Fluffy Vegan Bisquick Pancakes Recipe (Without Eggs)

Vegan Bisquick pancakes stacked on a pink plate with chopped strawberries piled on top and maple syrup being poured. More pancakes and strawberries are in the background.

5 from 53 votes

Fluffy Vegan Bisquick Pancakes Recipe (Without Eggs)

The fluffiest Vegan Bisquick Pancakes are made without any eggs! This easy and delicious breakfast option is perfect for kicking off the weekend.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 359kcal

Author: Sarah Pilley

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

See more expert tips, pictures, and variations above for making the best vegan Bisquick pancakes!

Yield: 13 pancakes (about 4” in diameter) or 2 ⅔ cups of batter

Serving Size: 3 pancakes

Customize the Size: Use a smaller scooper to pour the pancake batter depending on what size you want to make your pancakes.

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.

Storage: Stack cooled leftover pancakes between pieces of parchment paper to prevent them from sticking. Store them in an airtight container or a resealable plastic bag in the refrigerator for about a week or in the freezer for 2 to 3 months.

Reheating: Reheat pancakes in the microwave for about 30 seconds to bring back the fluffy texture. 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.

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