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Pancake Mix Coffee Cake (with Bisquick)

A delicious and easy coffee cake made with pancake mix and a sweet crumb topping, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Batter
  • 4 cups pancake mix
  • 1/3 cup granulated sugar
  • 3/4 cup milk
  • 2 eggs eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
Crumb Topping
  • 1 cup pancake mix
  • 1 cup brown sugar (packed)
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 cup butter (softened)

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9x13 inch pan with non-stick spray.
  2. Mix pancake mix and sugar. In a separate bowl, combine milk, eggs, sour cream, and vanilla. Add wet ingredients to dry and mix gently. Pour half into the pan and reserve the rest.
  3. Combine crumb ingredients and cut in softened butter until crumbly. Sprinkle half over batter in pan. Add remaining batter and top with remaining crumbs.
  4. Bake for 30-35 minutes until golden and a toothpick comes out clean. Serve warm or cooled.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for longer storage.