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.
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Servings: 8
Calories: 121kcal
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
Recipe Copyright The Domestic Spoon. For educational or personal use only.
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.
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.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 216mg | Potassium: 59mg | Fiber: 2g | Sugar: 6g | Vitamin A: 83IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 1mg
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