Muffin Mix Pancakes
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Looking for a quick and delicious breakfast idea that will delight the whole family? Try these Muffin Mix Pancakes! This recipe transforms a simple package of blueberry muffin mix into fluffy, golden brown pancakes that are perfect for busy mornings or leisurely weekend brunches.
These easy pancakes are made with a package of muffin mix and are one of my quick breakfast ideas you will want to bookmark for later.
Why You Will Love This Recipe
- Quick and Easy: Whip up a batch in minutes, perfect for busy mornings.
Creative Flavors: Use different muffin mixes, like banana nut, triple berry, or lemon poppy seed, for variety.
Minimal Ingredients: Just three simple ingredients are needed.
Versatile: Serve with your favorite toppings, like fresh fruit or warm maple syrup.
Family Favorite: Loved by kids and adults alike. - Inexpensive I can often get muffin mix at a great discount. It ends up costing me a lot less than pancake mix. This is one of those great recipes that allows you to feed the entire family for a couple of bucks.
Ingredients for this muffin mix pancake recipe
Just a few simple ingredients are needed. I used a muffin mix intended for blueberry pancakes.
Dry ingredients
- dry muffin mix – from your favorite grocery store
Wet Ingredients
- milk
- butter or cooking spray
- egg
See recipe card for quantities.
How to make Muffin Mix blueberry pancakes
Making pancakes with muffin ix is one of the easiest breakfast ideas.
Prepare the Griddle: Heat a griddle or large skillet over medium-low heat. If it’s not nonstick, grease lightly.
Mix the Batter: In a medium bowl, combine the muffin mix, milk, and egg. Stir until smooth and there are no large lumps.
Cook the pancakes over medium heat: Pour about ¼ cup of pancake batter onto the hot griddle for each pancake. Cook for 2-4 minutes, until bubbles form on the surface and the edges look set.
Flip and Finish: Carefully flip the pancakes and cook for an additional 2-4 minutes until golden brown and cooked through. Stack the pancakes on a plate and serve warm with butter, syrup, or your favorite toppings.
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Raquel’s Time-saving Tips for the Best Results
- Use medium-low heat to ensure even cooking without burning.
- Stir the batter until just combined; over-mixing can make the pancakes tough.
- For extra flavor, add fresh blueberries or chocolate chips to the batter.
- Make extra and freeze for a really quick breakfast in the future.
Substitutions & Variations
- Milk Alternatives: Substitute milk with almond milk, soy milk, or any non-dairy alternative.
- Eggless Option: Use a store bought egg substitute if needed.
- Thicker Pancakes: If you like a thicker pancake, use a little less milk.
- Fun Pancake Topping: Some of my favorite pancake toppings are: syrup, fresh fruit, chocolate chips, Nutella, jam, and whipped cream.
- Chocolate Chip Pancakes: Substitute a chocolate chip muffin mix for the blueberry mix. With this recipe, you can change it up to your favorite flavor of muffin mix and turn it into pancakes!
Equipment
- mixing bowl
- large skillet or a hot griddle
- flat spatula
- spoon or whisk
Serving Suggestions and Storage
- For busy weekdays, serve as is, but if you have a couple of minutes, I have found that by adding a few fresh blueberries, they really level up the pancakes.
- Serve with fresh fruit or maple syrup.
- Store leftover pancakes in the freezer in an airtight container or freeze prepared pancakes in freezer bags.
FAQs About This Recipe
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days.
Absolutely! Layer cooled pancakes between sheets of wax paper, place in a freezer bag, and freeze. Reheat in a toaster oven or microwave for a quick breakfast.
Store leftover muffin mix in its original package, tightly wrapped with plastic wrap, or in an airtight container to maintain freshness.
More Easy Breakfast Ideas
For more easy breakfasts, try my Pumpkin Banana Muffins or my Broccoli and Bacon Quiche.
Muffin Mix Pancakes
Ingredients
- 6.5 oz package blueberry muffin mix
- ⅔ cup milk
- 1 large egg
Instructions
- Heat a griddle or skillet to medium low. Grease if you are not using a nonstick surface.
- In a large bowl, combine all of the ingredients and stir well.
- Pour a small amount onto the griddle or pan and cook for 2-4 minutes, until all of the edges have bubbled.
- Flip, then cook for an additional 2-4 minutes.
- Your pancakes should be golden.
- Serve with butter and/or syrup if desired.
Nutrition
I hope you enjoyed this blueberry muffin mix pancakes.
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Fun idea! I’d use sprinkles. I did this recently with waffles and it actually worked, so thank you for this!
I keep seeing pancakes made with all sorts of flavors of muffin mix. Seeing yours right now convinces me that I NEED to give this a try. They sound so delicious and easy. Thanks for sharing with us! Smiles, Linda at Paper Seedlings