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 191 Ratings
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 12
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This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950! If you’re on the hunt for easy-to-make fluffy, golden brown pancakes, this is your go-to pancake recipe. Top with maple syrup or fresh fruit and enjoy a beloved breakfast tradition.


cups Original Bisquick™ mix
cup milk


  • 1 Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2 Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3 Cook until edges are dry. Turn; cook until golden. Note: If you like thin pancakes, use 1 1/2 cups milk.

Expert Tips

Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.

Pancakes are one of America’s oldest--and favorite--types of quick bread. Both Thomas Jefferson and Benjamin Franklin are said to have served and enjoyed these griddle-cooked breakfast cakes.

Treat your children to personalized pancakes. Fill a clean squeeze bottle with pancake batter, and spell out your children’s names by squeezing batter into the skillet in the shape of letters.

Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4-cup measure.

Keep pancakes warm until ready to serve by placing them uncovered in a single layer on a paper towel-lined cookie sheet in a 200°F oven.

Pancakes are ready to turn when they are puffed and bubbles form on top.

Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.

For the most tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter.

To make berry pancakes, stir 1/2 cup fresh or frozen (thawed and well-drained) blackberries, blueberries or raspberries into batter.

To make buttermilk pancakes, substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.

Nutrition Information

No nutrition information available for this recipe.

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