Muffin Mix Pancakes

These muffin mix pancakes are one of the easiest breakfast shortcuts you'll make. With just a packet of muffin mix, milk, and an egg, you get soft, fluffy, flavorful pancakes in minutes. No measuring cups, no long ingredient list, no stress. It's basically a “just add wet ingredients” pancake hack that works with any muffin mix you have in the pantry. Whether it's a busy weekday morning, a lazy weekend, or you're craving pancakes now, these pancakes from a muffin mix are fast, fun, and surprisingly delicious.

Why You'll Love These Pancakes From Muffin Mix

I've created a lot of nontraditional pancake recipes, from mini pancakes and scrambled pancakes to Dutch baby pancakes and sheet pan pancakes, because I love finding new ways to make breakfast easier and more fun. I wanted to figure out the simplest way to make pancakes without needing pancake mix, and muffin mix was the lightbulb moment. It's basically flavored pancake mix already. It has flour, sugar, leavening, and flavorings all in the bag. I grabbed a packet of Martha White muffin mix from the pantry, whisked it with an egg and some milk, and ended up with soft, fluffy pancakes with a unique, bakery-style flavor instead of the usual plain buttermilk.

This recipe is a true pantry hack that actually delivers. Muffin mix already has the sugar, flavorings, and baking powder built in, so you do almost no work but still get pancakes that rise nicely and taste like they came from a brunch spot. You can use blueberry muffin mix for blueberry pancakes, chocolate chip mix for chocolate chip pancakes, cinnamon streusel for cinnamon pancakes, and so on. Every flavor of muffin mix instantly becomes a new pancake flavor!

No matter what you use, the method is the same, the ingredient list is tiny, and the pancakes are consistently fluffy and kid-approved. This mix muffin pancake recipe is perfect for a beginner cook or for making half-awake on a Saturday and knowing it will still turn out great.

Ingredients You’ll Need

• 1 package (6–7.5 oz) of any-flavor muffin mix (I made Martha White muffin mix pancakes, but any brand works well)
• ½ cup milk
• 1 large egg

How To Make Pancakes With Muffin Mix

Step 1: Mix the Wet Ingredients

Add the milk and egg to a mixing bowl. Use a fork to break up the egg and lightly combine them with the milk.

Step 2: Add the Muffin Mix

Pour the muffin mix into the bowl and whisk until the batter is smooth and free of any lumps. A 

Step 3: Rest the Batter

Allow the batter to rest for 5 minutes. This allows the flour to hydrate and helps the pancakes cook up fluffier.

Step 4: Heat the Pan

Heat a non-stick skillet or griddle over medium-high heat. If you're using an electric griddle, set it between 300–350°F.

Step 5: Cook the Pancakes

Pour ¼ cup of batter onto the hot surface. Cook for about 2 minutes, until bubbles form and the edges look set. Flip and cook for an additional 1 minute, until golden brown.

Step 6: Serve

Transfer the pancakes to a plate and repeat the cooking process with the remaining batter. Serve warm with butter, syrup, and any of your favorite toppings.

Expert Tips To Make The Best Muffin Mix Pancakes

• Let the batter rest for a few minutes. After you mix the muffin mix, egg, and milk, let the batter sit for about 5 minutes before cooking. This short rest gives the leavening time to activate and lets the dry ingredients fully hydrate. The batter will thicken slightly, and the pancakes will cook up softer and fluffier. Don't rush the process!
• Do not overmix the batter. Whisk just until the dry muffin mix is incorporated, and there are no big streaks of flour. A few small lumps are fine. Overmixing can overdevelop the gluten, which makes the pancakes tougher and less fluffy. Think gentle mixing, not vigorous beating.
• Adjust the thickness as needed. Different muffin mixes absorb liquid differently. If the batter looks very thick or is hard to pour, whisk in 1–2 tablespoons of milk to loosen it. It should be pourable but not runny, similar to cake batter. If it seems very thin, sprinkle in a little more muffin mix and whisk again.
• Use a nonstick skillet or griddle. Muffin mix pancakes usually have more sugar than regular pancakes, which means they can brown faster. A good nonstick skillet or griddle lightly greased with butter or oil helps the pancakes cook evenly and prevents sticking or burning. Wipe out any excess browned bits between batches if needed.
• Cook over medium or medium-low heat. Resist the urge to turn the heat up too high. Medium to medium-low heat gives the pancakes time to cook through the center without burning on the outside. You should see bubbles forming on the surface and the edges starting to look set before you flip. If they are getting too dark too quickly, lower the heat.
• Flip once and avoid pressing down. Once bubbles appear and the edges look slightly dry, flip the pancake and cook the second side until golden, usually 1–2 minutes. Try not to press down on the pancakes with the spatula, as this squeezes out air and makes them flatter and denser.
• Add extras in the right way. To boost the flavor, stir in ½ teaspoon vanilla extract or ¼ teaspoon cinnamon into the batter. For extra chocolate chips or berries, sprinkle them onto the pancakes right after you pour the batter into the skillet, rather than mixing them into the batter. This helps them distribute evenly and keeps the batter from getting too heavy.
• Keep pancakes warm in a low oven. If you're making a bigger batch, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them warm without drying them out and lets everyone eat at the same time.

