Gluten Free Bisquick Pancakes
Making Gluten Free Bisquick Pancakes for breakfast in the morning always brings a smile to my kids’ faces! What a great way to start the day….with a smile!
My toddler will special request pancakes for breakfast several times per week. My daughter Ashley has become quite the pancake maker; the best in our house! Every time we are going to make them for breakfast; we ask her to whip up a batch of her famous pancakes for us. She happily starts cooking!
There are many different pancake mixes available these days. We use several; this one being one of the top three. This mix makes the pancakes thick and fluffy; with a sweet flavor. As you can see from the picture featured; they are light in color when finished and can be a little doughy in the middle if you don’t cook them on medium-low heat for longer than other pancake mixes. On occasion I will add extra milk to the batter to thin it out. It really depends on how you like your hot cakes. I prefer mine cooked through and a little less thick.
If I am making special shapes and sizes I do not use this mix; as it is not a runny batter to put in my pancake designer dispenser.
Once the pancakes are fully cooked; it’s time to finish them off with your favorite topping! My kids like pancakes with all different toppings; here are a few:
- Maple Syrup & Butter
- Peanut Butter & Jelly
- Nutella Spread
- Peanut Butter & Bananas
- Maple Syrup & Brown Sugar
- Fresh Fruit & Whipped Cream
No matter how you prefer your hot cakes topped; these pancakes are yummy!
Notes
Ayden loves peanut butter and syrup on his pancakes! Substitute peanut butter for butter and drizzle with syrup.
Austin loves Nutella on his pancakes! Substitute Nutella for butter.
Ashley likes raspberry jam and peanut butter on her pancakes! Substitute peanut butter for butter and add raspberry jam (or your favorite jam) for a PB & J Pancake Sandwich!
Ingredients
- 1 cup Gluten Free Bisquick Mix
- 1 cup Milk
- 2 tbsp Vegetable oil
- 1 Egg
Instructions
- Stir ingredients until blended.
- Pour slightly less than 1/4 cupfuls onto hot greased griddle.
- Cook until edges are dry.
- Turn; cook until golden.
- Serve warm with butter and syrup
