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This Bisquick Pancakes recipe is the easiest way to get fluffy, golden pancakes on the table fast. If you’ve ever wondered how to make pancakes from Bisquick, this classic method delivers perfect results every time—no measuring flour or fussing with extras.
Don’t have Bisquick? Make my Homemade Bisquick Mix first! Or whip up a batch of Fluffy Homemade Pancakes from scratch instead.
Why you’ll love this Bisquick pancake recipe!
Having delicious options for breakfast is a must, and Bisquick Pancakes never disappoint!
If you’re a fan of Bisquick Waffles, you have to give this recipe a try. These simple pancakes are made with easy ingredients, they cook up fluffy, and they’re perfect for stacking and piling on all your favorite toppings!
- Fast and foolproof: With Bisquick mix, breakfast is ready in minutes, even on busy mornings.
- Fluffy every time: The batter ratio creates soft, tender pancakes without being dense.
- Kid-approved classic: Simple flavor that pairs perfectly with syrup, fruit, or chocolate chips.
- Easy to customize: Sweet or savory add-ins work beautifully.
- Minimal cleanup: One bowl and one skillet—done.
Table of Contents
Ingredients for Pancakes with Bisquick Mix
See recipe card below this post for ingredient quantities and full instructions.
- Bisquick baking mix – This is a type of boxed pancake mix and is the key to making a stack of quick and easy pancakes.
- Milk – You can use dairy milk, almond milk, or any type of milk you have on hand.
- Eggs – Large eggs act as a binder, holding the ingredients together. I haven’t tested this recipe with egg substitutes but don’t think it would turn out very well.
- Butter or oil – This is used for greasing the griddle or pan.
Variations
- Add nuts such as chopped almonds, pecans, or walnuts to the batter for a bit of crunch.
- Fold in fruit like banana slices, diced strawberries, or blueberries.
- Make your morning sweet and drop your favorite chocolate chips into the batter a la these Chocolate Chip Pancakes.
How to Make Pancakes from Bisquick
- Mix: Combine the milk, baking mix, eggs, sugar, and vanilla in a bowl, mixing just until combined. Be careful not to overmix!
- Preheat: Heat a griddle or non-stick skillet over medium-high heat. Add a bit of butter to the griddle, swirling it around to coat the pan as it melts.
- Pour: Spoon 1/4 cup of pancake batter onto the hot griddle. Spread it lightly to make a round shape.
- Cook: Cook the pancakes until you see bubbles forming on the surface. This will take about 2-3 minutes. Flip, and continue to cook for another 1-2 minutes or until the pancake has set and is golden brown. Repeat the process until all the pancakes are cooked.
What to Serve With Bisquick Pancakes
- Bacon or sausage: Like Million Dollar Bacon, which is my family’s favorite!
- Potatoes: Crispy hashbrowns are always a welcome side for pancakes, or make Easy Cheesy Potatoes.
- Eggs: Here’s How To Make The Fluffiest Scrambled Eggs!
How to Store & Reheat
- Refrigerator: Store cooked pancakes in an airtight container for up to 4 days.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in the toaster or microwave until heated through.
Frequently Asked Questions
While this recipe calls for using milk, you can use water if you want. It will change the texture and flavor a bit, but your pancakes will still taste great!
If you want to make a fluffy stack of pancakes, try using buttermilk in place of the milk. The acidity helps tenderize the gluten in the pancake batter, crating a texture that is better than your local diner’s recipe.
The best tip to remember when making pancakes is to not overmix the batter. Combine the ingredients just until no streaks remain. Otherwise, your pancakes are likely to become tough and chewy, and we don’t want that!
Yes, but adding milk and eggs makes the pancakes much fluffier and more flavorful.
More Pancake Recipes
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Nutella Stuffed Pancakes
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The Best Blueberry Pancakes
Breakfast
Lemon-Ricotta Pancakes
Breakfast
Peanut Butter Pancakes
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Classic Bisquick Pancake Recipe
Equipment
- Large mixing bowl
- Griddle or non-stick skillet
- Ladle
- spatula
Ingredients
- 1 cup milk
- 2 cups Bisquick baking mix
- 2 large eggs
- 2 teaspoons granulated sugar optional
- 1 teaspoon vanilla extract optional
- butter for greasing the pan or griddle
Instructions
- Combine the milk, baking mix, eggs, sugar, and vanilla in a bowl. Stir to combine. Don't over stir, just until mixed2 cups Bisquick baking mix, 1 cup milk, 2 large eggs, 2 teaspoons granulated sugar, 1 teaspoon vanilla extract
- Preheat the griddle or non-stick skillet to medium-high.
- Add a bit of butter to the griddle.butter
- Put 1/4 cup of pancake batter onto the hot griddle. Spread it lightly to make a round shape.
- Cook the pancakes until you see bubbles forming on the surface. This will take about 2-3 minutes. Flip and then cook for another 1-2 minutes.
- Repeat the process until all the pancakes are cooked.
- Put the cooked pancakes onto a serving plate and cover them to keep them warm.
Video
Notes
- Know when the griddle is ready: Before you begin cooking, sprinkle a few drops on the griddle or skillet. If the water sizzles and evaporates, the pan is ready for the pancake mix! If not, allow it to heat a while longer.
- Don’t overmix: Small lumps are perfectly fine!
- Let the batter rest: If you have time, a 5 minute rest after mixing will allow the dry ingredients to fully absorb the liquid ingredients and thicken the batter. This means fluffier pancakes!
Love all things Bisquick. Will be sure and try this recipe next time I make pancakes.
I make great biscuits with Bisquick too. 3 C. Bisquick, 3/4-1c milk(place in freezer while getting other ingredients together)
3 T. Butter cut into small pieces, frozen for a few minutes then gently folded into Bisquick
Remove milk from freezer and slowly mix until dough comes together but is wet. On waxed paper, place about 1/4 C of Bisquick there and pour out dough. Pat and fold dough over about 6-8 times adding more Bisquick for easy handling.pat down to 1/4 thickness and cut with 2 inch cutter place in buttered cast iron skillet and cook in preheated oven at 450 degrees for 8-10 minutes until golden brown
Yum! We’ll have to try your recipe! Thanks for sharing, Phyllis. 😊
Love the ingredients going to try it out and the fact that there is not a lot of sugar in the recipe is really great. I will let you know when I try it
We hope you enjoy, Deb!