Easy & Fluffy Vegan Bisquick Pancakes: Your Go-To Dairy-Free, Egg-Free Recipe
For years, I’ve relied on Bisquick to whip up incredibly delicious vegan pancakes, and for good reason. Why go through the extra hassle of making them entirely from scratch when a simple box mix can deliver such fantastic results? This recipe has become a staple in my kitchen, especially since it’s not only effortlessly easy but also budget-friendly.
My journey with these accidentally vegan pancakes began during a summer in Colorado when my husband and I were just starting our lives together. We were living on a tight budget, stretched thin between my savings and his salary, in a cozy 500-square-foot garden-level apartment with a three-month lease. Every penny counted, and we diligently shopped for sales at Kroger, hoping to make Denver our permanent home. Learning to create delicious, cost-effective meals was key to making our dream a reality. These Bisquick vegan pancakes quickly became a cherished part of our weekend routine, proving that you don’t need to spend a lot to eat well.
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Wait, Is Bisquick Original Really Vegan? Let’s Clarify!
This is a common question, and it’s a great one to ask! The good news for plant-based eaters in the United States is that Bisquick Original Baking Mix is indeed vegan by nature. Its primary ingredients are typically enriched flour, partially hydrogenated soybean oil, leavening agents, dextrose, salt, and sugar. What makes it “accidentally vegan” is the absence of any dairy or egg ingredients in its core formulation. This means the mix itself aligns perfectly with a plant-based diet.
However, the traditional pancake recipe on the back of the Bisquick box usually calls for milk and eggs, which are not vegan. This is where our simple modification comes in. By swapping out cow’s milk for your favorite non-dairy milk and omitting the egg entirely, you can easily transform the traditional recipe into a delightful vegan version. I discovered this trick early on, and it quickly became my go-to for incredibly fluffy, melt-in-your-mouth pancakes.
It’s crucial to be a diligent label-reader, though! While Bisquick Original in the U.S. is typically vegan, not all Bisquick varieties or baking mixes globally are. For instance, some international versions, like the “Betty Crocker Bisquick Multi-Purpose Baking Mix” in the UK, reportedly contain milk ingredients. Furthermore, “complete” pancake mixes (from Bisquick or other brands) often contain powdered milk or egg, making them unsuitable for a vegan diet. Always double-check the ingredient list for hidden animal products like whey, casein, or any form of dairy or egg.
If you’re looking for other readily available vegan-friendly pancake mixes, keep an eye out for Pearl Milling Company Original (ensure it’s NOT the “complete” version) and Krusteaz Original. These brands often offer mixes that are also accidentally vegan, providing more options for your plant-based breakfast needs. Always read those labels!
So, Do I Really Not Need Egg for Fluffy Vegan Pancakes?
That’s right, absolutely no egg needed! While eggs traditionally serve as a binding agent and contribute to fluffiness in pancake batter, Bisquick’s unique blend of leavening agents and flours does a fantastic job of creating light and airy pancakes on its own. I’m half-convinced the egg step on conventional recipes is just there to make you feel like more of a gourmet chef! (Okay, I’m only kind of kidding.)
The truth is, while an egg might add a tiny bit more structure, you truly won’t miss it in this recipe. Bisquick is already formulated to puff up beautifully, and with the right amount of leavening agents like baking powder (which we’re adding a little extra of for maximum lift!), your pancakes will be wonderfully fluffy. The primary function of the egg is to bind the ingredients, and while we’re skipping that, you’ll find the batter still holds together well enough for easy cooking. Just a small tip: because there’s no egg binding, avoid making your pancakes excessively large. Smaller to medium-sized pancakes will be much easier to flip without breaking, ensuring perfect golden-brown results every time.
Which Vegan Milk Should I Use for My Pancakes?
The beauty of this recipe is its flexibility: you can use virtually any non-dairy milk you have on hand! I’ve experimented with several options, and they all yield delicious results, albeit with slight variations in flavor and texture. My top recommendations include:
- **Unsweetened Almond Milk:** A neutral and light option that won’t overpower the pancake flavor. It’s often my go-to for a classic pancake taste.
