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How to Make Muffins with Pancake Mix
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How to Make Muffins with Pancake Mix

These easy Pancake Mix Muffins are soft, fluffy, and made with just a handful of pantry staples. Customize them with chocolate chips, blueberries, or your favorite mix-ins for a quick breakfast or snack that's ready in about 30 minutes.
Prep Time10 minutes
Cook Time18 minutes
cool time5 minutes
Total Time33 minutes
Course: Breakfast, Snack
Keyword: breakfast muffins, easy muffin recipe, homemade muffins, muffins with pancake mix, pancake mix muffins
Servings: 12
Calories: 185kcal

Ingredients

  • Base Ingredients
  • 2 cups complete pancake mix
  • 2 large eggs
  • ½ cup milk
  • ¼ cup unsalted butter melted (or vegetable oil)
  • 1 teaspoon vanilla extract
  • Optional Mix-Ins
  • ½ cup chocolate chips
  • ½ cup fresh blueberries
  • ½ cup mashed banana
  • ½ cup chopped strawberries
  • ¼ cup chopped pecans or walnuts
  • ½ teaspoon ground cinnamon
  • Rainbow sprinkles

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
  • In a large mixing bowl, whisk together the pancake mix, eggs, milk, melted butter, and vanilla extract until just combined. Do not overmix; a few small lumps are fine.
  • Fold in any optional mix-ins, such as chocolate chips, blueberries, mashed banana, chopped nuts, or sprinkles.
  • Divide the batter evenly among the prepared muffin cups, filling each about ⅔ to ¾ full.
  • Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter or the muffins may become dense.
  • Complete pancake mix works best because it already contains baking powder and salt.
  • Use room-temperature eggs and milk for even mixing.
  • Sprinkle coarse sugar on top before baking for a bakery-style finish.
  • Fresh or frozen berries can be used. If using frozen berries, do not thaw first.
  • Fill muffin cups evenly for consistent baking.

Nutrition (Per Muffin)

  • Calories: 185
  • Carbohydrates: 25g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 40mg
  • Sodium: 280mg
  • Potassium: 85mg
  • Fiber: 1g
  • Sugar: 6g
  • Vitamin A: 220 IU
  • Calcium: 110mg
  • Iron: 1.2mg