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Fluffy Pancakes from Muffin Mix: The Ultimate Breakfast Shortcut

A stack of three golden-brown blueberry muffin mix pancakes served on a white plate.
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Learn how to easily convert dry muffin mix into light and fluffy pancakes for a quick, satisfying breakfast. This recipe is a simple breakfast hack for busy mornings.

Ingredients

Scale
  • 1 box (about 15.25 oz) dry muffin mix (any flavor, e.g., blueberry, chocolate chip)
  • 1 large egg
  • 3/4 cup milk (or water, depending on mix instructions)
  • 2 tablespoons vegetable oil or melted butter

Instructions

  1. Combine the dry muffin mix, egg, milk, and oil or melted butter in a medium bowl.
  2. Whisk the ingredients together until just combined. Do not overmix; a few small lumps are fine. The batter should resemble standard pancake batter consistency. If it seems too thick, add milk one teaspoon at a time until desired thickness is reached.
  3. Heat a lightly oiled griddle or large skillet over medium heat. The surface is ready when a drop of water sizzles immediately.
  4. Pour batter onto the hot griddle, using about 1/4 cup for each pancake.
  5. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately with your favorite toppings.

Notes

  • For thicker pancakes, reduce the liquid slightly. For thinner pancakes, add a splash more milk.
  • If you use a chocolate chip or blueberry mix, the chips or berries will be evenly distributed in the pancakes.
  • This method works well for most standard boxed muffin mixes, making it a great breakfast shortcut idea.

Nutrition

Find it online: https://carlacooking.com/muffin-mix-pancakes-recipe-hack/