What do you get when you mix the two sweetest breakfast foods? Muffin Mix Pancakes are a combination of two of my favorite breakfast sweets! The muffin mix creates fluffy, cake-like pancakes that are the perfect size for sharing or meal prep. Make a batch today and have breakfast all week!
Recipe Ingredient Notes
- Muffin Mix - You will notice the amount of mix varies in our recipe - between 6 and 7 ounces. This is because we generally try to use a whole package, and the amounts in a package vary per brand. That's why it's important to be flexible with the amount of liquid, too.
As for what flavor of muffin mix to use- any of them work, so use whatever your family will enjoy the most. Favorites of ours are lemon poppy seed, chocolate chip, banana, or our favorite-blueberry muffin mix. - Milk - Substitutes such as oat, almond, and soy milk all work wonderfully in pancake recipes! Water can also be used as a substitute, but the resulting flapjacks will not be as rich.
- Egg - can substitute with ¼ cup of unsweetened apple sauce or banana if needed.
Ways to Enjoy Every Bite
These muffin mix pancakes are fun to make your own, just like our sheet pan pancakes with pancake mix! For a vibrant and fruity topping, consider a triple berry compote. For those who love a classic touch, slices of apple cooked with a hint of cinnamon apples make a delicious pairing. You can also serve them with your favorite pancake toppings like whipped cream, maple syrup, jam, our easy chocolate mousse recipe, or even applesauce.
Double the recipe and have an easy breakfast later on in the week. My grandkids love to put them in the toaster to re-heat them as they have a crispier texture that way.
How to Make 3-Ingredient Pancakes
Step 1: Preheat a non-stick skillet or griddle over medium-low heat. In a medium mixing bowl, whisk together dry muffin mix, egg, milk, and vanilla (if using) until smooth and no dry mix remains.
Step 2: Lightly grease the preheated skillet with butter or non-stick cooking spray. When the butter melts and bubbles, it's ready for the batter.
Step 3: Scoop about 3 tablespoons of batter per pancake onto the skillet, leaving space between each. Cook for 2-4 minutes on the first side, flip, and cook for 2 more minutes on the second side. Repeat with remaining batter.
Step 4: To keep pancakes warm, place them on a wire rack in a 150°F oven. Serve with butter, maple syrup, or your favorite toppings.
How to Make Pancakes with Muffin Mix
The process varies depending on the brand used, particularly when it comes to the amount of milk to use. Different brands have various amount of dry mix and we want you to be able to use all of the mix you bought.
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 muffin mix pancakes, you will likely need ⅔ cup of milk.
Recipe Tips from Mrs. G
- Adjust the milk as needed.
- Preheat the skillet properly.
- Use a scoop for even pancakes.
- Freeze extras for easy breakfasts.
Storing Leftover Pancakes from Muffin Mix
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.
Muffin Mix Pancakes
Equipment
- non-stick griddle
- medium mixing bowl
- balloon whisk
- spatula
Ingredients
- 6-7 ounces dry muffin mix any flavor *see Notes below
- 1 large egg
- ⅔ cup milk or less *see Notes below
- 1 tablespoon non-stick cooking spray for greasing skillet
optional
- ½ teaspoon vanilla extract
Instructions
- Preheat a non-stick skillet over medium-low heat.
- Add the dry muffin mix, egg, milk, and extract (if using) to a medium-sized mixing bowl. 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, or however you prefer to serve pancakes.
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 ⅔ cup of milk.
- Use a ¼ cup measure for the batter, but don't fill it all the way.
- 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.
- Fresh or frozen fruit: 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.
- 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!
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