Name: Fluffy Bisquick Pancakes
Prep time: 5 min
Cook time: 7 min
Ingredients: 2 cups Bisquick baking mix; 2 tablespoons sugar; 1/2 teaspoon baking powder; 1 cup milk; 2 tablespoons vegetable oil; 2 eggs; 2 teaspoons vanilla extract; 2-4 tablespoons butter ((for the griddle))

How to Make Fluffy Bisquick Pancakes

ByChrysti Benner On Aug 7, 2026Aug 7, 2026

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Some mornings just call for a warm stack of fluffy pancakes, and making them with Bisquick mix is an easy way to save time.

Easy Bisquick pancakes are soft and fluffy with buttery, golden-brown edges. They’re easy enough for a busy weekday but tasty enough for a weekend or holiday breakfast, too.

Stack of fluffy Bisquick pancakes on a white plate. Pancake syrup is being drizzled over the top of the stack and running down the sides.

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Everyone needs at least a few good shortcuts to use in the kitchen. But only if the shortcut doesn’t taste like I used a shortcut. You know what I mean?

I think breakfast is one of those times when time-saving hacks really come in handy, because getting up extra early isn’t always in the cards.

This recipe for Bisquick pancakes is a fantastic option when you want to make a breakfast that’s a little more special than a box of cereal, but doesn’t take much more effort.

I make a few simple tweaks to the original recipe on the box, because I want them to be softer and fluffier (more like my fluffy pancakes from scratch or my pancakes made with self-rising flour).

Whether you want a tasty way to start the day or a quick and easy breakfast-for-dinner meal, these pancakes are a great option.

It’s one of my favorite recipes to make with Bisquick, and once you give it a try, I think you’ll see why.

More Shortcut Bisquick Recipes:

Stack of Bisquick pancakes on a white plate, topped with butter and syrup. A box of Bisquick pancake and baking mix is behind the plate.

How to Make Bisquick Pancakes Taste Homemade

I make a couple of simple adjustments to the recipe to improve the taste and texture of the pancakes.

Adding baking powder to the batter gives them a little more lift, so they turn out fluffier. A little bit of oil increases the fat content so they have a softer texture.

And adding a hint of vanilla extract and sugar gives more of a “from scratch” flavor.

Last, cooking them in melted butter gives those slightly crispy edges that make pancakes so irresistible.

Stack of pancakes made with Bisquick, topped with a pat of butter and syrup. The stack has been cut through to show the fluffy interior texture of the pancakes.

How to Make Pancakes with Bisquick Mix

It’s really easy to make these soft and fluffy pancakes.

Ingredients You’ll Need

Bisquick Baking Mix
Sugar
Baking Powder
Milk
Vegetable Oil
Eggs
Vanilla Extract

How to Make It:

Find the full printable recipe available below

Mix the batter. First, you’ll whisk together some Bisquick, sugar, and baking powder.

Then add in the milk, oil, eggs, and vanilla. Whisk to incorporate.

Two photos; one shows ingredients for Bisquick pancakes in a mixing bowl with a whisk; the other shows the ingredients whisked together to form the batter.

Cook the pancakes. Then, you’ll melt some butter on a griddle over medium heat, swirling it to coat the pan.

Use a 1/4 cup measuring cup to scoop out batter onto the pan. I can fit four rounds at a time on my pan.

Let those cook until bubbles are forming in the middle of the pancakes (you’ll see bubbles form around the edge first, then closer to the middle). This will probably take 3-5 minutes or so.

Check out the photo below to get an idea of what it will look like.

Then carefully use a spatula to flip the pancakes. Cook for another minute or two, allowing the pancakes to cook through. Then remove to a plate.

two photos; one shows Bisquick pancake batter cooking on a buttered griddle; the other shows the pancakes after flipping on the griddle pan.

Serve warm. Then, you’ll serve them while they’re nice and warm! Top with butter and syrup, or add some fresh fruit or fruit compote and whipped cream.

Syrup is being drizzled over a stack of fluffy Bisquick pancakes served on a white plate.

Notes and Adaptations:

I typically get about 8 pancakes (each 4-5 inches in diameter) from one batch of this batter. If you’re making your pancakes larger or smaller, you’ll get a different number.
Feel free to double or halve the recipe as needed.
It’s important to heat the griddle over medium heat, as this allows the pancakes to cook through the center without burning the outside.
To reheat leftover pancakes, you can place a few on a plate and cover with a damp paper towel, then microwave in 30 second increments.

Four Bisquick pancakes served on a white plate, with a box of pancake mix in the background.

Recommended Equipment:

Griddle Pan

Stack of Bisquick pancakes on a white plate, topped with syrup and a pat of butter. A box of Bisquick pancake and baking mix is behind the plate of pancakes.

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Fluffy Bisquick Pancakes

Author: Chrysti Benner

Serves: Servings

Prep Time 5

Cook Time 7

These easy pancakes are made with Bisquick mix, so you can save time while still enjoying soft and fluffy pancakes. Whether you need a quick weekday breakfast or something special for a holiday, this a great way to start the day!

Ingredients

Instructions

In a medium-large mixing bowl, whisk together Bisquick baking mix, sugar, and baking powder.
Add milk, vegetable oil, eggs, and vanilla extract. Whisk until incorporated.
Heat a griddle pan over medium heat. While the pan is dry, flick a few drops of water onto the pan. If the bead up and skim across the surface of the pan, it's heated well. Then add 1-2 tablespoons of butter to the pan, allowing it to melt. Swirl the butter to coat the pan.
Use a 1/4 cup measuring cup to scoop out batter, dropping it into rounds on the griddle.
Let the pancakes cook for a few minutes, or until bubbles are forming in the middle of the pancakes (bubbles will initially appear around the edges, then near the center of the pancakes).
Use a spatula to carefully flip the pancakes. Then cook for another 1-2 minutes, or until pancakes are cooked through. Remove pancakes to a serving plate.

Notes

I typically get about 8 pancakes (each roughly 4-5 inches in diameter) from one batch of this batter.
Feel free to double or halve the recipe as needed.
It’s important to use medium heat when cooking the pancakes, as it allows the center of the pancakes to cook through without burning the outside.
I prefer to eat these when they’re fresh off the griddle. If you want to reheat leftover pancakes, you can place a few on a plate and cover with a damp paper towel, then microwave in 30 second increments.