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!
Easy Pancake Mix Muffins
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.
Pancake Mix Muffins Recipe
Equipment
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Kitchen Scale (optional)
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Muffin Tin
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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
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Preheat oven to 350°F. Grease a 12-count standard muffin tin with nonstick spray or line with paper liners. Set aside.
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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
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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
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Gently fold the chocolate chips into the batter.1 cup semisweet chocolate chips
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Use a portion scoop to fill each muffin well with batter, about ¾ full. Top with additional chocolate chips.
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Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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.
More Variations
- Use 1 cup of your favorite add-ins like chocolate chips, raspberries, chopped strawberries, sliced bananas, granola, dried fruits, chopped nuts, or sprinkles.
- Make them savory savory by adding in crispy bacon bits!
- Or add blueberries to make blueberry pancake mix muffins.
- Make them mini! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
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. Reheat in the microwave for a super quick breakfast or snack!
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.
more muffin recipes to try!
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