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Pancake Mix Muffins

If you haven’t yet tried pancake mix muffins, you’re missing out! They’re truly phenomenal.

While they’re not as dense and crumbly as regular muffins, they’re still fantastic.

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They’re basically sweet pancakes in muffin form, and I love them. They make an excellent breakfast on the go!

Pancake Muffins with Chocolate Candies

You can eat them as is or with a variety of mix-ins and toppings! Since they’re easily customizable, you can serve them every morning and no one will complain. 

Are you having trouble waking the kids early in the morning? These pancake muffins are so good, they’re worth getting out of bed for.

Pancake Mix Muffins 

I think pancake mixes are underrated. Most of us probably have a box sitting on the pantry shelf that rarely gets used.

It’s time to put it to good use! A box can make pancakes and waffles, but today, let’s switch things up and make muffins.

They’re as light and fluffy as pancakes, but sweeter and a lot easier to eat.

They’re perfect for busy mornings when there’s just no time for a sit-down breakfast.

You can even dress them up and turn them from sweet to savory! Fruits, nuts, chocolate, bacon, the sky’s the limit.  

So, can a pancake mix really make muffins? Try this recipe and see for yourself! 


  • Pancake Mix. Any brand works, but I use Aunt Jemima Whole Wheat Blend Pancake and Waffle Mix for this one.
  • Ground Cinnamon. It adds warmth to the muffins.
  • Milk. Any kind works, even non-dairy.
  • Honey. To sweeten the muffins. Other sweeteners such as white and brown sugar work, too. You can also add as much or as little depending on your taste.
  • Egg. It binds the ingredients together to form fluffy muffins. 
  • Vegetable Oil. It makes the muffins super moist.
  • Vanilla Extract. This magic ingredient enhances the flavor of cakes, pastries, and yes, muffins.

Tips for the Best Muffins 

  • For denser and richer muffins, use heavy cream or half-and-half instead of milk. You’re welcome.
  • Conversely, if you want lighter muffins, opt for skim milk.
  • If you can’t have eggs, you can use a flaxseed substitute! Stir a teaspoon of ground flaxseeds with a tablespoon of water. Let it sit for 5 minutes or until it thickens. This mixture is equivalent to one egg.
  • Want mini-muffins? Easy – pour the batter into a mini muffin tin and subtract 4 to 5 minutes from the baking time.
  • For easier, mess-free pouring, use a cookie scoop. 
  • Store leftover muffins in an airtight container at room temperature for up to 24 hours or in the fridge for 2 days.
  • You can also freeze muffins for up to 3 months. Place in freezer-safe containers and label accordingly. Thaw them in the fridge overnight and reheat in the microwave for under a minute. They’ll taste as fresh as the day you made them.
Stacks of Pancake Muffins

Mix-Ins and Addition Ideas 

Pancake muffins are super versatile. Of course, you can go the classic route and drizzle them with maple syrup, but if you want to make things more interesting, let’s talk mix-ins and toppings.

Whether you’re in the mood for a sweet breakfast or a savory snack, you’ll never run out of ways to customize these tasty treats. 

For the sweet tooths out there, add mini-marshmallows and chocolate chips to the batter right before baking.

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Once baked, drizzle them with chocolate or caramel syrup. Sure, it’s sinful, but it’s worth every calorie.

If you still want your muffins sweet but not too indulgent, add fresh or dried fruits and berries instead.

The muffins will still be full of flavor and texture, but relatively more wholesome.

You also can’t go wrong with bananas and maple syrup. Just imagining it already makes me so giddy!

For spice lovers, I suggest adding cinnamon and nutmeg to the batter. Pumpkin spice gives it more character, too.

For a crunchy contrast, go for nuts! Chopped walnuts, pecans, cashews, almonds – take your pick.

Make it even nuttier by smothering the muffins with peanut or almond butter.

Want something savory? The options are also endless! Give it spice by adding a blend of cayenne pepper, ground black pepper, garlic powder, and onion powder.

Jalapenos and red peppers are great, too!

Herbs add another dimension of flavor as well. Mix the batter with thyme, chives, and cilantro.

If you’re a cheese lover, load the muffin batter with shredded cheddar or parmesan. Make it ooey-gooey with stringy mozzarella!

You can also pair the muffins with any breakfast protein you can think of – bacon, sausage, eggs, ham, you name it.

How do Pancake Mix and Muffin Mix Compare?

A muffin mix contains more baking powder, sugar, and fat. This makes the muffins dense and cake-like, unlike pancakes, which are light and fluffy.

Pancakes are also more savory than muffins, which is why you’ll add honey to the batter to achieve that sweet muffin flavor.

More Easy Muffin Recipes

Bisquick Blueberry Muffins
Bisquick Banana Muffins
Jiffy Cornbread Muffins
Banana Chocolate Chunk Muffins
Starbucks Blueberry Muffins

Pancake Mix Muffins



Prep time


Cooking time






  • 2 cups 2 pancake mix (i.e. Aunt Jemima Whole Wheat Blend Pancake and Waffle Mix)

  • 1/2 teaspoon 1/2 ground cinnamon

  • 2/3 cup 2/3 milk

  • 1/3 cup 1/3 honey

  • 1 egg, slightly beaten

  • 1/4 cup 1/4 vegetable oil

  • 1 teaspoon 1 vanilla extract


  • Preheat the oven to 425 degrees Fahrenheit. Grease a muffin tin with cooking spray or line with cupcake liners.
  • In a medium bowl, stir together the pancake mix and cinnamon. Set aside.
  • In a separate bowl, beat together the milk, honey, egg, oil, and vanilla.
  • Pour the liquid ingredients into the pancake mixture and whisk until combined.
  • Fill the muffin cups 3/4 full. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool slightly in the pan for 2 minutes, and transfer onto a wire rack to cool completely.
Pancake Mix Muffins

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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