These 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!
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
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.
Opt for a thin, metal spatula or a metal frosting leveler/scraper with a handle for efficient pancake flipping.
Prepare the batter up to 3 days in advance and refrigerate for easy use.
Refrigerate leftover pancakes in an airtight container for up to 5 days.
To freeze pancakes, place them on a baking sheet for an hour before transferring to an airtight container, where they can be stored for up to 3 months.
Reheat pancakes two at a time on a plate in the microwave for 45 seconds to 1 minute.