Extra Fluffy Bisquick Pancakes
These pancakes are extra fluffy and incredibly delicious. I use this recipe frequently, especially on those nights when we decide to have breakfast for supper. Once you make this recipe, you'll want to say goodbye to store-bought mixes for good.
Ingredients
- 3 cups Bisquick
- 4 tbsp cornstarch
- 7 tbsp confectioners' sugar
- 2 tsp baking powder
- 2½ cups milk
- 8 tbsp melted butter (cooled)
- 2 tsp vanilla extract
- 2 large egg yolks
- 4 egg whites
- ½ tsp cream of tartar
Toppings
- Maple syrup
- Molasses
- Fresh berries
- Whipping cream
- Melted butter
Instructions
- Thoroughly mix the three cups of Bisquick with four tablespoons of cornstarch in a mixing bowl until you reach a smooth-like flour consistency. Add seven tablespoons of confectioner’s sugar and two teaspoons of baking powder to the bowl, sifting until the dry ingredients are well blended.
- In a separate bowl, whisk together two and a half cups of milk, eight tablespoons of melted butter, two teaspoons of vanilla, and the yolks of two large eggs. Continue whisking until well combined.
- Using an electric mixer, beat four egg whites with one-half teaspoon of cream of tartar in a small bowl for approximately two minutes, or until stiff peaks form.
- Pour the milk mixture into the dry ingredients and stir until well combined. There may be a few lumps, but don’t fret, it’s normal and they will dissolve in the cooking process. Over mixing will cause more gluten to develop, resulting in a more dense pancake rather than a fluffy one.
- Gently fold in the egg whites, remembering once again not to over mix.
- Grease a skillet using butter or nonstick cooking spray. Cook each pancake to the desired size and flip once bubbles form on the surface.
- Serve with a generous amount of your desired toppings and enjoy.
Tried this recipe?Let us know how it was!
