These Easy Pancake Mix Muffins are one of the fastest ways to get a warm homemade breakfast on the table without making a full batch of muffins from scratch. This small batch recipe comes together in one bowl in about 5 minutes and bakes up soft, fluffy, and ready for grab-and-go mornings.
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If you've ever looked at a box of pancake mix and wondered, "Can this do more than pancakes?" Yes. It sure can. These Pancake Mix Muffins are quick, easy, and perfect for mornings when you need breakfast to happen fast but still want something warm and homemade. Whether you're using homemade pancake mix or a store-bought mix, this small batch recipe comes together in one bowl in about 5 minutes and bakes up soft, fluffy, and ready for busy mornings.
I wanted this recipe to work using whatever box is already sitting in your pantry. Just add water and add egg and milk mixes both work. From there it's simple, flexible, and forgiving enough for blueberries, chocolate chips, sprinkles, cinnamon sugar, or whatever else you love in your muffins.
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Why you'll love this recipe
- Fast - You can have these mixed and in the oven in about 5 minutes.
- Flexible - This recipe works with homemade pancake mix or any store-bought pancake mixes.
- Small batch - It makes just 6 bakery-style muffins, which is perfect for a quick breakfast without leftovers taking over your counter.
- Customizable - Easily doubled, blueberries, chocolate chips, cinnamon sugar, or chopped fruit all work beautifully folded in.
- Beginner-friendly - If you can stir, you can make these muffins.
If you've got pancake mix in the pantry, you're already halfway to muffins. One bowl, one pan, and a very real chance you'll be making them on repeat.
Ingredients & Substitutions
The photo below shows everything you need to make these easy pancake muffins. I'll go over the major ingredients here and how you can swap them if needed.
- Pancake mix - You can use my homemade pancake mix or most store-bought pancake mixes. If I don't make my own, I like Krusteaz pancake mix. I have not tried using gluten-free pancake mix. If you do, let me know in the comments!
- Buttermilk - Adds moisture and a little tang. You can also use regular milk, almond milk, plain yogurt thinned with a little milk, or sour cream thinned slightly if needed. If using vanilla yogurt, you can omit the vanilla extract.
- Sugar - Just a little white sugar boosts sweetness and helps these feel more like muffins than pancakes in disguise.
- Oil or melted butter - Melted butter gives a little more flavor, but oil gives a softer, more tender muffin that stays moist, even when cold.
- Blueberries or mix-ins - Fresh blueberries work well, but chocolate chips, diced strawberries, chopped nuts, or even a little cinnamon sugar are all fair game.
See recipe card below for a full list of ingredients and measurements.
Variations
One of the best things about these pancake mix muffins is how easy they are to change up depending on what you have and what kind of morning you're having.
- Blueberry - Fold in blueberries for a classic muffin situation.
- Chocolate chip - Add chocolate chips for a kid-approved breakfast or lunchbox snack.
- Cinnamon sugar - Skip the fruit and sprinkle the tops generously with cinnamon sugar before baking for a churro muffin vibe.
- Berry blend - Use chopped strawberries, raspberries, or a mix of berries for a softer, Spring version.
- Nutty banana - Fold in chopped banana and toasted pecans or walnuts for a cozy pantry-cleanout muffin.
Keep mix-ins to about ¾ to 1 cup total so the muffins stay light and bake evenly.
Cynthia's Recipe Review
These are exactly the kind of muffins I want in my life on a crazy morning when nobody has time for a full breakfast situation. Fast, fluffy, and delicious enough to make me feel like I really pulled something off.
Quick Recipe Video
Step-by-Step Instructions
These easy pancake mix muffins come together fast, and the process photos below will walk you right through it. You don't need a mixer, you don't need a second bowl, and you definitely don't need to overthink it.
Prep: Start by preheating oven to 375°F and lining a muffin tin with 6 muffin liners that have been lightly spritzed with nonstick spray.
Step 1: In a medium bowl, whisk together the buttermilk or yogurt, egg, sugar, oil or melted butter, and vanilla until smooth.
Step 2: Add the pancake mix to the wet ingredients and stir just until you no longer see dry streaks. If adding mix-ins, stop when halfway mixed.
Step 3: Fold them in just before the last of the dry ingredients are fully incorporated so you don't overmix the batter. Allow batter to rest for 10 to 15 minutes, if you can.
Step 4: Divide the batter evenly between 6 lined or greased muffin cups. Sprinkle the tops with coarse sugar, if using.
Finish: Bake at 375°F for about 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer to a rack or eat one warm while standing in the kitchen like a muffin rockstar.
Cynthia's Helpful Tips
- Measure - If your pancake mix is packed too tightly, the muffins can bake up dense, so use a kitchen scale if possible, otherwise lightly spoon into you measuring cup and and level off thre top with a kitchen knife.
- Stir - Mix just until combined. Overmixing can make the muffins tough. If you have time, allow the batter to rest for 10 to 15 minutes to allow the flour to hydrate.
- Fill - Fill each muffin cup about ¾ full for a nice rounded top.
- Watch - Start checking around 18 minutes since different pancake mixes can bake a little differently.
- Customize - If your mix is already sweetened, you can reduce the added sugar slightly if you want.
Recipe FAQs
Yes, but results can vary slightly by brand. If your mix is heavily sweetened or already contains powdered egg or milk, your muffins may bake a little softer or sweeter. Not mad at either of those. This recipe still works well for most brands.
Store them in an loosely covered container at room temperature for up to 2 days.
Yes. Let them cool completely, then wrap individually in plastic wrap and then freeze in a zip-top bag or airtight container for up to 2 months. Allow to thaw at room temperature.
Microwave for about 10 to 15 seconds, or warm in a 300°F oven for a few minutes.
Yes, you can, but do not thaw first, or the fruit will release too much moisture into the batter. You may need to increase the baking time by 2 to 3 minutes because frozen fruit will make the batter more cold.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Pancake Mix Muffins
Recommended Equipment
Ingredients
- ¼ cup (60 g) buttermilk or yogurt
- 1 large (50 g) egg
- 2 tablespoons (24 g) granulated sugar
- 2 tablespoons (28 g) vegetable oil or melted butter
- ½ teaspoon vanilla extract
- 1 ¼ cups (180 g) pancake mix
- ¾ cup (110 g) blueberries or other mix-ins, optional
- Coarse sparkling sugar optional
Instructions
- Preheat your oven to 375°F. Line 6 muffin cups or grease them well.
- In a medium bowl, whisk together the buttermilk, egg, sugar, oil or melted butter, and vanilla until fully combined.
- Add the pancake mix and stir gently just until no dry streaks remain.
- If using blueberries or another mix-in, fold them in gently when the batter is halfway mixed. If you have time, allow the batter to rest for about 10 to 15 minutes to allow for the flower to fully hydrate.
- Divide the batter evenly between the 6 muffin cups.
- Sprinkle the tops with coarse sugar, if using.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
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Notes
If your pancake mix is already very sweet, you can reduce the added sugar slightly. Baking times may vary slightly depending on the pancake mix brand and your oven. Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freezing: Freeze cooled muffins for up to 2 months. Reheating: Microwave for 10 to 15 seconds or warm in a 300°F oven for a few minutes.
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