How to Make Boxed Pancakes Better
How to Make Boxed Pancakes Better: a few simple ways to create flavorful and fluffy pancakes with store-bought mix!
Servings: 10 pancakes
Calories: 175kcal
Ingredients
- ⅔ cups whole milk room temperature
- ⅓ cup sour cream room temperature
- 2 tablespoons melted unsalted butter
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 cups bisquick sifted if desired for even lighter pancakes
- 2 tablespoons brown sugar dark or light is fine
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Mix-Ins if desired (chocolate chips, blueberries, etc.)
- Toppings if desired (maple syrup, peanut butter, butter, whipped cream, sliced fruit, etc.)
Instructions
- Whisk together milk, sour cream, butter, vanilla, and eggs in a large bowl until smooth.
- Add in bisquick, brown sugar, baking soda, salt, and cinnamon and mix until *just combined*.
- Set aside for 10 minutes to rest.
- Optional: lightly grease (using cooking spray, oil, ghee, or butter*) a griddle or non-stick pan*, then heat over medium heat.
- Once hot, scoop the batter using a 1/4 cup measuring cup onto the pan, sprinkle with mix-ins (such as chocolate chips) if desired, then cook until bubbles form and the edges are dry, about 2 to 3 minutes.
- Flip and cook until browned on the other side, then repeat with remaining batter (reduce heat, if necessary, to avoid over-browning).
- Serve with your choice of toppings and enjoy!
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Notes
This recipe was tested with Bisquick Original which calls for 2 cups mix, 1 cup milk, and 2 eggs to make pancakes.
*See Best Method for Cooking for pan (cast iron vs griddle, etc.) and fat (oil vs butter, etc.) suggestions.
Nutrition
Serving: 1pancake | Calories: 175kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 683mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 1mg
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