Easy Blackstone Griddle Recipes For Camping

Camping trips often involve bringing along a trusty Blackstone griddle. Why? Well, it completely changes how outdoor cooking is approached.

Firing up that flat-top surface while surrounded by towering pines and crisp morning air, the ability to whip up restaurant-quality meals without the fuss of multiple pans or complicated prep work… it’s simple, efficient and gratifying.

In this post I will share the tools you need and some great recipes to make your outdoor adventure even more tasty!

Blackstone Camping Cooking Essential Tools

Getting the most out of your Blackstone griddle while camping means having the right tools on hand.

These essentials will help you cook amazing meals and keep your griddle in great shape no matter where you set up camp.

• Blackstone Griddle Spatula Set
  

  Perfect for flipping burgers, scraping up eggs and handling all your griddle cooking with the right tools.

• Griddle Scraper Tool
  

  Essential for cleaning your griddle surface and removing stuck-on food while it’s still warm.

• Squirt Bottles for Water and Oil
  

  Makes it easy to add moisture for steaming vegetables or oil for cooking without making a mess.

• Heat-Resistant Gloves
  

  Protect your hands when handling hot griddle accessories or moving the griddle around camp.

• Griddle Cover
  

  Keeps your griddle clean and protected from weather and debris when you’re not cooking.

• Paper Towel Holder with Clamp
  

  Clips right onto your griddle or camp table so you always have towels handy for cleanup and cooking.

Blackstone Griddle Meal Ideas

Now that you’ve got your essential tools ready, let’s talk about some delicious meal ideas!

I’m gonna share my absolute favorite Blackstone griddle recipes that are perfect for camping – from fluffy breakfast pancakes with crispy bacon to those incredible smash burgers that’ll have everyone asking for seconds.

These recipes aren’t just delicious, they’re also super practical for camp cooking because they use simple ingredients and techniques that work great on a flat-top griddle. Ready? Let’s go:

Breakfast Pancakes and Bacon

Start your morning with crispy bacon and fluffy pancakes all cooked together without juggling pans or waiting on breakfast rounds.

Ingredients:

• 2 cups pancake mix (or flour if making from scratch)
• 1 1/3 cups water or milk
• 2 eggs
• 2 tablespoons melted butter
• 8-10 strips of bacon
• Butter or oil for the griddle
• Maple syrup for serving
• Salt and pepper to taste

Instructions:

1. Preheat your Blackstone griddle to medium heat and lightly oil the surface.
2. Start cooking the bacon strips on one side of the griddle, letting them get nice and crispy while you prep the pancake batter.
3. In a bowl, whisk together the pancake mix, water or milk, eggs and melted butter until just combined. Don’t overmix it or you’ll end up with tough pancakes!
4. Once the bacon is about halfway done, pour 1/4 cup portions of pancake batter onto the other side of the griddle.
5. Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, then flip them carefully.
6. Cook for another 1-2 minutes until golden brown and cooked through.
7. Remove the bacon when it reaches your desired crispiness and drain on paper towels.
8. Serve the pancakes hot with butter, maple syrup and that perfectly crispy bacon on the side!

Grilled Cheese and Tomato Soup

Crispy grilled cheese and warm tomato soup taste even better cooked side-by-side outdoors with zero kitchen mess.

Ingredients:

• 8 slices of bread (whatever you like best)
• 8 slices of cheese (cheddar, American, or your favorite melting cheese)
• 4 tablespoons butter, softened
• 2 cans (14.75 oz each) condensed tomato soup
• 2 cups whole milk or water
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Optional: fresh basil leaves for garnish

Instructions:

1. Heat your Blackstone griddle to medium heat, around 350°F if you got a temp gauge.
2. Butter one side of each bread slice generously… don’t be shy with that butter!
3. Place 4 slices butter-side down on the griddle, then add 2 slices of cheese to each sandwich and top with remaining bread slices, butter-side up.
4. While the sandwiches start cooking, grab a medium pot and place it on another section of your griddle.
5. In the pot, whisk together the condensed soup, milk, garlic powder and basil until smooth.
6. Let the soup heat up while you flip your grilled cheese sandwiches after about 3-4 minutes when they’re golden brown.
7. Cook the other side of the sandwiches for another 3-4 minutes until perfectly crispy and the cheese is all melty.
8. Stir your soup occasionally and season with salt and pepper once it’s heated through.
9. Remove sandwiches from griddle, let them cool for just a minute, then slice diagonally because that’s the only proper way to cut a grilled cheese.
10. Serve immediately with bowls of hot tomato soup and watch everyone’s faces light up!

