If you have little ones at home who like to bake, you are going to want to try and make these Pancake Mix Muffins with them in the kitchen. They come together really easily and there are only 4 ingredients…well, 5 if you choose to add in some blueberries or maybe some chocolate chips (which I highly suggest you do!) They are the perfect muffins for little hands to mix and bake. And they taste sooo good, kinda like a pancake in muffin form, so a real sense of accomplishment is to be had.
We love to make them with Gluten-Free pancake mix and almond milk so they are very friendly to those with gluten and dairy sensitivities. There are also NO eggs needed to make these…for reals! They come out so nice and airy like a pancake not heavy like some muffins can be. Give them a try, you won’t be sorry! These are a great alternative when you might be out of flour and they work really nicely with my DIY Pancake Mix found here.
- 2½ cups pancake mix
- ½ cup granulated sugar (or evaporated cane juice)
- 1½ cups milk (almond, soy, or coconut works well too!)
- ¼ cup butter, melted
- May add mix-ins such as: ½ cup fresh blueberries, ¼ cup mini chocolate chips (we like Enjoy Life brand), or top with cinnamon sugar before baking!
- Place all ingredients together in a medium-sized bowl and mix until well incorporated but do not over mix.
- Add in mix-ins of your choice and fold into the batter.
- Fill greased muffin cups ⅔ full.
- Bake at 400 degrees F for 14-16 minutes.
- Let cool and enjoy!
- Makes 36 mini muffins or 12 large muffins
Just four simple ingredients…pancake mix, granulated sugar (we love to use evaporated cane juice), milk (we use almond milk with great results!), and melted butter (you can even use diary free!).
Our favorite mix-ins tend to be fresh blueberries (just make sure you fold them in very carefully or they will discolor the batter!) or mini chocolate chips (the Enjoy Life Brand is our favorite!).
Mix up the batter, fold in your mix-ins, and pour into greased muffin tins. Then bake at 400 degrees F for 14-16 minutes or until golden brown.
Light and airy muffins…yum!!
Thanks for stopping by today!
Love,
Maggie
Hello! Does it matter which type of pancake mix? I have a “complete” box(just add water) and and “original” in my pantry. Thank you!
That’s a great question!! I have always used regular “original” mix, not complete! happy baking!!!!
xo-Maggie
I made these with Pamela’s GF pancake mix this morning and they turned out great! The only thing is that they won’t rise as much as those with wheat flour so you can fill the muffin tins about 3/4 full.
So glad you liked them!! Thanks for the tip too!!!
Hi, just wondering about the “pancake mix” used for these muffins. Is there any kind of leavener in it or is it just straight flour/ glutenfree flour. I added a tbsp of baking powder at the last minute afraid of the usual GF rock hard muffins. If not whats makes it rise? I am not using eggs.
Thanks 🙂
Kerri
Hi Kerri,
The pancake mix has everything in it you would need to make pancakes…usually they state, “just add water”! I hope that helps!
The recipe I’ve been searching for! These turned out great! I only added a 1/4 cup of sugar since we picked some super sweet strawberries over the weekend. Thank you!