These Vegan Bisquick Pancakes Without Eggs have a fluffy and buttery inside, and crispy golden brown edges. They come together with just 5 pantry ingredients and are layered with flavor. Believe me when I say you'll be hooked!
Usually, my go-to pancakes are my 4-ingredients Banana Oat Pancakes or my Pumpkin Pancakes, but lately, these vegan Bisquick pancakes without eggs have taken the crown.
Some vegan pancakes can be quite underwhelming - they fall flat and are soggy, dense, and flavorless. But, well, these are the opposite of that. Dare I say, they're one of the best vegan pancakes I've ever tried.
Loaded with a rich buttery flavor and a golden exterior, these are about to be your new breakfast obsession - guaranteed!
Looking for more vegan breakfast recipes? Check out my 5-ingredient Vegan Banana Bread, Baked Oatmeal without Eggs, and Vegan Lemon Blueberry Muffins.
Jump to:
Is Bisquick vegan?
The answer is YES, Bisquick Original Baking Mix is vegan. Its ingredients include enriched flour, palm oil, baking soda, dextrose, and salt, which are all vegan. This is also true for the Bisquick Gluten-free Baking Mix.
The box's recipe calls for eggs and milk, but those can easily be replaced with plant-based alternatives.
However, it's important to note that the mixes can have different ingredients depending on the country you're in, so it's always a good idea to check the ingredients list.
Why You'll Love This Recipe
- Minimal effort. You can whip up these vegan Bisquick pancakes in just 20 minutes and with only 5 panty ingredients.
- Fluffy, buttery, and with crispy edges. They have a lovely combination of fluffiness and buttery goodness, complemented by crispy edges. The result is a perfect balance of textures that will satisfy your pancake cravings.
- Egg-free and dairy-free. This recipe has NO eggs nor dairy, so it's great for people with allergies or those on a plant-based diet.
Ingredients & Substitutions
- Bisquick: This recipe uses the Original Bisquick Pancake Mix. To make it gluten-free, use the Gluten-free Bisquick Baking Mix.
- Plant milk: I'm using unsweetened soy milk, but any non-dairy milk will work such as oat milk, almond milk, coconut milk, etc.
- Vegan butter: It gives the pancakes a rich buttery flavor. You can substitute it with vegetable oil.
- Sugar: I use granulated sugar, but brown sugar or coconut sugar can also work.
See the recipe card below for the full list of ingredients and exact measurements.
Variations
- Fresh or frozen berries: This is an easy way to bump up the nutrition in these vegan Bisquick pancakes. You can add ½ cup of any of your favorite berries such as blueberries, strawberries, raspberries, etc.
- Chocolate chips: Fancy up by adding ⅓ cup of vegan chocolate chips.
- Spices like cinnamon, nutmeg, vanilla extract, or even homemade pumpkin pie spice. About ½ to 1 teaspoon works great here.
- Nuts: Think chopped roasted pecans, walnuts, cashews, etc. Add up to ⅓ cup.
How to Make Vegan Bisquick Pancakes (Without Eggs)
Step 1: In a large bowl, stir the Bisquick mix and granulated sugar together.
Step 2: To a medium bowl, add the plant milk, melted vegan butter, and vanilla extract. Mix until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently mix a few times, but make sure not to overmix. Having clumps is fine!
Step 4: Heat a frying pan over medium heat and add ½ tablespoon of oil. Add a heaping ¼ cup of the batter and cook for 2-3 minutes, or until the edges look set.
Step 5: Gently flip, and cook for 2 more minutes. Rest the pancakes on a cooling rack and repeat until the batter is done.
👩🏼🍳 Petra's Baking Tips
- Start with ¾ cup of milk, then add more as needed. The amount of liquid you need greatly depends on the brand, type, and even batch of flour you're using. Start with less milk and work your way up from there, adding more milk if you want the batter to be thinner.
- Don't overmix the batter! This is a very important baking rule that also applies to things like cornbread without buttermilk and lemon turmeric tea cake. Overmixing can result in dense and tough pancakes and baked goods. Instead, mix only until just combined. It's perfectly fine to have clumps of flour.
