Muffin Mix Pancakes
These delicious muffin mix pancakes are super easy to make with just a few ingredients. This fast breakfast recipe is one you will make again and again. You can find cheap muffin mixes in the bargain aisle or in the dollar store to save some money.
Servings: 4
Calories: 24kcal
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
- ⅔ 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
Storage: Refrigerate cooled pancakes in an airtight container for up to 3–4 days, or freeze for up to 2 months. Reheat in the toaster, microwave, or a 350°F oven.
Box size: For a 13–14 oz box, double the milk and egg. Don’t follow the package directions.
Box size: For a 13–14 oz box, double the milk and egg. Don’t follow the package directions.
Nutrition
Calories: 24kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 61mg | Sugar: 2g | Vitamin A: 66IU | Calcium: 50mg