Variations You Can Try

• Blueberry Muffin Pancakes: If you're using blueberry muffin mix, you will already get some flavor, but you can boost it by adding 2–3 tablespoons of fresh or frozen blueberries to the batter or sprinkling a few berries onto each pancake right after you pour the batter into the pan. If using frozen, do not thaw first; just add them straight from the freezer so they do not bleed too much color.
• Chocolate Chip Muffin Pancakes: For extra chocolatey pancakes, use chocolate chip muffin mix and sprinkle 1–2 teaspoons of mini chocolate chips onto each pancake as soon as it hits the skillet instead of stirring a lot into the batter. This keeps the batter from getting too thick and ensures an even distribution of melty chocolate in every bite.
• Cinnamon Roll Pancakes: To give your muffin mix pancakes cinnamon roll vibes, stir ¼–½ teaspoon ground cinnamon into the batter. After cooking, drizzle the pancakes with a quick icing made from ½ cup powdered sugar mixed with 1–2 tablespoons milk and a drop of vanilla. It's a simple way to turn them into cinnamon roll pancakes without extra work.
• Protein Muffin Mix Pancakes: If you want higher-protein pancakes, use a high-protein muffin mix if you can find one, and add 1–2 tablespoons Greek yogurt to the batter along with the milk and egg. You may need to add a splash more milk to keep the batter pourable. This keeps the pancakes fluffy while adding a little extra staying power for busy mornings.

Muffin Mix Pancakes FAQs

Can I use any muffin mix for these pancakes?

Yes, most standard muffin mixes work well for muffin mix pancakes. Flavors like blueberry, banana nut, chocolate chip, lemon poppy seed, and cinnamon streusel all make great pancakes. Just follow the same basic ratio of muffin mix, milk, and egg, and adjust the batter thickness with a splash more milk if needed.

Do I need to add baking powder or other leavening?

No, you do not need to add baking powder. Muffin mix already contains leavening agents (like baking powder or baking soda), along with flour, sugar, and flavoring, so it behaves very similarly to pancake mix once you add the wet ingredients.

Can I make muffin mix pancakes dairy-free?

Yes, you can make them dairy-free by using a plant-based milk such as almond milk, oat milk, soy milk, or coconut milk in place of regular milk. If your muffin mix calls for butter or oil, use a neutral oil or melted dairy-free butter instead. The texture may change slightly depending on the milk you choose, but they will still be soft and tasty.

Can I store leftover pancakes?

Leftover muffin mix pancakes store really well. Let them cool completely, then place them in an airtight container or a zip-top bag. They will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, pop them in the toaster, toaster oven, air fryer, or microwave until warmed through. The toaster or air fryer will give you the best texture.

Why do I need to let the batter rest before cooking?

Letting the batter rest for about 5 minutes gives the flour time to absorb the liquid and allows the leavening to start working. This helps the batter thicken slightly, resulting in fluffier pancakes with a more even texture. It also allows bubbles from mixing to settle, so you don't overwork the batter.

My Final Thoughts

These fluffy pancakes made with muffin mix are proof that breakfast doesn’t have to be complicated to be delicious. With just three ingredients and a few minutes, you get fluffy, soft pancakes packed with flavor. This recipe is perfect for busy mornings or lazy brunches, and once you try it, you’ll be grabbing muffin mix over pancake mix all the time. Please leave me a comment and a review if you try this recipe. I love hearing your thoughts.

Pancake Recipes To Try Next

• Crispy pancakes
• Cornmeal pancakes
• Tres leches pancakes
• Sweet cream pancakes
• Cottage cheese banana pancakes 
• Fluffy pancakes without milk