Whip up quick and easy Bisquick pancakes – a foolproof way to enjoy delicious, homemade breakfasts in no time! With only a few simple ingredients, you'll have fluffy pancakes in just a few minutes!
These pancakes are amazing with my blackberry syrup for pancakes and don't forget a side of hard boiled eggs!
There's nothing that the whole family can agree on more than pancakes for a delicious breakfast! When you are in a pinch, take the help where you can get it and use Bisquick!
This easy pancake recipe is ready in no time and comes out perfectly every time you make it! Perfectly golden brown while also being light and fluffy, this is the ultimate breakfast!
This recipe is based off the recipe on the back of the box, but jazzed up a little! You only need a few extra ingredients, but trust me, it's worth it!
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Bisquick Pancakes Recipe Ingredients
- Bisquick. Made from Betty Crocker, Bisquick is always in my pantry! Whether it is store bought Bisquick or homemade Bisquick, it's always in my kitchen along with whole wheat baking mix. You can make a lot of different recipes, not just pancakes with Bisquick. Did you know you can make peanut butter cookies with pancake mix too?
- Milk. Whole milk is best in this recipe, but 2% or buttermilk can be used too. Low fat milk will give you a thinner pancake than a full fat milk.
- Eggs. Eggs add a little bit of fat to the pancakes and also help them stay together. If you don't like eggs or can't eat eggs, you can make pancakes without eggs too.
- Sugar. There is already sugar in the Bisquick pancake mix, but we are adding a little more sweetness to make the perfect pancakes.
- Vanilla extract. For flavor.
- Baking Powder. This might seems strange since we are using Bisquick, but the ½ teaspoon of baking powder makes these really airy pancakes that are light and fluffy.
See printable recipe card for full recipe information on ingredients and quantities.
How To Make Bisquick Pancakes
Step 1: In a large mixing bowl, add the Bisquick and baking powder.
Step 2: Add the eggs and vanilla to the large bowl.
Step 3: Mix the dry ingredients into the wet ingredients until a batter forms.
Step 4: Add a pat of butter to a sauté pan or on a hot griddle. Alternatively, you can add a splash of vegetable oil or spray some nonstick cooking spray. Add ¼ cup of batter to the melted butter. Cook for 2-3 minutes or until bubbles form in the middle of the batter.
Step 5: Flip the pancake over and cook for another 2-3 minutes or until both sides are golden brown.
Substitutions and Variations
Add some spices! Pumpkin pie spice, apple pie spice, nutmeg, or cinnamon are all delicious additions to pancake batter.
Change the liquid! You can make pancakes without milk, or you can change the milk to your favorite type. Almond milk, nondairy milk, or 2% milk will all work. Skim milk tends to be a little too thin and won't give you the fluffy texture the other milks will. For thinner pancakes, feel free to add a splash more milk.
Add some extra ingredients in! We love adding chocolate chips or mini chocolate chips to pancake batter, but fresh blueberries (like in my Bisquick blueberry pancakes), strawberries, or even sprinkle will be a great addition to these delicious pancakes!
Swirl in some fun! Swirl in a few tablespoons of peanut butter, pureed pumpkin, or even Nutella for added sweetness.
Favorite Toppings for Pancakes
Here are some of our favorite classic pancake toppings!
- High quality maple syrup.
- Whipped cream
- Fresh blueberry sauce
- Lots of butter and your favorite fresh fruit
- A sprinkle of powdered sugar
Tips and Tricks
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium heat to medium-high heat is the best for cooking pancakes in the frying pan. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook. Try not go cook them below medium-low heat.
- If you are making a big batch and need to keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree f oven.
How to Store Leftover Bisquick Pancakes
Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
Once the cooked pancakes are cooked, store leftover pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
Can I Freeze Bisquick Pancakes?
Definitely! Once the pancakes are cooked, allow them to cool to room temperature. Wrap them in plastic wrap and place them in freezer bags. Freeze the pancakes up to 4 months. To reheat these fluffy Bisquick pancakes, place them in the toaster oven in a single layer for 2 minutes or reheat them in a dry pan over the stovetop.
Recipe FAQs
Yes! The ratio is 1 cup of Bisquick to 2 cups of liquid to 2 eggs. This is a great recipe to make a really big batch of and enjoy for a crowd or for meal prep.
When the edges get a little dry and there are lots of bubbles in the middle of the pancake.
To make these gluten free pancakes, use a gluten free pancakes mix. Bisquick makes one that is really good.
Bisquick does make a vegan pancake mix. You'd need to grab that, leave out the egg, and use your favorite nondairy milk.
More Bisquick Recipes
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More From Lynn's Way of Life
📖 Recipe
The Ultimate Bisquick Pancakes
Ingredients
- 2 cups Bisquick Make sure your Bisquick is fresh and not expired!
- ½ teaspoon Baking Powder
- 1 cup Milk Whole milk
- 2 large Eggs
- 2 teaspoon Vanilla Extract
- 1 tablespoon Sugar
Instructions
- In a large mixing bowl, add the Bisquick and baking powder.
- Add the eggs, milk, sugar, and vanilla to the large bowl.
- Mix the dry ingredients into the wet ingredients until a batter forms.
- Add a pat of butter to a sauté pan or on a hot griddle. Add ¼ cup of batter to the melted butter. Cook for 2-3 minutes or until bubbles form in the middle of the batter.
- Flip the pancake over and cook for another 2-3 minutes or until both sides are golden brown.
Video
Notes
- It might seem strange that we are adding baking powder since we are using Bisquick, but the ½ teaspoon of baking powder makes these really airy pancakes that are light and fluffy.
- Depending on how big you make the pancakes will depend on how many pancakes you can get from the batter.
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium heat to medium-high heat is the best for cooking pancakes in the frying pan. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
- If you are making a big batch and need to keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree f oven
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