Easy 5-Ingredient Pancake Mix Muffins Recipe

pancake mix muffins stacked on top of each other

5 from 3 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten free muffins, pancake mix muffins

Servings: muffins

Calories: 180kcal

Ingredients

2 cups gluten free pancake mix I used the King Arthur brand
2 eggs
1/2 cup milk or dairy free milk
1/3 cup granulated sugar
3 tbsp oil or butter, melted

Optional Add-Ins

1/2 cup chocolate chips, nuts, or blueberries (fresh or frozen) other berries or chopped fruit like apples and bananas will also work
1 cup shredded zucchini moisture squeezed out

Instructions

Preheat oven to 350 degrees F and line a 12-cup muffin tin with non-stick muffin liners.
In a large bowl, add pancake mix, eggs, milk, sugar, and oil, and stir until combined.
2 cups gluten free pancake mix, 2 eggs, 1/2 cup milk, 1/3 cup granulated sugar, 3 tbsp oil
Fold in any optional add-ins, if using. I added in chocolate chips and shredded zucchini. Make sure to squeeze out the moisture for the zucchini, if adding.
1/2 cup chocolate chips, nuts, or blueberries (fresh or frozen), 1 cup shredded zucchini
Transfer to a the prepared muffin tin. 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).
Sprinkle the top with more fruit or chocolate chips, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm!

Video

Notes

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.

Nutrition