Bisquick Pancakes Without Eggs

A stack of vegan bisquick pancakes has blueberries on top and drizzles of maple syrup.

Bisquick Pancakes Without Eggs

These pancakes deliver classic fluffy goodness with a delightful vegan twist. They're incredibly easy and versatile, perfect for busy mornings or leisurely brunches.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 144kcal

Author Marly McMillen

Equipment

Spatula

Ingredients

1 flax egg
2 cups bisquick baking mix
1 cup plant based milk (vanilla or plain)
2 tablespoons vegetable oil
1 tablespoon vanilla extract

Cups - Metric

Instructions

Make the flax egg and set it aside to thicken.
Add the baking mix to a bowl. Pour in the plant-based milk, vegetable oil, vanilla extract, and the flax egg. Stir to combine, leaving some lumps. Set the batter aside.
Heat a skillet or griddle over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.

Notes

Freezing Instructions: Cool pancakes and then place them on a tray in a single layer. Place the tray in the freezer. Once the pancakes are frozen, transfer to a freezer bag. When you're ready to serve, grab one or two of the frozen pancakes and place them in a toaster or toaster oven.

For thinner pancakes, increase the milk to 1 and 1/3 cups.

Keep cooked pancakes warm and ready to serve by placing them on a pan in an oven preheated to 200°F/93°C.

Nutrition