Best Bisquick Pancakes No Eggs

If you ask me, pancakes without eggs are a kitchen lifesaver.

These Bisquick pancakes come through when you’re out of eggs but still want a warm, comforting breakfast. They’re just as fluffy and golden as traditional pancakes, proving that sometimes less really is more.

Made with simple pantry ingredients you likely have on hand, these pancakes cook up nicely in a hot skillet. A pat of butter and warm maple syrup are all you need to finish them off.

It’s a back-pocket recipe that’s perfect for lazy weekend mornings or when you need a breakfast plan B.

What Kind of Pancake Mix Should I Use?

While Bisquick is the classic choice for this recipe, any all-purpose pancake mix will work just fine. The main thing to look for is a mix that already contains flour, leavening agents, and salt as its base ingredients. Store brands can work just as well as name brands, and you might even prefer the taste of some of the newer whole-grain or organic options on the market. Just keep in mind that some specialty pancake mixes might already contain sugar or other additives, so you may want to adjust the additional sugar in this recipe accordingly. If you’re buying in bulk, make sure to store your pancake mix in an airtight container to keep it fresh and prevent any moisture from getting in.

Options for Substitutions

Making these egg-free pancakes is simple, and you’ve got plenty of options for swaps:

• Pancake mix: While Bisquick is the go-to choice, you can use any ready-made pancake mix. Just make sure to check the ingredients as some mixes might already include eggs.
• Plant-based milk: Any non-dairy milk works great here – try oat milk, cashew milk, or even regular dairy milk if you’re not keeping it vegan. Just keep the amount the same.
• Coconut oil: Don’t have coconut oil? No worries! Use any neutral-flavored oil like canola, vegetable, or even melted vegan butter. Avoid strongly flavored oils like olive oil unless you want that taste in your pancakes.
• Granulated sugar: Feel free to swap with brown sugar, maple syrup, or agave nectar. If using liquid sweeteners, reduce the milk by about 1 tablespoon to keep the batter consistency right.
• Baking powder: This is pretty important for the rise, but if you’re out, you can skip it since most pancake mixes already contain leavening agents.

Watch Out for These Mistakes While Cooking

The biggest challenge with eggless pancakes is achieving the right consistency – adding too much liquid can make your pancakes runny and difficult to flip, so start with slightly less milk than called for and adjust as needed until you reach a thick but pourable batter.

Temperature control is crucial – your griddle or pan should be at medium heat (around 350°F), and you’ll know it’s ready when a few drops of water dance and sizzle on the surface; too hot and you’ll get burnt outsides with raw centers, too cool and your pancakes will become dense and chewy.

Resist the urge to press down on your pancakes while they cook, as this removes the air bubbles that make them fluffy, and wait to flip until you see bubbles forming on the surface and the edges starting to look slightly dry.

For extra light and airy pancakes, let your batter rest for 5-10 minutes after mixing – this allows the baking powder to activate fully and results in fluffier pancakes.

What to Serve With Pancakes?

These egg-free pancakes are begging to be paired with all your favorite breakfast sides! Fresh fruit is always a winner – try sliced bananas, strawberries, or blueberries either on top or on the side. Since these pancakes are made without eggs, you might want to add some protein to your plate – crispy bacon, breakfast sausage, or even a tofu scramble would work great. For drinks, stick with the classics like orange juice, coffee, or hot chocolate to round out your breakfast spread. Don’t forget the maple syrup or your favorite pancake toppings!

Storage Instructions

Keep Fresh: Got leftover pancakes? Place them in an airtight container with wax paper or parchment paper between each pancake to prevent sticking. They’ll stay good in the fridge for up to 3 days. This is perfect for busy mornings when you need a quick breakfast!

Freeze: These eggless pancakes are great for freezing! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well for up to 2 months. I like to make a double batch just to have some ready in the freezer.

Warm Up: When you’re ready to enjoy your stored pancakes, pop them in the toaster for a quick warm-up, or microwave them for about 20-30 seconds. If frozen, you can heat them straight from the freezer – no need to thaw first! They taste almost as good as fresh ones.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 120-130 g

Ingredients

• 2 tbsp sugar
• 1 tsp baking powder (I use Clabber Girl)
• 1 tbsp coconut oil (melted and cooled slightly)
• 1 1/2 cups plant-based milk (unsweetened almond or soy milk work well)
• 2 cups Bisquick pancake mix (original or gluten-free)

Step 1: Combine Dry Ingredients

In a large mixing bowl, start by adding the Bisquick, sugar, and baking powder.

These dry ingredients will form the base of your pancake batter.

Step 2: Incorporate Wet Ingredients

Add the wet ingredients to the bowl with the dry mix.

Stir well until the ingredients are just combined.

It’s perfectly fine if there are a few lumps remaining in the batter.

Avoid overmixing, as this can result in tough pancakes.

Step 3: Prepare and Cook the Pancakes

Heat a nonstick pan over medium heat and add a tablespoon of coconut oil to coat the surface.

Once the pan is heated, scoop 1/4 cup of the pancake batter and pour it into the pan.

Let it cook for 2-3 minutes, or until you notice bubbles forming in the center of the pancake and the edges appear dry.

Step 4: Flip and Finish Cooking

Carefully flip the pancake over using a spatula and cook on the other side for an additional 2-3 minutes.

The pancake is done when both sides are golden brown.

Remove from the pan and serve immediately, enjoying them while they’re warm.