Bisquick Pancakes

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- eggs - whole milk - vanilla - bisquick - brown sugar - butter, melted

Beat the eggs. Do this until they are airy and the color is nice and light!

Whisk in the milk and vanilla. You don't need to whisk too much. Just get the milk and vanilla mixed in.

Add your bisquick and the brown sugar. Whisk them until they are just combined.

Add the melted butter and lightly whisk it into the other ingredients in the bowl.

Next, heat your skillet or griddle to medium heat.

Then, lightly grease the cooking surface with cooking spray, olive oil, or butter.

Pour about 1/4 cup of pancake batter into the pan. Flip to brown both sides of the cake.

Continue to cook the pancakes until your batter is gone.

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Frequently Asked

Yes, you can save the leftover pancakes. Store them in an airtight container in the fridge or freezer, and warm them up in the microwave or toaster.

Can the leftovers from the bisquick pancakes be saved?

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Frequently Asked

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

What can I add to the pancake batter?

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Frequently Asked

They can be gluten-free pancakes if you use the gluten-free bisquick.

Are these pancakes gluten-free?

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Frequently Asked

There are so many ways to top a pancake! The classic topping is butter, but we grew up eating pancakes with peanut butter on top. Maybe it’s a midwest thing?

How should I top my pancakes?

– butter – peanut butter – nutella – cinnamon and sugar – fruit (bananas, strawberries, blueberries, raspberries)

Make your own Bisquick with ingredients you have at home!

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Want more Bisquick recipes?