Recipe by Bisquick®
"This is our all-time favorite recipe for pancakes! It’s simple and tastes so good."
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Original Bisquick® mix
Everytime I make pancakes I use the Bisquick Melt in Your Mouth Supreme instructions. (Stir in 2 Tbsp Sugar, 2 tsp. Baking Powder and 1 tsp. Vanilla). Then we let the creativity loose! One time we add a mashed banana, some chopped walnuts and some mini chocolate chips! The next time we add a mashed mango and some blueberries! Everytime they are delicious! We make enough to have some leftover so the kids can take them in a Tupperware container in their lunches for school. This is a quick, easy and economical way to make a healthy and yummy breakfast (or lunch, or dinner!) Eat up!
UPDATE: Apparently there are a lot of versions of "Melt-in-your-Mouth." I found one that (in addition to this recipe) incorporates 2 tbsp lemon juice, 1 tsp vanilla, and 2 tsp baking powder. Maybe the added acidity did something, but this version with the lemon juice was much better and the pancakes were not as thick. If I use Bisquick, this will be the version I use from now on!
ORIGINAL REVIEW: I have made the pancakes this way and with the Melt-in-your-Mouth version (by ANISSA925). The one above is somewhat plain, but with some things thrown in (ie berries) much improved. The Melt-in-your-Mouth version is a bit too thick for me.
Bisquick has a blurb on the back of the box under the original recipe for "melt in your mouth" pancakes. It calls for baking powder, lemon juice and vanilla. It truly makes the fluffiest pancakes ever!
I use the melt in your mouth recipe with 2 tbsp sugar, 2 tsp baking powder and 1 tsp vanilla -- PERFECT!!!!
I'm with LINDA MCLEAN on this... If you absolutely MUST use Bisquick to make pancakes, the only way to do it is the "MELT IN YOUR MOUTH" way.
OK, so I am usually one of those people who will make any sort of baked goods from scratch and avoid using a mix as often as possible. BUT. I grew up eating Bisquik pancakes. That's what my Mom made and that's ALL that tastes right to me now! Pancake batter doesn't need sugar as far as I'm concerned, that's what syrup and jam are for! And the texture is just right, fluffy but not like a sponge. I wish I had some pancakes right now....
I am trying to pull some frozen breakfasts together for my mother in law quickly before we go on vacation. (She does not cook. Like, ever.) I agree with those reviewers that say making it the "melt-in-your-mouth" way is the only way to go. I used the Walmart off-brand pancake mix this way and they turned out perfect. And in a matter of minutes. These will be frozen in portion sizes for my children so all my mother in law has to do is stick them in the microwave or toaster. Wa-la, no cooking for her. Crisis averted.
I used the lowfat baking mix and it turned out just fine. I did add a little more milk to thin the pancakes out, but that's probably just a personal preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 38
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