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!
Servings 10
Calories 162kcal
Ingredients
- 2 eggs
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 cups homemade bisquick see note one for store-bought Bisquick
- 2 tablespoon brown sugar
- 2 tablespoon 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 ¼ cupfuls of batter onto a hot skillet or griddle. Flip to cook on the other side when the edges of the pancakes are dry.
- Serve while warm. Store leftovers in an airtight container in the fridge or freezer with parchment between layers.
Video
Notes
One: The recipe for store-bought, original Bisquick changed. To use it in this recipe you'll have to add 2 tablespoons of vegetable oil.
Two: For thinner pancakes, add up to 1/3 cup of additional milk.
Nutrition
Serving: 1cups | Calories: 162kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 351mg | Fiber: 1g | Sugar: 6g
