Bisquick is a premade baking mix containing a leavening agent, fat, flour, and salt. It isn’t salty or sweet, making it a good substitute for flour in desserts like pancakes, waffles, muffins, and biscuits. However, Bisquick pancake batter requires milk and eggs, so how to make vegan Bisquick pancakes?
Making vegan pancakes with Bisquick is the same as making pancakes with regular vegan pancake batter. The cooking method is the same, but the Bisquick pancakes taste less sweet, as Bisquick doesn’t contain sugar. In addition to Bisquick, the vegan pancakes also contain plant milk, sugar, and an egg substitute.
Vegan pancakes are my go-to recipe whenever I don’t know what to eat. They offer thousands of combinations, and they are as fluffy and light as the non-vegan versions. Vegan Bisquick pancakes are very easy to make, but there are things to keep in mind.
In the following text, I will share some knowledge on making vegan Bisquick pancakes, what egg substitutes to use, and how to decorate them.
How to Make Vegan Bisquick Pancakes?
Making vegan Bisquick pancakes isn’t complicated, but it could be challenging if you don’t have the right information. The main problem is that Bisquick requires milk and eggs to work properly, and using the wrong egg substitutes will result in poor pancake batter.
You need milk and eggs for Bisquick pancakes because you need a strong bonding agent to tie everything together. So to make a successful Bisquick pancake batter, you need to substitute for the thickness that the milk and eggs will provide.
The milk is easy to substitute because there are many non-dairy vegan types of milk, but substituting the eggs is where things can get tricky.
Banana Mash Bisquick Pancakes
Mashed bananas are a suitable substitute for eggs in pancake batter, but they work better when combined with vegetable oil, preferably coconut. You can use whichever milk you like, but I’d recommend almond milk because it is the fullest. Still, rice or soy milk will work well too.
When making the Bisquick pancake batter, mix the bisque and the sugar well and add the milk. If you use almond milk, you will need more than rice or soy milk. Remember, the batter is supposed to be runny, so don’t worry if you go a bit overboard with the milk, and you can always add more Bisquick to thicken it.
The next step is to mash the bananas to make the egg substitute. The mashed bananas work well, but they work even better when mixed with oil. Add one tbsp of vegetable oil for each banana.
Mash them until they become very creamy and place them in a bowl with the rest of the ingredients. When ready, your pancake batter should be runny enough to pour it but not drippy. Adjust the thickness by adding more milk or Bisquick, if you need.
The color of your batter should be light yellow. You can also add vanilla extract and some cocoa powder to tone down the intensity of the bananas.
Flaxseed Bisquick Pancakes
Flaxseed gel is a very popular egg substitute. However, it substitutes for the egg white, not the yolk, meaning you will need something more to keep things together. You can use ground flaxseed, or you can mix the gel with oil.
If you use ground flaxseed, you need to boil the ground flaxseeds until they release the gel, let them cool, and then strain them from excess liquid. What you are left with will be a gel-like flaxseed blend.
If you decide to use only the gel without the flaxseed, boil the flaxseed until they release the gel, and strain them to collect the gel. Mix the gel with vegetable oil, and your egg substitute is ready.
Place the Bisquick, the milk, and the sugar in a mixing bowl, and mix until they homogenize. Adjust the thickness by adding more milk or Bisquick. The rest of the procedure is more or less the same.
In the end, add the egg substitute and mix everything well. The flaxseed egg substitute will make your pancakes taste bitter, so you might want to add some extra sugar.
Vegetable Oil Bisquick Pancakes
To substitute eggs with vegetable oil, mix two tablespoons of vegetable oil with one and a half tablespoons of water and one teaspoon of baking powder per egg. This requires some serious mixing to homogenize everything, as water and oil tend to separate.
Don’t mix everything. First, make the water, oil, and baking powder mixture, and add it to the rest of the ingredients when it’s ready.
The oil, water, and baking soda mixture won’t affect the pancakes’ taste, so you don’t need to add any other flavors if you don’t want to.
