Imagine you're ready to whip up a batch of biscuits or pancakes using Bisquick baking mix only to find you're out of milk! Not to worry, you can still make Bisquick pancakes without milk, as well as other baked goods.
Substitute an equal amount of water for the milk in Bisquick. You may notice a slight change in flavor and texture as a result.
Milk’s Function in Baking
The University of Toronto explains that milk contains protein that softens, adds color, contributes flavor and helps moisten baked goods. This means that when milk is added to Bisquick for pancakes or biscuits, the milk gives you a tender crumb and provides the batter with strength.
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Whole milk has the most flavor, according to an article on DairyMax, while skim milk — which has most fat removed — has the least. Water will (obviously) contribute no flavor to pancakes or biscuits made with Bisquick.
If you're making Bisquick pancakes without milk due to a dairy intolerance or allergy, alternative milks can be substituted. Try almond, coconut or soy milk for a 1:1 ratio replacement for regular cow's milk. While these kinds of milk may alter the flavor and texture of the pancakes somewhat, the biscuit or pancake will still turn out just fine.
When you make Bisquick pancakes with water, you will have a moist batter, but miss out on the protein, flavor and browning power of milk or substitute milk. Water may be used in a pinch, but you'll likely prefer the results you get with milk or an "alternative" milk.
Bisquick Pancakes Without Milk
To make Bisquick pancakes without milk (or Bisquick biscuits without milk), substitute an equal amount water or non-dairy milk for the milk called for on the recipe on the package. Add any other ingredients, such as oil and eggs, as instructed.
One bonus of making Bisquick recipes with water instead of milk is that it may save you calories. A cup of whole milk contains about 150 calories and 8 grams of fat according to the USDA. Use water instead and you won't add these macronutrients to your Bisquick pancakes or biscuits. But, you'll also miss out on the 8 grams of protein the milk adds as well as the flavor, browning, and textural benefits of the ingredient.
Bisquick all-purpose baking mix itself contains about 150 calories per one-third-cup serving. It has 3 grams of protein and 3 grams of fat and 28 grams of carbohydrates. How this translates into your baked goods — whether that's biscuits, pancakes or waffles — depends on any additions you put into the mix and how many servings you make with each batch.
If you mix Bisquick with just water, you add no additional nutrients or calories.
Make Pancakes Healthier
Unless you have a dairy allergy, milk isn't really the ingredient you should worry about limiting in pancakes or recipes made with Bisquick. The mix is made with refined flour, so it has just 1 gram of fiber per one-third cup serving. The amount of added sugar is just 2 grams, which isn't a lot. Just be cautious of added syrups or toppings you add to keep your calorie and sugar intake in check.
Bisquick isn't your only option for easy-to-prep pancakes. Try the Three Ingredient Pancake recipe from LIVESTRONG.com that includes just bananas, eggs and a dash of salt. You get the satisfaction of pancakes without any of the refined grains or added sugar. Plus you don't have to worry about milk as an ingredient at all.
Remember that pancakes count as a grain serving according the USDA Choose My Plate guidelines. Pancakes or biscuits made with Bisquick are also a refined grain. According to a meta-analysis published in a March 2017 issue of the Journal of Chiropractic Medicine, consumption of two to three servings (about 45 grams each) of whole grains per day can help protect you from type 2 diabetes, certain cancers and cardiovascular disease.
- University of Toronto: "Baking Ingredients & Function"
- Dairy Max: "The Science Behind Cooking with Dairy"
- USDA Food Data Central: "Bisquick All-Purpose Baking Mix"
- USDA Food Data Central: "Whole Milk"
- USDA Choose My Plate: "Grains"
- Journal of Chiropractic Medicine: "Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses"