4.5 from 414 votes
Pancake Mix Muffins
Pancake Mix Muffins transform a simple just-add-water pancake mix into thick, moist muffins with customizable fruit and chocolate chip toppings. The muffin batter is mixed with eggs, sugar, milk, and oil for tenderness and rises into golden, cakey muffins. Flavors like strawberry, blueberry, or banana with peanut butter and chocolate chips add variety and interest.
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings:
12
Muffins
Calories:
175 kcal
Course:
Breakfast, Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Muffins
Amount Per Serving
Calories 175
% 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.