Recipe

Creative Bisquick Pancakes

A cozy, higher-protein, whole-grain Bisquick pancake twist with Greek yogurt, oats, and berries for fluffy centers, crisp edges, and real breakfast staying power.

By Matt Campbell

•

4.8

A stack of fluffy whole-grain pancakes topped with fresh blueberries and a drizzle of maple syrup on a bright kitchen table

Jump to Recipe

Bisquick pancakes are already a weekday-level breakfast win, but this is the version I make when I want them to feel a little more like breakfast that loves me back. Think wholesome, not sad. Fluffy middles, crisp edges, and a batter that sneaks in whole grains and extra protein without turning into a brick.

My trick here is a simple remix: whole wheat Bisquick (or regular if that is what you have), Greek yogurt for tang and tenderness, and rolled oats for cozy, steady energy. Then we go creative with berries and a tiny hit of cinnamon so every bite tastes like you actually tried, even if you are cooking with one eye on the coffee maker.

A mixing bowl with pancake batter being whisked next to a measuring cup of milk and a bowl of oats

Why It Works

Tender and fluffy: Greek yogurt adds moisture and protein for pancakes that stay soft and light.
More filling: Oats and yogurt bring fiber and protein, so they tend to keep you fuller longer.
Creative but doable: One base batter, lots of easy add-ins. Blueberry today, banana-walnut tomorrow.
Accessible ingredients: Everything is grocery-store easy, and there are swaps if you are out of something.

Pairs Well With

Scrambled eggs with spinach and cheddar
Greek yogurt parfait with berries and granola
Turkey bacon or chicken sausage
Fresh fruit salad with citrus and mint

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for 3 to 4 days.

Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag with parchment between pancakes. Best within 2 months.

Reheat (best texture):

Toaster: Straight from fridge or freezer. This brings back the crisp edges.
Oven: 350°F for 8 to 10 minutes (a little longer from frozen) on a baking sheet.
Microwave: Works in a pinch, but pancakes soften. Do 15 to 25 seconds and stop.

Common Questions

Can I make these pancakes healthier without changing the taste too much?

Yes. The biggest wins are already built in: Greek yogurt for extra protein and a tender bite, plus oats for fiber and that cozy, whole-grain vibe. If you want one more nudge, use whole wheat Bisquick and keep added sugar low. The vanilla and cinnamon do a lot of the flavor heavy lifting.

Can I use regular Bisquick?

Absolutely. Regular Bisquick works great. If you want to keep it more wholesome, add the oats, use Greek yogurt, then choose fruit or nuts for mix-ins.

Why do my pancakes turn out dense?

Usually it is overmixing or batter that sits too long. Stir just until you stop seeing dry pockets. A few lumps are fine. The 5-minute rest in this recipe helps the oats hydrate and actually improves texture. What you want to avoid is letting the batter hang out for 20 minutes or more, which can make pancakes cook up heavier and less lively.

Can I make them dairy-free?

Yes. Use an unsweetened plant milk and a thick dairy-free yogurt. Coconut or almond-based yogurt works well. The batter may need 1 to 2 extra tablespoons of milk to loosen.

How do I keep blueberries from turning the batter gray?

The easiest fix is the method used in the instructions: sprinkle the berries on top after you pour the batter. That keeps the juice from bleeding into the bowl of batter. If you want an extra layer of insurance, you can toss the berries with 1 teaspoon of Bisquick mix, too, but topping each pancake is the real game changer.

Can I use frozen blueberries?

Yes. Add them straight from frozen and expect the pancakes to need a little extra time on the first side. Frozen berries can bleed more, which is another reason the sprinkle-on-top method works so well.

Can I make the batter ahead?

For best fluff, mix and cook right away (plus the 5-minute oat rest). If you want to prep ahead, combine the dry ingredients in one bowl and the wet in another, then mix them together in the morning. Fully mixed batter tends to thicken as it sits and can cook up heavier.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk or fork
Measuring cups and spoons
Nonstick skillet or griddle
Thin spatula
1/4-cup measure or cookie scoop for portioning

I used to think pancakes were an all-or-nothing situation: either a full Saturday spread or the sad, rushed kind that somehow tastes like stress. This recipe is my middle path. It is still Bisquick-easy, but it feels intentional. The yogurt keeps them tender, the oats make them feel like real fuel, and the cinnamon makes the kitchen smell like you have your life together. You do not need perfection here. You just need a hot pan and the confidence to flip when the bubbles tell you it is time.

Creative Bisquick Pancakes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 to 14 pancakes (serves 4 to 6)

Ingredients

1 1/2 cups whole wheat Bisquick (or regular Bisquick)
1/2 cup old-fashioned rolled oats
1 teaspoon baking powder (optional, for extra lift since Bisquick is already leavened)
1 teaspoon ground cinnamon
1/8 teaspoon fine salt (optional, Bisquick already contains salt so add only if needed)
1 cup milk of choice
2 large eggs
1/2 cup plain Greek yogurt
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
1 tablespoon neutral oil or butter, for the pan

Optional wholesome add-ins: 2 tablespoons ground flaxseed or chia seeds, 1/3 cup chopped walnuts, 1 mashed ripe banana (reduce milk by 2 tablespoons if using).

Instructions

Mix the dry ingredients. In a large bowl, whisk together the Bisquick, oats, baking powder (if using), cinnamon, and salt (if using).
Mix the wet ingredients. In a separate bowl (or a large measuring cup), whisk the milk, eggs, Greek yogurt, maple syrup (if using), and vanilla until smooth.
Combine gently, then rest. Pour wet into dry and stir just until combined. A few lumps are good. Let the batter rest for 5 minutes so the oats can hydrate. Do not skip this.
Heat the pan. Warm a nonstick skillet or griddle over medium heat, or aim for about 375°F if you have an electric griddle. Add a thin swipe of oil or butter. You want the pan hot enough that a drop of water sizzles, but not so hot it smokes.
Portion and add berries the smart way. Scoop about 1/4 cup batter per pancake onto the pan. Sprinkle blueberries on top of each pancake (instead of mixing them into the bowl) for cleaner, fluffier pancakes.
Flip once. Cook 2 to 3 minutes, until you see bubbles on the surface, the edges look set, and the center looks slightly matte. Flip and cook 1 to 2 minutes more, until golden and the center springs back when lightly touched.
Repeat and serve. Lower the heat slightly if the pancakes brown too fast. Serve warm with fruit, nut butter, or a light drizzle of maple syrup.

Matt’s quick tips

Crisp edges: Use a little butter in the pan and do not move the pancake once it hits the skillet.
Batter too thick? Add milk 1 tablespoon at a time. Oats thicken as they sit.
Better flavor fast: A tiny pinch of salt and vanilla makes “healthy” taste like “good.”

Nutrition information is estimated.

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