- **Vanilla Almond Milk:** If you enjoy a sweeter pancake with a subtle vanilla aroma, this is a great choice. Just be mindful that you might want to reduce the added sugar and vanilla extract in the recipe to prevent them from becoming overly sweet.
- **Coconut Milk (from a carton, not canned):** This provides a lovely richness and a hint of tropical flavor without being too strong. Ensure you use the thinner, refrigerated carton variety, not the thick, creamy canned coconut milk typically used for curries.
- **Soy Milk:** A good all-around option that adds a touch of protein. Like almond milk, it comes in sweetened and unsweetened varieties, so adjust sugar accordingly.
- **Oat Milk:** Increasingly popular for its creamy texture and slightly sweet, mild flavor. It can add a wonderful silkiness to your batter.
Since this recipe already includes vanilla and sugar to enhance the “melt-in-your-mouth” quality, using a vanilla-flavored or sweetened non-dairy milk will naturally make your pancakes a bit sweeter. Feel free to adjust the amount of added sugar and vanilla extract based on your preference and the specific milk you choose. Experiment to find your favorite!
Can I Make This Recipe Non-Vegan?
Absolutely! While this recipe is specifically designed to be vegan, it’s incredibly versatile. If you’re not adhering to a plant-based diet, you can easily substitute the non-dairy milk with regular cow’s milk. The results will still be delicious and fluffy. As for the egg, in my experience, it’s still entirely optional even in a non-vegan version. Bisquick does such a great job with its leavening that you really don’t need the extra egg for a perfect pancake. So, go ahead and use whatever milk you have available!
How Many Fluffy Vegan Pancakes Does This Recipe Make?
This recipe is designed to yield approximately 8 generous, wonderfully fluffy pancakes. This amount is usually perfect for serving two hungry adults with plenty to enjoy, or a small family. However, the exact number can vary depending on how you prepare them. If you prefer smaller pancakes, simply use less batter for each one, and you’ll easily extend your batch to 10-12 pancakes. Alternatively, if you like your pancakes a bit thinner and more delicate, you can add a tablespoon or two more non-dairy milk to the batter to achieve a slightly runnier consistency. This will also allow you to make more pancakes from the same amount of batter. It’s all about customizing to your preference!
Feeling Fancy? How to Elevate Your Vegan Bisquick Pancakes!
Please, absolutely do! This basic vegan Bisquick pancake recipe is a fantastic canvas for your creativity. Adding a few extra ingredients can transform your breakfast into a gourmet experience. Here are some ideas to get fancy:
- **Fresh Fruits:** Blueberries are a classic for a reason! Gently fold in a handful of fresh or frozen blueberries, sliced bananas, or diced apples. For best results, add your chosen fruit to the batter *after* you’ve poured it onto the hot griddle. This helps ensure an even distribution, preventing them from sinking to the bottom of the mixing bowl.
- **Chocolate Chips:** For a sweet treat, a small handful of vegan chocolate chips (ensure they are dairy-free) melted into the warm pancakes is divine. Again, sprinkling them on top of the batter as it cooks on the griddle works perfectly.
- **Spices:** A pinch of cinnamon, nutmeg, or pumpkin pie spice can add a warm, inviting aroma and flavor.
- **Citrus Zest:** A teaspoon of lemon or orange zest can brighten up the flavor profile of your pancakes, offering a refreshing twist.
- **Nuts & Seeds:** Chopped walnuts, pecans, or even a sprinkle of chia or flax seeds can add texture and nutritional value.
For those who love to explore even more delicious variations, don’t forget to scroll to the bottom of this post! I’ve included links to other Bisquick pancake recipes that take this simple base and turn it into something truly special, like banana or pumpkin pancakes.
Want to Keep It Simple? How to Be Less Fancy (and Still Delicious!)
I feel like such a “yes-man,” but yes, absolutely! Sometimes, less is more, especially when you’re looking for a quick and easy breakfast. This recipe is wonderfully adaptable if you want to streamline the process even further. You can easily skip the added sugar, baking powder, and vanilla extract if you prefer.
The original, basic pancake recipe on the Bisquick box typically doesn’t call for these additional ingredients. Just be aware that omitting the extra baking powder might slightly affect the ultimate fluffiness of your pancakes. They’ll still be delicious, but perhaps not quite as sky-high. However, for many, this isn’t a deal-breaker, especially when convenience is the priority.
Furthermore, if you’re using a pre-sweetened and vanilla-flavored non-dairy milk, such as vanilla soy milk or vanilla almond milk, you might naturally want to skip the added vanilla extract and sugar anyway. These vegan milks contribute their own sweetness and flavor, making the extra additions redundant for your taste preferences. Enjoy your perfectly simple and satisfying pancakes!
What Do I Do with Leftover Vegan Pancakes?
Honestly, I rarely have leftover pancakes when I make this recipe. Even though eight pancakes are usually more than enough for two, my husband and I are self-proclaimed pancake fiends, and they vanish quickly! However, on those rare occasions when we do have some extra, I always have a plan for perfect storage and reheating.
The key to storing leftover pancakes is to prevent them from sticking together and getting soggy. Here’s my method:
- **Cool Completely:** Allow the cooked pancakes to cool completely to room temperature on a wire rack. Stacking warm pancakes will trap steam and make them soggy.
- **Layer with Parchment Paper:** Once cool, stack your pancakes in a gallon-sized Ziploc bag or an airtight container. Crucially, place a small square of parchment paper between each pancake. This simple step prevents them from freezing into a solid block and makes it incredibly easy to grab just one or two at a time when you’re ready for a quick snack.
- **Freeze:** Seal the bag or container tightly and store in the freezer for up to 2-3 months.
When you’re ready to enjoy a leftover frozen pancake, you have a couple of excellent reheating options:
- **Toaster:** For perfectly crisp edges and a warm center, pop a frozen pancake directly into your toaster on a medium setting. It’s quick, easy, and yields a great texture.
- **Microwave:** If you’re short on time and prefer a softer pancake, microwave them for 30 to 60 seconds (adjust based on your microwave’s power and the number of pancakes).
- **Oven/Toaster Oven:** For multiple pancakes, preheat your oven to 350°F (175°C), arrange pancakes in a single layer on a baking sheet, and heat for about 5-10 minutes, or until warm throughout.
This method ensures your leftover vegan Bisquick pancakes taste almost as good as freshly made! For more in-depth tips on storing and reheating, you can read my detailed guide on how to store leftover pancakes and waffles.
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Easy Bisquick Vegan Pancakes
Ingredients
- 2 cups Bisquick Original Mix
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1½ cups non-dairy milk (I often use unsweetened almond milk or carton coconut milk for a rich flavor.)
Instructions
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In a large mixing bowl, combine the Bisquick, sugar, baking powder, and vanilla extract. Whisk these dry ingredients thoroughly to ensure even distribution.
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Pour in one cup of your chosen non-dairy milk and stir gently until just combined. Slowly add the remaining half cup of milk, little by little, until you achieve a smooth, pourable batter consistency that you prefer. For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking; this allows the leavening agents to activate.
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Heat a griddle or large non-stick pan over medium heat. Lightly spray with cooking spray or lightly coat with a vegan butter alternative. Once hot, pour about ¼ cup of batter for each pancake onto the pan (adjust amount based on your desired pancake size). Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook until golden brown. Serve immediately with your favorite toppings!
Notes
**Griddle Temperature:** A properly heated griddle is key. Test with a drop of water – it should sizzle and evaporate within a second or two.
**Serving Suggestions:** These pancakes are fantastic with maple syrup, fresh berries, sliced bananas, a dollop of vegan whipped cream, or a sprinkle of powdered sugar. You can also add vegan chocolate chips or blueberries directly to the batter for a fun twist!
Nutrition was estimated per pancake using MyFitnessPal. Fat: 6g; Carbs 24g; Protein 2g
Nutrition
Love this **easy vegan pancakes** recipe? Then you’ll definitely want to check out my other Bisquick vegan pancake variations!
Banana Bisquick Vegan Pancakes with Peanut Butter Syrup
A delightful combination of peanut butter and sweet bananas makes for a truly irresistible and super tasty vegan pancake experience. Perfect for a hearty breakfast or brunch!
Bisquick Pumpkin Vegan Pancakes
Embrace the cozy flavors of autumn with these seasonal pumpkin pancakes. This recipe is a must-bookmark for when fall cravings hit, delivering warm spices and comforting goodness in every bite.
