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Better than Bisquick Vanilla Pancakes

These vanilla pancakes from scratch are fluffy, easy to make, and most importantly, so delicious! Simply homemade, no pre-mix required.

These vanilla pancakes from scratch are fluffy, easy to make, and most importantly, so delicious! Simply homemade, no pre-mix required.

It’s Friday night, which means Netflix and PJs and BREAKFAST FOR DINNER! And one of the ultimate breakfast for dinner recipe contenders? Pancakes!

And fortunately, making pancakes from scratch is really simple.  Mix together the dry ingredients.  In a different bowl, mix up the wet ingredients. Create a well of sorts in the dry ingredients, pour the wet ones in, then mix just until everything is moist!

Vanilla Pancake Recipe

I didn’t go all pancake crazy this time, but you could throw in blueberries or chocolate chips at this point.

Then just grease a skillet, pour in some batter, cook em and flip em…magic! OMNOMNOM BREAKFAST FOR DINNER READY SET GO!

These vanilla pancakes from scratch are fluffy, easy to make, and most importantly, so delicious! Simply homemade, no pre-mix required.

Better than Bisquick Vanilla Pancakes

These vanilla pancakes from scratch are fluffy, easy to make, and most importantly, so delicious! Simply homemade, no pre-mix required.
Print Pin Rate
Course: Baked Goods, Breakfasts
Diet: Dairy-Free, Vegetarian
Occasion: Birthdays
Time: 30 minutes or less
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 pancakes
Calories: 300kcal
Author: Sarah Bond
0 from 0 votes

INGREDIENTS

  • 1 ½ cup flour
  • 3 ½ tsp baking powder
  • 1 tsp salt
  • 1 Tbsp white sugar
  • 1 ¼ cup vanilla soy milk or just plain ole milk
  • 1 egg
  • 3 Tbsp melted butter or margarine or dairy-free alternative
  • ½ tsp vanilla extract

INSTRUCTIONS

  • Mix flour, baking powder, salt, and sugar.
  • In separate bowl, mix soy milk, egg, melted butter, and vanilla.
  • Create a well in the dry ingredients, then pour wet mixture in, mixing until all ingredients are moist.
  • Heat a skillet to medium heat then grease. Pour ¼ cup portions batter.
  • Flip each pancake when bubbles begin to form on top.

NUTRITION

Serving: 3pancakesCalories: 300kcalCarbohydrates: 42gProtein: 8gFat: 11gSodium: 700mg
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Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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Comments (4)

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  1. Amey says:

    I made this recipe using the measurements in the content portion of the post, not the recipe below. The measurement for baking powder in the content portion is 3 1/2 tablespoons (clearly it was early and I wasn’t thinking through that that is WAY too much baking powder). I mixed up the batter according to the post and it tasted AWFUL. The whole batch was a waste because all you could taste was baking powder. I see that the measurement is correct on the recipe card at the bottom, but please fix the top measurement so no one else has a ruined batch!!

    1. Sarah says:

      Holy moly, Amey, I’m so sorry to have caused you to ruin your batch!! I’ve just changed it so no one else will suffer a less-than-spectacular breakfast, and I hope you were able to salvage a good breakfast in the end. So sorry again and thanks so much for dropping in to let me know it was wrong!

  2. Zoanne Smith says:

    It still says 3 and a half tsp. I thought that was too much but it in. Have to start over. 😕

    1. Sarah says:

      Hi Zoanne, sorry to hear it didn’t work for you! I make this recipe often with the 3 1/2 tsp listed and don’t have a problem. Could you have accidentally added more?

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