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Home ยป Pancake Mix Muffins (3 Flavors, 1 Pan!)

Pancake Mix Muffins (3 Flavors, 1 Pan!)

April 14, 2021 Kristy Richardson 21 Comments

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These pancake mix muffins are the perfect shortcut muffins for a quick homemade breakfast. Make gooey banana chocolate chip, strawberry, and blueberry pancake muffin flavors all in one pan so everyone can have their favorite muffin!

Strawberry, chocolate chip banana and blueberry muffins on parchment paper to serve.

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Ingredients For Muffins

Ingredients for pancake mix muffins

Ingredients For The Muffin Base

  • Pancake Mix– I used the just add water style mix. This Krusteaz pancake mix is what we usually have in our house. I have not tried this recipe with other variations of pancake mix or alternative pancake mixes. If you try other types of pancake mix, leave me a comment or email as to how it went!
  • Eggs
  • Sugar– You will add sugar the batter, but a sprinkle of sugar on top of the muffins can give the muffin just a little more sweetness. Use a thicker cut coarse style sugar like this for the top only to make more of a bakery muffin. This can be done on any flavor muffins.
  • Milk– Could possibly substitute vanilla yogurt that isn’t low fat in a pinch.
  • Oil– You can use your favorite, olive oil, canola oil, avocado oil and vegetable oil all work for this recipe.

Looking For Pancakes? Try my delicious fluffy pancakes made with almond milk.

Ingredients For The Muffin Toppings and Flavors

  • Fruit- I’ve used strawberries, blueberries and about half a banana. Your fruit may vary depending on what flavors of muffins you want to make.
  • Chocolate chips– You can use chocolate chips, or just chop up any chocolate into pieces.
  • Peanut butter– Warm the peanut butter in the microwave for a few seconds to make it easier to mix into the batter.

How To Make Pancake Mix Muffins Out Of Just Add Water Pancake Mix

Mixing the base batter is pretty simple and easy!

Step by step images mixing the dry pancake mix and wet ingredients into a batter then portioning into muffin tins.
  1. Measure the dry ingredients into the bowl
  2. Add the wet ingredients– mix together with a spatula. If you’re using an electric mixer be careful not to overmix, as it can make the muffins heavier.
  3. Mix into a batter.- Mix until all of the the batter is combined. Make sure to check the bottom of the bowl as dry ingredients sometimes hide at the bottom. This batter is on the thicker side.
  4. Portion into oiled muffin tin – I like to use a 1/4 cup measuring cup to portion. This fills the muffin wells to about 3/4 full. Bake for 12-15 minutes.

If you love easy muffins, check out my cornbread muffins!

Adding Three Muffin Flavors To One Muffin Pan

Next we are going to mix three flavors into one pan. That way everyone can have their favorite flavor without having to make three dozen muffins. This recipe is a great way to use up leftover fruit at the end of the week.

Step by step images adding strawberries, blueberries, peanut butter, banana and chocolate chips to pancake muffins then baking.
  1. Mix Flavors Into Batter– Add first the flavors you want mixed into the batter. We’ve added strawberries, blueberries, and warm peanut butter. Then with a spoon or a toothpick swirl the flavors into each muffin.
  2. Add Any Toppings– Bigger fruit pieces, like banana slices, work best when added to the top of the muffin instead of mixed in and look pretty. You can also sprinkle a little extra of whatever you mixed into the muffins on top. I’ve added more strawberries and blueberries and a little sugar on two of my flavors. On the third, I’ve added sliced bananas and chocolate chips.
  3. Bake– Bake at 400 degrees for 12-15 minutes. A lighter brown is perfect for these muffins, a darker brown color tends to dry them out. Enjoy!
Baked pancake mix muffins being removed from the pan

Mix Up Your Pancake Muffins! Variation Ideas

You can mix these flavors right into the muffin pan. This allows you to easily create multiple flavors per batch.

  • Strawberry Banana– ¼ cup diced strawberry and ½ a banana sliced in thin rounds per four muffins. Mix the strawberry in with toothpick, then lay the banana slices on top.
  • Banana Granola– ½ banana cut into small round pieces and ¼ cup granola per four muffins. Add the granola and mix it in with a toothpick, then lay the banana slices on top.
  • Chocolate Chip – ¼ cup chocolate chips per every four muffins, sprinkle with sugar on top. (Use coarse sugar for more of a bakery style muffin if you have it.)
  • Raspberry Dark Chocolate– ¼ cup raspberries and 4 teaspoons dark chocolate chips per every four muffins. Mix raspberries and chocolate chips in with a spoon, saving a few extra chocolate chips for the top. These are also delicious with a sprinkle of sugar on top.
  • Birthday– Add sprinkles! Mix in with a toothpick, adding a few extra on top.

Yes, you can add maple syrup to dip your pancake muffins if you choose!

Three pancake mix muffins from the side pouring maple syrup over top of them.

