You're going to love this Pancake Mix Muffin Recipe. Because there are only five ingredients, these are the easiest muffins ever! You can customize them with your favorite add-ins and they only take minutes to make!
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Why you'll love this recipe
I found this recipe in buried deep in Dan's Grandma's recipe box. Let me tell you, I was so excited! This is right up my alley (and yours too!) Imagine making any muffins; banana, blueberry, chocolate chips (I used mini chocolate chips), etc.
They are delicious and tender—just like the bakery! When you pull them out of the oven, have plenty of butter to slather on them! I'm so excited to share this family recipe with you.
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Use your favorite pancake mix - If you prefer a healthier option, look for whole-grain or protein-enriched mixes. I used the Krusteaz brand.
- Buttermilk - If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
- eggs
- Maple syrup - You can substitute honey or agave syrup if preferred.
- Optional mix-ins: chocolate chips blueberries, chopped nuts, or dried fruit
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven and line the muffin tin with paper liners.
- Whisk together the buttermilk, eggs, and maple syrup.
- Gradually add the mix to the wet ingredients. Do not to overmix.
- Gently fold in any optional mix-ins.
- Using an ice cream scoop. Fill each muffin tin about ⅔ full.
- Bake for 15-18 minutes.
- Cool in the tin before transferring to a wire rack to cool completely.
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Equipment
- large mixing bowl
- whisk
- muffin tin
- paper liners or cooking spray
- measuring cups and spoons
- ice-cream scoop
- wire rack
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FAQ's
Yes, you can substitute regular milk for buttermilk in this recipe. If you want to mimic the tanginess of buttermilk, add a tablespoon of lemon juice or vinegar to your milk and let it sit for a few minutes before using.
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done. If the toothpick has wet batter on it, bake for a few more minutes and test again.
Yes, you can use this recipe to make mini muffins. Adjust the baking time to 10-12 minutes, but start checking for doneness around the 8-minute mark, as mini muffins bake faster.
Yes, you can easily double the recipe to make more muffins. Simply double all the ingredients and follow the same instructions. You may need to bake in batches depending on the size of your oven and muffin tin.
Top Tip
Overmixing the batter can result in tough muffins. Stir until just combined.
- Fold in the flavorings last.
Variations and add-ins
Chocolate Chip Muffins: Add ½ cup of chocolate chips to the batter.
Blueberry Muffins: Fold in 1 cup of fresh or frozen blueberries.
Nutty Muffins: Add ½ cup of chopped walnuts, filberts, sliced almonds or pecans for a crunchy texture.
Cinnamon Swirl Muffins: Mix 1 teaspoon of cinnamon into the batter and sprinkle a cinnamon-sugar mixture on top before baking.
More add-ins
- chopped apples
- peanut butter, chopped peanuts and banana (to make an Elvis muffin!)
- bran cereal or granola
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. Do not refrigerate.
Freezer - These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container and store for up to 3 months.
Reheat - Thaw at room temperature or warm in the microwave before serving.
Related recipes
If you are doing more baking, here are a more recipes you may enjoy!
- Crescent Cinnamon Rolls - an easy shortcut makes these so simple and good!
- Banana muffins with a streusel topping - a great way to use rip bananas!
- Amish Zucchini Bread is so moist and tender; it makes amazing quick bread.
Serve with
- A drizzle of maple syrup
- Fresh fruit salad - this is my favorite! Or Air Fryer Pineapple.
- A dollop of yogurt.
- Finish with a slather of apple butter or pumpkin butter, yum!!
What is your favorite combination for muffins? Leave a comment below, I'd love to hear it!
Pancake Mix Muffin Recipe
Equipment
- 1 muffin tin
Ingredients
- 2 cups pancake mix
- ⅔ cup buttermilk
- 2 eggs
- ⅓ cup maple syrup
- Optional mix-ins: chocolate chips blueberries, chopped nuts, or dried fruit
Instructions
- Preheat oven to 350° and line the muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the buttermilk, eggs, and maple syrup until well combined.
- Gradually add the pancake mix to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in any optional mix-ins like chocolate chips, blueberries, or nuts.
- Using an ice cream scoop, fill each muffin cup. Each one should be about ⅔ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Check a couple of muffins just to be sure.)
- Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
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