How to Make Muffins with a Pancake Mix

We have a tester, a good friend, who lives on an island off the coast of Alaska. She lives deep in the woods, in a cabin with her husband.

I’ve never been there but she has sent me pictures. Gorgeous. There is a stream behind her cabin with a waterfall. There is a water line running from the top of the waterfall to the cabin. That’s how they get water pressure.

And she loves pancakes. She tested a dozen or so of our pancake mixes when we were developing them. One day, she mentioned that she made muffins with leftover pancake mix.

That triggered it. I went down the hall to the test kitchen.

“We’ve got to try making muffins with our pancake mixes.” And the project was on. 

To test the concept, we used three disparate pancake mixes: Blueberry Corn Cakes, Raspberry Sour Cream Pancakes, and Multigrain Pancakes.

• To see all our pancake mixes, visit our pancake collection.
• Also see how to make muffins in the microwave with pancake mixes.

Blueberry Corn Muffins from a Pancake Mix

We have all kinds of blueberry pancakes. My favorite camping pancakes are Blueberry Corn Cakes. They're a cross between pancakes and cornbread.

Can we make muffins out of them?

They made great muffins, simple muffins. Just add water.

• 3 cups Blueberry Corn Cakes Mix
• 1 cup water

Preheat the oven to 375°F. Grease a standard 12-cavity muffin tin.

1. Add the water to the mix in a medium mixing bowl. Stir until combined with a few lumps remaining.
2. Divide the batter between eight cavities. We use a large ice cream scoop to measure and deposit batter for muffins.
3. Bake for 11 to 12 minutes or until a toothpick stuck through a crack to the center of the muffin comes out clean.
4. Remove from muffins from the pan while still hot using a small silicone spatula.

Note: Muffins freeze well. Wrap them individually in plastic and freeze them. To serve, warm the frozen muffins in the microwave.

Raspberry Sour Cream Muffins

Next we tried Raspberry Sour Cream Pancakes, our bestselling pancakes. They too made great muffins! Just add water.

• 3 cups Raspberry Sour Cream Pancake Mix
• 1 cup water

Preheat the oven to 375°F. Grease a standard 12-cavity muffin tin.

1. Add the water to the mix in a medium mixing bowl. Stir until combined with a few lumps remaining.
2. Divide the batter between eight cavities. We use a large ice cream scoop to measure and deposit batter for muffins.
3. Bake for 11 to 12 minutes or until a toothpick stuck through a crack to the center of the muffin comes out clean.
4. Remove from muffins from the tins while still hot using a small silicone spatula.

Multigrain Muffins

I love our multigrain pancake mix and eat them often. They too make great, just-add-water muffins.

• 3 cups Multigrain Pancake Mix
• 1 cup water

Preheat the oven to 375°F. Grease a standard 12-cavity muffin tin.

1. Add the water to the mix in a medium mixing bowl. Stir until combined with a few lumps remaining.
2. Divide the batter between eight cavities. We use a large ice cream scoop to measure and deposit batter for muffins.
3. Bake for 11 to 12 minutes or until a toothpick stuck through a crack to the center of the muffin comes out clean.
4. Remove from muffins from the tins while still hot using a small silicone spatula.

Notes for Your Kitchen

Just because we can make muffins with these three mixes doesn’t mean that it works with every pancake mix on the planet. But it might.

You may have to adjust the water. With that adjustment, I see no reason why it won’t work with other mixes.

The Raspberry Sour Cream mix is representative of most of our mixes. They have the same base formula and should make very similar muffins.

The Texas Corn Cake and multigrain pancakes have very unique formulas and still made similar muffins suggesting that this method will work with a wide variety of pancake mixes.