Muffin Mix Pancakes

5 from 19 votes

Quick muffin mix pancakes! Learn how to make pancakes with muffin mix for a fast breakfast. Try blueberry pancakes from muffin mix, ready in 15 mins.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: people

Calories: 236kcal

Preheat a non-stick skillet over medium-low heat.
To a medium-sized mixing bowl, add the dry muffin mix, egg, milk, and extract (if using). Combine ingredients with a balloon whisk or fork until no lumps remain and no dry mix is visible.
Grease the preheated skillet with butter or non-stick cooking spray. When butter melts and begins to bubble, place 3-tablespoon portions of batter onto the preheated skillet, leaving some space between each.
Cook the pancakes for 2-4 minutes on the first side, then use a spatula to flip pancakes over; cook on second side for 2 minutes. Repeat with remaining batter.
To keep cooked pancakes warm while you cook the remaining batter, place them on a wire rack in an oven set to 150°F. (or its lowest setting). Add butter and pour on maple syrup before serving.

Recipe FAQs:

Is it possible to make waffles with muffin mix? Absolutely! Waffle batter is naturally thicker, sweeter, and fattier than pancake batter, so this recipe works perfectly. We would just recommend using a bit less liquid so that the batter is thicker.
What’s the difference between pancake and muffin mix? Muffin mix is sweeter, uses less milk, and results in a denser cake. This is because muffin mixes include fat and baking powder, whereas pancake mixes do not.
Can I make pancakes with Martha White muffin mix? That’s a great question, because the process varies depending on the brand used, particularly when it comes to the amount of milk to use.
As a result, we recommend adding the milk in small amounts, stirring it in, and making the judgment call based on the thickness of the batter. For Martha White mix, you will likely need ⅔ cup of milk.

Ingredient Notes

About the muffin mix: Betty Crocker muffin mix has 6.9 ounces per package, while other brands like Martha White have 7 ounces. If using Betty Crocker brand, you may need slightly less than 2/3 cup of milk.
Mix-ins: Depending on the muffin mix flavor you use, free to add mix-ins to your batter such as bananas, fresh or frozen berries, chocolate chips, nuts, chia seeds, flax, etc.

Recipe Variations:

- Fresh or frozen fruit: We love our banana pancakes Bisquick recipe, so adding fruit to this easy pancake recipe is a fantastic idea! The batter is sturdy enough to hold up to their weight. The same goes for berries of all shapes and sizes–fresh or frozen!

- Nuts add a welcome texture, with almonds, walnuts, and macadamia nuts being among our favorites. These all go great with the fruity flavors found in different dry mixes, too! We also love some banana nut flavor to it.

- Seeds: Have you used chia seeds in your baked goods? They’re high in protein and fiber and also act as an egg substitute.

- Flax seeds behave similarly, and it’s actually common to use both. You can easily pack tons of nutritional value into your breakfast!

TFN Pro Tip:

To keep things quick and simple, use a 1/4 cup measure for the batter, but don’t fill it all the way.

Storing Instructions

Excess batter can be refrigerated for 3 days or so, and any leftover pancakes can be stored in the fridge for up to a week (though they begin to dry out sooner than that.)
When it comes to saving muffin mix pancakes, we actually recommend freezing them! Cook them all up and let them cool. Then, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months.
They reheat well in a toaster or microwave–and it isn’t necessary to thaw them first! After warming them through, they're fantastic as-is, or with a drizzle of strawberry French toast on top.