Easy Mini Pancake Muffins Using Pancake Mix
Make quick, fluffy pancake muffins using store-bought pancake mix. This recipe is perfect for a grab-and-go breakfast or meal prep.
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups standard pancake mix (like Krusteaz)
- 1 large egg
- 1 cup milk (any kind)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1/2 cup mix-ins (blueberries or chocolate chips)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease a 12-cup standard muffin tin or line it with paper liners.
- In a large bowl, combine the pancake mix, egg, milk, melted butter, and vanilla extract. Mix until just combined; do not overmix the batter. A few lumps are fine.
- Gently fold in your chosen mix-ins, such as blueberries or chocolate chips.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the pancake muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with maple syrup or enjoy later as a make-ahead breakfast.
Notes
- For a protein-packed muffin, substitute half the standard pancake mix with a protein pancake mix.
- If you want fluffy pancake bites, use a mini muffin tin and reduce the baking time by 2-3 minutes.
- These freeze well. Cool completely, place in a freezer-safe bag, and reheat in the microwave or toaster oven when ready to eat.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6
- Sodium: 250
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 30