Mix the Bisquick, sugar, and milk separately, and then add the egg substitute. Mix everything well until there are no lumps or grains. Adjust the thickness by adding more milk or Bisquick.
Applesauce Bisquick Pancakes
Applesauce is becoming more and more popular in baking sweets, especially cakes, muffins, and sweet bread. Applesauce is vegan by default, but there are some non-vegan versions, so I’d suggest you check the composition before using it.
Mix ¼ cup applesauce with ½ teaspoon of baking powder. Add the applesauce mixture after mixing the Bisquick, milk, and sugar.
Again, adjust the thickness by adding more milk or Bisquick, and you are good to go. Remember that applesauce is naturally sweet, so you may want to reconsider the amount of sugar you add.
Your applesauce Bisquick pancakes will taste fruity, so combine them with honey if you want to make the most of it.
Chickpeas and Oil Bisquick Pancakes
Chickpeas water is a very popular and very effective egg white substitute. It’s commonly known under the name aquafaba.
You can boil your chickpeas or use canned ones. Either way, you will need the water, so feel free to use the can water if you don’t want to boil them.
Once you separate the chickpeas from the water, put one cup of water in a blender, food processor, a mixing bowl, and whip it until it turns white. The more you whip it, the thicker it will become, so see that it isn’t too thick.
Mix the whipped aquafaba with vegetable oil. Pour the oil very slowly and stir it constantly. Once you get egg-like consistency, add it to the remaining ingredients you previously mixed.
Using canned aquafaba may add a very discrete string of tang to your pancakes, so you may want to neutralize it with some vanilla extract.
Does Bisquick Work Without Eggs?
Bisquick works without eggs, but it requires an egg substitute. Leaving out the eggs or egg substitutes completely would result in sticky, lumpy, and poor pancake batter.
You can substitute eggs with flaxseed gel and oil mixture, mashed bananas and oil, water, baking powder, and applesauce and oil. These egg substitutes work excellent, but they can modify the flavor, so select the method you like the most.
Which Bisquick Is Vegan?
Bisquick is FDA-approved as non-allergenic, meaning that it doesn’t contain any dairy, eggs, or nuts. It’s made of wheat, leavening, salt, and soy oil as its main ingredients.
However, there have been speculations that Bisquick also contains buttermilk, but they haven’t been confirmed. You should always check the ingredients indicated on the package just in case, but feel free to consider Bisquick vegan.
How to Decorate Bisquick Pancakes?
There are millions of ways to decorate your Bisquick pancakes. Honey topping sprinkled with crushed nuts is always a great idea.
Also, you put some strawberries, syrup, and dark chocolate shavings topped off with chocolate cream.
Another great idea is to put some whipped cream on them (there is a vegan version), crushed nuts, and berries.
Essentially, you can decorate your Bisquick pancakes with whatever you like to pair them with. The best combinations include a creamy and a chewy substance. Honey, syrup, and melted chocolate will do nicely as the creamy part, and berries, orange slices, bananas, and crushed nuts are excellent for the chewy part.
Vegan Bisquick Pancake Recipe
Vegan Bisquick Pancakes
- 1 package Betty Crocker Bisquick Mix
- 3 cups Plant-Based Milk
- 6 tbsp Vegetable Oil
- 3 tbsp Sugar I used vegan-certified coconut sugar.
- 1 cup Aquafaba Also known as chickpea water.
- Mix aquafaba unsing an electic mixer until you get a fluffy texture.
- Mix all the other ingredients in another bowl. When you get a smooth texture, use a wooden spoon to slowly stir in fluffy aquafaba in the mixture.
- In the meantime, add a few drops of oil to the pan and put it oven medium heat.
- When you get an even texture, pour a small amount of the mixture on the warm pan. Wait until the corners become dry, then flip the pancake. Bake until they are golden in color.
- Baked vegan pancaked decorate according to your wishes. You can add vegan jam, applesauce, peanut butter, vegan chocolate spread or anything you usually like on your pancakes. Enjoy!