Pancake mix muffins are so easy to make using kitchen staples and, yes, pancake mix! They’re delightfully fluffy handheld treats that can be made with so many different add-ins, from chocolate chips to blueberries. My boys never like the same thing anymore, and I love how easy it is to make half the batch one flavor, and the other half another flavor. Homemade muffins have never been so simple and scrumptious!
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With two young boys, I’m a big fan of anything that makes my mornings easier. Using my favorite dry pancake mix and a few pantry staples for this easy breakfast, brunch, or snack recipe makes my life so simple. Studded with gooey chocolate chips, these easy muffins are a favorite at my house.
What’s in This Pancake Mix Muffins Recipe?
- Pancake Mix: Any kind of dry pancake mix works great. I love Bob’s Red Mill, Stonewall Kitchen, and Kodiak Cakes brands for this muffin recipe, but use your favorite.
- Sugar: Granulated sugar helps sweeten up these muffins.
- Salt: Kosher salt balances out the sweetness of these muffins.
- Milk: Any kind of milk, dairy or non-dairy, works well to hydrate these muffins, making them moist and tender.
- Butter: Unsalted butter adds richness and buttery flavor to these muffins.
- Eggs: Add richness to the batter and help bind these muffins together.
- Vanilla: Pure vanilla extract has a warm flavor that enhances the sweetness of these muffins.
- Chocolate Chips: I like semisweet, but milk or dark chocolate chips also work well.
Tips for Success
- Make sure to use a preheated oven.
- Freeze a batch and reheat in the microwave for a super quick breakfast or snack!
- Use 1 cup of your favorite add-ins like chocolate chips, raspberries, chopped strawberries, sliced bananas, granola, dried fruits, chopped nuts, or sprinkles.
- You could even make these muffins savory by adding in crispy bacon bits!
- Or add blueberries to make blueberry pancake mix muffins.
How to Store and Reheat
In an airtight container at room temperature, these pancake mix muffins will stay fresh for about 3-4 days. You can gently warm them in the microwave (just a few seconds) if you want to get that freshly-baked feel back.
These muffins freeze beautifully! Place them in an airtight container and freeze for up to 3 months.
Serving Suggestions
These are a great grab-and-go breakfast treat to enjoy with your morning coffee! I love pairing chocolate chip pancake muffins with shaken espresso or iced mocha.
Pancake Mix Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Cookie Portion Scoop
Ingredients
- 2½ cups dry pancake mix 360 grams
- ½ cup granulated sugar 100 grams
- ¼ teaspoon kosher salt
- 1 cup milk 227 grams
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup semisweet chocolate chips 170 grams, plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 12-count standard muffin tin with nonstick spray or line with paper liners. Set aside.
- In a large bowl, whisk the pancake mix, sugar, and salt together.2½ cups dry pancake mix, ½ cup granulated sugar, ¼ teaspoon kosher salt
- Stir in the milk, butter, eggs, and vanilla. Mix just until combined.1 cup milk, 4 tablespoons unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Gently fold the chocolate chips into the batter.1 cup semisweet chocolate chips
- Use a portion scoop to fill each muffin well with batter, about ¾ full. Top with additional chocolate chips.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Muffins with Pancake Mix Step by Step
Mix the Dry: Preheat your oven to 350°F. Grease a 12-count standard muffin tin with nonstick spray or line with paper liners and set aside. In a large bowl, whisk 2½ cups of pancake mix, ½ cup of granulated sugar, and ¼ teaspoon of salt together.
Add the Wet: Stir in 1 cup of milk, 4 tablespoons of unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix just until combined.
Fold in the Chocolate Chips: Gently fold 1 cup of chocolate chips into the batter.
Portion the Muffins: Use a portion scoop to fill each muffin well with batter, about ¾ full. Top with additional chocolate chips.
Bake the Muffins: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
No. Use 2½ cups of dry pancake mix in the muffin batter. Do not prepare the pancake mix!
Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
