These muffin mix pancakes are a 3 ingredient recipe you will want to try soon! Made with your favorite flavor of muffin mix, these pancakes are delicious and packed with flavor!
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By using a prepared muffin mix as the base, these pancakes are incredibly convenient to make and offer a unique twist on traditional breakfast fare. The result is a stack of pancakes with an exciting burst of flavor.
Making these easy pancakes out of muffin mix proves that sometimes, the best culinary innovations come from a little creative thinking and a pre-made mix.
For more fun and creative pancake recipes, be sure to check out our Hot Chocolate Pancakes, (Copycat) Denny's Pancake Recipe, or Salted Caramel Banana Pancakes.
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💛 Why You'll Love This Recipe
- It's an affordable option. One of my favorite things about these Muffin Mix Pancakes is that they're so cheap to make and easy to throw together that they're perfect for frugality and budgets.
- Flavorful possibilities. There are so many different flavored muffin mixes out there which means so many pancake possibilities too!
- It's pretty easy. Making these pancakes is not much harder than making traditional pancake mix pancakes, so add that to the list of reasons to love them!
🛒 Ingredients
Egg- You will need an egg for these pancakes as it will provide structure, binding, and a richer flavor.
Muffin mix- Use a small 6.5 or 7-ounce package of dry muffin mix. Do NOT prepare the muffin mix according to package directions.
If you still have muffin mix leftover after breakfast, try making some tasty Muffin Mix Cookies or Muffin Mix French Toast.
Milk- Any milk works. Even non-dairy milk will work fine.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Muffin Mix Options: Use any similar-size mix like Martha White, Betty Crocker, or store brand.
Flavor Variations: Try blueberry, cinnamon apple, cranberry, chocolate chip, or banana nut mixes.
Mix-In Ideas: Add vanilla extract, mini chocolate chips, sprinkles, or fresh blueberries.
Egg Alternatives: Replace one egg with ¼ cup mashed banana, applesauce, or pumpkin puree, or use 3 tablespoons aquafaba (liquid from canned chickpeas) for an egg-free option.
💰 Budget-Friendly Tips
Choose Store Brands: Store-brand muffin mix, milk, and eggs keep this recipe very low cost.
Use What You Have: Any flavor of mix works, so grab what's already in the pantry before buying more.
Stretch the Batter: If the mix is thick, add a splash of milk to make more pancakes without using extra ingredients.
Cook Once, Eat Twice: Make extra pancakes and freeze them for quick breakfasts instead of buying frozen packs.
🥄 Instructions for Muffin Mix Pancakes
Step 1: Preheat the pan you will be using over medium heat or medium-low heat. Grease with cooking spray or coat the bottom of the pan with butter.
Step 2: In a medium bowl, whisk together the muffin mix, egg, and some of the milk. Slowly add milk as you mix until you get to a good consistency for pancakes. You may not need all of the milk.
Step 3: Whisk until all of the large lumps disappear.
Step 4: Scoop the batter onto the hot griddle in about 2 tablespoon-sized portions. Cook until golden on each side (about 2 minutes per side). Until the bubbles begin forming and the edges look set.
Step 5: Repeat until all of the remaining batter has been used.
Serve warm with your favorite pancake toppings and maple syrup.
👩🏻🍳 Expert Tips
- Optimal Pancake Size- To ensure easier cooking and flipping, opt for smaller pancake portions when using muffin mix. Instead of the typical ¼ cup of batter for regular pancakes, use just 2 tablespoons of batter per pancake.
- Different from Pancake Mix- Keep in mind that these pancakes require more caution and patience during cooking compared to those made with pancake mix. Pancake mix contains additional leavening agents to aid in puffing up the pancakes.
❄️ Storage, Reheating & Make Ahead
Storage: Keep leftover Muffin Mix Pancakes in an airtight container in the fridge for up to 5 days.
Reheating: Warm 2 pancakes in the microwave for 45-60 seconds, or reheat in a skillet for crisp edges.
Make Ahead: Mix batter up to 3 days in advance and refrigerate. Freeze cooked pancakes in a single layer, then store up to 3 months.
🥗 Side Dishes or Pairing Ideas
Serve Muffin Mix Pancakes with scrambled eggs, bacon or sausage, fresh fruit, yogurt, or hashbrowns for a simple breakfast. For something sweeter, add butter and syrup or top with whipped cream and berries.
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❓Recipe FAQs
Yes, if you don't have any milk or nondairy milk on hand for this recipe, you can easily swap out the milk for water instead. Water will work just as fine, and you may not even notice a big difference in texture or taste. It's perfect for when you're in a pinch.
Yes, you can make this batter and keep it in a well covered bowl or large Ziploc bag in the fridge for up to 2-3 days. To use, simply scoop from the bowl or bag onto a greased preheated griddle.
Yes, these pancakes are great for making in large batches and freezing for later. Just freeze them flat on a baking sheet for about 1 hour before placing them into an airtight container. Then grab and reheat as many as you want in the microwave when ready.
🍽️ More Recipes You'll Love
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🐝 If you tried this Muffin Mix Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Muffin Mix Pancakes
Equipment
- Medium-Sized Skillet or Griddle
Ingredients
- 1 package (6 to 7 ounces) muffin mix, any flavor - ($1.12)
- 1 large egg - ($0.15)
- ⅔ cup milk, plus more as needed - ($0.13)
Instructions
- Preheat skillet. Heat a skillet over medium-low heat, about 325°F. Lightly grease with butter or nonstick cooking spray.
- Mix batter. In a medium bowl, whisk together the muffin mix and egg. Gradually add milk, mixing as you go, until the batter reaches a thick but pourable pancake consistency. You may not need all of the milk.
- Cook pancakes. Scoop the batter onto the skillet in about 2-tablespoon portions. Cook for about 2 minutes per side, or until golden brown and set. Repeat until all batter is used.
- Serve. Serve warm with your favorite pancake toppings.
Notes
- Milk amount. Some muffin mixes need less than ⅔ cup milk. Add slowly and stop once the batter loosens enough to scoop.
- Cooking tips. Smaller pancakes flip more easily. A thin metal spatula works best.
- Make ahead. Batter can be made up to 3 days in advance and refrigerated.
- Storage. Store cooked pancakes in an airtight container in the fridge for up to 5 days.
- Freezing. Freeze pancakes in a single layer for 1 hour, then transfer to an airtight container for up to 3 months.
- Reheating. Microwave 2 pancakes at a time for 45 seconds to 1 minute.
Nutritional Information
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