My husband loves to make pancakes, and he’s a Bisquick kind of a guy. We really enjoy the 100% whole wheat and almond flour versions I often make, but I have to agree. His Bisquick pancakes hit the spot.
Sometimes, there’s good reason to make a do-it-yourself version of a favorite store-bought product. Better price, healthier ingredients and avoiding allergens is what I hear most. It’s an added bonus when the homemade edition is easy and at least as good (dare I say better?) than a store-bought option.
What follows is my version of Bisquick. Use it as you would any commercial biscuit mix. Make a big batch to have ready when needed. I got extra excited when I discovered how, once deconstructed, this recipe could be tailored to meet so many dietary needs, be it eliminating trans fats, gluten or eggs.
I have discovered so many of you who can’t eat gluten, eggs, soy, nuts, sesame, corn….the list goes on. There’s hardly a family, it seems, that has a green light for everything. So if you try this versatile recipe to solve a particular need (or just because it tastes really great–and who doesn’t love pancakes on a weekend morning?), I hope you enjoy it as much as we do!
Yield: 3 1/2 cups
- 3 cups all-purpose flour (or your favorite gluten-free blend; see notes)
- 1 1/2 tablespoons baking powder
- 1/2 tablespoon kosher salt
- 1/2 cup cold butter, coconut oil, or vegetable shortening
Food Processor Method: Add the flour followed by the baking powder and salt to the work bowl. (Make sure the blade is already in it.) Measure whichever fat you are using. If using butter, dice it into 1/2-inch pieces. Add it to the work bowl. When using coconut oil or shortening, evenly disperse small pieces over the surface of the flour mixture. Pulse a few times, and then process for about 10 seconds or until the mixture is thoroughly combined. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
When Combining By Hand: Sift the flour, baking powder and salt three times into a large bowl. Cut in the cold butter, coconut oil or shortening with a pastry blender (two knives or your clean fingers work very well, too) until mixture resembles fine crumbs. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
Use whenever your recipe calls for Bisquick mix.
- When substituting a gluten-free blend, I recommend my all-purpose gluten-free flour blend or another trusted brand like Bob’s Red Mill. For this type or recipe, a mix that includes xanthan gum as one of the last ingredients is desirable.
- When using butter, the mix will require refrigeration.
- *For Basic Pancake Recipe:* Add 1/2 cup of milk and 1 egg for every 1 cup of the mix.
- *The neat egg is an excellent egg-free option.
For those needing an egg-free pancake, neat egg is a fabulous option. To see a delicious Pumpkin Ginger Cookie recipe I tested with this all-natural egg replacer (it’s made with ground chia seeds and garbanzo beans–that’s it!), click here. For the inspired story on neat and yet another family-approved recipe, click here.