Pancake Mix Muffins
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
12 Muffins
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Calories
175 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Pancake Mix Muffins
Description
This recipe uses pre-made pancake mix combined with eggs, white sugar, milk, and neutral cooking oil to create a muffin batter that's denser than typical pancakes. The batter is scooped into oiled muffin tins and topped or swirled with fresh fruit such as diced strawberries or blueberries, or a mixture of banana slices, chocolate chips, and creamy peanut butter. This mix-in method customizes each muffin's flavor and texture, offering different taste profiles from fruity to sweet and nutty.
They bake at a high temperature of 400°F for a short time to achieve a golden color while remaining moist inside. Attention is given to avoid overbaking to keep the muffins tender. These muffins provide a straightforward way to turn pancake mix into portable individual servings, suitable for breakfast, snacks, or light desserts.
The muffins hold well once cooled, and varying the fruit or toppings allows adaptation to available ingredients or preferences. Measurements for flavor add-ins are given for four muffins, encouraging portion control and consistent taste.
The muffin base is forgiving and versatile, making it easy to experiment with other flavors. Overall, this recipe offers an accessible way to make muffins with familiar pancake ingredients and customizable toppings.
Ingredients
For The Muffin Base
- 2 1/2 cups pancake mix just add water style mix, I used Krusteaz buttermilk just add water
- 2 large egg
- ⅓ cup white sugar
- 1/2 cup milk
- 1/4 cup neutral cooking oil generic cooking oil
For The Toppings
- 5 large strawberries 5-6 works
- ½ cup blueberries
- ½ medium banana
- ¼ cup chocolate chips
- 2 teaspoons peanut butter creamy or crunchy
Instructions
- Preheat the oven to 400 degrees. Oil the muffin pan generously.
- In a large mixing bowl add pancake mix, eggs, sugar, milk and oil. Combine well with a silicone spatula until the egg yolks fully mix into the batter and there is no more dry pancake mix in the bowl. Muffin batter should be thick.
- Fill each of the muffin wells evenly with batter until about ¾ full. Using a ¼ cup measure and a spoon will help scoop evenly between the muffins.
- Add different flavors to each muffin and mix with a toothpick or spoon. We've used diced strawberries, blueberries, and a peanut butter, chocolate chip and banana muffin flavor. See the notes for how to add each flavor.
- Bake at 400 degrees for 12-15 minutes or until golden brown and baked through the middle. Watch carefully not to overbake, these muffins should be on the lighter side. Making them too brown may dry out the muffins. Cool and enjoy!
Notes
- For strawberry muffins, press 4-6 tablespoons of diced strawberries into the batter before baking and swirl to combine.
- Use half a cup of blueberries per four muffins, pressing them into the tops and swirling if desired.
- For banana peanut butter chocolate chip muffins, layer ½ banana sliced, ¼ cup chocolate chips, and 2 teaspoons warmed peanut butter per four muffins, swirling some peanut butter into the batter before topping.
- Nutritional content varies by flavor addition; the given values are based on the strawberry, banana PB chocolate chip, and blueberry variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 158mg | 7% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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