Dash Deluxe Everyday Griddle Cookbook

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter, plus more for serving
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• Maple syrup, for serving

Method

1. 1Place the Dash griddle on a stable, heat-resistant surface. Insert the drip tray, make sure the dial is OFF, attach the control probe, then plug in.
2. 2Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. 3In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla. Stir the wet mixture into the dry ingredients just until no dry streaks remain.
4. 4Set the griddle to dial 3, about 300°F, and let it preheat. Lightly brush the nonstick plate with oil.
5. 5Pour 1/4-cup portions of batter onto the griddle, leaving space between pancakes so steam can escape.
6. 6Cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip with a silicone spatula and cook 1 to 2 minutes more, until golden and cooked through.
7. 7Repeat with the remaining batter, adjusting toward dial 4, about 350°F, if the pancakes need more browning.
8. 8Serve with butter and maple syrup. Turn the dial to OFF, unplug the griddle, and let it cool before cleaning.

Ingredients

• 2 cups pancake batter
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 2 tablespoons softened butter, for serving
• Maple syrup, for serving

Method

1. 1Set up the Dash griddle with the drip tray in place. Confirm the dial is OFF, attach the control probe, then plug in.
2. 2Fold the blueberries, lemon zest, lemon juice, sugar, and vanilla into the pancake batter without overmixing.
3. 3Set the griddle to dial 3, about 300°F, and preheat. Lightly oil the nonstick cooking plate.
4. 4Spoon 1/4-cup portions of batter onto the griddle, leaving space around each pancake.
5. 5Cook until the bottoms are golden and bubbles appear on the surface, about 2 to 3 minutes.
6. 6Flip gently with a silicone spatula and cook 1 to 2 minutes more, until the centers are set.
7. 7Work in batches if needed, reducing heat slightly if the berries or sugar begin to scorch.
8. 8Stack and serve with butter and maple syrup. Turn OFF, unplug, and cool the griddle before cleaning.

Ingredients

• 2 cups pancake batter
• 1 ripe banana, mashed
• 1 banana, thinly sliced
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 2 tablespoons butter, for serving
• Maple syrup, for serving

Method

1. 1Prepare the Dash griddle with the drip tray installed, dial OFF, control probe attached, and cord plugged in after assembly.
2. 2Stir the mashed banana, walnuts, cinnamon, and vanilla into the pancake batter.
3. 3Set the griddle to dial 3, about 300°F, and preheat. Brush lightly with oil.
4. 4Pour 1/4-cup portions of batter onto the griddle and top each with a few banana slices.
5. 5Cook 2 to 3 minutes, until the edges look set and the undersides are golden.
6. 6Flip carefully with a silicone spatula and cook 1 to 2 minutes more, until the centers are cooked through.
7. 7Move finished cakes to a cooler area of the griddle only briefly while the next batch cooks.
8. 8Serve with butter and maple syrup. Turn the dial to OFF, unplug, and let the griddle cool.

Ingredients

• 2 cups pancake batter
• 3 tablespoons melted butter
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle

Method

1. 1Set the Dash griddle on a dry, heat-resistant surface. Insert the drip tray, attach the probe while the dial is OFF, then plug in.
2. 2Mix the melted butter, brown sugar, and cinnamon in a small bowl to make a thick swirl mixture.
3. 3Whisk the powdered sugar, milk, and vanilla in another bowl to make a drizzle.
4. 4Set the griddle to dial 3, about 300°F, and preheat. Brush the plate lightly with oil.
5. 5Pour 1/4-cup portions of pancake batter onto the griddle. Spoon a small spiral of cinnamon mixture over each pancake.
6. 6Cook until bubbles appear and the edges set, about 2 minutes. Flip gently and cook 1 to 2 minutes more.
7. 7Wipe away any sticky sugar spots between batches with a soft, heat-safe spatula edge or cloth once safe to do so.
8. 8Drizzle and serve. Turn OFF, unplug, and let the griddle cool before cleaning.

Ingredients

• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 3 tablespoons honey, plus more for serving
• 2 tablespoons melted butter
• 1 teaspoon neutral oil, for the griddle

Method

1. 1Set up the Dash griddle with the drip tray inserted and the drip outlet clear. Attach the probe while OFF, then plug in.
2. 2Whisk the flour, cornmeal, baking powder, and salt in a mixing bowl.
3. 3Whisk the buttermilk, eggs, honey, and melted butter in a separate bowl. Stir into the dry ingredients just until combined.
4. 4Set the griddle to dial 3, about 300°F, and preheat. Lightly oil the nonstick plate.
5. 5Spoon 1/4-cup portions of batter onto the griddle, leaving space between cakes.
6. 6Cook for 2 to 3 minutes, until the bottoms are browned and the tops look slightly dry around the edges.
7. 7Flip and cook 1 to 2 minutes more, adjusting toward dial 4 if the cakes need more color.
8. 8Serve with extra honey. Turn the dial to OFF, unplug, and cool before cleaning.

