Download printable Bisquick recipe cards

Heat your skillet over medium-high heat, or turn your griddle to 375 degrees about 5 minutes before you plan to use it. Your skillet is ready when a few drops of water skitter across the surface.

Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heating. Nonstick or well-seasoned surfaces may not need any grease.

Stir the batter with a whisk or fork, just until the ingredients are moistened. Don’t worry if there are small lumps in the batter, they will disappear during cooking.

Measure ingredients carefully. Batter that is too thin will spread unevenly and result in flat pancakes. Batter that is too thick won’t spread much at all. If you like your pancakes on the thinner side, add a little milk to the batter.

For well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ¼-cup measuring cup, a large spring-handled ice cream scoop or a large spoon.

Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edges. Cook the other side until it is golden brown.

To keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy.

To freeze pancakes, cool and wrap them in aluminum foil or place them in a freezer bag for up to a month. To reheat, place them in single layer on baking sheet, cover with foil and heat at 350 degrees for about 10 minutes. 

For variety, stir fresh or frozen (thawed and drained) blueberries, finely chopped apples, thinly sliced bananas, mini- chocolate chips or nuts into the batter. 

For flavorful toppings, try sliced strawberries, raspberries, blueberries or bananas with whipped cream or a little powdered sugar sprinkled on top.