Vegan Bisquick Pancakes – Namely Marly


Pancakes are the ultimate weekend breakfast treat, but they don’t have to be complicated! Forget long ingredient lists and fussy techniques – this 4-ingredient recipe for vegan Bisquick pancakes is as simple as it gets. Whether you’re craving a classic stack or want to get creative with toppings, these light and fluffy pancakes are sure to hit the spot.

A stack of vegan Bisquick pancakes is topped with blueberries and has drizzles of maple syrup.

Pancakes are a total love language for me. They’re a weekend staple, and I even adore sneaking them in for a quick weeknight “breakfast for dinner” meal. This recipe is a savior – it’s so easy, even my kids can help, and the results are always delicious and satisfying.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Flax egg: A simple mix of ground flaxseed and water replaces a traditional egg for a perfect vegan binder. You can find flaxseed meal in the baking aisle or health food section of most grocery stores.
  • Bisquick: The classic baking mix makes this recipe incredibly convenient. If you don’t have Bisquick, you can try a homemade substitute.
  • Plant-based milk: Use your favorite variety! Unsweetened almond milk, soy milk,oat milk – they all work well.
  • Vegetable oil: A neutral-flavored oil like canola or sunflower helps create a tender pancake.
  • Vanilla extract: Enhances the flavor profile for a sweetly fragrant touch.

Marly’s Tips

  • Don’t overmix: Lumpy batter makes the fluffiest pancakes!
  • Get creative with toppings: Maple syrup, fresh fruit, vegan whipped cream, even a dollop of nut butter – go wild!
  • Batter check: If the batter seems too thick, add a splash more milk to thin it out slightly.
A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.

Why This Recipe is a Winner

  • Crowd Favorite: These satisfying pancakes are a hit with everyone, from vegans to pancake purists.
  • Magical: Transform a box of Bisquick into a stack of fluffy, golden deliciousness in no time.
  • Simple: Whisk, cook, and enjoy – these pancakes are the definition of low-effort,high-reward cooking.

Frequently-Asked Questions

What can I use instead of eggs in Bisquick?

A flax egg is the perfect vegan egg replacement in this recipe! Whisk together 1 tablespoon of ground flaxseed meal with 3 tablespoons water and let thicken for a few minutes. Other egg substitutes like applesauce or mashed banana can also work, but may subtly alter the flavor.

Is Bisquick vegan?

Yes! The Original Bisquick Baking Mix itself is vegan, containing no dairy or egg ingredients. However, traditional Bisquick pancake recipes often call for milk and eggs, which is why this recipe utilizes vegan alternatives.

How do I make Bisquick pancakes without milk?

Substitute the plant-based milk in this recipe with water! The pancakes will still be tasty and cook up just as well.

Serving Suggestions

Serve these yummy pancakes with your favorite breakfast dishes such as:

Storage Tips

Leftover pancakes keep well in the fridge for 3-4 days in an airtight container. To freeze, arrange pancakes in a single layer on a baking sheet and freeze until solid, then store in a freezer-safe bag for up to 2 months. Reheat gently in the microwave or toaster.

Looking down on pancakes with a bite taken out on a fork. There are blueberries and maple syrup on top.

More Vegan Pancakes

If you love this recipe for Bisquick vegan pancakes, here are more favorites to try:

A stack of vegan bisquick pancakes has blueberries on top and drizzles of maple syrup.

Prevent your screen from going dark

  • Make the flax egg and set it aside to thicken.

  • Add the baking mix to a bowl. Pour in the plant-based milk, vegetable oil, vanilla extract, and the flax egg. Stir to combine, leaving some lumps. Set the batter aside.

  • Heat a skillet or griddle over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan. 

  • Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.

  • Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit. 

Black silicone spatula set of 3

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Freezing Instructions: Cool pancakes and then place them on a tray in a single layer. Place the tray in the freezer. Once the pancakes are frozen, transfer to a freezer bag. When you’re ready to serve, grab one or two of the frozen pancakes and place them in a toaster or toaster oven.
For thinner pancakes, increase the milk to 1 and 1/3 cups.
Keep cooked pancakes warm and ready to serve by placing them on a pan in an oven preheated to 200°F/93°C.

Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.5mg | Sodium: 316mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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