- Let the batter rest for 5 minutes. This will relax the gluten, hydrate the flour, and it will make the batter a bit thicker.
- Cook over medium to medium-low heat. You want to give the pancakes enough time to cook on the inside without burning on the outside.
- Measure the dry ingredients correctly. Be sure to spoon your flour into the cup and level it with a knife. This is called the spoon and leveling method.
Recipe FAQs
There may be a few reasons behind this. One, you're cooking your pancakes on too high heat so they don't cook all the way through. Try to cook them on medium-low heat so they have enough time to cook on the inside.
Second, you may be adding too much batter, and/or your batter may be too thick. Try to stick to ¼ cup of batter and if it thickens too much you can loosen it up with a splash of milk.
You can simply omit the eggs like we did in this recipe and they'll still turn out fluffy and delicious.
If you don't have Bisquick but you still want to make this recipe, you can make your own DIY Bisquick mix.
Yes! You'll need to use the Gluten-free Bisquick Mix and gluten-free non-dairy milk like almond milk.
Although I haven't tried it, I think you can replace the milk with water and they'll still turn out delicious. Let me know in the comments if you try it!
Topping Ideas
- A drizzle of peanut butter or your favorite nut/seed butter
- Melted chocolate or vegan "Nutella" spread
- Fresh fruits such as sliced bananas, strawberries, oranges, etc.
- A drizzle of my matcha simple syrup for matcha lovers 💚
- Vegan whipped cream
- Maple syrup, agave syrup, or brown sugar syrup
- Crushed nuts such as almonds, roasted air fryer pecans, or walnuts
- Your favorite fruit jam, compote, or my cranberry sauce from dried cranberries
Storage & Freezing
- Fridge: Let pancakes cool to room temperature. Transfer to a container, and cover with a lid. Save in the fridge for up to 5 days.
- Freezer: Let pancakes cool to room temperature. Transfer to a covered container, layering parchment paper between each layer of pancakes to prevent them from sticking. Freeze for 3 months.
More Vegan Breakfast Recipes
If you tried these Vegan Bisquick Pancakes without Eggs or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Fluffy Vegan Bisquick Pancakes (Without Eggs)
Ingredients
- 2 cups Bisquick original mix spooned and leveled, *see notes for gluten-free option
- 2 tablespoon granulated sugar
- 2 tablespoon melted vegan butter, room temperature
- ¾ - 1 cup non-dairy milk, room temperature I use soy milk, any will work
- 1 teaspoon vanilla extract
- Vegetable oil or more vegan butter, for cooking
Instructions
- In a large bowl, stir the Bisquick and granulated sugar together.2 cups Bisquick original mix, 2 tablespoon granulated sugar
- To a medium bowl, add the ¾ cup of plant milk, melted vegan butter, and vanilla extract. Mix until well combined.2 tablespoon melted vegan butter, room temperature, ¾ - 1 cup non-dairy milk, room temperature, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently mix a few times, but make sure not to overmix. Having clumps is fine and even recommended! Let the batter sit for 5 minutes while you preheat the pan.
- After 5 minutes, if your batter is too thick and you need to thin it out add a few tablespoons (2-4 tbsp) of milk until you reach the desired consistency.
- Heat a frying pan over medium heat and add ½ tablespoon of oil. Add a heaping ¼ cup of the batter and cook for 2-3 minutes, or until the edges look set. Make sure to oil the pan every 1-2 pancakes so they don't stick.
- Gently flip, and cook for 2 more minutes. Rest the pancakes on a cooling rack and repeat until all of the batter is done.
Notes
- Fridge: Let pancakes cool to room temperature. Transfer to a container, and cover with a lid. Save in the fridge for up to 5 days.
- Freezer: Let pancakes cool to room temperature. Transfer to a covered container, layering parchment paper between each layer of pancakes to prevent them from sticking. Freeze for 3 months.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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