Other Recipes You Will Love

  • One Bowl Zucchini Chocolate Chip Muffins– quick, easy, and made with a few swaps to make these muffins a little healthier
  • Blueberry French Toast Casserole– This delicious blueberry french toast casserole is so tasty, and you can even make it ahead. Topped with a buttery streusel and lots of warm blueberries, your family will love it.
  • Blueberry Muffin Bread– All of the deliciousness of blueberry muffins, but in one big loaf pan.
  • Fudgy Chocolate Cake Mix Cookies– Quick and easy, these delicious fudgy cookies start with a chocolate cake mix and only have a few ingredients.
Up close strawberry, blueberry and chocolate chip banana pancake mix muffins

Pancake Mix Muffins

Kristy Richardson
These pancake mix muffins are the perfect shortcut muffins for a quick homemade breakfast. Make gooey banana chocolate chip, strawberry, and blueberry pancake muffin flavors all in one pan so everyone can have their favorite muffin!
4.46 from 57 votes
Print Recipe Save to Pinterest
PREP TIME 15 mins
COOK TIME 12 mins
Course Baking, Breakfast
Cuisine American
Servings 12 Muffins
Calories 175 kcal
Prevent your screen from going dark while you cook

Equipment

  • Muffin Pan
  • Large bowl
  • Silicone spatula
  • Measuring cups and spoons

Ingredients
  

For The Muffin Base

  • 2 1/2 cups pancake mix just add water style mix
  • 2 eggs
  • ⅓ Cup sugar
  • 1/2 Cup milk
  • 1/4 Cup oil

For The Toppings

  • 5-6 strawberries
  • ½ Cup blueberries
  • ½ banana
  • ¼ cup chocolate chips
  • 2 teaspoons peanut butter
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Instructions
 

  • Preheat the oven to 400 degrees. Oil the muffin pan generously.
  • In a large mixing bowl add pancake mix, eggs, sugar, milk and oil. Combine well with a silicone spatula until the egg yolks fully mix into the batter and there is no more dry pancake mix in the bowl. Muffin batter should be thick.
  • Fill each of the muffin wells evenly with batter until about ¾ full. Using a ¼ cup measure and a spoon will help scoop evenly between the muffins.
  • Add different flavors to each muffin and mix with a toothpick or spoon. We've used diced strawberries, blueberries, and a peanut butter, chocolate chip and banana muffin flavor. See the notes for how to add each flavor.
  • Bake at 400 degrees for 12-15 minutes or until golden brown and baked through the middle. Watch carefully not to overbake, these muffins should be on the lighter side. Making them too brown may dry out the muffins. Cool and enjoy!

Notes

Flavors
  • Strawberry– 4-6 tablespoons diced strawberry per four muffins ( About five medium strawberries, but this doesn’t have to be exact.) Press into the top of the muffin batter once in the muffin tin and swirl with a toothpick or spoon.
  • Blueberry– 1/2 cup blueberries per four muffins. Press into the top of the muffin batter once in the muffin tin and swirl with a toothpick or spoon if needed.
  • Banana Peanut Butter Chocolate Chip – ½ banana cut into thin rounds. ¼ cup chocolate chips and 2 teaspoons warmed peanut butter per four muffins. Warm the peanut butter in the microwave for a minute, then add ½ teaspoon and swirl in the batter in the muffin tin with a toothpick. Top the muffin with chocolate chips and 2-3 banana slices.
See higher up in the article for more flavor variation ideas!
*Nutritional content is based on making the strawberry, banana peanut butter chocolate chip and blueberry pancake muffin flavors. Nutritional values may vary with other flavors.
 

Nutrition

Serving: 1servings | Calories: 175kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 158mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg
Keyword baking, muffin, pancakes
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Comments

  1. Penny says

    January 8, 2023 at 4:04 am

    Can you use Protein pancake mix as long as it is just add water?

    Reply
    • Kristy Richardson says

      January 8, 2023 at 6:37 am

      I have not tried protein pancake mix in this recipe before. I would think if it is just add water it should work, but since I haven’t tried it I don’t know for sure. Let me know if you try it how it goes!

      Reply
  2. Lissa Archer says

    October 25, 2022 at 6:49 pm

    This is a good recipe. I wanted to add banana to it so I mashed up 3 ripe bananas and added them plus I added chocolate chips to it also. Still light but adds another layer of flavor. Also baked for 20 minutes at 400 degrees, because they were in fairly large silicone muffin pans

    Reply
  3. Neusa says

    October 23, 2022 at 2:18 pm

    Thanks for sharing this amazing recipe. I tried and it came out super fluffy and delicious! I loved it. I added 1/4 cup of OJ (besides the milk) and the frozen cranberries I had from Thanksgiving. I also added 1tbsp of orange marmalade a splash of vanilla extract , the juice of half lemon and a punch of salt. The batter was more liquid such as cake batter but it worked beautifully! Thanks again!

