Sometimes making muffins can be a bit intimidating. Complicated mixing methods and muffins that end up being dry can make you want to throw in the towel altogether. That is why I am sharing how to make Easy Pancake Mix Muffins! They are anything but complicated and the end result is a delicious and down right drool worthy muffin that is sure to be a big hit with the whole family.
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Can you make Muffins with Pancake Mix
Yes, you can make moist and easy pancake muffins with pancake mix! Doing so allows you to whip up a batch any morning of the week for a quick breakfast. No more reserving muffin making for the weekend and not busy mornings.
For more easy breakfast ideas, you can make sheet pan pancakes and donuts with a box of pancake mix.
What is Pancake Mix?
Pancake mix is essentially a combination of flour, baking powder, salt and sugar. The amount of each ingredient can vary, so use your favorite pancake mix
That is why pancake mix is so awesome and such a time saver! It already has so many of the ingredients you would already use in one mix! I love being able to use it and save myself a little time.
What goes into this Recipe
- Pancake Mix: With almost all of the dry ingredients you need, it is such a time saving ingredient.
- Brown Sugar: The addition of brown sugar gives the muffins a rich sweet flavor.
- Milk: I suggest whole milk but skim milk will work. You can also add almond milk, oat milk or coconut milk if desired.
- Vegetable Oil: Melted butter can be substituted.
- Sour Cream: I love adding a little sour cream to my baked goods for a bit of tang.
- Chocolate Chips: Mini chocolate chips are my chip of choice but what you prefer for this easy chocolate chip muffin.
See recipe card for full information on ingredients and quantities.
Ideas for Different Mix-Ins
- Fruit- Raspberries or even ripe bananas would all be perfect in this muffin recipe. You can also add fresh blueberries for blueberry muffins.
- Other flavors of Chocolate Chips- Try white chocolate, butterscotch, peanut butter or even a combination.
- Nuts- Walnuts and pecans are always a great idea.
- Dried Fruit- Dried cranberries, raisins or even other dried fruit would all be amazing.
- Spiced- Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon ginger for a perfectly spiced muffin. The would also be wonderful with a spoonful of cinnamon sugar on top.
- Meat- Diced bacon or sausage would both be totally awesome in this pancake mix muffin.
- Sprinkles- Keep them festive and add your favorite sprinkles. A sprinkle of coconut sugar on top before baking would also be wonderful.
They would also be great with a side of maple syrup for dipping! In fact, that is exactly how I plan to serve these Chocolate Chip Pancake Mix Muffins next time I make them.
How to make Chocolate Chip Muffins with a Pancake Mix
1. Combine pancake mix and brown sugar together in a medium bowl. Whisk {or sift} to remove any lumps.
2. In a separate bowl, combine the milk, large eggs, vegetable oil, vanilla extract and sour cream. Whisk until combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be sure to not over mix or you might end up with dense muffins.
4. Add the chocolate chips and gently mix them into the muffin batter until they are evenly distributed.
5. Use a large cookie scoop {or about 1/4 cup} and fill the muffin cups 3/4 full {I like to use muffin liners but you don’t have to}.
6. Bake in a 425 degree oven for 5 minutes, then reduce the heat to 350 degrees and continue to bake until golden brown and cooked through {about 15-20 minutes}. Allow muffins to cool in the pan for 10 minutes and serve with a cup of coffee.
Expert Tips
- Sift or whisk the pancake mix and brown sugar together. This will eliminate any lumps in the batter.
- Whisk together the wet ingredients and add to the dry ingredients. This will allow you to incorporate the ingredients without over mixing.
- Use room temperature ingredients. Doing so will help all of the ingredients come together easily.
- Line the pan with paper liners. Adding a paper liner puts a barrier between the hot oven and muffin batter, helping to keep them from getting too dry.
- Don’t over fill the muffins. Filling the muffin cups 3/4 full allows for plenty of room to rise but not overflow.
Storage and Freezing
Store- These Pancake Muffins are best eaten warm from the oven with a pat of butter. BUT if there are leftovers and you would like to keep them super fresh be sure to store them in an airtight container. Refrigerate for up to 4 days and heat for 10-20 seconds in the microwave before eating.
