Easy Vegan Bisquick Banana Pancakes (Egg-Free & Dairy-Free Recipe)
Prepare to fall in love with your new favorite breakfast: homemade Banana Bisquick Pancakes. For years, I overlooked the simple joy of banana bread, but as my palate matured, it became a beloved treat. Now, whenever a bunch of bananas graces my counter and ripens faster than I can eat them, my thoughts immediately turn to this delightful twist.
While banana bread is a classic way to use up those perfectly spotted, overripe bananas, I’ve discovered an even more exciting and equally simple alternative: light, fluffy, and flavorful banana Bisquick pancakes. They’re quick to whip up, incredibly satisfying, and surprisingly versatile!
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The Magic of Bisquick: Simple, Fast, and Accidentally Vegan
These vegan Bisquick banana pancakes are incredibly simple to make, making them ideal for a quick breakfast or a leisurely weekend brunch. The beauty of using Bisquick Original lies in its convenience and, for many, its “accidentally vegan” nature. This means the classic baking mix, in its standard formulation (particularly in the US), contains no dairy or egg products, allowing you to create delicious plant-based pancakes with minimal effort.
With just a few pantry staples, you can transform humble overripe bananas into a stack of golden, delicious pancakes. The key is the ripeness of the bananas, which adds natural sweetness and a moist texture to every bite. Forget complicated recipes; Bisquick handles most of the dry ingredient blending for you, cutting down on prep time significantly.
How Many Pancakes Does This Recipe Yield? (And What About Leftovers?)
The exact quantity of pancakes you’ll get from this recipe can vary slightly each time, depending on two main factors: how much milk you add to achieve your desired batter consistency and how large you make each pancake. On average, this recipe typically yields about a dozen delicious pancakes – sometimes a bit more, sometimes a bit less. For instance, I’ve had batches that produced 10, 12, or even up to 15 pancakes. Rest assured, whether it’s a small batch for yourself or a larger one for the family, they’ll be equally delicious.
Often, this recipe makes more pancakes than my partner and I can comfortably eat in one sitting (though we’ve certainly put in a valiant effort!). But don’t let that deter you! Leftover pancakes are a blessing, not a burden. My favorite way to handle them is by letting them cool completely, then placing them in a freezer-safe baggie. To prevent sticking, I always put a piece of parchment paper (or wax paper) between each pancake. Stored in the freezer, these pancakes become a convenient grab-and-go breakfast option.
On busy weekday mornings, simply pop a frozen pancake or two into the toaster or microwave for a minute or so, and voilà! You have warm, fresh-tasting banana pancakes ready in a flash, making a Tuesday morning feel a little more like a lazy Sunday. If you find yourself with an abundance of overripe bananas, you have a couple of smart options: either double this recipe and stock your freezer with extra pancakes, or peel and freeze your ripe bananas for future pancake-making sessions. They’re perfect for smoothies too!
For more detailed tips on preserving your breakfast creations, be sure to read my guide on how to store leftover pancakes and waffles.
Perfectly Egg-Free & Dairy-Free Bisquick Banana Pancakes
Yes, you heard that right! These Bisquick banana pancakes are made without a single egg and can be completely dairy-free, making them an excellent choice for those with dietary restrictions or anyone looking for a plant-based option. The natural binding properties of mashed ripe bananas, combined with the leavening agents in Bisquick and a suitable milk, create a wonderfully fluffy pancake without the need for eggs.
You absolutely can use regular dairy milk if you prefer, and the pancakes will still turn out beautifully. However, what makes this recipe truly stand out is its adaptability. Almost any milk or milk alternative works wonderfully here. I’ve successfully used various non-dairy milks, and the results are consistently fantastic. While I haven’t specifically tested this recipe with buttermilk, most other dairy and non-dairy milks integrate perfectly. You can even add an egg if you wish—go wild! But I can assure you from extensive experience, the egg is entirely unnecessary for a light, delicious pancake. I’ve made these eggless pancakes countless times, and they always impress.
Choosing Your Non-Dairy Milk for Pancakes
When it comes to non-dairy milk, I often keep several types on hand for different culinary purposes. For instance, unsweetened almond milk is my go-to for smoothies, while vanilla almond milk is perfect for cereal. For baking, I often reach for coconut milk from a carton (not the canned, full-fat version, which is much thicker).
However, for these banana Bisquick pancakes, I genuinely use whatever non-dairy milk I happen to have in my fridge. Whether it’s almond, soy, oat, or rice milk, I’ve never noticed a significant difference in the final texture or flavor. The robust banana flavor tends to be the star, and the Bisquick base is quite forgiving. So, feel free to use your favorite non-dairy milk – the pancakes will still be incredibly delicious!
Irresistible Toppings & Flavor Pairings for Your Banana Pancakes
Banana is a remarkably versatile fruit, pairing well with a multitude of flavors, making these pancakes a canvas for your favorite toppings. While a simple drizzle of maple syrup is always a winner, don’t hesitate to elevate your breakfast with some fresh additions. Top your warm banana pancakes with vibrant fresh strawberries, juicy blueberries, or a dollop of fluffy whipped cream (dairy or non-dairy, of course!).
But if you’re feeling a little adventurous, or perhaps a touch sinful, I highly recommend a generous amount of homemade peanut butter syrup. It’s a game-changer! This rich and creamy syrup requires minimal effort but delivers a significant “wow” factor. You’ll need to mix and mix quite a bit to achieve the perfect smooth consistency, as peanut butter can be a bit stubborn. However, with only two ingredients (pancake syrup and peanut butter), you can’t argue with its simplicity and incredible taste.
