Bisquick Buttermilk Lemon Pancakes Recipes

BUTTERMILK PANCAKES

Steps:

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

ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

BISQUICK BUTTERMILK PANCAKES

Steps:

• 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.).
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.

BISQUICK PANCAKES

Steps:

• In a large bowl, stir together all ingredients just until combined.
• Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst and the edges of the pancakes are dry, about 1 to 2 minutes.
• Using a spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
• Continue with remaining batter, greasing the pan with additional oil as needed.

BISQUICK BUTTERMILK LEMON PANCAKES

Steps:

• Beat all ingredients with whire whisk until well blended.
• Pour by spoonfuls onto a hot griddle, greased.
• Cook until edges are lightly brown. Turn, cook until golden brown.

LEMON-RICOTTA PANCAKES

Steps:

• Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
• Let batter sit at room temperature about 15 minutes.
• Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

BLUEBERRY LEMON BISQUICK® PANCAKE BITES

Steps:

• Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
• In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
• Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
• Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
• Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

BUTTERMILK PANCAKES II

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.