Bisquick Buttermilk Pancakes

A stack of buttermilk pancakes made with Bisquick topped with butter and buttermilk syrup.

Start your day off right with a big stack of fluffy pancakes made with this Bisquick buttermilk pancakes recipe, cooked to golden perfection. These pancakes are the epitome of comfort, with their light and airy texture that melts in your mouth.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: back of the bisquick box, basic pancake recipe, bisquick buttermilk pancakes recipe, bisquick pancake recipe, bisquick pancakes, bisquick recipes, classic vanilla pancake, fluffiest pancakes, fluffy pancakes, homemade bisquick mix, homemade buttermilk pancakes, homemade pancakes, pancake mix, pancake snob, thicker batter, ultimate pancake recipe, weekend morning

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Pancakes

Calories: 548kcal

Author: Mindy

Ingredients

Buttermilk Pancakes

2 Cups Original Bisquick Pancake & Baking Mix
1 ¾ Cup Buttermilk
1 Teaspoon Baking Soda
1 Egg
1 Teaspoon Vanilla

Buttermilk Syrup

½ Cup Butter
¾ Cup Sugar
½ Cup Buttermilk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract

Instructions

In a large bowl, whisk together the Bisquick mix and baking soda. Whisk the egg, vanilla, and buttermilk in a separate bowl.
Add the buttermilk mixture to the Bisquick mixture and stir until moistened. This will create a thicker batter than another basic pancake recipe.
Scoop about ¼ cup of batter on to a griddle heated to 350-375 degrees and greased with melted butter or cooking spray, for each pancake.
Cook the pancakes for 2-3 minutes until bubbles begin to form and pop, then flip and cook the other side for 2-3 more minutes until golden brown.
Buttermilk Syrup: Heat the butter, sugar, and buttermilk in a saucepan over medium/high heat until the butter has melted and the sugar has dissolved. Remove from heat and stir in the vanilla and baking soda. Serve over the top of Bisquick Buttermilk Pancakes.

Nutrition