    Reply
  4. Liz says

    July 16, 2022 at 3:07 pm

    Hi. I see the ingredients needed, but what are the quantities? How many eggs, how much oil, etc?

    Reply
    • Kristy Richardson says

      July 16, 2022 at 10:10 pm

      Hi Liz, The full recipe and instructions is at the bottom of the page in the recipe card which gives you options like printing it and even cook mode so the screen doesn’t go dark while you are baking. You can use the jump to recipe and it takes you right to the bottom. Hope you enjoy!

      Reply
  5. Melissa Cornell says

    July 1, 2022 at 12:21 am

    Should I change the oven temp if I’m making mini muffins?

    Reply
    • Kristy Richardson says

      July 5, 2022 at 5:04 pm

      I haven’t tried this recipe as mini muffins before. If I was trying it I would probably keep the oven temp the same (maybe turn down 25 degrees if your oven tends to run hot) but I would suggest starting checking on the muffins for doneness around 8 minutes to make sure you don’t overbake. Hope that helps!

      Reply
  6. Kylee Lind says

    March 13, 2022 at 1:38 am

    Could these be freezed? How long are they good for after making? We are going on a trip soon and through these would be a good filling snack for the kids

    Reply
    • Kristy Richardson says

      March 20, 2022 at 3:35 pm

      Muffins last about two days on the counter, or 3-4 in the fridge. You could likely freeze these muffins, I’ve frozen other muffins but not this specific recipe. They should freeze well. Let me know if you try it how it goes! -Kristy

      Reply
  7. Ann says

    February 15, 2022 at 2:44 am

    Hi could I use frozen fruit instead of fresh fruits as that’s all I have. I can defrost the fruit before putting them in the batter

    Reply
    • Kristy Richardson says

      February 15, 2022 at 4:42 am

      I would put frozen fruit straight into the batter. Defrosting the fruit first will cause it to fall apart faster. I haven’t tried frozen fruit with this recipe but I have with other muffins and quick breads and if you put it in frozen it usually works just fine. Let me know if you try it! -Kristy

      Reply
  8. Katerina says

    February 5, 2022 at 7:16 pm

    Do these last in the fridge or freezer or do they need to be eaten same day?

    Reply
    • Kristy Richardson says

      February 5, 2022 at 11:37 pm

      These muffins can be kept in the fridge for a few days, though if you put full slices of banana on top you may want to eat those muffins first. If I was making for meal prep I would chop the bananas up a little more and sink them into the muffin. I have not tried freezing these muffins, but again chop the fruit a little smaller and they should freeze fine. Let me know if you try it! -Kristy

      Reply
  9. Darlene says

    January 4, 2022 at 4:42 pm

    can Bisquik be used to make these?

    Reply
    • Kristy Richardson says

      January 4, 2022 at 5:26 pm

      Hi Darlene, Unfortunately they can’t be easily substituted without more changes to the recipe which would take some trial and error. This recipe uses just add water pancake mix, which would have dairy in it where Biscuik does not. Pancake mix also tends to be sweeter than Biscquik, so you’d also have to adjust there. Unfortunately, it’s not a cup-for-cup swap. Hope that helps, -Kristy

      Reply
  10. Kim says

    December 27, 2021 at 4:46 pm

    2 stars
    These were extremely dry! I followed the recipe very closely, and I used Krusteaz pancake mix?

    Reply
    • Kristy Richardson says

      January 1, 2022 at 9:13 pm

      Hi Kim,
      Did you use the just add water-style pancake mix? If you used one of the mixes where you need to add eggs, milk and oil that could have caused your muffins to be dry as the recipe is adjusted properly only for the pancake mix that only needs water. I have also not tested this recipe with any of the gluten-free mixes or the protein mix, so if you swapped in one of those mixes it could have also caused your muffins to be dry. -Kristy

      Reply
  11. Tanya Higbee says

    December 15, 2021 at 8:52 pm

    5 stars
    I made these a little different than the recipe, I adapted to what I had on hand…
    I made raspberry instead of strawberry & I used a few drops of chocolate sauce instead of chips{no peanut butter}….I lightly dusted then with sugar then into the oven for a short few extra minutes{a lil moisty, tad too much fuit than called for} then a smear of butter across the warm tops before sitting to set, then serve with a splash of milk….Perfect….

    Reply
    • Kristy Richardson says

      December 30, 2021 at 7:04 am

      Your additions sound delicious Tanya, glad you enjoyed them! -Kristy

      Reply
    • Kristy Richardson says

      January 1, 2022 at 9:08 pm

      Sounds delicious Tanya! -Kristy

      Reply

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    Welcome to On My Kids Plate, I'm Kristy! Here you will find ideas for helping kids have fun with food, recipes both kids and parents love, fresh parenting ideas, great tips and a little bit of humor. I hope you find an idea your family loves. Follow along below to see all the ideas on social media below, or email me hello@onmykidsplate.com

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