Pancake muffins – a muffin that is made with pancake mix. Read that again! Take your favorite pancake mix and transform it into pancake mix muffins. Simple, delicious, and the mix-in ingredients are endless. An easy breakfast muffin that melts in your mouth.
The granulated sugar on top adds a bit of crunch which helps elevate the flavor even more. Eat as a muffin or warm up and then drizzle a little syrup on top for a pancake twist.
This Pancake Muffins Recipe Is…
- Made with pancake muffins
- Can mix in any fruit, chocolate chips, etc. you want.
- Easy to make!
- Bakes in the oven.
- Moist muffins!
Pancake Mix – Reach for any brand of pancake mix you like. I used a buttermilk style mix.
Sugar – Granulated sugar will sweeten your muffins, and add a dusting of sugar on top for crunch.
Blueberries – Fresh or frozen blueberries.
Eggs and Oil – This is going to help give your muffins the perfect texture and bind ingredients together.
Variations to Recipe
Fruit – You can add in any fruit you want. Strawberries, raspberries, or other fruits of choice. If fruit is larger in size, cut down to size. Dried fruit works as well.
Chocolate – White chocolate, milk, or semi-sweet chips are great for stirring in. You can also chop up your favorite baking chocolate bar.
Nuts – Love nuts? If so, add in a few nuts. Almonds, walnuts, pecans, or other nut of choice.
How to Make
Full directions on how to make muffins with pancake mix are in the printable recipe card at the bottom of the post. This is a quick walk-through.
Step One: Start by preheating your oven, and then grease your pan or place liners in the muffin tin.
Step Two: Now you will take a bowl and mix up the pancake mix and the granulated sugar. Just incorporate the two.
Step Three: Next add in the egg, water, and oil. Whisk to incorporate the dough.
Step Four: Fold in the blueberries. Use a spatula, and lightly mix together.
Step Five: Now spoon the batter about 2/3rds the way full in each muffin cup. If you want, add on a dusting of sugar.
Step Six: Bake as directed. Remove from the oven and let it cool, then enjoy.
Expert Tips For Making Muffins
Frozen Berries – If you are using frozen blueberries, this tip is good to know. Rinse your berries in cold water, then drain. This will help pull away the extra blue color and won’t leave your batter streaky.
Liners – I love cupcake liners. They can add a look to the muffins, but also help with easy cleanup. Letting the muffins cool helps to remove them easier from the muffin liner.
Serving – These do taste like a muffin more than a classic pancake. But if you want you can serve with syrup if you want to add more sweetness to the muffins.
Things to Make With Pancake Mix – Want to go beyond these muffins? Here are a couple more recipes using pancake mix to consider. Sausage balls uses Bisquick, chocolate chip coffee cake, or raspberry cinnamon rolls with pancake mix.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
Refrigerate – I recommend refrigerating these muffins after they have cooled down. Store in an airtight container in the fridge. Then eat cold or warm up in the microwave.
Freezer – This is a great breakfast freezer recipe. Whip up these blueberry muffins with pancake mix and then once baked and cooled, then place in a freezer bag or container.
Frequently Asked Questions
- 2 1/2 cups Buttermilk Pancake Mix
- 2/3 cup water
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup oil
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 400 degrees. Place liners in the muffin tin or grease pan well.
- Now in a bowl add your pancake mix and sugar and mix to combine.
- Add in the egg, water and oil. Mix well till incorporated. Then fold in the blueberries.
- Scoop into muffin tin around 2/3rds the way full.
- Bake for 12-14 minutes or until golden brown. Remove and let cool 5 minutes then serve.
- Serve up these pancake muffins for breakfast or a dessert.
Sugar Top - Use a little extra sugar and sprinkle on top of muffins before you bake for a light sugar coating if you want. This is optional.
Mix-ins - So I used blueberries, but you can use any fruit, dried fruit, chocolate chips, etc.
Frozen Berries - Rinse your blueberries in cold water and drain water. Then mix in the pancake mix, and this will help reduce the blue bleeding color from the berries.
Storing - Store your pancake muffins in the fridge, or freeze them. Then eat cold, let warm up to room temperature or warm in the microwave for a fresh out of the oven.
Freezing - You can freeze muffins in a proper container for up to 3 months. Thaw in the fridge overnight or warm up on counter or microwave for a quick thaw.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 127mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 2g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.