The BEST Bisquick Pancake Recipe

4.91 from 11 votes

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This Bisquick pancake recipe creates fluffy pancakes that you can top with butter and drizzle with maple syrup. This is the ultimate pancakes recipe for you to make for your weekend breakfast.

These are simple ingredients needed to pair with your Bisquick mix to elevate the flavor of these delicious pancakes. 

a breakfast spread with pancakes butter and fruit

If you threw away that big yellow Bisquick box, don’t worry! I have you covered. This is our family favorite pancake recipe and yes, it’s right there on the box where it says Ultimate Pancakes.

Thank you Betty Crocker!

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The ultimate pancakes have a couple extra ingredients that really enhance the flavor of the pancakes for a delicious breakfast. Pair with your favorite summer fruits or mixed berries or top with delicious strawberry sauce or apple syrup.

Want something savory? Serve your pancakes with a breakfast casserole for a complete breakfast. 

These Bisquick Pancakes Are

  • Mouth watering pancakes 
  • Easy Bisquick pancakes with extra flavor
  • Easy breakfast 
  • Family friendly recipe 

Ingredients

I keep a copy of this recipe taped to the inside of my cabinet. That’s how good it is!

  • Bisquick mix: This is the base for the pancake batter. It is a pre-made mix of flour, leavening agents, salt, and other ingredients that help make the pancakes fluffy and tender.
  • Sugar: Adds sweetness to the pancakes and helps to balance out the flavors.
  • Baking powder: Another leavening agent that helps the pancakes rise and become fluffy.
  • Whole milk: Provides moisture and richness to the batter, resulting in tender and creamy pancakes.
  • Vegetable oil: Adds moisture to the batter and helps to keep the pancakes from sticking to the pan while they cook.
  • Large Eggs: Provide structure to the batter and help the pancakes rise. They also add richness and flavor to the pancakes.
  • Vanilla extract: Adds flavor and aroma to the pancakes, making them more delicious and enjoyable to eat.

How to Make Them

Full measurements and directions are in the printable recipe card at the bottom of the post. This is a quick walk through on how to make these mouth-watering pancakes. 

Heat an electric griddle to 350°F or set a non-stick pan on medium heat on the stove.

MIx all of the ingredients together and let sit while the pan is heating.

Spray or coat the cooking surface with non-stick spray or oil to prevent the pancake batter from sticking.

Pour the pancake batter onto the cooking surface and wait for bubbles to form around the edges of the pancake. This indicates that the pancake is cooking through.

Use a spatula to flip the pancake over and cook the other side until it is golden brown and cooked through.

Repeat the process with the remaining pancake batter, making sure to re-spray or re-oil the cooking surface as necessary.

stack of pancakes with syrup and fruit

Bisquick Pancake Recipe Variations

  • Mix in some chocolate chips or even fresh blueberries or frozen blueberries into the pancake batter. 
  • For thinner pancakes add more milk to the batter. 
  • Use melted butter on the hot griddle to add more flavor to the pancakes. 
  • Whisk batter well for fluffier pancake texture. 
  • Mix in colorful sprinkles to the batter for a birthday breakfast.
  • You can use almond milk instead of dairy milk. 
  • Try using our homemade Bisquick instead of the box mix.

Favorite Toppings

Here are some easy toppings for your pancakes if you want. 

  • Top with fresh fruit from berries to sliced peaches, bananas, etc. 
  • Spread on peanut butter before you add your maple syrup. 
  • Grape or flavored jelly is tasty spread on top of the pancakes. 
  • Whipped cream
  • Dust with powdered sugar. 

Storing Pancakes

Leftover pancakes reheat really well. So if you like to meal prep or stock your freeze make extra pancakes to save back for another meal later on. 

Refrigerate 

Let pancakes cool completely then place the pancakes in a container or sealed bag. Use parchment paper in between pancakes to prevent them from sticking. 

Store for 3-4 days in the fridge. Then reheat in the microwave or in a skillet on the stove. 

How to Freeze Pancakes

For freezing, allow the pancakes to cool and layer parchment paper between each pancake before adding to an airtight freezer container or bag.

Freeze for 2-3 months, and then reheat from frozen or thaw in the fridge overnight and reheat as you want. 

Common Questions

How do I know when to flip pancakes over? 

Once you pour the pancake batter onto the hot griddle or pan, small bubbles will start to form on the surface of the pancake. When these bubbles start to pop and form small holes, it’s time to flip the pancake over.

Can I use low-fat milk instead of whole milk in recipe? 

Yes, you can use low-fat milk instead of whole milk in the pancake recipe. While whole milk is typically used in pancake recipes to provide a richer flavor and creamier texture, low-fat milk can be used as a substitute without significantly affecting the final result.

Print the Recipe

The BEST Bisquick Pancake Recipe

4.91 from 11 votes
If you love baking with Bisquick, you must try their ultimate pancake recipe! This is our go to recipe for the best Bisquick pancakes around!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 14 pancakes

Ingredients 

  • 2 cups Bisquick, or our homemade mix
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla

Instructions 

  • I prefer an electric griddle to control the temperature. 350°F is a good setting. Or use medium heat on the stove.
  • While the pan is warming up, combine all the ingredients together and set aside.
  • Lightly coat surface with non-stick spray
  • Pour pancake batter, using a 1/4 cup measure, and wait for bubbles to form around the edges. Then flip and cook until done.
  • Serve immediately with your favorite syrup and toppings and enjoy.

Notes

Refrigerate leftovers in an airtight container or zip-top bag and enjoy within 3 days. 

Nutrition

Serving: 1pancake, Calories: 121kcal, Carbohydrates: 14g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 26mg, Sodium: 295mg, Potassium: 63mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 63IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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