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The fluffiest Vegan Bisquick Pancake is made without egg! This easy and delicious breakfast option is perfect for kicking off the weekend.
It is so simple to make perfect pancakes using Bisquick!
This isn’t your ordinary Bisquick pancake recipe, though. The box directions are just a jumping-off point. We’re taking your average weekend breakfast to the next level.
These eggless pancakes are like magic because they
- Are vegan.
- Can be made gluten-free.
- Come together in a matter of minutes.
- Are perfect to make ahead before a busy week!
Top these tasty vegan pancakes with fresh fruit and maple syrup for an extra special start to your day.
And for some extra fun during the holidays, make your pancakes into different shapes like these cute Easter bunny pancakes!
If you love this recipe, you will love eggless Bisquick waffles, oatmeal blender pancakes, protein powder waffles, and oat flour waffles.
Ingredients
You will need these simple ingredients to make the best homemade vegan Bisquick pancakes:
- Bisquick Original Pancake & Baking Mix or Gluten-Free Bisquick Mix makes these easy Bisquick pancakes what they are! Either mix works great. You can also make your own Bisquick pancake mix!
- Brown Sugar adds a bit of sweetness and moisture. It also helps to achieve a beautiful golden brown color.
- Baking Powder is the egg substitute in these eggless pancakes and gives them an extra fluffy quality.
- Unsweetened Plant Milk, of any kind, will do! I love soy milk because it generally has the highest protein content of all the non-dairy milk. Almond milk or oat milk would also work great.
- Pure Vanilla Extract enhances the flavor, taking it from alright and a little bland to awesome with a homemade feel!
- Melted Vegan Butter makes these pancakes rich and moist. It also gives these a classic buttery pancake flavor you do not want to miss! Vegetable oil or olive oil also works.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Add-Ins
You can cook these pancakes as is, and they will be delicious. But adding in some of your favorite toppings takes these pancakes to the next level.
- Chocolate chips
- Sliced strawberries
- Blueberries
- Apple chunks
- Nuts or seeds
Sprinkle these on top of the pancake right after you’ve poured it into the pan. Use a fork to tap them into the pancake slightly. Ensure to do this before the top dries out and the bubbles appear.
Why should you take this extra step? It ensures the toppings won't
- Fall out as you flip the pancake (especially if you are loading it up with the toppings as I do). You want to retain all of that extra deliciousness!
- Get burnt from directly touching the hot skillet once flipped. This is especially important with chocolate chips because they can quickly burn. Fruits can be somewhat exposed because they can start to caramelize like peaches or nectarines in summer fruit pancakes.
The Secret to Fluffy Eggless Pancakes
There are a few important things to remember when making your vegan Bisquick pancakes to ensure they are fluffy.
- Use Room Temperature non-dairy milk and butter for easy incorporation with the dry ingredients, resulting in super fluffy pancakes once they hit the skillet.
- Extra Baking Powder puts the fluffy in fluffy eggless pancakes. The reaction of this leavening agent with the other ingredients is crucial.
- Don’t Overmix the batter! This can lead to tough pancakes. Keep the batter lumpy but pourable. Mix until there are no streaks of dry flour or unincorporated flour from the bottom of the bowl.
- Rest the Batter for about 5 minutes while you heat the pancake griddle or skillet. This allows the flour to absorb all the liquid, helping to relax the gluten.
- Cook All the Pancakes at the same time. This ensures that the reaction between the baking powder is still strong. It lessens over time, meaning the pancakes will be less fluffy if you cook them over a few days.
Directions with Pictures
Here’s a step-by-step guide to making the best vegan Bisquick pancakes:
- Whisk Bisquick, brown sugar, and baking powder in a large mixing bowl.
- Add plant milk, vanilla extract, and melted butter to the dry ingredients.
- Mix until just combined. The mixture should be mostly smooth with a few lumps.
- Heat a non-stick skillet or pancake griddle over medium heat and lightly grease it with oil or vegan butter. Pour about ¼ cup of pancake batter onto the skillet or griddle.
- Cook for about 1 to 2 minutes or until small bubbles appear on top of the pancake and the edges start to dry up.
