These muffin mix pancakes are a 3 ingredient recipe you won't want to wait to try! Made with your favorite flavor of muffin mix, these pancakes are delicious and packed with flavor!
I love making breakfast (at a convenient hour of the day) and even in the early morning. These pancakes always come out perfectly.
Very little prep or time spent in the kitchen means I can spend more time relaxing with my hot coffee. Enjoy these easy pancakes out of muffin mix and get the best flavors in every bite.
If you still have muffin mix leftover after breakfast, try making some tasty Muffin Mix Cookies!
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!
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🥘 Ingredients
Here is what to add to muffin mix to make pancakes:
Egg--size large *See egg substitute section below, if needed
Muffin mix-- a small 6.5 or 7-ounce package of dry muffin mix
Milk-- any milk works. Even non-dairy milk will work fine
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make pancakes using muffin mix with these simple step-by-step instructions:
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.
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.
Whisk until all of the large lumps disappear.
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.
Repeat until all of the remaining batter has been used.
Serve warm with your favorite pancake toppings and maple syrup.
🍴 Recipe Tips
Making pancakes with muffin mix is easy but keep these tips in mind:
These pancakes 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.
📖 Variations
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
- Cranberry
- 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.
💭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 great breakfast recipes to try
- Pancakes in a Mug
- Simple Berry Syrup
- Easy Sheet Pan Pancakes
- (Copycat) Denny's Pancake Recipe
- Strawberry Cheesecake Pancakes
- Simple Crepes (with Pancake Mix)
- The BEST Sweet Cream Pancakes
📖 Recipe
Muffin Mix Pancakes
Equipment
- Medium-Sized Skillet or Griddle
Ingredients
- 1 (6-7oz) package of muffin mix (any flavor) ($0.83)
- 1 large egg ($0.08)
- ⅔ cup milk (may need less) ($0.10)
Instructions
- 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.
Notes
Recipe Tips
Some packaged muffin mixes, like Betty Crocker, have less dry ingredients in the pouches which is why you may need less than ⅔ cups of milk. Due to the consistency of the batter, smaller pancakes will be easier to flip. I find that flipping the pancakes with a thin spatula (like metal) works far better than the rubber or plastic ones. My favorite tool of choice is to actually use a metal frosting leveler/scraper (the ones with a handle). This is thin enough to get under the pancake and sturdy enough to flip without fail.Substitutes
- Milk- The milk can be replaced with any nondairy milk or even water if needed.
- Egg- Use ¼ cup of applesauce, pumpkin puree, or mashed banana in place of the one egg requested.
Storage
- Make ahead- This batter can be prepared up to 3 days in advance and be kept well covered in the fridge. Just scoop and use when ready.
- Leftovers- You can keep leftover pancakes in an airtight container in the fridge for up to 5 days.
- Freezing- Freeze pancakes on a baking sheet for 1 hour before transferring to an airtight container. Freeze for up to 3 months.
- Reheating. You can reheat your pancakes about 2 pancakes at a time on a plate in the microwave for 45 seconds-1 minute.
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