There's nothing quite like a freshly baked muffin. But what if you're missing a key ingredient, like flour or baking powder? You can use pancake mix for an easy substitution!
Start with pancake mix and simply add a little sugar, butter, milk, and an egg. And I wanted to make blueberry muffins with my pancake mix, so I added fresh blueberries and a little lemon zest.
The result? Fluffy and delicious muffins, bursting with fresh blueberry taste in every bite.
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Jump to:
- Why you will love this Pancake Muffin Recipe
- Ingredients needed for Pancake Muffins
- How to make Blueberry Muffins with Pancake Mix
- Tips for making Muffins from Pancake Mix
- Blueberry Pancake Muffins Variations
- Serving Suggestions
- How to store Pancake Mix Muffins
- FAQs
- More Recipes to satisfy your Muffin Craving
- More Favorites from Ovenspiration
- 📖 Recipe
Why you will love this Pancake Muffin Recipe
Using pancake mix reduces the measuring step a little, which makes these muffins a little more kid-friendly to make. I made them with my granddaughter, who loves to help with the mixing and spooning into the muffin tin.
Its exactly the kind of recipe that makes wonderful memories with children. And, you have something delicious to eat when you're done!
Ingredients needed for Pancake Muffins
How to make Blueberry Muffins with Pancake Mix
Simply stir together the dry ingredients: pancake mix and sugar. Then add the wet ingredients: egg, milk, and melted butter. Stir until just combined. This means as soon as the dry flour has disappeared, stop stirring.
This is just as I do for my other muffin recipes, because over-stirring can result in tough, rather than tender, muffins.
Now add in the blueberries and lemon zest.
Technically, the lemon zest is optional, but when I made these without it, I could taste the "pancake" taste in these muffins. Adding a little lemon zest enhanced the blueberry flavor and also took away that pancake taste. The zest of about half a lemon is enough.
Gently fold in the blueberries and lemon zest until they are evenly distributed throughout the batter.
Line a muffin tin with paper liners and divide the batter to fill 12 muffin cups.
Bake at 400F for 15 minutes.
Allow to cool slightly, then remove from the muffin pan and enjoy right away or save for later.
Tips for making Muffins from Pancake Mix
As mentioned, I like to add lemon zest to help enhance the flavor and mask some of the "pancake" taste of the mix. I only used the zest of ½ a lemon per batch, but you could zest the whole lemon if you want even more lemony flavor.
If using Kodiak or a similar high-protein pancake mix, consider adding about a teaspoon of vanilla to increase the sweetness profile.
Blueberry Pancake Muffins Variations
I've made these muffins with 3 different types of pancake mix: Hungry Jack, Krusteaz, and Kodiak, so I am confident you can use whatever you have on hand!
I will say that my 7-year-old taste tester noticed that the Kodiak pancake mix muffins were a little less sweet than the others. I think I might add a little vanilla the next time I make them with Kodiak. They were still yummy, and I love that the Kodiak mix is higher in protein, so you can feel the muffins are a little bit healthier.
I didn't add any streusel to these muffins, in the interest of keeping it simple. But a sprinkling of coarse sugar on top before baking might be a delightful addition to the muffin top. 😁
Serving Suggestions
Pancake mix muffins are yummiest when served warm, right from the oven. I think they're delicious as-is, but feel free to add a little butter, honey, or whatever you like on your muffins. 🥰
When having a muffin the next day, I like to use 10 seconds in the microwave to deliver that warmth.
How to store Pancake Mix Muffins
These muffins should be kept in an airtight container at room temperature for just a couple days. If you plan to keep them longer, I recommend freezing them for later.
FAQs
Muffin ingredients come down to two types: wet and dry. In the dry ingredients, it is important they all be in the correct proportions. Using pancake mix takes care of that for us!
For wet ingredients, we use only milk and melted butter. Some mixes might work better with oil substituted for some or all of the butter, so if your muffins seem a little dry that is worth trying. Also, if the muffin batter seems dry even before baking, you can add an extra splash of milk or even water to the mix. If you read the reviews below, several people have shared their tweaks and state how forgiving this recipe is!
The biggest risk for soggy muffins is from using frozen blueberries. Frozen berries release a lot of liquid, which will get into the batter unevenly. Use fresh blueberries, gently fold them into the batter, and do not over mix.
More Recipes to satisfy your Muffin Craving
More Favorites from Ovenspiration
📖 Recipe
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Muffins With Pancake Mix
Ingredients
- 2 ½ cups pancake mix
- ½ cup sugar
- 1 egg
- ¾ cup milk
- ¼ cup butter melted (½ stick)
- 1 ½ cup blueberries
- 1 teaspoon lemon zest about half a lemon
Instructions
- To prep: preheat oven to 400F and line a muffin tin with 12 paper liners.
- In a large bowl, stir together the pancake mix and sugar. Then add the milk, egg, and melted butter. Mix until just combined (when the dry flour disappears).2 ½ cups pancake mix, ½ cup sugar, 1 egg, ¾ cup milk, ¼ cup butter
- Now add the blueberries and lemon zest. Fold (gently stir) into the batter, just until the blueberries are evenly distributed throughout the batter.1 ½ cup blueberries, 1 teaspoon lemon zest
- Divide the batter into the 12 liners in the muffin tin. The liners will be a little more than ¾ full.
- Bake the muffins for 15 minutes. The batter will be cooked through and tops will be lightly brown.
- Cool slightly in the pan, then remove to enjoy right away or cool completely before storing.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Kim
Delicious. I put sausage in some of them and used maple syrup instead of sugar. I will definitely make these again!
Sula
Wonderful - I love the sausage idea, I'll bet that was outstanding!
Brianna
So I’ve used this recipe twice! Once for the original and the other time to make Apple Cinnamon pancake muffins instead (Simply subbing out blueberries and adding some cinnamon.) Both came out great, with some minor tweaks but I’m so glad I came across this recipe! Thank you for sharing it with us!
Sula
I love the apple cinnamon variation! Thanks for the kind review!
Harriett
I made these with chopped nectarines. This recipe is truly very forgiving. I used about 1/2 tsp vanilla, no lemon zest, about 1/3 cup sugar and 1 cup liquid, which was half almond milk and half water. That’s because I had that much almond milk left. I thought the batter was too stiff with 3/4 cup. The mix was for buttermilk pancakes. The muffins turned out light as air and delicious. I hate to bake, but I’ll be doing this again.
Sula
Oh I do love nectarines, I'm going to give that a try - thank you for sharing your tweaks!
Rhonda Strickland
I'm not sure who had the clever idea of adding the ingredients in the directions but THANK YOU!!!
Sula
You are very welcome!