Muffin Mix Pancakes
Run out of pancake mix? Want to experiment with more adventurous pancake flavors? Try making your pancakes out of muffin mix! This article will teach you exactly how to use the Muffin Mix in your pantry to make the perfect breakfast feast that the whole family will love.
A stack of fluffy pancakes is an absolute must on every brunch menu. Pancakes are the perfect breakfast food, especially when they are slathered in butter and topped with syrup!
And regular pancakes, like these Cracker Barrel Pancakes, have their time and place on the breakfast table. Don’t get me wrong, plain pancakes are delicious!
But every once in a while, you want restaurant-level fun pancakes without having to go out to eat… that’s where these Muffin Mix Pancakes come in! You can make these pancakes in just a few minutes with only 4 ingredients. It doesn’t get any easier – or yummier! – than that!
Why Make This Recipe
- Use Up What You Have on Hand: If you have muffin mix on hand but don’t want to make muffins, this is the perfect idea! Use up that mix in a new and creative way. I also love this trick for making Strawberry Brownies or Red Velvet Crinkle Cookies using cake mix!
- Fun Flavors: Muffin mixes come in all kinds of fun flavors, which means that you get to add those to your breakfast pancake plate! Browse the baking aisle of the grocery store and get excited about all of the muffin flavors there are. Get creative with your flavor of muffin mix!
- 4 Ingredients: Making fun pancakes at home is so easy when you already have a muffin mix to get the job started! Simply add a few basic ingredients and you’re on your way to the easiest pancakes possible. You will need milk, an egg, and some vanilla, and you have an impressive brunch serving without a lot of money or time needed.
What Do I Need to Make this Recipe?
Ingredients
- Muffin Mix: Any store-bought package of muffin mix will do!
- Egg: This recipe was developed using a large egg.
- Vanilla Extract: This is my grandpa’s secret pancake ingredient, and he made the BEST pancakes! Feel free to include vanilla if you have it on hand. If you don’t have it, no need to buy it! Your pancakes will still be delicious without it.
- Milk: You can use any kind of milk you’d like, though I recommend 2% or whole milk as those will provide the fluffiest pancakes. Feel free to substitute dairy free milk like almond milk, oat milk, etc. The end results will still be delicious!
Tools
- Mixing Bowl: Size medium.
- Whisk: I prefer a metal one.
- Electric Griddle: I just got this one off of Amazon and love it!
How to Make this Recipe
Step 1: Whisk
Use a whisk to mix all of the ingredients in a medium bowl until combined.
Allow the pancake batter to rest on the countertop for 5 minutes.
Step 2: Cook
Grease an electric skillet using butter or nonstick cooking spray and heat it to 300 degrees Fahrenheit (or heat a pan on the stove).
Scoop ¼ cup of pancake batter onto the hot griddle and cook until bubbles form on one side. Flip and cook until the bottom is brown.
Serve with butter and syrup and enjoy!
Using Different Muffin Mixes
This recipe was specifically tested using a 7 oz muffin mix. If you happen to buy a brand that is 7.5 oz, just add an extra little bit of milk. For the 14 oz boxes of muffin mix, double the rest of the ingredients.
I used strawberry cheesecake muffin mix for this recipe, but you can also use blueberry muffin mix, banana nut muffin mix, lemon poppy seed muffin mix, raspberry muffin mix or more. You can even use chocolate chip muffin mix to make chocolate chip pancakes!
Expert Tips for the Best Muffin Pancakes
- Make sure to preheat your griddle to the correct temperature. Anywhere between 300-350 degrees Fahrenheit will give you the best results. Anything higher or lower than this medium heat will give you burnt or soggy pancakes. Mine were perfect at 300 degrees.
- Having a few lumps in your pancake batter is normal and okay! Over-mixing will cause your pancakes to be chewy and flat instead of fluffy! Make sure to get out the large lumps, but you can leave the smaller ones.
- Allowing your pancake batter to rest on the counter for a few minutes before preparing allows the batter some time to bubble and get some air, making for fluffier, delicious pancakes.
- If you don’t have an electric griddle, you can also cook your easy pancakes on a large skillet.
