Muffin Mix Pancakes are the easiest pancakes you will ever make using just 2 ingredients and endless flavor options!
Why You’ll Love These Muffin Mix Pancakes
- Quick and Easy – You need is two simple ingredients with only 10 minutes of prep and cook time!
- Flavor Options – There are so many flavors that you can make from the premade muffin mixes. I let my kids choose their favorite flavors and there are so many choices at the grocery store.
- Budget Friendly – I get Martha White muffin mix at the grocery store for $1 each!
Ingredients Needed
2 ingredients – that’s all you need! A little bit of milk and a package of muffin mix (get the full amounts in the recipe box below).
- Milk – reduced fat or whole milk works best.
- Muffin Mix – your choice of flavors! Strawberry, Cinnamon Sugar, Chocolate Chip, Banana Nut, Blueberry and Wild Berry (my personal favorite). Any brand will work, Martha White muffin mix, Betty Crocker muffin mix, Jiffy, whatever you prefer.
How To Make Muffin Mix Pancakes
3 easy steps to make the BEST pancakes from a muffin mix!
- Make pancake batter. Mix the muffin mix and milk in a bowl with a fork until it’s completely mixed.
- Prep the pan. Warm your pan or griddle up over medium heat and coat it with butter.
- Make pancakes. Just like your usual pancake making, pour some batter onto the pan, cook until the edges set and flip!
Tips and Variations
Heating – Make sure your pan isn’t super hot before pouring the batter in to prevent burning.
Serving – Serve the muffin pancakes with some butter, warm maple syrup, a glass of milk and maybe a side of fruit or bacon. Such a great family breakfast!
Additions – Add some mix-ins like chocolate chips, diced fruit, a sprinkle of cinnamon or a drop of vanilla extract. You really can get creative and make these totally your own!
Additional Muffin Mix Flavors – Next on my list of Martha White muffin mixes to try are Chocolate Chocolate Chip, Birthday Cake and Strawberry Cheesecake. They come out with new flavors all the time so I’m keeping my eye out at the grocery store.
How To Store Pancakes
- Fridge – Store any leftover pancakes in an airtight container in the fridge for 3-4 days.
- Freezer – I like to make large batches of these muffin mix pancakes and freeze them for those busy mornings that you need a quick breakfast. Place the pancakes in a freezer bag and place in the freezer for up to 3 months. Thaw/heat in the microwave or toaster oven.
Muffin Mix Pancakes
Ingredients
- 1 (7 ounce) package muffin mix your choice of flavors
- ½ cup milk
Instructions
- Place dry muffin mix in a small mixing bowl. Add milk; stir with a fork until well combined.
- Pre-heat pan over medium heat. Add a small amount of butter and spread to coat bottom of pan.
- Once heated, spoon batter into pan to form 3 to 4-inch diameter circles. Cook until edges appear set ; flip with a spatula and continue cooking 1-2 minute until cooked through. {Usually when cooking pancakes, bubbles rising up through the batter are a sign it’s time to flip them.)
- Repeat with any remaining batter.
- Serve with maple syrup, if desired.
Last Step:
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20 comments on “Muffin Mix Pancakes”
And…. Did you know you can make Martha White Tray Bake Pancakes?
Use two packages of Martha White Muffin Mix. Mix them with one large egg and one cup of milk. Grease a 10 X 15 in rimmed baking sheet and bake at 375°F for 15-20 minutes. Let cool slightly and cut into squares. Easy Martha White Pancakes!
I made these with the birthday cake muffin mix and a protein drink instead of milk. I used more than half a cup to get the right consistency. They were absolutely delicious! I did have to spray my non stick pan. My only complaint is they got pretty dark on the outside to get the middle done.
Martha White pancakes are easy, quick, and beyond delicious.
Thank you Patti!