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Looking down on a dozen pancake mix muffins in a pan.
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4.80 from 5 votes

Pancake Mix Chocolate Chip Muffins

Transform pancake mix into delicious and drool worthy Chocolate Chip Muffins that you will want to make over and over again!
Prep Time10 minutes
Cook Time25 minutes
Cool10 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 236kcal

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.
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.

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 168mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg