This recipe for pancakes is quick and easy to make for the whole family any day of the week. Use simple ingredients or dress them up for many flavor combinations.
Now and then, fluffy pancakes just sound like a delicious breakfast on a weekend morning. Or maybe even a great idea for breakfast for dinner! We do “Big Breakfast Sunday” at our house where we make something for breakfast on Sunday mornings that’s a change from our normal weekday routine. This week it was pancakes. Tyler requested chocolate chips in them, so that’s what we did.
This recipe is based on the basic pancake 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 to 1/2 cup and add a little vanilla extract.
My easy pancake recipe only makes about ten small silver dollars pancakes, but that is a perfect amount for my family right now. You can easily double the recipe if you need more delicious pancakes. I have also doubled the recipe and made extra, 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 the pancakes, 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.
Why Use Bisquick for Pancakes
Bisquick is a pantry staple that makes cooking breakfast quick and easy. It takes the guesswork out of measuring flour, baking powder, and salt, giving you a perfect base for fluffy pancakes every time. With just a few ingredients, you can have a stack of golden pancakes on the table in minutes. This shortcut is especially helpful for busy mornings or when you want a homemade breakfast without all the extra steps.
Ingredients You Need for Bisquick Pancakes
The classic recipe for Bisquick pancakes uses only a handful of ingredients: Bisquick mix, milk, and eggs. For an even richer flavor, you can add vanilla extract, a pinch of cinnamon, or even a spoonful of sugar. If you like your pancakes extra fluffy, try whisking the egg whites separately before folding them into the batter. These small additions help you customize your pancakes to match your family’s tastes.
Tips for the Fluffiest Pancakes
For pancakes that rise tall and light, avoid pressing them down with your spatula while cooking. Let them cook undisturbed until they’re ready to flip. Using whole milk instead of skim will also give the pancakes more richness and a tender texture. Another trick is to let the batter rest for 5–10 minutes before cooking, which allows the ingredients to fully hydrate and creates a smoother batter.
Variations on the Classic Recipe
The beauty of Bisquick pancakes is how versatile they are. You can add blueberries, chocolate chips, or diced bananas right into the batter for a fun twist. For a heartier breakfast, mix in shredded coconut, chopped nuts, or even a swirl of peanut butter. If you want something seasonal, try stirring in pumpkin puree with a dash of pumpkin spice. With just a few extra ingredients, you can turn a basic stack of pancakes into something special.
Serving Suggestions and Classic Pancake Toppings
- Add in mini chocolate chips (as I did)
- Top pancakes with fresh fruit such as fresh blueberries and strawberries
- Spread a bit of peanut butter or Nutella on the pancakes and slice up a few bananas
- Top with whipped cream and sprinkles
- Drizzle with melted butter and maple syrup
- Sprinkle with lemon juice and garnish with lemon zest for a tangy pancake recipe
- Chopped walnuts, pecans, cashews, almonds, or macadamia nuts
- Apple butter, caramel sauce, butterscotch syrup, or fruit syrup
- Fruit compote or fruit jam
- Sausage, bacon, diced ham, or fried chicken
Bisquick Pancake Recipe FAQ
Yes, you can make Bisquick pancakes without eggs by using a substitute. Common swaps include mashed bananas, unsweetened applesauce, or even yogurt. Each of these adds moisture to the batter and helps bind the pancakes together. If you want a completely neutral option, you can also use a store-bought egg replacer. The texture may be slightly different, but your pancakes will still turn out fluffy and delicious.
If you don’t have milk on hand, water can be used as a substitute, though the pancakes won’t be as rich or tender. To get closer to the same result, try mixing water with a spoonful of melted butter or a splash of cream if available. Non-dairy alternatives such as almond milk, oat milk, or soy milk also work well and can add their own subtle flavor.
For thicker pancakes, reduce the amount of liquid slightly so the batter is thicker. You can also add a tablespoon of flour or Bisquick mix if the batter feels too runny. Cooking on a slightly lower heat allows the pancakes to rise and cook through without spreading too much.
Yes, Bisquick pancakes can be made ahead and stored for easy breakfasts. After cooking, let them cool and store in an airtight container in the refrigerator for up to three days. To freeze, place pancakes in a single layer on a baking sheet, then transfer to a freezer bag once frozen. Reheat in the toaster, oven, or microwave for a quick meal.
The key to preventing pancakes from sticking is using a nonstick pan or griddle that’s been preheated properly. Lightly grease the surface with butter or cooking spray before pouring the batter. Avoid flipping too early—wait until bubbles form and the edges look set to make flipping easier.
