From fluffy stacks to creative twists, Bisquick pancakes make mornings magical with minimal effort. Whether you crave classic comfort or adventurous flavors, these recipes promise perfect starts to your day. Get ready to transform your breakfast routine with 30 delicious ideas that’ll have everyone rushing to the table!
Classic Bisquick Fluffy Pancakes
Did you know Bisquick pancakes have been a breakfast staple since 1931? You’re about to make the fluffiest, most comforting stack ever. They’re perfect for lazy weekends or when you need a quick treat.
Ingredients
– 2 cups of Bisquick mix
– 1 cup of milk
– 2 eggs
– A couple of tablespoons of melted butter
– A splash of vanilla extract
– A pinch of salt
– Some cooking spray or extra butter for the pan
– Your favorite syrup for serving
Instructions
1. Heat a non-stick skillet or griddle over medium heat (around 350°F) and lightly grease it with cooking spray or butter.
2. In a large bowl, whisk together 2 cups of Bisquick mix and a pinch of salt until combined.
3. In another bowl, beat 2 eggs until frothy, then stir in 1 cup of milk, a couple of tablespoons of melted butter, and a splash of vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix; a few lumps are okay for fluffier pancakes.
5. Let the batter rest for 2–3 minutes to allow the baking powder in the Bisquick to activate, which helps with rise.
6. Scoop about 1/4 cup of batter onto the hot skillet for each pancake, spacing them apart to avoid crowding.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, regreasing the skillet as needed to prevent sticking.
10. Serve the pancakes warm with syrup or your favorite toppings.
Unbelievably light and tender, these pancakes have a subtle sweetness from the vanilla and a buttery richness. Top them with fresh berries or a dollop of whipped cream for an extra special touch—they’re so good, you might just make a double batch next time!
Blueberry Burst Bisquick Pancakes
Tired of boring breakfasts? You’ve got to try these fluffy blueberry pancakes that come together in minutes with Bisquick. They’re perfect for lazy weekend mornings when you want something special without the fuss.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– A generous handful of fresh blueberries
– A pat of butter for greasing
– A drizzle of maple syrup for serving
Instructions
1. In a large bowl, whisk together 2 cups of Bisquick mix, 1 cup of milk, and 2 eggs until just combined—don’t overmix to keep the pancakes tender.
2. Gently fold in a generous handful of fresh blueberries to avoid bursting them and turning the batter purple.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt a small pat of butter to coat the surface lightly.
4. Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them apart to prevent sticking.
5. Cook for 2-3 minutes until bubbles form on the surface and the edges look set—this is your cue to flip.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adding more butter to the skillet as needed to keep things from sticking.
8. Serve the pancakes warm with a drizzle of maple syrup.
Golden and fluffy with bursts of juicy blueberries in every bite, these pancakes are a total crowd-pleaser. For a fun twist, try stacking them high with extra berries and a dollop of whipped cream—breakfast has never been so delicious!
Buttermilk Bisquick Pancakes with Maple Syrup
Vividly golden and fluffy, these buttermilk Bisquick pancakes come together in minutes for a cozy breakfast. You’ll love how the tangy buttermilk pairs with sweet maple syrup—it’s the perfect lazy weekend treat that feels both nostalgic and effortless.
Ingredients
– A couple of cups of Bisquick pancake mix
– About a cup and a half of cold buttermilk
– Two large eggs
– A splash of vanilla extract
– A couple of tablespoons of melted butter, plus extra for the pan
– Pure maple syrup for serving
Instructions
1. In a large bowl, whisk together 2 cups of Bisquick pancake mix, 1 1/2 cups of cold buttermilk, 2 large eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter until just combined—don’t overmix to keep the pancakes tender.
2. Heat a non-stick skillet or griddle over medium heat (around 350°F) and lightly grease it with a bit of butter.
3. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes gently with a spatula and cook for another 1-2 minutes until golden brown on both sides.
5. Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
6. Serve the pancakes warm, drizzled generously with pure maple syrup.
Light and airy with a subtle tang, these pancakes soak up the maple syrup beautifully for a comforting bite. Try topping them with fresh berries or a dollop of whipped cream for an extra special touch—they’re sure to become a weekend favorite.
