These tasty Bisquick pancakes are popular for a great reason - they're easy enough for kids to make on their own, and they always turn out perfectly fluffy and golden! Make the classic Bisquick pancake version, or try Bisquick's ultimate pancake recipe to get your weekend underway!
What is better for a perfect lazy weekend morning than a delicious stack of hot Bisquick pancakes? The kind that you grew up anticipating on Saturdays?
This easy pancake recipe is what you remember enjoying as a kid when you whip up the classic Bisquick pancake recipe!
Bisquick mix gets an easy upgrade in this recipe, making you (and everyone else) think you made pancakes from scratch. Best part? It’s still an easy, fail-proof, and delicious breakfast anyone can make.
❤️ Why This Recipe Works!
Super Easy! And only 3 ingredients - It doesn’t get much easier than that! Put everything in a bowl, stir it up, and cook. The only real work is keeping an eye on the pancakes to make sure you get the perfect flip for a golden, fluffy pancake.
So Tasty! Fluffy, hot, and can be covered in any of your favorite toppings. There really isn’t anything that’s not tasty about these!
It's Versatile! Pancakes are fun because you can change the toppings (fruit syrups instead of maple), add things to the batter (blueberries, bananas, etc.), or even use the leftover pancakes for the best PB&J sandwiches ever!
Plan for your perfect weekend morning breakfast by adding simple ingredients to your grocery list: Bisquick mix, milk, and eggs.
- Bisquick Mix - Bisquick is a dry mix that is sold in sizes ranging from a 16-ounce box all the way up to 96 ounces. You need at least the 16-ounce box for this recipe, but if you plan to make pancakes every weekend, grab a bigger box to keep on hand.
- Milk - 2% or whole milk will give you the fluffiest and thickest pancakes. Any milk will work, though; you could even use plant-based milk.
- Eggs - This recipe calls for large eggs. Most eggs you purchase at the store are large, but read the carton just to double-check.
Extra Ingredients for the ULTIMATE Pancakes
Want the ultimate (and still easy) version? Add a few extra ingredients to the list: sugar, baking powder, vegetable oil, and vanilla extract.
- Sugar - White sugar is always a good staple to have on hand. Use it to sweeten these pancakes or any other baked fave!
- Baking Powder - Baking powder helps flour-based foods rise, which is why it will make these pancakes extra fluffy! It is a great staple to have in your pantry; just make sure you have baking POWDER (not baking soda).
- Vegetable Oil (or melted butter) - Vegetable or canola oil helps provide that toasty golden outside to pancakes. If you don’t have oil or prefer not to use oil, you can replace it with melted butter.
- Vanilla Extract (or vanilla paste) - Vanilla extract is one of the best staples to keep in your pantry! It helps bring out the flavor of baked goods, pastries, and pancakes.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
You can mix almost anything into pancake batter to change up the flavor. You can add these mix-ins to the classic pancake batter or the ultimate pancake batter (*unless noted below).
All mix-ins should be added after the batter is already well mixed (after steps 3 or 4) and just before cooking. Portions for mix-ins are suggestions – modify portions for less or more flavor depending on preferences.
- Blueberries: 1 cup of fresh or frozen blueberries.
- Chocolate Chips: 1 cup of chocolate chips of choice (milk, semi-sweet, dark, or white chocolate chips - can use mini chocolate chips too!).
- Banana + Walnuts: 1-2 chopped-up bananas and ½ cup chopped walnuts
- Bacon + Cheddar + Chive: ½ cup pre-cooked bacon crumbled, ½ cup shredded cheddar cheese, ¼ cup chopped green onion. *Best used with the classic Bisquick pancake batter recipe.
Let each person choose their mix-ins. Instead of mixing everything into the batter, add mix-ins to individual pancakes by dropping them onto portioned batter as directed here:
- Pour plain batter into the skillet or griddle.
- Immediately place mix-in toppings onto the batter side facing up; you won’t mix anything, but just sprinkle on top.
- If needed, gently press the mix-ins into the batter with the back of a spoon. This is just to make sure it gets “stuck” to the batter.
- Follow the original directions for cooking and flip when ready.
- When you flip the pancake, the mix-ins will get cooked into the batter.
Butter and maple syrup are classic pancake toppings. They will taste delicious to top the classic or ultimate pancakes and any of the mix-in suggestions above (yes, even the savory bacon + cheddar + chive).
If you want to change things up, though, here are some other fun toppings to try:
- Peanut Butter - Watch it melt when you drop a spoonful on top of a warm pancake.
- Flavored Syrups - Look for different flavored syrups like boysenberry and coconut.
- Nutella - This delicious chocolate hazelnut spread is the perfect way to indulge.
- Sour Cream - For some savory pancakes!
Don’t be afraid to have fun and combine toppings and mix-ins for new combinations! (Banana + Walnut pancakes with Nutella and peanut butter, anyone?)
🔪 How To Make Bisquick Pancakes
Pancakes are best served right out of the skillet. To make sure you enjoy a fresh hot pancake, have all your toppings out and ready to go before you start cooking.
