Pancake mix muffins are some of the easiest, fluffiest muffins you’ll ever make. They have everything you love about muffins but are even more convenient.

It takes less than 10 ingredients to make them, and you can add all kinds of mix-ins to jazz them up.

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Try making them with blueberries for a fruity start to your day. Or opt for chocolate chips or toffee bits if you want something more decadent.

Whatever you’re craving, you can’t beat these pancake mix muffins for taste and simplicity.

Ingredients for Pancake Mix Muffins

Because you use pancake mix to make these, the ingredients list is pretty short. Here’s what you need:

Pancake mix – Choose whatever flavor of pancake mix you like best! (I’ve made them with this Lucky Charm pancake mix, and WOW!) Store-bought is fine, or you can use a homemade pancake mix.
Sugar – Stick to plain old granulated sugar for this recipe. It incorporates best with the other ingredients. If your pancake mix has a lot of added sugar, you can reduce the plain sugar you add.
Milk – Any milk will work, though I prefer whole milk or buttermilk.
Eggs – Bring them to room temperature before adding them.
Oil – I typically use vegetable oil because I always have it on hand. However, any neutral-tasting oil works.
Vanilla extract – Vanilla makes all baked goods taste better.
Optional mix-ins – Your mix-ins are entirely up to you. You can add berries, sweet things, dried fruit, and more. If your pancake mix has mix-ins, you’re all set!

How to Make Pancake Mix Muffins

Follow these steps to make easy pancake mix muffins:

Prepare. Preheat the oven to 400 degrees and line a muffin tin with liners.
Make the batter. Whisk all ingredients except the mix-ins together in a large bowl. Once everything is incorporated, stir in the mix-ins.
Bake. Pour the batter into the muffin tin and bake for 15 minutes. Check for doneness by inserting a toothpick into the center of a few muffins. If it comes out mostly clean, they’re done!
Cool and serve. Let the muffins cool in their tin for several minutes. Then, transfer them to a wire rack to finish cooling. Serve them and enjoy!

Muffin Flavors and Mix-Ins

When it comes to flavors and mix-ins, you’re only limited by your imagination! Here are a few of my favorite mixes and add-ins:

Buttermilk pancake mix
Cherry pancake mix
Lucky Charms pancake mix
Blackberry-lemon pancake mix
Apple cinnamon pancake mix
Peanut butter pancake mix
Berries
Dried fruit
Chocolate chips
Toffee bits
Chopped nuts or granola
Caramel chips
Bananas
Seeds (chia, poppyseed, etc.)
Cinnamon or other spices
Bacon
Festive sprinkles

Tips & Tricks

Want more tips and tricks to ensure your muffins are as delicious as possible? Check these out:

Resist the urge to overmix. Overmixing pancake batter yields tough, rubbery pancakes. The same is true for these muffins. Mix until everything is just incorporated, then stop.
Don’t overfill the tins! Yes, doing so will result in bigger, taller muffins. However, it can also lead to a real mess in your oven. Stop at 3/4 full for the best results. Using a cookie scoop to fill the tin is often beneficial.
Preheat for perfect muffins. Don’t stick your muffin tin into a cold or slightly warm oven. Be patient and let the oven fully preheat before baking. Otherwise, you could end up with underdone muffins.
Stick to small add-ins. Muffin batter is somewhat thin and won’t do well with large-sized mix-ins. Stick to things that are small to mini in size.
Try a toothpick trick. Stir add-ins in with a toothpick. Using something so small to stir will force you to be slow and gentle. That, in turn, will ensure you don’t overmix the batter.
Get greasy. Grease the tin if necessary. If your muffins often stick, grease the liners with oil or baking spray. I recommend using Baker’s Joy spray.
Don’t overdo it! Loading the batter with too many add-ins will result in lumps and unevenly cooked muffins. Add your favorites, but go easy.

How to Store Pancake Muffins

You have plenty of options for storing leftover pancake mix muffins.

To Store at Room Temperature: Place the muffins in a Ziploc bag or air-tight container. Leave them somewhere out of direct sunlight for up to 3 days.

To Refrigerate: Again, use a Ziploc bag or air-tight container. You can refrigerate the muffins for up to a week.

To Freeze: Place the muffins in a freezer-safe bag or container. (Placing parchment paper between them is also a good idea. It will prevent sticking.) Then, freeze them for up to 3 months.

To Reheat: Thaw frozen muffins in the fridge overnight. Reheat thawed and chilled muffins in the microwave in 15-second increments. If they’re dry, top them with butter after heating them.

More Easy Muffin Recipes

Bisquick Blueberry Muffins
Bisquick Banana Muffins
Jiffy Cornbread Muffins
Banana Chocolate Chunk Muffins
Starbucks Blueberry Muffins