Chocolate Chip Bisquick Pancakes
Perfect for lazy weekend mornings, you’ll love how these chocolate chip Bisquick pancakes come together in minutes. They’re fluffy, sweet, and totally foolproof—just what you need when you’re craving something cozy.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– A generous handful of chocolate chips
– A splash of vanilla extract
– A couple of tablespoons of butter for the skillet
Instructions
1. In a large bowl, whisk together the 2 cups of Bisquick mix, 1 cup of milk, 2 large eggs, and a splash of vanilla extract until just combined—don’t overmix to keep the pancakes tender.
2. Gently fold in a generous handful of chocolate chips with a spatula to distribute them evenly without deflating the batter.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt a couple of tablespoons of butter, swirling to coat the surface.
4. Pour about 1/4 cup of batter onto the hot skillet for each pancake, spacing them apart to avoid crowding.
5. Cook for 2-3 minutes until bubbles form on the surface and the edges look set—this is your cue to flip for golden perfection.
6. Flip the pancakes carefully and cook for another 1-2 minutes until the bottoms are golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
So fluffy and studded with melty chocolate, these pancakes are a dream come true. Serve them stacked high with a drizzle of maple syrup or get creative by adding a dollop of whipped cream and fresh berries for an extra treat.
Banana Bisquick Pancakes with Honey Drizzle
Ever have those overripe bananas sitting on your counter begging to be used? You’re about to turn them into the fluffiest, most comforting pancakes ever—with a sweet honey finish that’ll have everyone asking for seconds.
Ingredients
– A couple of overripe bananas (the spottier, the sweeter!)
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 1 large egg
– A splash of vanilla extract
– 2 tablespoons of melted butter
– A drizzle of honey for serving
– A pat of butter or a bit of cooking spray for the griddle
Instructions
1. Mash those bananas in a medium bowl until they’re mostly smooth with a few lumps for texture.
2. Tip: Use a fork for quick mashing—it’s easier than a whisk and adds a rustic feel.
3. Crack the egg into the bowl and pour in the milk, melted butter, and vanilla extract.
4. Whisk everything together until it’s just combined—don’t overmix or the pancakes might get tough.
5. Gently fold in the Bisquick mix until no dry spots remain; the batter will be slightly lumpy, and that’s perfect.
6. Heat a non-stick griddle or skillet over medium heat (around 350°F if you have a thermometer) and grease it lightly with butter or cooking spray.
7. Pour 1/4 cup of batter onto the griddle for each pancake, spacing them out so they don’t merge.
8. Cook for about 2–3 minutes until bubbles form on the surface and the edges look set.
9. Tip: Wait for those bubbles—it’s your cue to flip for even browning.
10. Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
11. Tip: Press lightly with a spatula; if it springs back, they’re done.
12. Stack them up warm and drizzle generously with honey right before serving.
Zesty and tender, these pancakes have a natural sweetness from the bananas that pairs perfectly with the rich honey drizzle. Try topping them with sliced bananas or a sprinkle of cinnamon for an extra cozy twist—it’s like breakfast heaven in every bite!
Strawberry Shortcake Bisquick Pancakes
Did you know you can turn your favorite pancake mix into the most incredible strawberry shortcake-inspired breakfast? These fluffy Bisquick pancakes are studded with fresh berries and topped with sweet whipped cream—perfect for a lazy weekend brunch or a fun dessert-for-dinner situation.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– A splash of vanilla extract
– A couple of cups of fresh strawberries, hulled and sliced
– A dollop of whipped cream for serving
– A drizzle of maple syrup (optional, but oh-so-good)
Instructions
1. In a large mixing bowl, whisk together the Bisquick pancake mix, milk, eggs, and vanilla extract until just combined—don’t overmix, or your pancakes might turn out tough.
2. Gently fold in about half of the sliced strawberries into the batter, saving the rest for topping later.
3. Heat a non-stick skillet or griddle over medium heat (around 350°F) and lightly grease it with butter or cooking spray.
4. Pour ¼ cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
6. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven (200°F) if needed.
7. Stack the pancakes on plates and top with the reserved fresh strawberries, a generous dollop of whipped cream, and a drizzle of maple syrup if you like.
You’ll love how the warm, berry-studded pancakes pair with the cool whipped cream—it’s like a deconstructed strawberry shortcake in every bite. Try serving them with a sprinkle of powdered sugar or a side of extra berries for a fresh twist.