Bisquick Pancakes Step by Step
Ingredients
- 1/4 tbsp butter
- 1 cup Bisquick mix
- 1/3 cup whole milk (or almond milk or soy milk)
- 1 egg
- 1/4 cup French Vanilla coffee creamer*
- 1/2 cup chocolate chips (or other add-in)
Preparation
Heat a flat pan or electric griddle over medium heat and melt a little bit of butter, cooking spray, or grease with vegetable oil to keep the pancakes from sticking. You’ll know it’s the right temperature when a few drops of water “dance” across the surface of the pan.
Mix the Bisquick, milk, egg, and creamer until all of the lumps are gone. I like to use the stand mixer with the whisk attachment to mix everything. If you turn the mixer to a high speed for a minute to get a lot of air in the batter, then you will have fluffier airy pancakes that are nice and thick. If you want thinner pancakes, skip that step and add a splash of more milk to the batter.
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 pancake batter on the hot griddle, as many as you can fit at one time without them touching. Remember, the batter will spread out a little as well and they don’t have to be perfect pancakes. I like to make a lot of small pancakes because they are easier to handle and flip than bigger pancakes.
Once the pancakes are golden brown 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.
Bisquick Pancakes Leftovers
Storage: Leftover pancakes can be stored in the refrigerator in an airtight container for 2-3 days.
Reheating: We have found the best way to reheat cooked pancakes is in the toaster, toaster oven, or air fryer. It only takes a few minutes and keeps them from getting soggy like they would if heated in the microwave.
Freezing: To freeze pancakes, spread them out in a single layer on a baking sheet, with parchment paper, aluminum foil, or wax paper between layers, until frozen. Then move them to a freezer bag. The pancakes can then be reheated from frozen as you would any other frozen pancake or waffle.
Recipe
Originally Published On: November 24, 2016
Last Updated On: October 31, 2025
Pancakes
Ingredients
- 1/4 tbsp butter
- 1 cup Bisquick mix
- 1/3 cup whole milk (or almond milk or soy milk)
- 1 egg
- 1/4 cup French Vanilla coffee creamer*
- 1/2 cup chocolate chips (or other add-in)
Recommended Equipment
Instructions
- Heat a flat pan over medium heat
- Melt butter on the pan
- Mix all ingredients together until all lumps are gone
- Pour into small circles on the pan
- Once the batter is bubbly, about 2-3 minutes, flip carefully
- When the pancake is done, about another 2-3 minutes, remove it from the pan
- Repeat with the remaining batter
Notes
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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I will share this post with my brother, who used to prepare pancakes on Sundays!
xx
lau
I FRIGGIN LOVE PANCAKES!!!!!!!!!! I NEED TO MAKE SOME – for breakfast, lunch . & dinner today! ha!
On Sundays, when we are making breakfast together, I make myself waffles but my girls love pancakes and of course, we have to make both. The older one makes pancake for dinner, I will share recipe with her.
Pancakes are my fav and especially with extra choco chips!! yummy! Gonna try this weekend
You just brought back so many memories with those pancakes. My dad used bisquick for everything
I make a homemade bisquick mix that we like to use. Will try it with your recipe.
Adding French Vanilla Creamer is such an interesting idea. I will have to try that next time; now I’m thinking pancakes for father’s day would be great!
They look simply delicious and fingerlicking tempting. Love the way you have cooked 4 in one.
adding french vanilla creamer to your batter is a interesting idea! I won’t have thought to do that but I might have to try it!
Yummy! This looks perfect. I am hungry just reading your post! Definitely going to make this recipe!
Breakfast lunch or dinner pancakes are always an excellent idea! I need to try this recipe this weekend and make sure to take lots of pictures! 😉
We love pancakes for breakfast or dinner also! They certainly look tasty, have to try this recipe.
Ohh this is so awesome because I can never figure out how to get my pancakes right!! I will try following your instructions!!
Oh yum! I love French vanilla I will have to try this!
This does look so delicious. But my daughter and I have always loved the bisquick pancakes. Was one of my favorite things to make for my daughter when she was younger. I usually added chocolate chips with them.
I can eat pancakes for breakfast all day every day and this easy and simple homemade recipe looks just perfect. Can’t wait to try this recipe as a weekend special.
I love it! It’s the perfect way to serve up a fun and special weekend breakfast without having to be in the kitchen for an eternity.
My 12-year-old daughter is always making pancakes. These ones sound really nice. Going to have to try and get to to make me some
I love love love pancakes especially when they’re fluffy….I never had Bisquick pancakes…Looks so good…
Those look so sweet and delicious, I definitely would love to have these for breakfast. Thanks for sharing!
It looks really so yummy to eat. I wish u can eat that right now. I will have to try this.
Both my kids love pancakes but we don’t like the taste of store bought, so its good to know that these can be frozen as well. Will be trying out the Bisquick pancakes this weekend
How do I add in the chocolate chips in the batter?
Hi Chanel, you can add them after mixing the batter. Use a spatula to fold them in so they don’t get broken by an electric mixer if you’re using one.