Easy 5-Ingredient Pancake Mix Muffins Recipe 

Super simple Pancake Mix Muffins made with gluten-free pancake mix – only 5 ingredients! Use this recipe as a base and add different flavors or additional mix-ins that you desire! Serve as an easy, on-the-go breakfast or snack! 

What Makes This Recipe Great

Did you know that the box of pancake mix sitting in your cabinet is actually the perfect way to make muffins?! It has all the flour and ingredients needed to make soft and fluffy, delicious muffins with any mix-ins or flavors you want. These easy Pancake Mix Muffins will be a big hit with the whole family. 

This is my go-to way to make muffins when I want to take a shortcut, and I usually always have pancake mix in the pantry. The texture is moist and fluffy and makes a quick breakfast for busy mornings or a delicious afternoon snack. 

Today, I made chocolate chip zucchini muffins, but with easy swaps, you can make blueberry muffins, apple cinnamon muffins, lemon muffins, and more. All you need is a large mixing bowl, a muffin pan, a few pantry staples, and your favorite muffin mix-ins!

Watch a Short Video of This Recipe

Ingredient Notes

These easy pancake muffins are made with just 5 simple ingredients and whatever mix-ins you like. Feel free to use gluten-free or regular pancake mix, dairy-free or regular milk, and oil or butter. Use whatever you have on hand and like to bake with. 

• gluten free pancake mix: I used the King Arthur brand. Use your favorite pancake mix, regular or gluten-free. 
• eggs
• milk: Dairy-free milk or regular milk will work. I used almond milk. 
• granulated sugar: You can use brown sugar or white sugar. 
• oil or melted butter
• optional add-ins:
  • regular or mini chocolate chips, nuts, or fresh blueberries (frozen will also work).
  • other berries or fresh fruit like chopped apples and bananas will also work.
  • a splash of vanilla extract, lemon extract, or another flavor of your choice.
  • shredded zucchini with the moisture squeezed out.

Step-by-Step Instructions

1. Preheat oven to 350 degrees F and line a 12-cup muffin pan with non-stick muffin liners or cooking spray.
2. In a large bowl, add the dry ingredients and wet ingredients (pancake mix, eggs, milk, and sugar) and stir until combined.
3. Fold in any optional add-ins if you are using them. I added chocolate chips and shredded zucchini. Make sure to squeeze out the moisture for the zucchini if adding. 
4. Transfer the pancake batter to the prepared muffin cups with a spoon or cookie scoop. You can fill almost all the way to the top for rounded bakery-style muffins (makes 8) or fill 80% of the way for regular muffins (makes 10).
5. Sprinkle the tops of each muffin with more fruit or chocolate chips if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm!

Expert Tips

• These pancake mix muffins can be made with a variety of add-ons or favorite toppings, like chocolate chips, fresh or frozen blueberries, nuts, ripe bananas, sprinkles, peanut butter, and more. You can even make it more nutritious by adding shredded zucchini – make sure to squeeze out the liquid first. The pictured muffins are made with chocolate chips and zucchini.
• I like to overfill my muffin to make rounded bakery-style muffins, but you can also fill it about 80% and make regular-sized muffins.
• For mini pancake muffins, fill your mini muffin tin the same way, but bake for 12-15 minutes instead of the total time for regular muffins. If you don’t have mini muffin pan liners, spray with cooking spray. 
• Make a double batch to freeze so you always have some on hand. 

Storage Tips

Store muffins in an airtight container lined with a paper towel at room temperature for up to 4 days. The paper towel will soak up moisture so the muffins stay fresher longer.

To freeze for later, let the muffins cool completely, then place them in a freezer-safe container or freezer bag. Remove as much air from the bag as possible and seal. Store in the freezer for up to 2 months! Let thaw at room temperature or reheat in the microwave. 

Recipe FAQs

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