Smash Burgers With Fries

These smash burgers sear beautifully on the griddle and come with crispy fries, all cooked at once without missing a beat.

Ingredients:

• 1 lb ground beef (80/20 blend works best)
• 4 hamburger buns
• 4 slices American cheese
• 3 large russet potatoes, cut into fries
• 1 medium onion, thinly sliced
• Lettuce leaves
• 2 tomatoes, sliced
• Pickles
• 3 tablespoons vegetable oil
• 2 tablespoons butter
• Salt and pepper to taste
• Your favorite burger sauce or mayo

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and brush with oil to prevent sticking.
2. Toss the cut fries with 2 tablespoons of oil and season with salt, then spread them across one section of the griddle.
3. Cook the fries for about 15-20 minutes, flipping occasionally until they’re golden brown and crispy.
4. While the fries cook, form the ground beef into 4 loose balls and season with salt and pepper.
5. Place the beef balls on the hot griddle and immediately smash them down with a spatula, pressing hard to create thin patties.
6. Let the burgers cook for 2-3 minutes without moving them, then flip and add cheese slices on top.
7. Toast the buns face-down on the griddle until lightly golden, about 1 minute.
8. Sauté the sliced onions in butter on a corner of the griddle until caramelized and soft.
9. Assemble your burgers with sauce, lettuce, tomato, pickles and the caramelized onions, then serve immediately with the crispy fries.

Steak and Pepper Fajitas

Charred steak and peppers hit peak flavor on the griddle, turning a simple camp meal into something that smells incredible and tastes even better.

Ingredients:

• 1½ pounds flank steak, sliced thin against the grain
• 3 bell peppers (mix of colors), sliced into strips
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8-10 flour tortillas
• Optional toppings: sour cream, shredded cheese, salsa, guacamole

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and lightly oil the surface.
2. In a large bowl, combine the sliced steak with 2 tablespoons olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt and pepper. Mix everything together so the meat gets nicely coated.
3. Toss the sliced peppers and onions with the remaining tablespoon of olive oil and a pinch of salt.
4. Place the seasoned steak on one side of the griddle and spread it out so it’s not overcrowded. You want those pieces to sear, not steam!
5. Add the peppers and onions to the other side of the griddle and cook everything for about 8-10 minutes, stirring occasionally.
6. While everything’s cooking, warm your tortillas on a clean section of the griddle for about 30 seconds per side.
7. Once the steak is cooked through and the vegetables are tender and slightly charred, remove everything from the griddle.
8. Serve immediately with warm tortillas and your favorite toppings for the ultimate camping feast!

Teriyaki Chicken Skewers

Juicy chicken skewers caramelize beautifully on the flat-top without worrying about flare-ups or food falling through grates.

Ingredients:

• 2 pounds boneless chicken thighs, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• 2 tablespoons vegetable oil
• Wooden skewers, soaked in water for 30 minutes
• Sesame seeds for garnish
• Green onions, chopped for garnish

Instructions:

1. Mix the soy sauce, brown sugar, rice vinegar, garlic, ginger and cornstarch in a bowl to make your teriyaki sauce. Set half aside for basting later.
2. Marinate the chicken cubes in half the teriyaki mixture for at least 30 minutes, but longer is better if you got the time at camp.
3. Thread the marinated chicken onto the soaked skewers, alternating with bell pepper chunks and onion pieces. Don’t pack them too tight or they won’t cook evenly!
4. Preheat your Blackstone griddle to medium-high heat and brush with vegetable oil.
5. Place the skewers on the griddle and cook for about 12-15 minutes total, turning every 3-4 minutes to get all sides nicely browned.
6. During the last few minutes of cooking, brush the skewers with the reserved teriyaki sauce to get that gorgeous glaze going.
7. Check that the chicken reaches 165°F internal temperature, then remove from heat.
8. Sprinkle with sesame seeds and chopped green onions before serving. These taste amazing with some camp-cooked rice or just eaten right off the stick!