- Flip the pancake and cook the other side for another minute. This side cooks faster because the top has already started to dry out.
Repeat with the remaining pancake batter. If you have a large enough skillet or griddle or skillet, you can cook multiple at a time. Just make sure to leave about an inch of space between each pancake.
Extra Toppings
If you’re opting to cook the pancakes without any add-ins, there is still plenty of fun to be had with toppings after the fact. Here are some of my favorite combinations:
- Classic = maple syrup + vegan butter + whipped cream
- Berry Blast = blueberries + strawberries + raspberries + agave nectar
- Banana Crunch = sliced banana + quinoa granola + nut butter
- Chocolate Lover = chocolate chips + chocolate syrup
- Apple Pie = chopped apple + cinnamon + maple syrup
- Strawberry Shortcake = strawberries + coconut flakes + coconut whipped cream
Storage & Reheating
Before storing, make sure your Bisquick pancakes have fully cooled to room temperature. Then, stack the leftover pancakes between a piece of parchment paper to prevent sticking. Store them in an airtight container or a resealable plastic bag. Vegan Bisquick pancakes can be stored in the refrigerator for about a week or in the freezer for 2 to 3 months.
Reheat your pancakes in the microwave for about 30 seconds to bring back the fluffy texture. Make sure to cover the pancakes with a damp paper towel to prevent them from drying out. To bring back the crispy golden exterior, reheat them in a skillet with some vegan butter.
Recipe FAQ
Yes, the Original Bisquick Mix and the Gluten-Free Mix are both vegan.
For the fluffiest pancakes, cook all the pancakes at once. Why? Because this eggless Bisquick pancake recipe relies on the reaction of the baking powder with the wet ingredients. This reaction lessens over time, meaning the pancakes will become flatter and flatter.
While it is possible to save the batter and make them over a couple of days, you will get the best results from making them all at once and then reheating them on the subsequent days.
This is quite an unpopular opinion between me and my sister! But the fact is, the batter just isn’t the same as that first day.
If you have a similar disdain for reheating pancakes, consider scaling down this recipe, as it is very easy to whip up the batter within just a few minutes. It does use Bisquick, after all!
If you don’t have any plant-based milk, you can use just water but the pancakes will lack some flavor as a result.
More Vegan Breakfasts
Pair vegan Bisquick pancakes with some other breakfast classics for a full spread!
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Fluffy Vegan Bisquick Pancakes Recipe (Without Eggs)
Ingredients
- 2 cups Original Bisquick Pancake & Baking Mix or Gluten-Free Bisquick Mix
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 ¼ cups unsweetened plant milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted vegan butter or oil
Instructions
- Whisk Bisquick, brown sugar, and baking powder in a large mixing bowl.
- Add plant milk, vanilla extract, and melted butter to the dry ingredients.
- Mix until just combined. The mixture should be mostly smooth with a few lumps.
- Heat a non-stick skillet or pancake griddle over medium heat and lightly grease it with oil or vegan butter. Once heated, pour about ¼ cup of pancake batter.
- Cook for about 1 to 2 minutes or until small bubbles appear on top of the pancake and the edges start to dry up.
- Flip the pancake and cook the other side for another minute. This side cooks faster because the top has already started to dry out.
- Repeat with remaining pancake batter. If you have a large enough skillet or griddle or skillet, you can cook multiple at a time. Just make sure to leave about an inch of space between each pancake.
Notes
- For mini pancakes - Use an ⅛ cup or about 2 tablespoons.
- For regular-sized pancakes - Use a full ¼ cup.
- For a big pancake - Use a heaping ⅓ cup or even a ½ cup.
Jemi says
I made this and it was so good! The funny thing is I made my own Bisquick mix and it still worked so well. I usually do not leave reviews on recipe blogs, but I was pretty pleased with how this turned out and my daughter definitely enjoyed it so I want to share that feedback. Blessings!
Sarah Pilley says
Thank you Jemi! I love to hear that you enjoyed the pancakes! I've been wanting to try making my own Bisquick mix too.
Brittany says
Amazing! These are so good and easy to make!