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!
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.
🍯 Why This Recipe Works
- 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!
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.
Milk- Any milk works. Even non-dairy milk will work fine.
For specific ingredients and measurements, please see the recipe card below.
You can use any brand of similar sized muffin mix. I made Martha White muffin mix pancakes but Betty Crocker, store brand, or another brand could work just as well.
Use any fun flavors of muffin mixes that you want. The results are always fabulous and flavorful. Here are a few great examples:
- Blueberry muffin mix
- Cinnamon apple
- Chocolate chip
- Banana nut
Don't forget you can also add fun mix ins like these:
- Vanilla extract
- Mini chocolate chips
- Rainbow sprinkles
- Fresh blueberries
🐓 Egg Substitutes
You can replace the requested egg with ¼ cup of mashed banana, applesauce, or pumpkin puree. The ratio is ¼ cup of either of these three things per egg.
For another egg-free variation, use aquafaba instead! Aquafaba is the water that comes in a can of chickpeas, and it works great as an egg replacer. 3 Tablespoons of aquafaba is equal to one large egg.
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.
🍴 Recipe Tips
These pancakes with muffin mix will be easier to cook and flip if you make the pancake portions smaller. Usually, I'd recommend making regular pancakes that use ¼ cup of batter but these are much easier to handle with a small amount of batter like 2 tablespoons of batter per pancake.
This is not the same as using pancake mix because pancake mix has extra leavening agents in there to help the pancakes puff up. Be more careful and patient with these delicious pancakes.
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 Delicious Breakfast Recipes
If you tried this Muffin Mix Pancakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Muffin Mix Pancakes
- 1 package (6-7oz) Muffin mix (any flavor) ($0.83)
- 1 large Egg ($0.08)
- ⅔ cup Milk (may need less) ($0.10)
- Preheat a skillet on medium-low heat (325F). Grease with cooking spray or butter.
- In a medium size bowl, whisk together the muffin mix, egg, and SOME of the milk. Slowly add in more of the milk as you mix until you get to a good consistency for pancakes. You may not need all of the milk.
- Scoop the batter onto the skillet in about 2 tablespoon sized portions. Cook until golden brown on each side (about 2 minutes per side). Repeat until all batter has been used.
- Serve warm with your favorite pancake toppings.
- Some muffin mixes like Betty Crocker may require less than ⅔ cups of milk.
- Smaller pancakes are easier to flip due to the batter's consistency.
- Use a thin, metal spatula (or a metal frosting leveler/scraper with a handle) for more effective pancake flipping.
- Prepare the batter up to 3 days in advance and store it in the fridge, ready for use.
- Leftover pancakes can be refrigerated in an airtight container for up to 5 days.
- To freeze pancakes, place them on a baking sheet for an hour before transferring them to an airtight container, where they can be stored for up to 3 months.
- Reheat pancakes two at a time in the microwave on a plate for 45 seconds to 1 minute.