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.
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.