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  • Prep 15 min
  • Total 20 min
  • Servings 12

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. MORE + LESS -

Ingredients

2
cups Original Bisquick™ mix
1
cup milk
2
eggs

Steps

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
6%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
260mg
11%
Potassium
60mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This classic pancake recipe has appeared in every Betty Crocker™ cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make from scratch. Pancakes are also called hotcakes, griddlecakes or flapjacks and are actually made all over the world. In the United States, pancakes are typically fluffier thanks to baking powder. In France, a thinner version called crêpes is popular, and the Dutch and Germans eat puffy pancakes called pannekoeken or Dutch Baby Pancakes. While they can be made from cornmeal, buckwheat or potatoes, the basic pancake batter consists of wheat flour, eggs and milk or buttermilk.

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