You’ll love these Classic Bisquick Pancakes. Light, fluffy, delicious, and simple – what more could you want with a breakfast recipe like this? Whip up a stack today, and top it with syrup and fresh berries!
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Pin RecipeHaving delicious options for breakfast is a must, and this Bisquick Pancake Recipe never disappoints! It’s perfect for a quick meal. Plus, it’s a great recipe to prep ahead of time and freezer for later.
If you’re a fan of Bisquick Pumpkin Waffles or our Fluffy Homemade Pancakes, you have to give this recipe a try. These simple pancakes are made with easy ingredients, loaded with fun flavor, and are an excellent way to kickstart the day. Fair warning – you’re going to be addicted!
Bisquick Pancake Recipe
The fun thing about making pancakes with a Bisquick mix is that you can vary the toppings to easily change the taste. Some people like to pour on the maple syrup. Others prefer to drizzle on a bit of honey. Then, there are those who prefer to treat their pancakes like a dessert, adding whipped cream and fresh berries
You could even add peanut butter or mini chocolate chips! No matter what pancake toppings you choose, you’re guaranteed to have a breakfast the whole family will look forward to.
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Ingredients for Classic Pancakes with Bisquick Mix
See recipe card below this post for ingredient quantities and full instructions.
- Bisquick baking mix – This is a type of boxed pancake mix and is the key to making a stack of quick and easy pancakes.
- Milk – You can use dairy milk, almond milk, or any type of milk you have on hand.
- Eggs – Large eggs act as a binder, holding the ingredients together. I haven’t tested this recipe with egg substitutes but don’t think it would turn out very well.
- Granulated sugar (optional, for sweetness)
- Vanilla extract (optional, for flavor)
- Butter or oil – This is used for greasing the griddle or pan.
Variations
- Add nuts such as chopped almonds, pecans, or walnuts to the batter for a bit of crunch.
- Fold in fruit like banana coins, sliced strawberries, or blueberries.
- Make your morning sweet, and drop your favorite chocolate chips into the batter.
- Change the topping each time you make the pancakes. Better yet – set out a variety of topping options so that each person can decorate their stack however they want!
How To Make Bisquick Pancakes
- Mix: Combine the milk, baking mix, eggs, sugar, and vanilla in a bowl, mixing just until combined. Be careful not to overmix!
- Preheat: Heat a griddle or non-stick skillet over medium-high heat.
- Add butter: Add a bit of butter to the griddle, swirling it around to coat the pan as it melts.
- Pour: Spoon 1/4 cup of pancake batter onto the hot griddle. Spread it lightly to make a round shape.
- Cook: Cook the pancakes until you see bubbles forming on the surface. This will take about 2-3 minutes. Flip, and continue to cook for another 1-2 minutes or until the pancake has set and is golden brown.
- Repeat: Repeat the process until all the pancakes are cooked.
- Transfer: Put the cooked pancakes onto a serving plate, and cover them to keep them warm.
Quick Tip
Before you begin cooking, sprinkle a few drops on the griddle or skillet. If the water sizzles and evaporates, the pan is ready for the pancake mix! If not, allow it to heat a while longer.
How To Store Bisquick Pancakes
Store the cooked and cooled pancakes in an airtight container in the refrigerator for 3-4 days. Then, warm them in the microwave or in a skillet over medium heat on the stove.
Or, to freeze, place them in a sealable bag or freezer-safe container, and place a sheet of parchment paper between each pancake. This will prevent them from clumping together! They will stay fresh in the freezer for 2-3 months. When you’re ready to eat, let them thaw in the fridge overnight, or warm them from frozen.
FAQs
While this recipe calls for using milk, you can use water if you want. It will change the texture and flavor a bit, but your pancakes will still taste great!
If you want to make a fluffy stack of pancakes, try using buttermilk in place of the milk. The acidity helps tenderize the gluten in the pancake batter, crating a texture that is better than your local diner’s recipe.
The best tip to remember when making pancakes is to not overmix the batter. Combine the ingredients just until no streaks remain. Otherwise, your pancakes are likely to become tough and chewy, and we don’t want that!
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Classic Bisquick Pancake Recipe
Equipment
- Large mixing bowl
- Griddle or non-stick skillet
- Ladle
- spatula
Ingredients
- 1 cup milk
- 2 cups Bisquick baking mix
- 2 large eggs
- 2 teaspoons granulated sugar optional
- 1 teaspoon vanilla extract optional
- butter for greasing the pan or griddle
Instructions
- Combine the milk, baking mix, eggs, sugar, and vanilla in a bowl. Stir to combine. Don't over stir, just until mixed2 cups Bisquick baking mix, 1 cup milk, 2 large eggs, 2 teaspoons granulated sugar, 1 teaspoon vanilla extract
- Preheat the griddle or non-stick skillet to medium-high.
- Add a bit of butter to the griddle.butter
- Put 1/4 cup of pancake batter onto the hot griddle. Spread it lightly to make a round shape.
- Cook the pancakes until you see bubbles forming on the surface. This will take about 2-3 minutes. Flip and then cook for another 1-2 minutes.
- Repeat the process until all the pancakes are cooked.
- Put the cooked pancakes onto a serving plate and cover them to keep them warm.
Love all things Bisquick. Will be sure and try this recipe next time I make pancakes.
I make great biscuits with Bisquick too. 3 C. Bisquick, 3/4-1c milk(place in freezer while getting other ingredients together)
3 T. Butter cut into small pieces, frozen for a few minutes then gently folded into Bisquick
Remove milk from freezer and slowly mix until dough comes together but is wet. On waxed paper, place about 1/4 C of Bisquick there and pour out dough. Pat and fold dough over about 6-8 times adding more Bisquick for easy handling.pat down to 1/4 thickness and cut with 2 inch cutter place in buttered cast iron skillet and cook in preheated oven at 450 degrees for 8-10 minutes until golden brown
Yum! We’ll have to try your recipe! Thanks for sharing, Phyllis. 😊
Love the ingredients going to try it out and the fact that there is not a lot of sugar in the recipe is really great. I will let you know when I try it
We hope you enjoy, Deb!