What to Serve with Muffin Mix Pancakes
Make sure to serve your Easy Muffin Mix Pancakes with toppings that resemble the ingredients in your muffin mix! For example, I made Strawberry Cheesecake Martha White Muffin Mix Pancakes, so I topped my pancakes with strawberries.
Other good sides to serve include:
- Fresh Fruit (frozen or fresh blueberries, strawberries, raspberries, bananas, grapes, etc)
- Chocolate Chips
- Bacon
- Sausage
- Scrambled Eggs (try these Lobster BLT Scrambled Eggs!)
- Toast
- Or anything else that you think sounds good!
How to Know When Your Pancakes Are Ready to Flip
Knowing when a pancake is ready to flip is easy when you have these few clues:
- Wait for Bubbles: Wait until your pancakes start bubbling before turning! The bubbles mean the batter is cooking and that the first side is ready to be flipped.
- Peek at the Edges: If you peek at the edges of a pancake, you can see that the edges start to set right when the pancake is ready to flip. If the edges are still very liquidy, you may need to cook the pancake a little more. The edges won’t be cooked entirely, but they will get a film over them which means they are a little more set than the top of the pancake.
- Only Flip Once!: Flipping your pancake over and over will deflate it, making it flat and leading to an uneven cook. If you can help it, try cooking the pancake one time on each side and avoid consistently flipping the pancakes every couple of seconds. This will also lead to that beautiful golden brown color on your pancake’s surfaces.
Recipe FAQs
Yes, if you have leftover pancakes you can certainly store the leftovers! I prefer to store them in an airtight container in the fridge for 1-2 days. Place a piece of paper towel in the container alongside the pancakes to soak up any extra moisture in the container so that your pancakes don’t get soggy.
You can also store the pancakes in an airtight freezer bag and freeze them for up to 6 months.
You can reheat leftover pancakes in the toaster, toaster oven, microwave, or the oven!
I wouldn’t recommend making the pancakes ahead of time, as everyone loves pancakes fresh off the griddle. However, you CAN make the batter up to 1 day ahead of time. Simply prepare the batter according to the recipe’s instructions, cover it, and leave it in the fridge for up to 24 hours.
Make sure to remove the batter from the fridge about 20-30 minutes before cooking so it can warm up a bit. Give it a whisk before pouring it onto the griddle!
Did you enjoy this Muffin Mix Pancake Recipe? If so, make sure to check out these other recipes I picked out just for you:
Muffin Mix Pancakes
Equipment
- Mixing Bowl
- Whisk
- Electric Griddle
Ingredients
- 7 oz Muffin Mix, any flavor
- 1 egg
- ½ tsp vanilla extract
- ½ cup milk
Instructions
- Use a whisk to mix all of the ingredients together in a medium bowl until combined.
- Allow the pancake batter to rest on the countertop for 5 minutes.
- Grease an electric skillet and heat it to 300 degrees Fahrenheit (or heat up a pan on the stove).
- Scoop ¼ cup of pancake batter onto the hot skillet and cook until bubbles form on one side. Flip and cook until the bottom is brown.
- Serve with butter and syrup and enjoy!
Notes
Muffin Mix: Any store-bought package of muffin mix will do!
Egg: This recipe was developed using a large egg.
Vanilla Extract: This is my grandpa’s secret pancake ingredient, and he made the BEST pancakes! Feel free to include vanilla if you have it on hand. If you don’t have it, no need to buy it! Your pancakes will still be delicious without it.
Milk: You can use any kind of milk you’d like, though I recommend 2% or whole milk as those will provide the fluffiest pancakes. Feel free to substitute dairy free milk like almond milk, oat milk, etc. The end results will still be delicious!
Make sure to preheat your griddle to the correct temperature. Anywhere between 300-350 degrees Fahrenheit will give you the best results. Anything higher or lower than this medium heat will give you burnt or soggy pancakes. Mine were perfect at 300 degrees.
Having a few lumps in your pancake batter is normal and okay! Over mixing will cause your pancakes to be chewy and flat instead of fluffy! Make sure to get out the large lumps, but you can leave the smaller ones.
Allowing your pancake batter to rest on the counter for a few minutes before preparing allows the batter some time to bubble and get some air, making for fluffier, delicious pancakes.
If you don’t have an electric griddle, you can also cook your easy pancakes on a large skillet.
