Go Back
+ servings
Vegan Bisquick Pancakes topped with blueberries and syrup.
Print Recipe
4.8 from 25 votes

Easy Bisquick Vegan Pancakes

These easy-to-make Bisquick pancakes are accidentally vegan. No egg and dairy-free.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 172kcal
Author: Kelsey Smith

Ingredients

  • 2 cups Bisquick
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • cups non-dairy milk I use coconut milk or unsweetened vanilla almond milk

Instructions

  • Mix the first four ingredients in a large mixing bowl.
  • Add one cup of milk and stir. Slowly add remaining half cup, until the consistency is to your liking. For fluffier pancakes, let the batter sit for a few minutes before cooking.
  • Heat pan to medium heat and spray with cooking spray or coat with butter. When hot, pour ¼ cup or less of batter on to the pan, depending on how big you want your pancakes. Cook both sides until golden.
    Pancake batter on the griddle.

Notes

Nutrition was estimated per pancake using MyFitnessPal. Fat: 6g; Carbs 24g; Protein 2g

Nutrition

Calories: 172kcal