Ingredients

• 2 cups pancake batter
• 1/2 cup mini chocolate chips
• 1/2 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 2 tablespoons butter, for serving
• Maple syrup, for serving
• Pinch of powdered sugar, optional

Method

1. 1Prepare the Dash griddle with the drip tray in place, dial OFF, control probe attached, then plug in.
2. 2Stir the mini chocolate chips and vanilla into the pancake batter.
3. 3Set the griddle to dial 3, about 300°F, and preheat. Lightly brush the plate with oil.
4. 4Spoon 2-tablespoon portions of batter onto the griddle to make small rounds.
5. 5Cook for 1 to 2 minutes, until bubbles appear and the edges begin to set.
6. 6Flip with a silicone spatula and cook about 1 minute more, until cooked through.
7. 7Cook in batches, keeping the heat moderate so the chocolate does not scorch.
8. 8Serve with butter, syrup, and powdered sugar if using. Turn OFF, unplug, and cool before cleaning.

Ingredients

• 2 cups pancake batter
• 1 cup peeled apple, finely diced
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 2 tablespoons butter, for serving
• Maple syrup, for serving

Method

1. 1Set the Dash griddle on a stable, heat-resistant surface. Insert the drip tray, attach the probe while OFF, then plug in.
2. 2Fold the diced apple, brown sugar, cinnamon, nutmeg, and vanilla into the pancake batter.
3. 3Set the griddle to dial 3, about 300°F, and preheat. Lightly oil the nonstick cooking plate.
4. 4Pour 1/4-cup portions of batter onto the griddle, leaving space for easy flipping.
5. 5Cook 2 to 3 minutes, until the bottoms are golden and the edges look set.
6. 6Flip with a silicone spatula and cook 2 minutes more, until the apple pieces are tender and the centers are cooked.
7. 7Repeat with the remaining batter, reducing heat slightly if the sugar browns too quickly.
8. 8Serve with butter and syrup. Turn OFF, unplug, and let the appliance cool before cleaning.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 3/4 cups milk
• 2 large eggs
• 3 tablespoons maple syrup, plus more for serving
• 2 tablespoons melted butter
• 1 teaspoon neutral oil, for the griddle

Method

1. 1Set up the Dash griddle with drip tray inserted, dial OFF, probe attached, and cord plugged in after assembly.
2. 2Whisk the whole wheat flour, all-purpose flour, baking powder, and salt in a bowl.
3. 3Whisk the milk, eggs, maple syrup, and melted butter in a second bowl. Stir into the dry ingredients just until combined.
4. 4Set the griddle to dial 3, about 300°F, and preheat. Brush lightly with oil.
5. 5Pour 1/4-cup portions of batter onto the griddle, spacing them apart.
6. 6Cook 2 to 3 minutes, until bubbles rise and the edges look set.
7. 7Flip and cook 1 to 2 minutes more, until browned and cooked through. Increase slightly toward dial 4 only if needed.
8. 8Serve with maple syrup. Turn the dial to OFF, unplug, and cool before cleaning.

Ingredients

• 2 cups pancake batter
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 2 cups sliced strawberries
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1/2 cup whipped cream or vanilla yogurt
• 2 tablespoons butter, for serving

Method

1. 1Prepare the Dash griddle with the drip tray inserted. Keep the dial OFF while attaching the control probe, then plug in.
2. 2Stir the vanilla into the pancake batter. In a bowl, toss the strawberries with sugar and lemon juice.
3. 3Set the griddle to dial 3, about 300°F, and preheat. Lightly oil the plate.
4. 4Pour 1/4-cup portions of batter onto the griddle, leaving open space around each pancake.
5. 5Cook until bubbles form and the edges set, about 2 to 3 minutes.
6. 6Flip with a silicone spatula and cook 1 to 2 minutes more, until the centers are done.
7. 7Plate the pancakes with strawberries, whipped cream or yogurt, and butter.
8. 8Turn the dial to OFF, unplug the griddle, and let it cool before cleaning.

Ingredients

• 2 cups pancake batter
• 1 ripe banana, mashed
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon neutral oil, for the griddle
• 1/4 cup creamy peanut butter
• 2 tablespoons warm water
• 1 tablespoon maple syrup
• 1 banana, sliced, for serving

Method

1. 1Set the Dash griddle on a clean, dry, heat-resistant surface. Insert the drip tray, attach the probe while OFF, then plug in.
2. 2Stir the mashed banana, cinnamon, and vanilla into the pancake batter.
3. 3Whisk the peanut butter, warm water, and maple syrup in a small bowl until pourable.
4. 4Set the griddle to dial 3, about 300°F, and preheat. Brush lightly with oil.
5. 5Spoon small 2- to 3-tablespoon rounds of batter onto the griddle, leaving room to flip.
6. 6Cook 1 to 2 minutes, until the edges set and the undersides are golden. Flip and cook about 1 minute more.
7. 7Serve with sliced banana and peanut butter drizzle.
8. 8Turn OFF, unplug the griddle, and let it cool before removing parts for cleaning.