Bisquick Waffle Recipe

Bisquick waffles with fruit on top on white plate.

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5 from 7 votes

Bisquick Waffle Recipe

Quick and easy Bisquick Waffle Recipe uses a shortcut on a breakfast favorite, but doesn't skimp on flavor!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 cups Bisquick Pancake & Baking Mix
1 ⅓ cups milk
1 egg
2 tablespoons vegetable oil

Instructions

Heat the waffle iron and grease it with cooking spray.
In a large bowl, add mix, milk, egg, and oil. Stir until just blended. Let the batter rest for at least 10 minutes.
Use a ⅔ cup measuring cup to pour onto the center of the hot waffle iron. Close the lid and cook until steam stops or when ready.
Remove the waffle and add any toppings, along with the syrup. Serve warm.

Video

Notes

Recipe Tips.

Mix only until just combined. A few small lumps are perfectly fine; overmixing develops gluten, leading to tough waffles.

Don't overfill the waffle maker. Use just enough batter to cover the bottom grids without spilling over when closed.

To keep waffles warm before serving them place finished waffles in a single layer on a wire rack in a warm oven (around 200°F) while you finish cooking.

Add some extra flavor directly to the batter using your favorite spices like cinnamon, nutmeg, or a splash of vanilla extract.

Store cooked waffles in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze cooled waffles in a single layer until solid, then transfer them to an airtight freezer bag or container for up to 2-3 months.

Reheat large quantities in an oven; use the toaster or microwave for smaller servings.

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