Nutty Pecan Bisquick Pancakes
Very few things beat waking up to the smell of warm pancakes, and these nutty pecan ones are about to become your new weekend favorite. You’ll love how easy they come together with Bisquick, making that cozy breakfast vibe totally achievable even when you’re half-awake.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– A generous handful of chopped pecans
– A splash of vanilla extract
– A couple of tablespoons of melted butter
– A pinch of salt
Instructions
1. In a large bowl, whisk together 2 cups of Bisquick pancake mix and a pinch of salt until well combined.
2. Pour in 1 cup of milk, 2 large eggs, a splash of vanilla extract, and a couple of tablespoons of melted butter, then stir gently until the batter is smooth with no dry spots—don’t overmix to keep the pancakes fluffy.
3. Fold in a generous handful of chopped pecans evenly throughout the batter.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray to prevent sticking.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on both sides—peek underneath to check for that perfect color.
7. Repeat with the remaining batter, keeping the cooked pancakes warm in a 200°F oven if needed to serve them all hot.
So fluffy and packed with that toasty pecan crunch, these pancakes are irresistible drizzled with maple syrup or topped with a dollop of whipped cream for an extra treat. They’re just the thing to make any morning feel a bit more special.
Cinnamon Swirl Bisquick Pancakes
Who doesn’t love waking up to the smell of cinnamon? These Bisquick pancakes are your shortcut to cozy weekend vibes without the fuss.
Ingredients
– A couple of cups of Bisquick mix
– About a cup and a half of milk
– A couple of eggs
– A generous sprinkle of cinnamon
– A good glug of vanilla extract
– A few tablespoons of melted butter
– A half cup of brown sugar for that swirl
Instructions
1. In a large bowl, whisk together 2 cups of Bisquick mix, 1 1/2 cups of milk, 2 eggs, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract until just combined—don’t overmix to keep them fluffy.
2. Let the batter rest for 5 minutes; this helps the pancakes rise better and avoids tough results.
3. While waiting, mix 1/2 cup of brown sugar and 1 tablespoon of cinnamon in a small bowl for the swirl.
4. Heat a non-stick skillet or griddle over medium heat (around 350°F) and grease it lightly with 1 tablespoon of melted butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Immediately sprinkle a teaspoon of the cinnamon-sugar mixture over each pancake and use a knife to swirl it gently into the batter.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
10. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest to serve them all hot.
They come out tender with a sweet, swirly center that’s pure comfort. Try stacking them high with a drizzle of maple syrup or a dollop of whipped cream for an extra treat.
Pumpkin Spice Bisquick Pancakes
Oh my gosh, you have to try these pumpkin spice pancakes—they’re the coziest fall breakfast ever and so easy with Bisquick!
Ingredients
– A couple of cups of Bisquick pancake mix
– A cup of milk
– A couple of eggs
– A half cup of pumpkin puree
– A couple of tablespoons of brown sugar
– A teaspoon of pumpkin pie spice
– A splash of vanilla extract
– A pat of butter or a drizzle of oil for the pan
Instructions
1. In a large bowl, whisk together the Bisquick, milk, eggs, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until just combined—don’t overmix to keep the pancakes fluffy.
2. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add a little butter or oil to coat the surface.
3. Pour about 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes gently with a spatula and cook for another 1-2 minutes until golden brown and cooked through—press lightly; if they spring back, they’re done.
5. Repeat with the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.
6. Serve the pancakes warm straight from the skillet for the best texture.
Zesty and warmly spiced, these pancakes have a tender, cake-like crumb with a hint of sweetness from the pumpkin. Top them with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch, or drizzle with maple syrup for that classic fall vibe.
Lemon Ricotta Bisquick Pancakes
Sometimes you just need a breakfast that feels fancy but comes together in minutes. These lemon ricotta pancakes are fluffy, bright, and perfect for a lazy weekend morning—plus, that Bisquick base means less fuss and more fun.
Ingredients
– A cup of Bisquick pancake mix
– A cup of whole milk ricotta cheese
– A couple of large eggs
– A quarter cup of granulated sugar
– The zest and juice from one lemon
– A splash of vanilla extract
– A pinch of salt
– Butter or oil for greasing the pan
Instructions
1. In a large bowl, whisk together the Bisquick, ricotta, eggs, sugar, lemon zest, lemon juice, vanilla, and salt until just combined—don’t overmix, or the pancakes might turn out tough.
2. Let the batter rest for 5 minutes to allow the baking agents in the Bisquick to activate, which helps with fluffiness.
3. Heat a non-stick skillet or griddle over medium heat (around 350°F) and grease it lightly with butter or oil.
4. Pour a quarter cup of batter onto the hot skillet for each pancake, spacing them apart to avoid crowding.
5. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes gently with a spatula and cook for another 1–2 minutes, until golden brown on both sides.
7. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest to serve them all hot.
8. Repeat with the remaining batter, greasing the skillet as needed between batches.
Zesty and tender, these pancakes have a lovely tang from the lemon and a creamy richness from the ricotta. Try stacking them high with fresh berries and a drizzle of maple syrup for a brunch-worthy treat that’s totally doable any day.
Coconut Delight Bisquick Pancakes
Mornings just got better with these fluffy coconut pancakes! You’ll love how easy they come together with Bisquick, and that tropical twist makes them feel extra special. Perfect for a lazy weekend breakfast or when you’re craving something sweet.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– 1/2 cup of sweetened shredded coconut
– 2 tablespoons of melted butter
– A splash of vanilla extract
– A couple of tablespoons of vegetable oil for the pan
Instructions
1. In a large bowl, whisk together the Bisquick mix, milk, eggs, melted butter, and vanilla extract until just combined—don’t overmix to keep the pancakes tender.
2. Gently fold in the shredded coconut with a spatula to distribute it evenly through the batter.
3. Heat a non-stick skillet or griddle over medium heat (around 350°F) and add a tablespoon of vegetable oil, swirling to coat the surface.
4. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through—press lightly; if it springs back, it’s done.
6. Repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
7. Serve the pancakes warm off the griddle for the best texture.
A light, fluffy stack with a hint of coconut in every bite—the shredded bits add a nice chewiness. Drizzle with maple syrup or top with fresh fruit for a tropical breakfast treat that’ll brighten your day!
Vanilla Bean Bisquick Pancakes
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id you wake up craving something cozy and classic? These vanilla bean bisquick pancakes are your new weekend go-to—fluffy, fragrant, and foolproof. You’ll love how easy they come together for a sweet start to your day.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 1 large egg
– 1 vanilla bean, seeds scraped out (or 2 teaspoons of vanilla extract if you’re in a pinch)
– A splash of vegetable oil for the griddle
– A pat of butter for serving
– A drizzle of maple syrup to finish
Instructions
1. In a large bowl, whisk together 2 cups of Bisquick pancake mix, 1 cup of milk, and 1 large egg until just combined—don’t overmix to keep the pancakes tender.
2. Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife, then stir them into the batter for that rich, aromatic flavor.
3. Heat a non-stick griddle or skillet over medium heat (about 350°F) and lightly grease it with a splash of vegetable oil, using a paper towel to spread it evenly.
4. Pour 1/4 cup portions of batter onto the hot griddle, cooking until bubbles form on the surface and the edges look set, which should take about 2-3 minutes.
5. Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through—peek underneath to check for even coloring.
6. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, regreasing the griddle lightly if needed to prevent sticking.
7. Serve immediately with a pat of butter melting on top and a generous drizzle of maple syrup.
H
ere’s the best part: these pancakes turn out incredibly light and fluffy with a subtle vanilla warmth that makes every bite feel special. Try stacking them high with fresh berries or a dollop of whipped cream for an extra indulgent twist—they’re perfect for lazy mornings or impressing guests without any fuss.
Apple Cinnamon Bisquick Pancakes
Zesty mornings call for something special, and these apple cinnamon Bisquick pancakes hit the spot. You’ll love how easy they are to whip up, filling your kitchen with that cozy fall aroma in no time.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– 1 finely chopped apple
– 2 teaspoons of ground cinnamon
– A splash of vanilla extract
– A couple of tablespoons of butter for the skillet
Instructions
1. In a large mixing bowl, combine the 2 cups of Bisquick pancake mix, 1 cup of milk, 2 large eggs, 1 finely chopped apple, 2 teaspoons of ground cinnamon, and a splash of vanilla extract.
2. Whisk everything together until the batter is smooth with no lumps, but avoid overmixing to keep the pancakes fluffy.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt a tablespoon of butter to coat the surface evenly.
4. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking in batches to prevent overcrowding.
5. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
6. Cook for another 1-2 minutes on the other side until golden brown and cooked through—check by pressing lightly; it should spring back.
7. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest to maintain that perfect temperature.
8. Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
9. Tip: For extra flavor, sprinkle a pinch of cinnamon on the pancakes right after flipping.
10. Serve immediately while hot and fresh.
Effortlessly delicious, these pancakes boast a tender, fluffy texture with sweet apple bits and warm cinnamon spice throughout. Drizzle with maple syrup or top with a dollop of whipped cream for an indulgent twist that makes breakfast feel like a celebration.
