Bisquick Oatmeal Pancakes Mary Ellen Recipes

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HOW TO MAKE BISQUICK® PANCAKES (BISCUIT MIX PANCAKES)



How to Make Bisquick® Pancakes (biscuit mix pancakes) image

How to Make Bisquick® Pancakes (biscuit mix pancakes) with the proper ratios and also a new version that is jazzed up from the regular pancakes!

Provided by Karlynn Johnston

Categories     Breakfast

Time 23m

Number Of Ingredients 9

2 cups Bisquick® mix
1 cup milk
2 large eggs
2-3 tablespoons white sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup fresh blueberries
1/4 cup mini chocolate chips
2 tablespoons lemon juice to make buttermilk pancakes

Steps:

  • Pre-heat a lightly oiled griddle to 375 ° or a lightly oiled large skillet on the stove to medium high heat.
  • In a medium sized bowl, whisk together all of the pancake ingredients until smooth. If you want to add in the extra batter ingredients, whisk them in at this point. Then stir in your blueberries/etc.
  • Pour approximately 1/4 cup of the batter onto the hot griddle, spacing out the pancakes so that they have room to spread out if needed.
  • Cook until the edges of the pancake are cooked, there are bubbles coming through the top and the bottom is browned nicely. Flip and cook the other side for 1-2 minutes more until browned again.
  • Remove and plate. Continue cooking until all of the batter is used up.
  • Serve with butter and syrup.

Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 292 mg, Sugar 5 g, ServingSize 1 serving

BISQUICK ULTIMATE PANCAKES



Bisquick Ultimate Pancakes image

This ultimate Bisquick pancake recipe is easy to make using everyone's favorite baking mix. Enjoy the best, fluffiest, most melt-in-your-mouth pancakes with our foolproof steps and tips!

Provided by Renae

Categories     Brunch     Breakfast

Time 15m

Number Of Ingredients 7

2 cups Bisquick baking mix
3 Tbsp sugar
2 tsp baking powder
1 cup milk
2 Tbsp melted butter
2 large eggs, slightly beaten
1 tsp maple extract ((optional))

Steps:

  • Lightly grease griddle or skillet with cooking oil. Heat griddle to 350°F, or heat skillet over medium-low heat.
  • In medium bowl, stir all ingredients with whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
  • Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each ultimate pancake. Cook about 1-2 minutes, until there are bubbles across the top and until edges are dry. Using a pancake turner, turn and cook other side until golden brown. Serve warm with butter and maple syrup.

Nutrition Facts : ServingSize 1 pancake, Calories 208 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 553 mg, Fiber 1 g, Sugar 10 g

BISQUICK OATMEAL PANCAKES (MARY ELLEN) RECIPE



Bisquick Oatmeal Pancakes (Mary Ellen) Recipe image

Provided by allie5jones

Number Of Ingredients 5

1 1/2 cups oatmeal
3 cups hot water from tap
3 large eggs
1 cup nonfat dry milk
1 1/2 cups bisquick

Steps:

  • In a large bowl, mix ingredients in order, stirring after hot water. Beat until smooth. Pour onto hot griddle. Cook until dry around edges. Turn and cook until dry in center. Makes 8 6-inch pancakes.

OATMEAL PANCAKES



Oatmeal Pancakes image

Soymilk, oats and whole wheat flour add a new twist to hearty pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 8

3/4 cup quick-cooking oats
3/4 cup Gold Medal™ whole wheat flour
1 cup vanilla soymilk
2 tablespoons canola or vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fat-free egg product
Syrup or fresh fruit, if desired

Steps:

  • In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
  • Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

OAT PANCAKES WITH BANANA-NUT SYRUP



Oat Pancakes with Banana-Nut Syrup image

Enjoy these oat pancakes made using Original Bisquick® mix and served with banana-nut syrup - a tasty breakfast that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 9

2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
2 cups Original Bisquick™ mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs

Steps:

  • In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
  • In medium bowl, stir all pancake ingredients with fork or whisk until blended.
  • Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.

Nutrition Facts : Calories 520, Carbohydrate 86 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

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