Muffin Mix Pancakes
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Yes, you can make pancakes with muffin mix, and they might be the easiest pancakes you’ll ever make. All you need is one pouch of muffin mix, a little milk, and an egg. In about 20 minutes, you’ll have a stack of fluffy, golden pancakes that taste like your favorite blueberry muffin.
I keep a few pouches of muffin mix in the pantry for busy school mornings. They’re often cheaper than pancake mix, and the flavor options are endless: blueberry, chocolate chip, banana nut, even pumpkin in the fall. Below I’ll show you the exact ratio for any size box, which brands work best, and how to freeze a batch for grab-and-go breakfasts.
Looking for more easy morning ideas? Browse all my quick breakfast recipes or build a pancake board for your next brunch.
Why You Will Love This Recipe
- Just 3 ingredients. Muffin mix, milk, and an egg. No measuring flour, sugar, or baking powder.
- Ready in 20 minutes. That’s fast enough for a school morning and easy enough for a lazy weekend.
- Any flavor you like. Blueberry, chocolate chip, banana nut, lemon poppy seed, or pumpkin. Every pouch makes a different pancake.
- Budget-friendly. Muffin mix pouches often cost less than a box of pancake mix and go on sale often. One pouch feeds a family for a few dollars.
- Kid-approved. They taste like a muffin in pancake form, and little helpers can stir the batter.
Ingredients for this muffin mix pancake recipe
Just a few simple ingredients are needed. I used a muffin mix intended for blueberry pancakes.
- Muffin mix – I used one 6.5–7 oz pouch- any flavor. I used blueberry. For a larger box, see the ratio chart above.
- Milk – Whole or 2% makes the richest pancakes. Almond, oat, or soy milk also work, and so does water in a pinch.
- Egg – One large egg adds structure and helps the pancakes rise. See the substitutions below for egg-free options.
- Butter or cooking spray – For greasing the griddle. Butter gives the edges a golden, slightly crisp finish.
See the recipe card at the bottom of the post for exact quantities and full instructions.
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.
Raquel’s Time-saving Tips for the Best Results
- Keep the heat at medium-low – Muffin mix has more sugar than pancake mix, so it burns quickly on high heat.
- Don’t overmix – Stir only until the dry mix disappears. Lumps cook out.
- Let the batter rest – A few minutes of rest lets the mix absorb the liquid and makes the pancakes fluffier.
- Add mix-ins on the griddle – Sprinkling berries or chips on top of the poured batter keeps them from sinking and tinting the batter.
- Make them small – If your first pancakes tear when flipped, use 2–3 tablespoons of batter instead of ¼ cup. Smaller pancakes are easier to flip.
- Wipe the griddle between batches – Sugar left on the griddle burns and causes dark spots on the next batch.
- Make extra and freeze for a really quick breakfast in the future.
How to Make Pancakes with Muffin Mix (Ratio by Box Size)
| Muffin mix size | Milk | Egg | Makes about |
|---|---|---|---|
| Small pouch (6.5–7 oz) | ⅔ cup | 1 large | 8 pancakes |
| Large box (13–14 oz) | 1⅓ cups | 2 large | 16 pancakes |
| Odd size (e.g., 15–17 oz) | ⅔ cup per 6.5 oz of mix | 1 egg per 6.5 oz of mix | Varies |
Substitutions & Flavor Variations
- Egg-free – Replace the egg with ¼ cup mashed banana, unsweetened applesauce, or pumpkin puree. A flax egg also works: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes. Egg-free pancakes are a little denser, so keep them small.
- Maple bacon – Sprinkle chopped, crispy bacon on each pancake right after pouring, then drizzle with maple syrup. It’s the perfect sweet-and-salty combination. My friend Erin at The Speckled Palate makes the best bacon pancakes from scratch if you want to try the homemade version.
- Dairy-free – Use almond, oat, or soy milk. Check the label too, because some muffin mixes contain milk ingredients.
- 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!
Topping Ideas
Maple syrup and butter are classic. You can also try fresh berries, whipped cream, Nutella, peanut butter, jam, honey, or powdered sugar. Hosting brunch? Set out a pancake board with all the toppings and let everyone build their own stack.
What to Serve with Muffin Mix Pancakes
Round out breakfast with something savory. These go great with crispy bacon, scrambled eggs, breakfast potatoes, or bacon hash browns. Add a strawberry banana smoothie or a bowl of fresh fruit for the kids. Planning a bigger spread? You’ll find more ideas in my Sunday brunch recipes.
How to Store Leftover Pancakes
Refrigerator: Let the pancakes cool completely, then store them in an airtight container or zip-top bag for up to 3–4 days.
Freezer: Lay the cooled pancakes in a single layer on a parchment-lined baking sheet and freeze for 1 hour, until firm. Move them to a freezer bag, with a square of parchment or wax paper between each pancake, and press out the air. Freeze for up to 2 months.
How to Reheat
- Microwave: Cover with a damp paper towel and heat for 20–30 seconds per pancake. Frozen pancakes take 45–60 seconds for two.
- Toaster: Drop frozen pancakes straight into the toaster on a low setting. This gives them the crispiest edges.
You can, but the pancakes are fluffiest when the batter is cooked within a few hours. The leavening in muffin mix starts working as soon as it gets wet, so batter made the night before cooks up a little flatter. For make-ahead mornings, I prefer to cook a full batch and freeze it. Then breakfast is just a toaster away.
If you do make the batter ahead, cover it and refrigerate for up to 24 hours. Give it a gentle stir before cooking and add a splash of milk if it has thickened.
Need more grab-and-go ideas? Check out my list of 24 make-ahead breakfasts.
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
Muffin Mix Pancakes
Equipment
- large skillet or a hot griddle
- flat spatula
- spoon or whisk
Ingredients
- 1 6.5 oz pouch blueberry muffin mix, or any flavor 6.5 oz blueberry muffin mix, or any flavor
- â…” cup milk
- 1 egg (large)
- 1 tablespoon butter or cooking spray for greasing the griddle
Instructions
- Preheat a griddle or nonstick skillet over medium-low heat and lightly grease with butter or cooking spray.
- In a medium bowl, stir together the muffin mix, milk, and egg until just combined (a few small lumps are fine). Let the batter rest 3–5 minutes.
- Pour about ¼ cup of batter per pancake onto the griddle.
- Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
- Keep the finished pancakes warm in a 200°F oven while you cook the rest. Serve with butter, syrup, and fresh fruit.
Notes
Box size: For a 13–14 oz box, double the milk and egg. Don’t follow the package directions.
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