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Pancake Mix Muffins

Pancake Mix Muffins

  • Author: Mary
  • Total Time: 25-28 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free (if gluten-free pancake mix used)

Description

Pancake Mix Muffins are a quick, easy, and versatile breakfast option combining pantry staples into moist, fluffy muffins. Perfect for busy mornings, these muffins offer a tender crumb and can be customized with fruits, nuts, or spices to suit your taste. Ideal for kids and adaptable to dietary needs including gluten-free and dairy-free versions.

Ingredients

Scale

Basic Ingredients

  • 2 cups pancake mix (regular or gluten-free)
  • 1 cup milk (dairy or plant-based like almond, soy, or oat milk)
  • 2 large eggs, room temperature
  • 1/4 cup sugar (adjust to taste)
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat and Prepare: Start by heating your oven to 375°F (190°C). Lightly grease a muffin tin or line with paper liners to ensure easy removal later.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, milk, melted butter or oil, sugar, and vanilla extract until well combined and smooth.
  3. Add Pancake Mix: Slowly fold in the pancake mix, stirring gently until just combined. The batter should be thick but scoopable—avoid overmixing to keep muffins tender.
  4. Add Extras: If adding variations like berries, chocolate chips, mashed banana, or spices, fold them in carefully now to distribute evenly without overworking the batter.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
  6. Bake and Cool: Bake for 15-18 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

  • Don’t overmix the batter to keep muffins light and fluffy.
  • Use room temperature eggs and milk for better blending and even baking.
  • Use fresh pancake mix to ensure good rise and flavor.
  • Test muffin doneness with a toothpick before removing from the oven.
  • Using enough butter or oil prevents dry muffins.
  • To make dairy-free, substitute milk with almond, soy, or oat milk, and use oil instead of butter.
  • Grease muffin pans well or use liners to prevent sticking.
  • Optional mix-ins include finely grated zucchini or carrots for added moisture and nutrition.
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 7g
  • Sodium: 250mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: pancake mix muffins, easy breakfast muffins, quick muffins, kid-friendly breakfast, gluten-free muffins, dairy-free option, customizable muffins

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Find it online: https://marysplate.com/pancake-mix-muffins/