Specialty Pancakes Using Bisquick

I grew up with the big yellow box on the pantry shelf ready and waiting for our weekly meal of pancakes.  I left home and purchased my own big yellow box to raise my kids on and  when it was time for pancakes out comes the big yellow box.  The big yellow box I’m referring to is Bisquick.  If you ask my children they will tell you it’s the only way to make pancakes.

Not only can you make the traditional fluffy pancakes you can also add a few extra ingredients and create specialty pancakes that will have your family convinced the Big yellow box is the only way to make pancakes.

Check out these three specialty Bisquick pancake recipes we discovered over on the Betty Crocker website.

Click here for more Bisquick Pancake recipes from Betty Crocker.

 Hot Chocolate Pancakes

Hot chocolate with a twist—in pancakes that is! Bisquick®, chocolate milk, baking cocoa and a bit of sugar make them extra easy. Add your favorite hot chocolate toppings for an awesome breakfast or brunch treat.


2 cups Original Bisquick® mix
1/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 cup chocolate milk
1 teaspoon vanilla
2 eggs
Toppings, If Desired
Chocolate-flavor syrup, warmed
Sweetened whipped cream
Miniature marshmallows
Chocolate candy sprinkles


  • 1 In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • 2 For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
  • 3 Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.


Apple Oven-Baked Pancake

No flipping needed! A family-size oven pancake is ready to eat in just 30 minutes.


2 tablespoons butter or margarine
1  egg
3/4 cup Fiber One™ Complete pancake mix (from 28.3-oz box)
1/2 cup milk
1/4 teaspoon vanilla
1 small apple, very thinly sliced
1 1/2 teaspoons cinnamon-sugar
Maple-flavored syrup, if desired


  • 1 Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
  • 2 Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
  • 3 Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.

Expert Tips

Top the warm-from-the-oven pancake with low-fat caramel topping and low-fat whipped topping.


 Gingerbread Pancakes

Spice up your morning with pancakes flavored with rich apple butter, ginger, cinnamon and nutmeg.


2 1/2 cups Original Bisquick® mix
1 cup milk
3/4 cup apple butter
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs


  • 1 Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2 Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle.
  • 3 Cook until edges are dry. Turn; cook until brown.


Click here for more Bisquick Pancake recipes from Betty Crocker.


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