Okay, so the other day I had a hankering for some pancakes, you know, those fluffy, golden circles of breakfast joy. I went to my pantry, grabbed my trusty box of Bisquick, and was ready to get cooking. But then, disaster struck! I reached for the eggs and the carton was empty. No eggs! My pancake dreams were about to be crushed.
But I’m not one to give up easily. I thought, “There’s gotta be a way to make these pancakes without eggs.” I remembered that some folks make pancakes without eggs. There must be some secret. So, I started rummaging through my kitchen, thinking about what could replace the eggs’ binding and leavening magic.
I needed something that could add moisture and help bind the batter together, just like eggs do. I was looking for something to make them fluffy. I was getting kinda desperate, not gonna lie.

The First Try: Milk Power
First thing I tried was just adding more milk. I figured, milk is already in the recipe, maybe more milk would do the trick? I mixed up a small batch, adding about a quarter cup of extra milk. The batter was definitely thinner, which I thought was a good sign.
I poured some batter onto my hot griddle, fingers crossed. They cooked up okay, but they were a bit flat and kinda dense. Not exactly the fluffy pancakes I was dreaming of. They tasted alright, but the texture was just off. It wasn’t a total fail, but it wasn’t a win either.
The Second Attempt: The Banana
Then I remembered I had a couple of ripe bananas sitting on the counter. I’ve used mashed bananas in baking before, so I thought, why not? I mashed up one small banana until it was pretty much liquid and mixed it into a new batch of Bisquick, along with the regular amount of milk.
This batter looked much better. It was thicker and had a nice, almost creamy consistency. When I poured it onto the griddle, it held its shape and started to bubble up nicely. These were looking promising!
And guess what? They turned out great! They were fluffy, golden brown, and had a slight banana flavor that was actually really nice. The banana did exactly what I hoped it would. They were just what I was looking for.
- I mixed 2 cups of Bisquick mix with 1 cup of milk, just like the box instructed.
- Then I added the mashed banana (about 1/2 cup) into the mixture.
- I whisked everything together until it was just combined. Don’t overmix!
- I heated up my griddle and greased it lightly.
- I poured about 1/4 cup of batter for each pancake onto the hot griddle.
- I cooked them for about 2-3 minutes per side, until they were golden brown and cooked through.
So there you have it, my friends. You can totally make Bisquick pancakes without eggs. Just grab a ripe banana, mash it up, and add it to your batter. You’ll end up with pancakes that are just as fluffy and delicious as the ones made with eggs. I was so stoked with how these turned out! No more panic attacks when I run out of eggs and want to make pancakes. From now on, I am not afraid of the empty egg carton!
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