Pancake Mix Muffins
Pancake Mix Muffins are a yummy breakfast for busy on-the-go families. This recipe makes it easy for everyone to enjoy their favorite flavor without much fuss (or a stop at the drive-thru!).
There are so many great Recipes Using Pancake Mix, including coffee cake, quick bread, and more. You’ll also want to check out our Best Muffin Recipes.
Forget a muffin mix with teeny bits of dried fruit and try this easy breakfast recipe instead.
My favorite thing about this great recipe is that it’s easy to make a variety of different flavors quickly. It’s my secret to making muffins everyone in my family loves without spending all day baking!
To start, you only need a handful of simple ingredients to make pancake mix muffins. Forget the all-purpose flour, baking powder, baking soda, etc.- you don’t need it! Instead, grab your favorite box of pancake mix, the kind that only needs water, and let’s get started.
Ingredients
This recipe will make 6 jumbo muffins, 12 regular muffins, or 24 mini muffins.
- Pancake Mix (such as Pearl Milling Original or similar)
- Vegetable Oil, Milk and Eggs: to make the muffins tender, moist, and fluffy
- Granulated Sugar: to sweeten the batter a touch.
- Vanilla Extract: optional but adds nice flavor.
- Mix-ins (see below)
You can make any kind of muffin with this mix. Here are a few ideas for mix-ins:
- Fruits: fresh blueberries, sliced strawberries, raspberries, finely diced apples, peaches, or pears. Dried fruits like raisins, cranberries, and blueberries are also great additions.
- Nuts and seeds: peanut butter or other nut butters, sun butter, chia seeds, slivered almonds, chopped walnuts, or pecans.
- You could also add toasted coconut, chocolate chips, chopped crispy bacon, orange or lemon zest, jam, or small bits of cream cheese.
Note: You can use this same method using gluten-free pancake mix.
This is a brief overview of our delicious recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Ang’s Recipe Tips
- Let muffins cool to room temperature before storing.
- For extra-moist muffins, add 2 tablespoons of sour cream or vanilla yogurt to the muffin batter before stirring in your fruit, nuts, etc.
- This recipe includes the baking time for standard muffins. If you are making jumbo or mini pancake muffins, you will need to adjust the cooking time accordingly.
Variations
- For extra sweetness, top the muffins with cinnamon sugar.
- You can substitute almond milk for whole milk if you prefer.
- Instead of white sugar, substitute maple syrup, but add one extra tablespoon of pancake mix.
Serving Suggestions
I love my muffins warm from the oven (or I microwave them for 30 seconds). These are SO good with melted butter on top.
Speaking of butter, if you’re having a special breakfast, serve these alongside maple butter, cranberry butter, or even blackberry cream cheese. They’re all so easy to make.
These muffins are great for brunch, too. Set up your buffet table with these sausage and cheese breakfast eggs or tater tot breakfast casserole.
Not ready to make these Pancake Mix Muffins yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Pancake Mix Muffins
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 eggs
- ½ cup milk
- ¼ cup vegetable or canola oil
- 2 ½ cups pancake mix
- ⅓ cup sugar
Additional Mix-Ins
- strawberries, blueberries, chocolate chips
Instructions
- Preheat the oven to 350F.
- Grease a muffin pan if you are not using muffin liners.
- Mix together the wet ingredients in a large bowl.2 eggs, ½ cup milk, ¼ cup vegetable or canola oil
- Fold in the dry ingredients.2 ½ cups pancake mix, ⅓ cup sugar
- Mix to combine.
- Scoop pancake batter into the prepared muffin tin.
- Use a chopstick or fork to gently swirl the additional ingredients into the muffin batter.strawberries, blueberries, chocolate chips
- Bake for 12-15 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean. You may want to test 2-3 muffins if your oven cooks unevenly.(Adjust time depending on the side of the pan; you'll need longer for jumbo muffins and less time for mini muffins.)
Equipment
Notes
Storage
To Store: Leftover muffins stored in an airtight container will keep for 4-5 days. (These are my favorite airtight containers, but for storing muffins I especially like this one. To Freeze: Place the cooled muffins on a baking sheet and freeze for 30 minutes. Transfer the frozen muffins into a freezer bag and remove as much air as possible. Place that bag into a second freezer bag. Label and store for 2-3 months. To Thaw: Move the muffins from the freezer to the fridge and thaw overnight.
Similar Recipes
Next time, try one of these delicious recipes:
This means I don’t have to buy muffin mix AND pancake mix – NICE! I have always bought both and Bisquick, seems like overkill, huh?
Thanks for sharing!
Anytime I can save money it’s a win! I hope you get to try our pancake mix muffins soon, they’re so tasty!