If peanut butter isn’t quite your cup of tea, a homemade blueberry lemon pancake syrup would be an absolutely divine pairing. While it might require a little more effort than the peanut butter version, the combination of sweet blueberries and bright lemon with the creamy banana pancakes is utterly worth it!
Important: Always Check Your Bisquick Label!
Before diving into this delicious recipe, there’s a crucial point to remember about Bisquick mixes. Not all versions of Bisquick are vegan, so reading the label is paramount. In the United States, Bisquick Original typically contains no milk ingredients, making it suitable for this recipe. However, other varieties, or even the same brand in different regions, might differ.
For example, when I first shared this recipe on Reddit, a helpful commenter from the UK pointed out that the “Betty Crocker Bisquick Multi-Purpose Baking Mix” sold there does contain milk ingredients. This highlights the importance of always checking the ingredient list, regardless of the brand or product name, as formulations can vary significantly by country and specific product line. A quick glance at the label can save you from an accidental dairy or egg inclusion!
Are Other Pancake Mixes Vegan Too? A Comprehensive Guide
Beyond Bisquick, you might wonder about the vegan status of other popular pancake and waffle mixes. The answer, unfortunately, is often a bit nuanced and depends entirely on the specific product line. It’s not a simple yes or no for many brands.
Take Aunt Jemima, for instance (now rebranded as Pearl Milling Company). While Pearl Milling Company Original Pancake and Waffle Mix is vegan, their “Complete” version is not, as it often contains milk or egg derivatives to make it a “just add water” mix. The same caution applies to Krusteaz: their Original Pancake Mix is generally vegan, but many of their other varieties, particularly those labeled “complete” or flavored, often contain dairy or eggs.
Conversely, some brands consistently use non-vegan ingredients across their entire range. For example, my parents are big fans of Pioneer Pancake and Waffle Mix, but unfortunately, all of their mixes contain buttermilk, rendering them unsuitable for a vegan diet. The same goes for premium brands like Stonewall Kitchen, which also typically incorporate buttermilk into their pancake mixes.
This recipe for banana pancakes has been specifically tested and perfected with Bisquick Original. If you decide to experiment with Aunt Jemima (Pearl Milling Company), Krusteaz, or any other pancake mix, I highly encourage you to share your experience in the comments below! Your feedback can be incredibly valuable to other readers navigating the world of vegan pantry staples.
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Bisquick Banana Pancakes with Peanut Butter Syrup
Equipment
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Large mixing bowl
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Large frying pan or griddle
Ingredients
Banana Pancakes
- 2 cups Bisquick Original
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1-½ cups milk (I use unsweetened almond milk for a dairy-free option)
- 2 bananas (very ripe, mashed)
Peanut Butter Syrup
- ½ cup pancake syrup
- ¼ cup peanut butter
- 1 tablespoon milk (optional, for thinning)
Instructions
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In a large mixing bowl, combine the Bisquick Original, granulated sugar, baking powder, and vanilla extract. Whisk them together until well blended.
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Gradually add the milk to the dry ingredients, stirring until just combined. Don’t overmix; a few lumps are perfectly fine. Fold in the mashed ripe bananas. Adjust the amount of milk if needed to achieve your desired pancake batter thickness (thinner batter for flatter pancakes, thicker for fluffier). Let the batter rest for a few minutes while you prepare your pan.
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Meanwhile, heat a large frying pan or griddle over medium heat. Lightly spray with cooking spray or coat with a small amount of butter or oil. Once hot, pour about ¼ cup of batter for each pancake onto the pan. Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges look set, and both sides are a beautiful deep golden brown.
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To prepare the peanut butter syrup, simply combine the pancake syrup and peanut butter in a small bowl. Whisk vigorously until smooth and well integrated. For a slightly thinner, pourable consistency, you can mix in 1 tablespoon of milk at a time until it reaches your preference. Serve warm over your fresh banana pancakes.
Nutrition
More Bisquick Pancake Recipes You’ll Love
If you’ve enjoyed making these accidentally vegan banana pancakes, you’re in luck! My kitchen is no stranger to the convenience and deliciousness of Bisquick. Here are a couple more Bisquick pancake recipes that are sure to become family favorites:
Bisquick Pumpkin Pancakes
Pumpkin pancakes are more than just a seasonal treat; they’re an eagerly anticipated tradition in my home every autumn. The moment I spot a can of Libby’s pumpkin puree on the grocery shelf, it somehow mysteriously finds its way into my shopping cart. These pumpkin pancakes are warm, spiced, and absolutely perfect for a cozy fall breakfast. They bring all the comforting flavors of the season into a light and fluffy pancake form, making them an ideal way to celebrate autumn mornings.
Easy Bisquick Vegan Pancakes
This is the foundational recipe that truly started my journey into creating simple, plant-based breakfast delights! My basic easy vegan Bisquick pancake recipe is a timeless classic that never goes out of style. It’s the perfect starting point for anyone looking for a no-fuss, dairy-free, and egg-free pancake option. Simple, fluffy, and endlessly customizable, this recipe proves that delicious vegan pancakes can be achieved with minimal effort and common ingredients.
If you’ve enjoyed this delightful vegan banana pancake recipe and plan to make it a staple in your kitchen, please consider giving it a share! Your support helps others discover these easy and delicious plant-based recipes.
