Now and then, pancakes just sound like an excellent breakfast. Or maybe even a great idea for breakfast for dinner! We aren’t creative with breakfast here, so I like to change it up once a week or so if I can. And only on the weekends when we usually aren’t as busy. This week, it was pancakes. Tyler requested chocolate chip, but I was all out of chocolate chips, so they were just regular pancakes with butter and syrup on them.
This recipe is based on the recipe on the side of the Bisquick box, and then I tweaked it some from there. I have always added some French vanilla coffee creamer to my recipe like my dad always has. In the last year, we have been trying to cut processed foods, and that included the creamer. Now we make our own coffee creamer, so I use that instead. If you don’t have any coffee creamer, you can increase the amount of milk and add a little vanilla extract.
My recipe only makes about ten small pancakes, but that is a perfect amount for my family right now. You can easily double the recipe if you need more pancakes. I have also doubled the recipe and made the extras, then let them completely cool on the counter. Once they are cool, you can put them in a sealed container in the refrigerator to use within a couple of days.
Or you can freeze them for later. If you choose to freeze, make sure they freeze individually before putting them in a container together. Otherwise, they will all stick to one another and be a mess. When we use the saved pancakes, I usually pop them in the toaster. This tends to heat them thoroughly and also keeps them from getting soggy as the microwave does.
Step by Step
Heat a flat pan over medium heat and melt a little bit of butter to keep the pancakes from sticking. Meanwhile, mix all of the ingredients until all of the lumps are gone. I like to use the stand mixer with the whisk attachment to mix everything before I put in the chocolate chips or other add-ins if I am using one. If you turn the mixer to a high speed to get a lot of air in the batter, then you will have fluffier pancakes. When I make them with an add-in, I use the paddle attachment (I may have bent up my whisk slightly because of the chocolate chips).
Pour about 1/4-1/3 cup of batter on the pan, as many as you can fit at one time without them touching. Remember, the batter will spread out a little as well. I like to make a lot of small pancakes because they are easier to handle and flip than a bigger pancake.
Once the pancakes are cooked on the bottom, flip to cook the other side, usually about 3-5 minutes. My trick: when the batter starts to bubble, and those bubbles begin to pop; the pancakes are about ready to flip.
Let the other side cook for about 3-5 minutes as well, until they are done on both sides. Serve warm with maple syrup, butter, and any other desired toppings.
- 1/4 tbsp butter
- 1 cup bisquick
- 1/3 cup milk
- 1 egg
- 1/4 cup french vanilla coffee creamer*
- 1/2 cup chocolate chips (or other add-in)
- Heat flat pan over medium heat
- Melt butter on pan
- Mix all ingredients together until all lumps are gone
- Pour into small circles on pan
- Once batter is bubbly, about 2-3 minutes, flip carefully
- When pancake is done, about another 2-3 minutes, remove from pan
- Repeat with remaining batter
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