This Pancake Recipe with Bisquick makes light and airy pancakes that melt-in-your-mouth. It’s easy to whip up for a delicious breakfast any day of the week!
When I shared my homemade bisquick copycat recipe recently, I included a basic pancake recipe in the post. But I wanted to share the pancake recipe with bisquick that includes a bit of sugar and vanilla as well as the added step of whipping the eggs for fluffy pancakes.
Start by beating the eggs in a bowl for about three minutes until lighter in color and airy. This can be done by hand with a whisk or by using a mixer with the whisk attachment.
Add the milk and vanilla. Briefly whisk until combined.
Can buttermilk be used to make this pancake recipe with bisquick?
Yes, you can substitute the milk with an equal amount of buttermilk.
If you are looking for a diary-free option, substitute the milk with almond milk or whatever milk alternative you prefer.
Next, add the bisquick and brown sugar. Whisk until just combined.
Are these pancakes gluten-free?
They can be gluten-free pancakes if you use the gluten-free bisquick.
Finally, lightly whisk in the melted butter.
Would oil work instead of butter?
Yes, you can replace the melted butter with an equal amount of olive oil or vegetable oil.
Heat a skillet or griddle to medium heat. Lightly grease the pan with cooking spray, olive oil, or butter. Pour about 1/4 cup of pancake batter on the pan. Flip to brown both sides.
What can be added to the pancake batter?
One of the great things about pancakes is that you can customize them however you want. Here are a few suggestions:
- chocolate chips
- blueberries
- mashed bananas
- chopped nuts
Continue cooking the pancakes until the batter is gone.
Can the leftovers from the pancake recipe with bisquick be saved?
Yes, you can save the leftover pancakes and reheat them at a later time.
Store the pancakes in an airtight container in the fridge or freezer with pieces of parchment between pancakes to keep them from sticking together.
Warm the pancakes up in microwave or toaster.
How To Top A Pancake
There are so many ways to top a pancake! The classic topping is butter but both my husband and I grew up eating pancakes with peanut butter on top. Maybe it’s a midwest thing?
- butter
- peanut butter
- nutella
- cinnamon and sugar
- fruit (bananas, strawberries, blueberries, raspberries)
Want more ways to use bisquick? Try these recipes next:
This Biscuits Cheddar Bay Recipe is a Red Lobster copycat. Enjoy these tender, flavorful biscuits without having to leave your home!
A Pepperoni Skillet Pizza is easy to make with bisquick! It’s perfect for a weeknight family dinner.
This Homemade Bisquick copycat recipe is easy to make and can be used for various recipes from biscuits to pizza crust and pancakes to cobbler.
A Ham and Potato Breakfast Casserole is delicious for breakfast or brunch. This easy egg bake recipe includes ham, potatoes, cheese, and Bisquick!
Pancake Recipe with Bisquick
This Pancake Recipe with Bisquick makes light and airy pancakes that melt-in-your-mouth. It’s easy to whip up for a delicious breakfast any day of the week!
Ingredients
- 2 eggs
- 1 cup whole milk
- 1 tsp vanilla
- 2 cups bisquick (find my homemade bisquick recipe here)
- 2 tbsp brown sugar
- 2 tbsp butter, melted
Instructions
- Beat the eggs for 2-3 minutes until light in color and airy.
- Briefly whisk in the milk and vanilla.
- Add the bisquick and brown sugar. Whisk until just combined.
- Lightly whisk in the melted butter.
- Heat skillet or griddle to medium heat. Lightly grease.
- Pour 1/4 cupfuls of batter onto hot skillet or griddle. Flip when to cook on the other side when edges of pancakes are dry.
- Serve while warm. Store leftovers in an airtight container in the fridge or freezer with parchment between layers.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 351mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 4g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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