Muffin Mix Pancakes: Simple and Delicious

These Muffin Mix Pancakes are soft, fluffy, and so easy to make! All you need to do is just grab a packet of muffin mix, add a few ingredients, and flip into delicious pancakes for breakfast or brunch!

Blueberry Pancakes stacked on a white plate topped with maple syrup and butter

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I’ll be honest Muffin Mix Pancakes started out as one of those “kitchen hacks” I tried on a whim, but they quickly became a family favorite. I love how easy they are to whip up on a busy morning, and the flavor options are endless.

Blueberry Muffin Mix, chocolate chip, cinnamon sugar, strawberry, or banana nut, they all make amazing pancakes with hardly any effort. We love making them on the Blackstone Griddle, but you can easily make them on the stovetop in a skillet. Surprise the kids this weekend with their favorite muffin mix flavor and make the easiest pancakes!

Ingredients

Muffin Mix – Use your favorite muffin mix flavors
Vegetable Oil – Use oil of your choice
Butter – To grease the Blackstone

Scroll to the recipe card for the full recipe details

How to Make Pancakes with Muffin Mix

Step 1 – In a large mixing bowl, combine the muffin mix, water, and vegetable oil. Whisk until the batter is smooth and well combined. Let the batter rest for 2-3 minutes.

Step 2 – Grease the griddle surface with cooking spray or butter.

Step 3 – Using a ¼ cup measuring cup, scoop the batter onto the griddle, leaving enough space between each pancake for spreading.

Muffin mix pancake batter in a measuring cup

Step 4 – Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look dry and set.

Step 5 – Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.

Step 6 – Remove the pancakes from the griddle and keep them warm on a plate covered with foil or in a low-temperature oven while you cook the remaining batter.

Step 7 – Serve the Muffin Mix Pancakes hot, with your favorite pancake toppings such as butter, warm maple syrup, fresh berries,or whipped cream.

Golden Brown Pancakes stacked on a platter

Review Pin Print

Fluffy blueberry pancakes topped with butter and fresh blueberries, perfect for breakfast or brunch.

Muffin Mix Pancakes

5 from 1 vote

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 (about 12 pancakes)

Cuisine American

Course Breakfast

Calories 683

Author Carrie Barnard

Ingredients

▢ 1 box muffin mix 18.25 ounces
▢ 1 1/4 cups water
▢ 1/4 cup vegetable oil
▢ Cooking spray or butter for greasing the griddle

Instructions

Preheat the Blackstone Griddle to medium heat (about 350°F).
In a large mixing bowl, combine the muffin mix, water, and vegetable oil. Whisk until the batter is smooth and well combined. Let the batter rest for 2-3 minutes.
Grease the griddle surface with cooking spray or butter.
Using a ¼ cup measuring cup, scoop the batter onto the griddle, leaving enough space between each pancake for spreading.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look dry and set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
Remove the pancakes from the griddle and keep them warm on a plate covered with foil or in a low-temperature oven while you cook the remaining batter.
Serve the Muffin Mix Pancakes hot, with your favorite toppings such as butter, syrup, fresh berries,or whipped cream.

Recipe Notes

– You can use any flavor of muffin mix for this recipe, such as blueberry, chocolate chip, or banana nut. The flavor of the muffin mix will be reflected in the pancakes.

– If the batter seems too thick, you can add a little more water, 1 tablespoon at a time, until you reach your desired consistency.

– Adjust the griddle temperature as needed to achieve the perfect golden-brown color without burning the pancakes.

Nutrition Facts

Calories 683kcal, Carbohydrates 94g, Protein 9g, Fat 30g, Saturated Fat 6g, Polyunsaturated Fat 10g, Monounsaturated Fat 12g, Trans Fat 0.1g, Cholesterol 3mg, Sodium 1104mg, Potassium 152mg, Fiber 9g, Sugar 27g, Vitamin A 155IU, Vitamin C 0.1mg, Calcium 79mg, Iron 3mg

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Recipe Tips

Mixing the Pancake Batter – Lumpy batter makes fluffier pancakes. Make sure to not overmix.
Thicker Batter – Add less milk if you prefer thicker pancakes.
Extra Mix-Ins – Stir in chocolate chips, nuts, or fresh fruit.
Double batch – We love to double the recipe so we can stock our freezer for a quick breakfast on busy mornings.