Bisquick Pancake Recipe
Simple, delicious, you will love this Bisquick Pancake Recipe
Table of Contents
“In 1928, Washburn Crosby Co-led a merger of 27 regional mills around the country to form General Mills. The new company immediately became the largest milling operation in the world” and in 1931 the company introduced a streamlined and premixed biscuit batter, Bisquick. A product of the great depression, the mix offered families a quick and cheap alternative to creating biscuit and pancake batter from scratch. Betty Crocker’s website argues that the first recorded mention of pancakes dates back to ancient Greece in 600 BC adding to the age-old tradition of preserving cereals and adding them to liquids.
A simple recipe, similar to our microwave pancake recipe, that goes a long way. Like our microwave recipe, you will make fluffy and soft pancakes, delicate to the touch. However, because these pancakes are cooked in a pan there will be a slight crust and subtle resistance that differs from the other pancake recipe. Cooking for oneself if you want purely fluffy pancakes and you dislike a cooked edge the microwaved recipe is likely better for you however, if you like the texture of a crust and the time saved from not having to create a batter from scratch, the Bisquick pancake provides an equally tasty experience.
As with all cereal-derived foods Bisquick pancakes can be paired with the flavors you love to get the taste that you’re looking for. Our recipe shows the pancakes with a traditional decadent syrup and fruit combo that changes the pancake’s profile from a hearty breakfast to a delicate dessert. Pendleton Ward famously introduced my generation to the greasy, flashy and meaty bacon pancake which can be emulated by adding cut bacon pieces to the wet ingredients or by adding bacon on top of your stack drizzled with maple syrup.
Is Bisquick Pancake Healthy?
The gist of eating pancakes is that they are both filling and delicious on their own but also act as an empty vessel waiting for a captain to impart their soul into the surrounding accouterments. For this reason, the “healthiness” or “unhealthiness” of pancakes is completely up to you. Furthermore one should be cautious when assigning any ontological or inherent worth to foods. All foods can be eaten in moderation and all foods, eaten in this manner, contain macro- and micro-nutrients necessary to survive.
For vegan or vegetarian alterations you can substitute any kind of milk however, because this is a baked grain-based dish, substitutions of the butter for margarine and foregoing the egg should be done with caution as they change the fundamental chemistry of the dish. In our vegan pancake article we offer the substitution of avocado oil and the BBC has an article on potential vegan substitutions for eggs measurements can be found in the BBC article for substitutions.
Be Gentle, Be Caring
Both the most important part of life and the most important part of making this recipe is to be gentle. Do not whisk the batter as if its an arcade joystick and do not dump the dry ingredients into the wet ingredients like a turtle to their hatchlings. Like a turtle’s hatchlings, your batter will clump and will not survive unlike a turtle, however, you only have one batter. Take small portions of the dry ingredients and gently fold them in with a spatula or other long, flat, utensil and repeat this proceed to include more dry ingredients as you fold. To prevent overmixing as a beginner go slowly as you fold your dry ingredients in, you will become faster with practice.
INGREDIENTS
- 1 cup Bisquick pancake and baking mix
- 1/2 cup whole milk or any milk
- 1 large egg
- 1 tbsp sugar
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- Maple syrup and fresh strawberries for serving
INSTRUCTIONS
Mix
Combine milk, egg, sugar, butter, and vanilla in a bowl.
Blend
Stir in Bisquick mix until smooth.
Prep
Ready the skillet with cooking spray.
Pour
Add batter to skillet to form pancakes.
Cook
Wait for bubbles, then flip pancakes.
Finish
Cook until golden and serve with toppings.
Devour!
FAQs & Tips
How to Make Ahead and Store?
Either store your unused batter in an airtight container in the fridge for no more than three days or store the leftover pancakes, made and in a container, in the freezer or fridge (depending on how long you want it good for).
When can I Begin Pouring?
I would recommend pouring your batter into your skillet or pan when you see your butter, margarine, or neutral oil slightly crackling gently. Recipes that use griddles say to ensure the heat is 350°F (175° C) if you, like me, do not have a thermometer or a way to ensure your stove top is at the proper temperature utilize the visual method.
What’s it Good with?
The true question when making pancakes is not “What is it good with” because the answer is simple, anything, but who is it good with? Bring your friends for a savory and meaty breakfast, making pancakes the star of the show, or gather around with your family for Saturday brunch with fruits, maple syrup, and table sugar as a side paired with a contagious English breakfast.
How Many People Can This Serve?
This dish contains 6 servings and can be scaled up (n/6 where n is the number of servings you want and multiply all ingredients by the result). Beautiful for a day alone watching Saturday morning cartoons or a potluck with friends.
Serving Suggestions
This recipe can be served with simple dishes such as bacon or eggs or with our more complex dishes. For the lactose intolerant in your life you can serve the pancakes as a side to our dairy-free breakfast quiche. If you want the pancakes to take center stage you can pair it with our mouth-watering air fryer breakfast potatoes or, if you want potatoes to be the star, serve with our gourmet sweet potato breakfast bowl. The luxury of such a simple dish, on-premise, is that you can add anything you want to it and that you can have it with the people you cherish most.
Bisquick Pancake Recipe
Servings 6
Calories 95kcal
Ingredients
- 1 cup Bisquick pancake and baking mix
- 1/2 cup whole milk or any milk
- 1 large egg
- 1 tbsp sugar
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- Maple syrup and fresh strawberries for serving
Instructions
- In a large bowl, thoroughly whisk together the milk, egg, sugar, melted butter, and vanilla extract.
- Gently fold in the Bisquick mix into the wet ingredients until the batter is smooth and free of lumps.
- Preheat a non-stick skillet over medium-high heat and lightly coat with cooking spray to prevent sticking.
- Pour 1/4 cup of the pancake batter onto the hot skillet, forming round pancakes.
- Cook the pancakes until bubbles form on the surface, then carefully flip them over to cook the other side.
- Continue cooking the flipped pancake for an additional 1-2 minutes until golden brown.
- Serve the warm pancakes topped with fresh strawberries and maple syrup. DEVOUR!
Nutrition
Calories: 95kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 143mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.4mg
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