Cheesy Quesadillas With Peppers

These crispy quesadillas cook fast, feed a crowd and melt that cheese just right every single time.

Ingredients:

• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 large bell pepper, sliced thin
• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Sour cream for serving
• Salsa for serving

Instructions:

1. Heat your Blackstone griddle to medium heat and add a tablespoon of oil to coat the surface.
2. Toss the sliced peppers and onions with garlic powder, cumin, salt and pepper, then cook them on the griddle for about 8-10 minutes until they’re nice and tender.
3. Push the cooked veggies to one side of the griddle and lay out 4 tortillas on the other side.
4. Sprinkle cheese evenly over each tortilla, then add the cooked peppers and onions on half of each tortilla.
5. Fold the tortillas in half and press down gently with your spatula to help them stick together.
6. Cook for about 3-4 minutes on each side until the tortillas are golden brown and crispy, and the cheese is completely melted.
7. Remove from griddle and let them cool for just a minute before cutting into wedges.
8. Serve hot with sour cream and salsa on the side for dipping.

Loaded Breakfast Hash Browns

This hearty breakfast lets you crisp the potatoes, cook the bacon and melt the cheese all on one surface with room to spare.

Ingredients:

• 4 large russet potatoes, peeled and grated
• 6 strips bacon, chopped
• 1 large onion, diced
• 1 bell pepper, diced
• 1 cup shredded cheddar cheese
• 6 eggs
• 3 green onions, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Sour cream for serving

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and add the chopped bacon. Cook until crispy, about 5-6 minutes, then push to one corner of the griddle.
2. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture… this step is crucial for getting crispy hash browns!
3. Add oil to the griddle and spread the squeezed potatoes across the surface. Season with garlic powder, salt and pepper, then let them cook undisturbed for 4-5 minutes.
4. Add the diced onion and bell pepper to an empty section of the griddle and cook until they start to soften, about 3-4 minutes.
5. Flip sections of the hash browns when golden brown and crispy, then mix in the cooked vegetables and bacon.
6. Create small wells in the hash brown mixture and crack the eggs into each well. Cook until the whites are set but yolks are still slightly runny, about 3-4 minutes.
7. Sprinkle the cheese over everything and let it melt for about 1 minute, then top with green onions and serve immediately with sour cream on the side.

Garlic Butter Shrimp Skillet

Shrimp cooks lightning fast on the griddle and soaks up all that buttery garlic flavor in under 15 minutes.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup white wine or chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and drizzle the olive oil across the cooking surface.
2. Season the shrimp with salt and pepper, then spread them out on the hot griddle in a single layer.
3. Cook the shrimp for 2-3 minutes on one side until they start turning pink and get a nice sear.
4. Flip the shrimp and immediately add the butter to the griddle, letting it melt and pool around the shrimp.
5. Toss in the minced garlic and red pepper flakes, stirring everything together for about 30 seconds until fragrant.
6. Pour the wine or broth over the shrimp and let it sizzle for another minute.
7. Add the lemon juice and fresh parsley, giving everything a final toss to coat the shrimp in all that garlicky goodness.
8. Remove from heat immediately and serve while hot with crusty bread or over rice.

Veggie Stir-Fry Medley

This quick veggie stir-fry brings charred edges and big flavor without the need for a wok or open flame.

Ingredients:

• 2 bell peppers (any colors you like), sliced into strips
• 1 large zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 medium red onion, sliced
• 8 oz mushrooms, sliced thick
• 1 cup snap peas or snow peas
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add the vegetable oil, spreading it across the cooking surface.
2. Start with the onions and bell peppers since they take longest to cook. Spread them out on one side of the griddle and let them get a nice sear for about 3-4 minutes.
3. Add the zucchini, yellow squash and mushrooms to another section of the griddle. Don’t overcrowd them or they’ll steam instead of getting that perfect caramelized edge we’re after!
4. After about 3 minutes, add the snap peas and minced garlic. Keep everything moving with your spatula so nothing burns.
5. Drizzle the soy sauce, sesame oil and ginger over all the vegetables. Use your spatula to toss everything together and cook for another 2-3 minutes until the veggies are tender-crisp.
6. Season with salt and pepper, sprinkle with sesame seeds and serve immediately while everything’s still sizzling hot!

