Muffin Mix Pancakes
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!
Servings: 10 pancakes
Calories: 234kcal
Cost: Recipe $1.40 / Serving $0.14
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.
Nutrition
Serving: 2pancakes | Calories: 234kcal | Carbohydrates: 45.1g | Protein: 4.8g | Fat: 3.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.9g | Trans Fat: 0.2g | Cholesterol: 37.9mg | Sodium: 369mg | Potassium: 99mg | Fiber: 1g | Sugar: 25g | Vitamin A: 17.4IU | Vitamin C: 1.6mg | Calcium: 58.3mg | Iron: 1.3mg
