Bisquick Pancakes
This Bisquick pancake recipe comes together with just a handful of everyday ingredients and produces pancakes that are light, tender, and perfectly browned in about 20 minutes flat.
Equipment
- Large mixing bowl
- Whisk or fork
- Electric nonstick griddle or nonstick skillet
- 1/4 cup measuring cup - For portioning batter
- Spatula - For flipping
- Ladle or large spoon - For pouring batter
- Paper towels or pastry brush - For greasing the pan
- Baking sheet - For keeping pancakes warm in the oven (optional)
Ingredients
- 2 cups Original Bisquick Baking Mix - 240g
- 1 cup whole milk - 240ml
- 2 large eggs
- 2 tablespoons unsalted butter - 28g, melted (plus more for the pan)
- 1 tablespoon granulated sugar - 12g
- 1 teaspoon pure vanilla extract
- cooking spray or additional butter - For greasing the griddle
For Serving (Optional)
- butter - For serving
- maple syrup - Warm, for serving
- fresh berries - For serving (optional)
- whipped cream - For serving (optional)
Instructions
- Preheat your electric griddle to 375°F (190°C) or place a nonstick skillet over medium heat for at least 3 to 5 minutes. Grease the surface lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla until the mixture is uniform.
- Add the Bisquick mix and stir gently with just 10 to 15 strokes. Stop as soon as no large dry streaks remain, leaving the batter lumpy. Let it rest for 2 to 3 minutes.
- Using a 1/4 cup measuring cup, pour the batter onto the preheated griddle, leaving 1 to 2 inches between each pancake. Cook for 2 to 3 minutes until bubbles form on top and the edges look dry.
- Flip the pancakes in one smooth motion with a thin spatula. Cook the second side for 1 to 2 minutes until golden brown. Flip only once for the best texture.
- Serve the pancakes immediately with butter, warm maple syrup, fresh berries, or whipped cream. Stack them on a plate and enjoy while hot.
Notes
- Do not overmix the batter. A lumpy batter is a good batter and will result in fluffier pancakes.
- Let the batter rest for 2 to 3 minutes before cooking to allow the leavening agents to activate.
- Use whole milk for a richer, more tender crumb. Plant-based milks like oat or almond milk also work well.
- Check the best-by date on your Bisquick. Expired baking mix will produce flat, dense pancakes.
- To keep pancakes warm while cooking the rest, place finished pancakes in a single layer on a baking sheet in a 200°F (93°C) oven.
- For a delicious twist, fold in 1/2 cup of fresh or frozen blueberries, mini chocolate chips, or mashed banana.
- Store leftovers in the refrigerator in an airtight container for up to 3 days, or freeze for up to 1 month.
- Reheat pancakes in the microwave for 20 to 30 seconds, in a toaster, or on a baking sheet in a 350°F oven for 8 to 10 minutes.