Easy Pancake Mix Muffins (One Bowl, Any Mix-In!)

That box of pancake mix sitting in your cabinet? It is about to become the best batch of muffins you have made all year. These pancake mix muffins come together in one bowl with 5 ingredients and bake in about 25 minutes. The base works with gluten free or regular pancake mix, dairy free or regular milk, and whatever mix-ins you have on hand. The brown sugar is what makes these different from every other version out there. It adds a slightly richer, more caramel-like sweetness that white sugar just does not give you.

Why You’ll Love These Pancake Mix Muffins

• One bowl and one muffin tin. That is the entire cleanup. No standing mixer, no multiple mixing bowls, nothing to overthink.
• Brown sugar instead of white sugar gives these a richer, warmer flavor. Every other pancake mix muffin recipe uses white sugar. This one does not and you will taste the difference.
• Works with gluten free pancake mix or regular. No other changes needed. Bob’s Red Mill and King Arthur are both great gluten free options.
• Works with dairy free milk or regular. Oat milk is my favorite here because it is the creamiest option.
• The base batter takes about 5 minutes to mix together. The oven does all the work from there.
• The mix-ins are completely up to you. Chocolate chips, blueberries, banana, nuts, whatever you have. The base is good enough to eat plain too.
• These freeze beautifully. Make a full batch on Sunday and you have grab and go breakfast ready for the whole week. If you love easy make-ahead breakfasts like this, you will also love my make-ahead breakfast sandwiches and my gluten free breakfast bake.

Ingredients and Substitutions

• Pancake Mix or Gluten free pancake mix: The shortcut that makes this whole recipe work. The flour, leavening, and salt are already built in so you do not need to measure out a dozen separate ingredients. Use your favorite brand. Bob’s Red Mill and King Arthur both work great for gluten free.
• Eggs: Two eggs give these muffins their structure and help them rise. Do not swap these for a flax egg or chia egg. The texture will not hold up the same way.
• Milk (dairy or dairy free): 2/3 cup is the right amount for a batter that holds mix-ins without being too dense. Any non-dairy milk works. Oat milk is my go-to because it is the creamiest and adds nothing in terms of flavor.
• Brown sugar (or sugar free brown sugar substitute): This is what makes these taste different from every other pancake mix muffin out there. Brown sugar adds a deeper, slightly caramel-like sweetness that white sugar cannot replicate. The stevia brown sugar blend is a great swap if you want less sugar overall.
• Optional mix-ins: Chocolate chips, blueberries, chopped banana, nuts, whatever sounds good. Fold them in gently after the batter comes together.

Swaps and substitutions:

• Regular pancake mix works as a 1-to-1 swap for gluten free
• Any unsweetened non-dairy milk works here
• White sugar works in a pinch but brown sugar is worth it

How to Make Pancake Mix Muffins

Step 1: Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners.

Step 2: In a large bowl, whisk together the pancake mix, milk, eggs, and brown sugar until just combined. Stop mixing as soon as you no longer see dry streaks. Overmixing pancake mix batter makes the muffins dense and tough instead of light and fluffy. A few lumps in the batter are completely fine.

Step 3: Fold in your mix-ins gently if using. A few slow stirs with a spatula is all you need here.

Step 4: Fill each muffin cup 3/4 full. This gives the muffins room to rise without spilling over the edges. If you want a taller bakery-style dome on top, fill them almost all the way to the top.

Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back slightly when you press them gently.

Step 6: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are fragile straight out of the oven and need a few minutes to set before you move them.

Tips for the Best Pancake Mix Muffins

• Dense muffins? You overmixed the batter. Stir until the dry streaks disappear and stop right there. The batter does not need to be perfectly smooth.
• Muffins sticking to the liner? Let them cool completely before peeling the liner off. Pulling the liner while they are still warm is the most common reason muffins stick.
• Flat tops instead of a dome? Fill the cups a little fuller. 3/4 full gives you a flat top. Almost to the top gives you that bakery-style rise.
• Batter seems too thick? Add milk one tablespoon at a time until it loosens slightly. Different brands of pancake mix absorb liquid differently so this is totally normal.
• Mix-ins sinking to the bottom? Toss them in a teaspoon of pancake mix before folding them in. This helps them stay suspended in the batter during baking.

Mix-In Ideas and Variations

Chocolate chip: The classic. Mini chocolate chips distribute more evenly throughout the batter than regular size.

Blueberry: Fresh or frozen both work. If using frozen, do not thaw them first or the batter will turn purple.

Banana chocolate chip: Mash half a ripe banana into the batter before mixing. It adds natural sweetness and keeps the muffins extra moist.

Cinnamon apple: Fold in finely diced apple and a teaspoon of cinnamon.

Double chocolate: Stir a tablespoon of cocoa powder into the batter and fold in chocolate chips.

Plain: The brown sugar base is good enough on its own. A light drizzle of honey on top right after baking is all it needs.

Storage and Make Ahead Tips

Room temperature: Store in an airtight container for up to 3 days. Keep them at room temperature, not the fridge, or they will dry out faster.

Freezer: These freeze really well. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Pull one out the night before and let it thaw on the counter, or microwave from frozen for about 30-45 seconds.

Make ahead: Bake a full batch on Sunday and you have breakfast or a snack ready for the whole week. They reheat fast and taste just as good on day 4 as they do fresh out of the oven.

Recipe FAQs

More Easy Breakfast Recipes

• Make Ahead Breakfast Sandwiches
• Gluten Free Breakfast Bake
• Gluten Free Breakfast Casserole
• Sheet Pan Baked Eggs

Made this recipe and loved it? Please leave a comment and a 5-star rating below! Follow me on Instagram, Facebook, and Pinterest for more recipes and inspiration!

Easy Pancake Mix Muffins (One Bowl, Any Mix-In!)

Kayla Cappiello

That box of pancake mix sitting in your cabinet? It is about to become the best batch of muffins you have made all year. These pancake mix muffins come together in one bowl with 5 ingredients and bake in about 25 minutes. The base works with gluten free or regular pancake mix, dairy free or regular milk, and whatever mix-ins you have on hand. The brown sugar is what makes these different from every other version out there. It adds a slightly richer, more caramel-like sweetness that white sugar just does not give you.

4.50 from 2 votes

Print Recipe Pin Recipe Save to Email

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 29 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Ingredients

  

• 2 cups gluten-free pancake mix
• 2/3 cup milk dairy or dairy-free
• 2 eggs
• 1/2 cup brown sugar or stevia brown sugar blend
• Optional mix-ins: chocolate chips blueberries, chopped nuts, etc.

Instructions

 

• Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners.
• In a large bowl, whisk together the pancake mix, milk, eggs, and brown sugar until just combined. Stop mixing as soon as you no longer see dry streaks. Overmixing pancake mix batter makes the muffins dense and tough instead of light and fluffy. A few lumps in the batter are completely fine.
• Fold in your mix-ins gently if using. A few slow stirs with a spatula is all you need here.
• Fill each muffin cup 3/4 full. This gives the muffins room to rise without spilling over the edges. If you want a taller bakery-style dome on top, fill them almost all the way to the top.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back slightly when you press them gently.
• Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are fragile straight out of the oven and need a few minutes to set before you move them.