Want delicious pancakes fast? Try these homemade pancakes. They can be made with a homemade baking mix or Bisquick for an easy breakfast.
I don’t eat breakfast often. I love breakfast food but I don’t like mornings. Lately, I’ve been trying intermittent fasting so that means I don’t eat until noon.
However, I do love breakfast for dinner. It’s always an easy option and in my opinion, a better time to eat breakfast food.
There are a lot of fast options out there that you can buy. However, I like to be able to control the ingredients and you also save money by making most things from scratch.
Pancakes are very easy to make from scratch. Most mixes are really just flour, baking powder, sugar, and salt. Well and they like to throw in some artificial ingredients but those the ones that matter.
You can make your own pancake mix very easily and then you just have to add eggs, milk, and oil. You can also just use my recipe for homemade baking mix. The nice thing about using the baking mix is it makes lots of different recipes. It’s nice to have a multitasking mix instead of lots of different ones to make and store.
The baking mix is a homemade version of Bisquick. It works the same way but has much better ingredients. You likely have had Bisquick pancakes at some point in your life because it’s a good recipe and delicious.
If you don’t mind the ingredients in Bisquick and have some on hand it works just fine for this recipe. While I try to eat good, clean ingredients most of the time it’s okay to have the artificial stuff from time to time. The 80/20 rule of being good 80% of the time and not worrying about it 20% is a pretty good rule to follow.
There is a gluten-free version of Bisquick. I haven’t tried it with this recipe but it would likely work as well.
I like to make a double batch and freeze the leftover pancakes. I line a glass container with waxed paper and stack the pancakes in the container with waxed paper between the pancakes.
To reheat, remove from container and remove the waxed paper. Place in the microwave for 30 to 60 seconds until heated through.
You can also reheat in a toaster oven. Preheat the toaster oven to 350 degrees. Place the pancakes on a baking sheet and bake for 10-15 minutes or until heated through. You can also cover with foil to prevent the top from getting crispy.
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups homemade baking mix
- Beat milk, eggs, and vanilla in medium bowl.
- Add in baking mix. Mix until large lumps are gone and it’s all incorporated. Don’t over mix.
- Heat lightly oiled griddle or skillet over medium-high heat.
- Pour approximately 1/4 cup of batter onto the griddle for each pancake.
- When bubbles start to appear and pop, flip and cook the other side.
Only flip pancakes once. If you flip more than once they can get tough. You know when they are ready to flip when they puff up and bubbles form on top.
If making a lot of pancakes at once you can keep them warm by putting them on a cookie sheet in a single layer in a 200°F oven.
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 239mgCarbohydrates: 12gFiber: 0gSugar: 2gProtein: 3g
Nutrition information isn’t always accurate.