Freeze- These muffins can be frozen for up to 3 months. Individually wrap each muffin in plastic wrap and put into a freezer bag for best results.
Recipe FAQs
Absolutely! In fact, I think they would be so darn cute. I would still line the mini muffin tin to make getting the little muffins out easier and you would still fill them 3/4 full.
Then they would bake in a 350 degree oven for 12-14 minutes. It would only take a couple of minutes for them to cool in the mini muffin pan and the little cuties are ready to go!
Flour alone is not a good substitute for pancake mix but you can make your own homemade pancake mix easily.
Combine 4 cups all-purpose flour, 3 tablespoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt and 3 tablespoons sugar. It will last in a cool dry place for up to 3 months.
You can technically substitute milk for water but I don’t recommend it. Muffins are not like cupcakes and the milk will make them too moist.
Pancake mix has flour in it but is not the same as flour. When using pancake mix you are including a bit of sugar, salt and leavening agents.
What else can I make with Pancake Mix? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Pancake Mix Chocolate Chip Muffins
Ingredients
- 2 ½ cups pancake mix
- ½ cup brown sugar {packed}
- ½ cup milk {I used whole}
- 2 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup mini chocolate chips {plus a few additional for the top}
Instructions
- Preheat the oven to 425°. Line a 12 cup muffin pan with paper liners {or generously spray each cup with nonstick cooking spray} and set aside.
- In a large bowl combine the pancake mix and brown sugar. Whisk {or sift} the ingredients together to remove any lumps.
- In a separate bowl combine the milk, eggs, vegetable oil, vanilla extract and sour cream. Whisk until everything is combined and pour into the dry mixture. Gently mix the wet ingredients into the dry ingredients and mix until just combined {be sure to not over mix}. Add the chocolate chips to the batter and gently mix them in until they are evenly distributed.
- Use a large cookie scoop {or about 1/4 cup of batter} and fill each one of the muffin cups 3/4 full. Top with a few additional mini chocolate chips {if desired}.
- Bake for 5 minutes, then turn the oven down to 350° and continue baking for 15-20 minutes. You will be able to tell that the muffins are done by either pressing down on the muffin and it springs back, using a toothpick in the center and it comes out clean or looking at the muffins and removing one they are a light golden brown.
- Cool in the pan for 10 minutes. Remove and serve. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
Notes
- Sift or whisk the pancake mix and brown sugar together. This will eliminate any lumps in the batter.
- Whisk together the wet ingredients and add at one time to the dry ingredients. This will allow you to incorporate the ingredients without over mixing.
- Use room temperature ingredients. Doing so will help all of the ingredients come together easily.
- Line the pan with paper liners. Adding a paper liner puts a barrier between the hot oven and muffin batter, helping to keep them from getting too dry.
- Don’t overfill the muffins. Filling the muffin cups 3/4 full allows for plenty of room to rise but not overflow.
- To make mini muffins: Follow the directions of making the batter, fill the mini muffin cups 3/4 full and bake in a 350 degree oven for 12-14 minutes.
- Fruit- Raspberries or even ripe bananas would all be perfect in this muffin recipe. You can also add fresh blueberries for blueberry muffins.
- Other flavors of Chocolate Chips- Try white chocolate, butterscotch, peanut butter or even a combination.
- Nuts- Walnuts and pecans are always a great idea.
- Dried Fruit- Dried cranberries, raisins or even other dried fruit would all be amazing.
- Spiced- Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon ginger for a perfectly spiced muffin. The would also be wonderful with a spoonful of cinnamon sugar on top.
- Meat- Diced bacon or sausage would both be totally awesome in this pancake mix muffin.
- Sprinkles- Keep them festive and add your favorite sprinkles. A sprinkle of coconut sugar on top before baking would also be wonderful.
Nutrition
Barbara says
I wondered if Bisquick was the same as pancake mix and could be used in this recipe?
June says
Yes. They are the same and either can be used. Enjoy! 🙂