BBQ Pulled Pork Sandwiches

Low effort and high reward, this pulled pork sears, simmers and shreds all on the griddle while you hang at camp.

Ingredients:

• 3-4 lbs pork shoulder or pork butt, cut into large chunks
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup barbecue sauce, divided
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 8 hamburger buns
• Coleslaw for topping (optional)

Instructions:

1. Mix together brown sugar, paprika, garlic powder, onion powder, chili powder, salt and pepper in a bowl to create your dry rub.
2. Coat the pork chunks generously with the spice mixture and let them sit for at least 30 minutes while your griddle heats up.
3. Preheat your Blackstone griddle to medium-high heat and add a little oil to prevent sticking.
4. Sear the pork chunks on all sides until they develop a nice brown crust, about 3-4 minutes per side.
5. Create a foil packet by laying out a large piece of heavy-duty aluminum foil and placing the seared pork in the center.
6. Pour half the barbecue sauce, apple cider vinegar and water over the pork, then seal the foil packet tightly.
7. Place the foil packet on a cooler section of the griddle and cook for 2-3 hours, turning occasionally.
8. Check for doneness by carefully opening the packet… the pork should shred easily with a fork when it’s ready.
9. Remove the pork from the foil and shred it directly on the griddle using two forks.
10. Mix in the remaining barbecue sauce and let it caramelize for a few minutes on the hot surface.
11. Toast the hamburger buns on the griddle for about 1 minute until golden brown.
12. Pile the pulled pork high on the buns and top with coleslaw if you want that extra crunch!

Campfire Chili Mac Skillet

Chili meets mac and cheese in this one-skillet meal that’s full of comfort and easy cleanup.

Ingredients:

• 1 lb ground beef or turkey
• 2 cups elbow macaroni, uncooked
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Green onions for garnish

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add olive oil to a large cast iron skillet or griddle pan.
2. Add the diced onion and cook for about 3-4 minutes until it starts getting soft and fragrant.
3. Toss in the minced garlic and cook for another minute, making sure it don’t burn because nobody wants bitter garlic!
4. Add the ground meat and break it up with your spatula, cooking until it’s nicely browned all over.
5. Sprinkle in the chili powder, cumin, paprika and oregano, stirring everything together so the meat gets coated with all those amazing spices.
6. Pour in the diced tomatoes, tomato sauce and beef broth, then add the uncooked macaroni and kidney beans.
7. Bring the whole mixture to a simmer, then reduce the heat to medium-low and cover with a lid or foil.
8. Let it cook for about 12-15 minutes, stirring occasionally to make sure the pasta don’t stick to the bottom.
9. Once the macaroni is tender and has absorbed most of the liquid, remove from heat and sprinkle the cheese on top.
10. Cover again for a few minutes to let that cheese get all melty and delicious, then garnish with chopped green onions before serving.

S’mores Dessert Skillet

Skip the skewers and melt everything together in one pan for a warm, chocolatey finish to your family camping day.

Ingredients:

• 1 sleeve graham crackers, roughly broken into pieces
• 2 cups mini marshmallows
• 1 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 4 full-size chocolate bars, broken into squares
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Extra graham crackers for dipping

Instructions:

1. Heat your Blackstone griddle to medium-low heat and melt the butter in a cast iron skillet or disposable aluminum pan.
2. Spread the broken graham cracker pieces evenly across the bottom of the skillet, creating a crunchy base layer.
3. Sprinkle both types of chocolate chips and the broken chocolate bar pieces over the graham crackers, making sure to cover most of the surface.
4. Top everything with the mini marshmallows, packing them in so they’re touching but not squished down too much.
5. Cover with a lid or foil and let it cook for about 5-7 minutes until the chocolate starts melting and the marshmallows get all puffy and golden.
6. Remove the cover and drizzle with vanilla extract and a pinch of sea salt for that fancy touch that makes everyone think you’re a dessert genius.
7. Serve immediately with extra graham crackers for scooping and watch everyone’s faces light up as they dig into this melty masterpiece!

Easy blacktone griddle recipes for camping

These Blackstone griddle recipes will transform your camping game for sure!

They’re foolproof even if you can barely boil water at home. Everything cooks on one surface so cleanup’s a breeze too.

So pack your ingredients, fire up that griddle and get ready to become the camp chef everyone’s gonna beg recipes from!