Fluffy Vegan Bisquick Pancakes (Without Eggs)
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!
Servings: 6 pancakes
Calories: 201.5kcal
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
*To make this recipe gluten-free, you'll need to use the Gluten-free Bisquick Mix and gluten-free non-dairy milk (sometimes oat milk has gluten).
Storage
- 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
Serving: 1pancake | Calories: 201.5kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 416mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 22IU | Calcium: 62mg | Iron: 2mg