixing leads to tough cookies, and nobody wants that.
3. Fold in the chocolate chips evenly throughout the dough.
4. Heat a griddle or large skillet over medium-low heat (about 325°F if your griddle has a temperature gauge).
5. Scoop tablespoon-sized portions of dough onto the griddle, spacing them about 2 inches apart.
6. Cook for 2-3 minutes on the first side, until the edges look set and the bottom is golden brown. Flip carefully and cook for another 1-2 minutes.
7. Transfer the cookies to a wire rack to cool slightly. They’ll firm up as they cool, but trust me, they’re best enjoyed warm.

You’ll love the slightly crisp edges giving way to a soft, chewy center, packed with melty chocolate chips. Try serving them with a scoop of vanilla ice cream for an impromptu cookie sandwich that’s sure to impress.

Griddle Garlic Butter Shrimp

Every time I make this Griddle Garlic Butter Shrimp, it takes me back to my first summer in California, where the simplicity of fresh seafood and the richness of butter became my weeknight dinner mantra. It’s a dish that’s as easy to whip up as it is impressive to serve, perfect for those evenings when you want something special without the fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for that extra sweetness)
• 4 tbsp unsalted butter (because let’s be honest, butter makes everything better)
• 3 garlic cloves, minced (fresh is key here, no jarred stuff)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens the whole dish)
• 1/4 tsp red pepper flakes (for just a hint of heat)
• Salt to taste (I like to use sea salt for its clean flavor)
• 2 tbsp chopped parsley (for that fresh, herby finish)

Instructions

1. Heat a large griddle or skillet over medium-high heat until hot, about 2 minutes. This ensures a nice sear on the shrimp.
2. Add the butter to the griddle, letting it melt and foam slightly, about 1 minute. Tip: Watch the butter closely to prevent burning.
3. Toss in the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. The aroma is your cue it’s ready.
4. Arrange the shrimp in a single layer on the griddle. Cook for 2 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Drizzle the lemon juice over the shrimp and sprinkle with salt, tossing to coat evenly. Tip: The acid from the lemon juice balances the richness of the butter beautifully.
6. Garnish with chopped parsley before serving. This adds color and a fresh flavor contrast.

A plate of these Griddle Garlic Butter Shrimp is a symphony of flavors—succulent, buttery, with just the right kick of heat. Serve them over a bed of creamy polenta or alongside a crisp salad for a meal that feels both indulgent and balanced.

Griddle Banana Bread

Very few things bring me as much joy as the smell of banana bread wafting through my kitchen on a lazy Sunday morning. It’s a recipe that’s been in my family for years, but I’ve put my own spin on it by cooking it on a griddle for that perfect, crispy edge. Trust me, once you try it this way, there’s no going back.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 1 cup sugar (I’ve tried reducing it, but this is the sweet spot)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the real stuff, please)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a healthier twist)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup chopped walnuts (optional, but they add a nice crunch)

Instructions

1. In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay for texture.
2. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined. Tip: If your eggs are cold, place them in warm water for a few minutes to take the chill off.
3. Gently fold in the flour, baking soda, and salt until just combined. Overmixing leads to tough bread.
4. If using, stir in the walnuts. Tip: Toast them lightly beforehand for extra flavor.
5. Heat a griddle over medium-low heat (about 325°F) and lightly grease it with butter or cooking spray.
6. Pour the batter onto the griddle in small rounds, like pancakes. Cook for about 4 minutes on the first side, until bubbles form and the edges look set.
7. Flip carefully and cook for another 3-4 minutes, until golden brown and cooked through. Tip: The lower heat ensures the inside cooks without burning the outside.

Fantastically crispy on the outside and moist inside, this griddle banana bread is a game-changer. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Griddle Asparagus Spears

Oh, the joy of finding fresh asparagus at the farmers’ market this weekend inspired me to share this simple yet elegant way to enjoy them. There’s something about the charred edges and tender bite of griddled asparagus that makes it a standout side dish in my kitchen.

Ingredients

• 1 lb fresh asparagus spears (look for firm, bright green stalks with tight tips)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (I love the crunch it adds)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp lemon juice (for that bright finish)

Instructions

1. Rinse the asparagus spears under cold water and pat them dry with a clean kitchen towel to ensure they crisp up nicely on the griddle.
2. Trim the woody ends off the asparagus spears by snapping them at their natural breaking point, about 1-2 inches from the bottom.
3. Heat a large griddle or skillet over medium-high heat (around 375°F) for about 2 minutes until it’s hot enough that a drop of water sizzles on contact.
4. Drizzle the olive oil over the asparagus spears, tossing them gently to coat evenly. This prevents them from sticking and adds flavor.
5. Place the asparagus spears in a single layer on the hot griddle. Let them cook undisturbed for 2-3 minutes to get those beautiful grill marks.
6. Sprinkle the sea salt and black pepper over the asparagus as they cook. The heat helps the seasoning adhere better.
7. Flip the asparagus spears with tongs and cook for another 2-3 minutes on the other side. They should be tender but still have a slight crunch.
8. Remove the asparagus from the griddle and drizzle with lemon juice right before serving to enhance their natural flavors.

Vibrant and slightly smoky, these griddle asparagus spears are a testament to how minimal ingredients can yield maximum flavor. Serve them alongside a creamy risotto or as a topping for a fresh salad to add a delightful crunch.

Griddle Peach Cobbler

Perfectly ripe peaches are the star of this griddle peach cobbler, a dish that brings back memories of summer evenings at my grandma’s house. There’s something magical about the way the peaches caramelize on the griddle, creating a dessert that’s both rustic and utterly delicious.

Ingredients

• 4 cups sliced peaches (I always go for freestone peaches—they’re easier to pit and slice.)
• 1 cup all-purpose flour (I like to sift mine for a lighter cobbler topping.)
• 1 cup granulated sugar (A little extra never hurt anyone, right?)
• 1/2 cup unsalted butter, melted (I prefer using unsalted to control the sweetness.)
• 1/2 cup milk (Whole milk gives the cobbler a richer texture.)
• 1 tsp vanilla extract (The real deal, please—no imitations.)
• 1 tbsp lemon juice (A splash brightens up the peaches beautifully.)
• 1/2 tsp cinnamon (Because what’s a peach cobbler without a hint of spice?)

Instructions

1. Preheat your griddle to 350°F. A consistent temperature is key to avoiding burnt edges.
2. In a large bowl, toss the sliced peaches with lemon juice and 1/2 cup of the sugar. Let them sit for 10 minutes to macerate—this enhances their natural sweetness.
3. While the peaches are macerating, whisk together the flour, remaining sugar, and cinnamon in another bowl.
4. Stir in the melted butter and milk into the dry ingredients until just combined. Overmixing can lead to a tough topping, so be gentle.
5. Spread the peach mixture evenly on the preheated griddle. Dollop the batter over the peaches, covering them as much as possible.
6. Cook for 25-30 minutes, or until the topping is golden brown and the peaches are bubbling. A toothpick inserted into the topping should come out clean.
7. Let the cobbler cool for 5 minutes before serving. This brief rest allows the juices to thicken slightly.

Velvety peaches and a golden, cake-like topping make this griddle peach cobbler a summer standout. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Conclusion

Brimming with versatility, our roundup of 18 griddle recipes offers something for every meal and occasion. Whether you’re craving breakfast classics or savory dinners, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy griddling!

Bella Bacinos