I’ve been making Bisquick pancakes for quite some time. I mean, if it’s better than “from scratch,” then why would I go through any extra effort? Bisquick is vegan by nature, but the pancake recipe calls for milk and eggs. Hmm. I nixed the egg and just used my non-dairy milk. They turned out fine, but they needed a little something. I spotted the “melt in your mouth” additional ingredients on the back of the box, which turned out to be the answer to my pancake prayers!
This recipe makes 8 large fluffy pancakes (see above), but if you make your pancakes smaller or if you make your batter slightly thinner, you can make it go further.
- 2 cups Bisquick
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp vanilla
- 1-1/2 cup non-dairy milk (I used coconut original)
- Mix the first four ingredients in a large mixing bowl.
- Add one cup of milk and stir. Slowly add remaining half cup, until the consistency is too your liking. For fluffier pancakes, let the batter sit for a few minutes before cooking.
- Heat pan to medium heat and spray with cooking spray or coat with butter or oil.
- When hot, pour ¼ cup or less of batter on to the pan, depending on how big you want your pancakes. TIP: usually you can tell it’s time to flip the pancake when bubbles pop up through the pancake and the holes left behind don’t fill in.
- Cook both sides until golden.