Ingredients
Equipment
Method
- Heat your griddle or large skillet over medium heat (350°F for electric griddles). Lightly grease with butter or cooking spray. The surface is ready when a drop of water sizzles and evaporates within 2-3 seconds.
- In a medium bowl, whisk together milk, eggs, vanilla, and melted butter until completely combined. Room temperature eggs blend more easily, creating a smoother batter texture.
- Add the Bisquick mix and sugar to your wet ingredients. Stir gently until just combined—lumps are actually desirable! Overmixing develops gluten, resulting in tough, chewy pancakes instead of fluffy clouds.
- Allow batter to rest for 2 minutes while your griddle finishes heating. This brief rest allows the mix to fully hydrate, ensuring even cooking and maximum fluffiness.
- Pour 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set (2-3 minutes), then flip once. Cook an additional 1-2 minutes until golden brown.
- Keep finished pancakes warm in a 200°F oven on a wire rack until serving to prevent sogginess while maintaining optimal texture. Serve immediately with your favorite toppings.
Notes
For best results, avoid overmixing the batter - lumps are good! Use medium heat to prevent burning. Fresh batter can be refrigerated overnight and actually improves in flavor. For dairy-free options, substitute plant-based milk. Recipe easily doubles for larger families. Store leftover pancakes in freezer for up to 2 months - reheat in toaster for quick breakfasts.