Mix the Bisquick Pancake Batter
- Heat your skillet or griddle. Heat a skillet over medium-low heat, or your griddle to 350°F (175°C) and coat with melted butter or non-stick cooking spray. *If you don’t grease the pan, your pancakes will stick, and you won’t be able to flip them.
- Mix the pancake batter. In a medium mixing bowl combine the base ingredients for the 'classic' Bisquick pancakes, including 2 cups of Bisquick baking mix, 1 cup milk, and 2 large eggs.
- Add the optional 'Ultimate' pancake ingredients. If desired, add the ingredients for the “ultimate” Bisquick pancakes, including up to 3 tablespoons of sugar, 2 teaspoons baking powder, 2 tablespoons of either vegetable oil or melted butter, and 1 teaspoon of vanilla extract or paste.
- Mix until you have a lumpy batter. Stir all ingredients until combined, making sure all dry ingredients are mixed in. Lumps in the pancake batter are totally OK.
Cook the Pancakes
- Pour and cook. Portion out the batter into your heated skillet or onto your griddle in scant ¼ cup portions.
Cook each pancake on the first side for 30 seconds to 1 minute until the surface bubbles have popped and the edges are dry enough to get your spatula under.
Flip and cook for an additional 30 seconds on the other side.
- Repeat until the batter is used up. Remove from your skillet or griddle when done, and repeat as needed.
Most people like to eat 2-3 pancakes in a nice short stack. To keep pancakes toasty while you cook them, turn the oven on warm (the lowest setting).
Place cooked pancakes on an oven-safe plate and cover with foil. Continue to add cooked pancakes to the warming plate until you are ready to serve. Enjoy!
💭 Tips & Notes
Choose your Ultimate Ingredients.
- You don’t have to use all of the optional ingredients listed for the ultimate pancakes; you can pick and choose.
- For example, if you don’t want sweet pancakes but you do want them to be fluffy, you can just add the baking powder.
- You could also leave out the sugar but add the baking powder, oil, and vanilla.
Vanilla Extract or Vanilla paste?
- Pure vanilla extract and vanilla paste come from vanilla beans and are used for the same purpose: to add flavor to baked goods.
- Vanilla extract is more commonly sold in grocery stores, making it more readily available.
- Vanilla paste is a great way to make any recipe that calls for vanilla that extra bit 'special'.
Pure Vanilla Extract or Imitation Vanilla?
- Pure vanilla extract is typically preferred because it comes from the vanilla bean, so the flavor is more pronounced.
- Imitation vanilla extract is not made from real vanilla beans and the flavor tends to “bake out” once it is cooked. However, imitation vanilla is less expensive than pure vanilla and will certainly get the job done!
🥡 Storing & Reheating
If you have leftover pancake batter, you can keep it in the fridge for up to 2-3 days. Place unused batter in an airtight container or cover with plastic cling film, and refrigerate until you're ready to make more pancakes.
See my post on freezing pancakes to make them last.
Take the batter out of the refrigerator and stir it up. Pancake batter can separate after sitting in the fridge. Give it a quick stir to recombine all the ingredients.
Follow the same instructions for cooking as in the recipe card below. *Pancake batter that has been refrigerated will not be as fluffy as a fresh batch. They will still taste great but be denser than when made fresh.
See my post on reheating pancakes for more information.
🍳 Other Great Breakfast Recipes
- Avocado Egg Bake or Ham & Egg Cups
- Pan Fried Potatoes & Onions
- Apple Cider Pancakes or Chocolate Pancakes
- Sourdough French Toast
- Quiche Lorraine
- Cinnamon Rolls
- Breakfast Sandwiches
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📖 Recipe Card
- Heat a skillet over medium-low heat, or your griddle to 350°F (175°C) and coat with melted butter or non-stick cooking spray.
- In a medium mixing bowl combine either just the base ingredients for the 'classic' Bisquick pancakes, including Bisquick baking mix, milk, and large eggs.
- If desired, add the optional ingredients for the 'ultimate' Bisquick pancakes, including sugar, baking powder, vegetable oil (or melted butter), and vanilla extract or paste.
- Stir until combined, and lumps in pancake batter are totally OK. Portion out the batter into your heated skillet or onto your griddle in scant ¼ cup portions.
- Cook on the first side for 30 seconds to a minute, until the surface bubbles have popped and the edges are dry enough to get your spatula under. Flip and cook for an additional 30 seconds.
- Remove from your skillet or griddle when done and repeat as needed.
- For thinner pancakes, increase the milk amount to 1 ½ cups.
- I like a bit more vanilla in my pancakes. You can easily add up to ½ tablespoon.
- Try adding maple syrup instead of vegetable oil. Use 1 tablespoon syrup and omit the vanilla extract.
- Pancakes are best when served with slightly warmed syrup. Portion your syrup into a microwave-safe carafe or jar and heat in 30-second increments until warm.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!