Blueberry Bisquick Pancakes

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These Blueberry Bisquick Pancakes whip up in minutes with just a few simple ingredients and the convenience of Bisquick! Perfect for a quick weekend breakfast or an easy weekday treat, this recipe is sure to be a favorite!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 171kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups Bisquick or baking mix
1 cup Milk Whole milk or your favorite milk
2 large Eggs
2 tablespoon Sugar
1 ½ teaspoon Vanilla Extract
1 cup Blueberries
2 tablespoon Melted butter or a neutral oil

Instructions

In a large bowl, whisk together the Bisquick, milk, eggs, sugar, vanilla, and melted butter until smooth. Be careful not to overmix, lumps are totally fine!
Gently fold in the blueberries with a spatula. If using frozen blueberries, toss them in a bit of Bisquick first to prevent bleeding into the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes, until golden brown.
Serve with maple syrup and butter. Keep the pancakes warm on a baking sheet in the oven while all the pancakes cook.

Notes

The number of pancakes this batter makes depends on how big of a pancake you make. If you use tablespoons and make silver dollar pancakes, you'll end up with about 24 pancakes. For a large pancake, you might only get 10 pancakes.
You can use homemade Bisquick, whole wheat baking mix, or boxed Bisquick. Just make sure it is fresh and not expired.
Store leftover pancakes in an airtight container in the refrigerator and reheat them in a toaster oven or in the microwave.

Nutrition