Fluffy Pancakes - Bisquick Option

Most pancakes are rather thin and sometimes tough. Today I'm making a version that is light and fluffy and made using Bisquick. 

If you use the buttermilk I have included in the recipe, they will have more flavor. However it's not required as the rise (fluffiness) can be achieved with the baking powder alone. If you don't have buttermilk on hand just use one cup of milk instead. 

Pancakes before tough if you turn them more than once, so peak underneath before flipping them over to insure they are golden brown. My griddle is not electric but works fine on my induction cooktop set at power level 6. 

You'll want to have a warm, natural maples syrup on hand for these pancakes, which will absorb it nicely. Alternatively you can make a berry compote by cooking down some blueberries or other favorite variety with a little sugar and lemon juice. The berry compote is equally delicious on these restaurant-quality pancakes. 

Ingredients (makes about 9 pancakes)

Dry

2 cups Bisquick baking mix
1 tablespoons sugar
2 teaspoons baking powder

Wet

3/4 cup buttermilk

1/4 cup milk 
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla

Instructions 

Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat an electric griddle to 350F degrees, or heat skillet/non-electric griddle over medium heat until hot (when a drop of water quickly sizzles and then evaporates).

Preheat oven to just warm, around 150F degrees. This is used to keep the pancakes warm as you continue to make more. You can skip this if you are serving them as they come off the cooktop. 

Stir together the dry ingredients in a small bowl. In medium bowl, whisk wet ingredients until combined. Stir until the dry mixture until just blended and no streaks of flour remain. Do not over mix.

For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 30-45 seconds or until edges are dry and center has bubbles. Turn; cook other side until golden brown. 

To keep pancakes warm place on a parchment-lined baking sheet and hold in warm oven until ready to serve, not longer than 10 minutes. 

Pancakes can be refrigerated in an air-tight container for up to 5 days and reheated in the microwave as needed each morning.