Pancake Mix Muffins
These pancake mix muffins are extremely easy to make and turn out so fluffy! They require only one mixing bowl, 5 easy pantry staples, and a few minutes to prepare. These muffins with pancake mix are simple, quick and so delicious!
This post is sponsored by Pamela’s Products. Thank you for supporting my blog!
Why You’ll Love This Recipe
- These pancake mix muffins are so quick and easy.
- They use pantry staples.
- This recipe is a great way to use up leftover pancake mix!
- Switch up the add ins to create customizable muffins.
- They are great for grab and go breakfast or snack.
- This recipe uses gluten free pancake mix to keep these muffins gluten free.
- Check out these Bananas Foster Pancakes for another delicious breakfast and brunch idea!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Both regular and gluten free pancake mix work in this recipe. I have not tested it with a grain free or Paleo mix, although I am sure it would work.
Eggs provide a soft and fluffy texture. I do not recommend using a Vegan egg replacement, flax eggs or chia eggs.
To keep this recipe dairy free, use dairy free milk. Double check that the pancake mix is also dairy free. Regular milk works too.
Since pancake mix itself is not very sweet, a little granulated sugar adds the sweetness. For a refined sugar free option, coconut sugar may be used. Please note, coconut sugar will darken these muffins quite a bit.
Mini chocolate chips add the perfect amount of chocolate! This muffin batter is relatively thin, so I caution against using huge chocolate chips or large blueberries. They may sink to the bottom of the muffins.
Difference Between Pancake Mix and Muffin Mix
There are several differences between pancake mix and muffin mix.
Pancake mix requires more liquid added. In addition, pancake mix typically does not contain added sugar. Due to this, granulated sugar is added to this recipe to resemble the sweeter taste of muffins.
Since muffin mixes contain sugar and baking powder, muffins tend to be more dense than pancakes. Muffins are also more naturally sweet than pancakes.
Taste & Texture
These muffins taste like slightly less sweet than traditional muffins. In addition, the chocolate chips are the strongest flavor. They do not really taste like pancakes, unless drizzled with maple syrup!
These muffins are soft, fluffy and more airy than normal muffins. Additionally, they are less dense.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
Add all ingredients except chocolate chips to a large mixing bowl. Stir to combine.
Next. fold in chocolate chips.
Add batter to muffin pan. Fill each cavity about ¾ of the way full.
Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow muffins to cool in pan for 10 minutes before carefully removing them.
Expert Tips & Tricks
Since the muffin batter is thin, use smaller add ins.
Mini chocolate chips, chopped nuts and small blueberries are great!
Do not over bake muffins. They will be very lightly golden on top with rounded tops.
Insert toothpick into muffins to check doneness. If it comes out clean, muffins are done.
Variations & Add Ins
Consider adding these ingredients to the muffin batter before baking.
Mini chocolate chips
Dash of cinnamon
Dash of nutmeg
How to Serve & Store
Serve pancake mix muffins once cool enough to remove from pan. They pair well with bacon, sausage, scrambled eggs, fruit and more.
These muffins are delicious served warm! Spread on butter, peanut butter or almond butter. Nutella would be tasty too!
Store muffins in an airtight container for up to 3 days.
Frequently Asked Questions
This recipe makes it super easy to make muffins with pancake mix.
The pancake mix I used contains milk, but otherwise these are dairy free. Use a dairy free pancake mix to ensure dairy free muffins.
Sure! I suggest using small blueberries. Larger blueberries will most likely sink to the bottom of the muffins while baking.
You May Also Like
- Oat Flour Pancakes
- Cassava Flour Pancakes
- Gluten Free Chocolate Chip Muffins
- Vegan Chocolate Chip Muffins
- Vegan Blueberry Muffins
If you make these pancake mix muffins, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Pancake Mix Muffins
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Add all ingredients except chocolate chips to a large mixing bowl. Stir to combine.
- Fold in chocolate chips.
- Add batter to muffin pan. Fill each cavity about ¾ of the way full.
- Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool in pan for 10 minutes before carefully removing them.
- Both regular and gluten free pancake mix works. I use and love Pamela’s Products gluten free pancake mix.
- The batter will be pretty thin.
- Since the batter is thin, I like to use mini chocolate chips. Feel free to use regular sized, but they may sink down to the bottom.
- Bake only until a toothpick inserted comes out clean. The muffins will be lightly golden on top and have a beautiful dome shape.
- Store leftovers in an airtight container at room temperature for up to 3 days.
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