Vegan Bisquick Pancakes (4 Ingredients)

A tall stack of vegan bisquick pancakes on a plate, topped with fresh strawberries and maple syrup.

Vegan Bisquick Pancakes (4 Ingredients)

Fluffy, golden, and ridiculously easy—these vegan Bisquick pancakes are a total breakfast win. Whether it's a lazy Sunday morning or a quick weekday treat, this recipe is my go-to for pancakes that taste amazing and come together in no time.

Course Breakfast

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings pancakes

Calories 118kcal

Author Rachel

Ingredients

2 cups Bisquick original yellow box!
1 cup almond milk or any other plant-based milk
2 tablespoons pure maple syrup optional for extra sweetness
1 teaspoon pure vanilla extract optional

Instructions

In a mixing bowl, combine the Bisquick mix, almond milk, maple syrup, and vanilla extract. Stir until just combined. Be careful not to overmix; a few lumps are okay.
2 cups Bisquick, 1 cup almond milk, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract
Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a non-stick cooking spray if needed. Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown. Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.

Notes

Storage: Allow the pancakes to cool completely before storing in an airtight container in
the refrigerator for 3-4 days. When you're ready to eat the pancakes, you can reheat
them in the microwave, toaster, or oven until warmed through. If reheating from frozen,
you may need to add a little extra time.

Nutrition