Pancake Mix Muffins (3 Flavors, 1 Pan!)
*This post may contain affiliate links. See our affiliate policy here.
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!
Table of Contents
Why We Love Pancake Mix Muffins
- Easy To Make – This is a simple recipe perfect for breakfast, snacks or meal prep for the week.
- Make Multiple Flavors In The Same Pan – My family can’t always agree on flavors, and this easy recipe lets me make different flavors together.
- Delicious – Your family will love the flavor of these muffins!
Ingredients For Pancake Mix Muffins
Find the full printable recipe with specific measurements and directions below in the recipe card.
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.
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!
- Measure the dry ingredients into the bowl
- 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.
- 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.
- 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 the mini banana chocolate chip muffins, the cornbread muffins or the zucchini chocolate chip 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.
- 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.
- 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.
- 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!
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!
You should also try the crescent roll cream cheese danishes that you can add fruit or chocolate too, they are easy to customize too!
Other Recipes You Will Love
34 minutes
Crescent Roll Cream Cheese Danish
25 minutes
Easy Breakfast Braid (With Crescent Rolls)
1 hour 30 minutes
Homemade Blueberry (Muffin!) Bread
40 minutes
One Bowl Zucchini Chocolate Chip Muffins
25 minutes
Easy Banana Chocolate Chip Mini Muffins
Pancake Mix Muffins
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!
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, I used Krusteaz buttermilk just add water
- 2 large eggs
- ⅓ cup white sugar
- 1/2 cup milk
- 1/4 cup oil
For The Toppings
- 5 large strawberries 5-6 works
- ½ cup blueberries
- ½ medium banana
- ¼ cup chocolate chips
- 2 teaspoons peanut butter creamy or crunchy
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
Instructions For Each Flavor
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
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Was looking for a recipe that was versatile enough to allow for more than one flavor. This it!
It’s also a recipe my grandchildren can make :Win-Win!!
Thank you for sharing this recipe.
Everyone loved them. Made for my husband and 4 kids ages 10-13
Not sure why, the taste was good but the muffins were really dry.
Hi Bri- Could you let me know what pancake mix you used? Did you use a complete pancake mix that is “just add water?” If so what brand, as their can sometimes be variations between the brands as they produce new products that sometimes vary. Thanks!
Would this work if I already have chocolate chip pancake mix? Do I just need to add eggs, sugar, milk and oil to the mix? I have been looking for a few days and I can’t really find anything. I have a lot of chocolate chip pancake mix and trying to find something else to make with them.
It depends, is your pancake mix a just add water style pancake mix? Then yest is will likely work just fine. If it’s not a just add waster style pancake mix then I’m not sure what the proportions would be as each mix can vary a lot more. You are welcome to try it, but it may need adjustments in things like liquids, eggs or sugar to make it the best muffin it can be.
Would coconut oil work with this recipe?
Can these be made with almond milk?
How many muffins are made with the recipe as written X1 ?
Thanks!
I have not made this recipe with almond milk, it may effect the texture. You need to use a complete pancake mix, which has powdered milk in it already so this may not work as well for an allergy or intolerance. I’m not sure, I haven’t tried it this way. The recipe makes 12 servings, which is 12 standard size muffins. You can find that info right next to the print button on the recipe card at the bottom of the article. 🙂
Thank you! I appreciate it … I’m hoping someone will see this and will know if almond milk worked ot not.
I loved these so much I went back to the store to get more ingredients to make more. I added butter extract and swirled in Nutella and popped on some chocolate chips. They were a hit at our breakfast and out of 24 sadly there were none left. The blueberries were so big I had to push them into each muffin
This may be a dumb question but if you’re using fresh strawberries in the muffins. Do they need to be stored in the fridge? Or no because they’re cooked?
Hi Michelle, Not a dumb question at all! You can store these muffins on the counter or in the refrigerator. The strawberries are cooked so they will be ok on the counter for a few days, however they may go bad a little quicker on the counter covered then they would in the fridge covered.
If you live somewhere that is especially warm it may be a good idea to start off with them in the fridge. For example I live in Arizona. In the winter months I can store bread on my counter without an issue, but in the summer months it molds much quicker with the heat so I keep it in the fridge. Hope that helps, and you enjoy the muffins!
These were a huge hit! I added 1/2 tsp of vanilla extract and made half blueberry, half chocolate chip.
This receipe is fabulous and the mini muffin pans works great.
I just commented on this receipe and wanted to let you know I made mini muffins with this receipe and they turn out beautifully.
This receipe is fabulous and the mini muffin pans works great.
Thanks Lupe for letting me know about the mini muffins, glad they were delish!
My first experience trying this receipe . Wow ! So delicious and light and will be making it again soon.
Easy, quick even for a cook of a dad. Blueberry, cranberry and banana. Fluffed up really big. I use two duck eggs better for the rise. Enjoy
Can these be made as mini muffins?
I am sure you can, I have never made them that way. You would want to start checking to see if they are done earlier as mini muffins will bake much faster. Let me know if you try it!
Going to make today