Learn to make muffins from a pancake mix with this easy pancake muffins recipe that brings classic pancake taste to a handheld treat. Soft, fluffy and perfect for meal prep!

Pancake muffins.

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Baked Pancake Mix Muffins

Pancake muffins have the flavor of my easy banana pancakes but the simplicity and convenience of easy breakfast muffins! Enjoy them plain or customize the batch with your favorite mix-ins (hello, chocolate chips!) for a delicious way to start your day.

Made with a handful of ingredients, including pancake mix, mashed bananas, and cinnamon, these deliver the puffy texture of pancakes in a grab-and-go form!

Why I Love This Easy Recipe

  • Customizable: Use a store-bought mix, homemade pancake mix and add in your favorite mix-ins like chocolate chips or berries.
  • Convenient: Great for on-the-go snacking, packing lunches, and making sure everyone is fed on even the busiest mornings.

Ingredients Notes

Ingredients for pancake muffins arranged on a counter, including mashed banana, flour, milk in a measuring cup, an egg, and a bottle of vanilla extract.

Find the full printable recipe with specific measurements below.

  • Pancake mix and milk: For the base of the muffins. The pancake mix replaces most of the common baking staples used in a classic homemade pancake recipe.
  • Mashed banana: The riper the better. This is a great time to use up the overripe bananas sitting on your counter.
  • You’ll also need: Egg, vanilla, salt, and cinnamon.
  • Optional toppings: Chocolate chips, berries, nuts, and maple syrup.

How to Make Pancake Muffins

In a medium mixing bowl, prepare the muffin pancake batter by mixing the pancake mix, milk, mashed banana, vanilla, and an egg until combined.

Glass bowl holding flour, mashed banana, and a cracked egg ready to be mixed.
Glass mixing bowl containing pancake muffin batter with mashed banana, flour, milk, a cracked egg, and vanilla before stirring.

Pour the batter into prepared muffin cups and add any desired toppings to each one.

Muffin tin lined with paper liners filled with pancake muffin batter, each topped with blueberries, strawberries, or chocolate chips.
Overhead view of a muffin tin filled with freshly baked pancake muffins topped with blueberries, chopped strawberries, and chocolate chips.

Bake in a preheated 375°F oven for 15 minutes. Once a toothpick inserted into the middle comes out clean, your easy baked pancake muffins are done!

Recipe Tips

  • Spray the muffin liners with nonstick cooking spray to prevent sticking.
  • Add mix-ins to the top. They are added last to prevent sinking.
  • Mini pancake muffins can be made using a mini muffin pan and a cookie scoop. Bake for about 9-12 minutes, checking for doneness at the 9-minute mark.
  • Add-ins and topping ideas. Cinnamon sugar, mini chocolate chips, sprinkles, diced strawberries, fresh blueberries, or swirl in peanut butter or Nutella.
  • Instead of bananas: Use unsweetened applesauce.
A close-up of a pancake muffin with a bite taken out, showing the moist, tender inside. Other muffins with strawberries and chocolate chips are arranged on the plate.

More muffin recipes to try include applesauce muffins, mini banana muffins and lemon blueberry muffins

More Muffin Recipes

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Pancake muffins in a muffin tin with blueberry, strawberries and chocolate chips.

Pancake Muffins

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
Learn to make muffins from a pancake mix with this easy pancake muffins recipe that brings classic pancake taste to a handheld treat. Soft, fluffy and perfect for meal prep!
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Video

Ingredients 

  • 3 cups pancake mix
  • 1 ½ cups milk
  • 1 cup mashed banana , about 2 large brown bananas
  • 1 egg
  • 1 ½ teaspoons vanilla
  • pinch of salt + cinnamon , if desired

Optional toppings: chocolate chips, berries, syrup

Instructions

  • Preheat and prepare: Preheat oven to 375°F and line a muffin tin with 12 liners.
  • Mix: In a medium mixing bowl, add 3 cups pancake mix, 1 1/2 cups milk, 1 cup mashed banana, 1 teaspoon vanilla, one egg and stir until combined.
  • Pour and cook: Pour batter into 12 muffin cups. Add any desired toppings to the top of each muffin. Bake for 15 minutes, or until a toothpick comes clean.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Prevent sticking: Spray the liners with cooking spray.
Bananas: If you don’t want to use bananas, you can also use applesauce. 
Storage: Store in a covered container up to 3 days or in the freezer up to 3 months. 

Nutrition

Calories: 95kcal, Carbohydrates: 11g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 40mg, Sodium: 181mg, Potassium: 116mg, Fiber: 1g, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 0.2mg, Calcium: 109mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I double the recipe?

Sure, you can! I love to double this recipe and freeze some to always them on hand for busy mornings.

How to know when done?

Insert a toothpick into the center of one. If it comes out clean, with no wet batter stuck to it, they’re ready.

How to store?

Be sure to cool them first so that no moisture gets trapped, making them soggy.

Store them in an airtight container at room temperature for up to 3 days.

Can these be frozen?

These can be kept frozen for up to 3 months. Keep them in a freezer-safe container or freezer bag and then thaw only what you need!

To warm them up, pop them in the microwave for about 30 seconds.