Savory Cheddar and Chive Bisquick Pancakes
Kind of craving something cozy and cheesy? You’ve got to try these savory pancakes—they’re like a fluffy, comforting hug in breakfast form, perfect for when you want to switch things up from the usual sweet stack.
Ingredients
– 2 cups of Bisquick mix
– 1 cup of milk
– 2 large eggs
– 1 cup of shredded cheddar cheese
– 1/4 cup of chopped fresh chives
– A splash of vegetable oil for the pan
– A pinch of salt and black pepper
Instructions
1. In a large bowl, whisk together the 2 cups of Bisquick mix, 1 cup of milk, and 2 large eggs until just combined—don’t overmix to keep the pancakes tender.
2. Gently fold in the 1 cup of shredded cheddar cheese and 1/4 cup of chopped fresh chives, along with a pinch of salt and black pepper.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add a splash of vegetable oil to coat the surface lightly.
4. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through—press lightly to check for firmness.
6. Repeat with the remaining batter, adding more oil to the pan as needed to prevent sticking.
7. Serve the pancakes warm straight from the skillet.
Vibrant and utterly satisfying, these pancakes boast a fluffy interior with melty cheddar pockets and a fresh kick from the chives. Try stacking them high with a fried egg on top or dipping them in a tangy salsa for a fun twist—they’re hearty enough for dinner, too!
Red Velvet Bisquick Pancakes
Sometimes you just need that classic red velvet flavor in a quick breakfast form. These pancakes come together in minutes but taste like you spent hours in the kitchen—perfect for lazy weekends or special brunches.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– 2 tablespoons of unsweetened cocoa powder
– 2 tablespoons of granulated sugar
– A splash of vanilla extract
– 1 tablespoon of red food coloring
– A couple of tablespoons of vegetable oil for the skillet
– Cream cheese frosting for topping (store-bought or homemade)
Instructions
1. In a large mixing bowl, combine 2 cups of Bisquick pancake mix, 1 cup of milk, 2 large eggs, 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of granulated sugar, a splash of vanilla extract, and 1 tablespoon of red food coloring.
2. Whisk everything together until the batter is smooth and evenly colored, with no lumps remaining. Tip: Don’t overmix to keep the pancakes fluffy.
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add a tablespoon of vegetable oil, spreading it evenly.
4. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, which should take about 2-3 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through. Tip: Use a spatula to peek underneath to check for doneness without burning.
6. Repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
7. Serve the pancakes warm, topped with a generous dollop of cream cheese frosting. Tip: For extra flair, drizzle with a little maple syrup or sprinkle with powdered sugar.
These pancakes are incredibly soft with a hint of chocolate and that iconic red velvet tang. They’re perfect stacked high with frosting melting between each layer, making any morning feel like a celebration.
Almond Joy Bisquick Pancakes
Tired of the same old pancakes? You’re going to love these Almond Joy Bisquick pancakes—they’re like having dessert for breakfast, but totally acceptable because, well, pancakes! Trust me, you’ll want to make these on repeat.
Ingredients
– 2 cups of Bisquick pancake mix
– 1 cup of milk
– 2 large eggs
– A splash of vanilla extract
– 1/2 cup of sweetened shredded coconut
– 1/2 cup of semi-sweet chocolate chips
– A handful of sliced almonds
– A bit of butter or oil for the griddle
Instructions
1. In a large bowl, whisk together the Bisquick mix, milk, eggs, and vanilla extract until just combined—don’t overmix to keep the pancakes fluffy.
2. Gently fold in the shredded coconut, chocolate chips, and sliced almonds with a spatula.
3. Heat a non-stick griddle or skillet over medium heat (about 350°F) and add a small pat of butter or a drizzle of oil to coat the surface.
4. Pour 1/4 cup of batter onto the griddle for each pancake, spacing them apart to avoid sticking.
5. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adding more butter or oil to the griddle as needed to prevent sticking.
8. Serve the pancakes warm straight from the griddle.
Oh my goodness, these pancakes are fluffy with a delightful crunch from the almonds and gooey chocolate pockets. They’re sweet and coconutty—perfect for a weekend treat or even as a fun dessert topped with a dollop of whipped cream. You’ll be hooked after the first bite!
Conclusion
Whether you’re craving classic buttermilk or adventurous apple cinnamon, these 30 Bisquick pancake recipes guarantee perfect mornings. Try one today, leave a comment with your favorite, and share this roundup on Pinterest to spread the breakfast joy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
