Bisquick Banana Pancake Recipe
A comprehensive, fail-proof recipe for exceptionally fluffy and moist banana pancakes using Bisquick mix, complete with pro-tips, variations, and scientific explanations for guaranteed success
Equipment
- Large mixing bowl
- Whisk, Spatula
- Non-stick Griddle or Pan
Ingredients
- 2 cups Original Bisquick™ mix
- 1 cup Milk whole milk or buttermilk works best
- 2 large Eggs
- 2 medium very ripe bananas (the spottier, the better)
- 1 tsp Pure vanilla extract
- ½ tsp Ground cinnamon
- Butter or oil for the pan
Instructions
- Mash the Bananas: In the large mixing bowl, mash the bananas with a fork. Leave them a little lumpy for texture.
- Mix Wet Ingredients: Add the milk, eggs, and vanilla to the mashed bananas. Whisk lightly until just combined.
- Fold in Dry Ingredients: Add the Bisquick mix and cinnamon. Use a spatula to gently fold everything together until you no longer see dry streaks of flour. Important: The batter should be thick and lumpy. Do not overmix!
- Rest the Batter: Let the batter sit for 5-10 minutes. This is the secret to making them fluffy.
- Cook the Pancakes: Heat your pan over medium heat and add a small amount of butter or oil. Pour the batter by about ¼ cup onto the hot pan.
- Flip at the Right Time: Cook for about 2 minutes, or until bubbles appear and pop all over the surface and the edges look dry. Flip once.
- Finish and Serve: Cook the other side for another 90 seconds until golden brown. Serve immediately with your favorite toppings.
Notes
Quick Tips for Success
- Use Very Ripe Bananas: This is the most important tip for flavor and moisture. Lumpy Batter is Good: Resist the urge to whisk the batter smooth. Lumps create a tender pancake.
- Don’t Press the Pancakes: Never press down on the pancakes with your spatula after flipping—this makes them dense.