Introduction
These Pancake Mix Muffins are a brilliant shortcut breakfast, combining the fluffy comfort of pancakes with the convenient form of a muffin. They get a delightful texture and flavor boost from the addition of corn muffin mix. You’ll love how quickly they come together for a grab-and-go treat.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- baking spray
- 1 ¾ cup pancake mix (the kind that calls for eggs and milk, not the “complete” or “just add water” kind; (255g))
- ¾ cup corn muffin mix ((110g))
- ½ tsp ground cinnamon
- 2 large eggs (beaten)
- ¼ cup granulated sugar (or sweetener of your choice (optional))
- 1¼ cup buttermilk
- 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 3 tbsp vegetable oil
- powdered sugar (for dusting (optional))
- 1 cup salted butter (room temperature (2 sticks))
- ¼ cup honey
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin thoroughly with baking spray.
- In a large mixing bowl, whisk together the pancake mix, corn muffin mix, and ½ teaspoon of cinnamon.
- In a separate bowl, combine the beaten eggs, optional granulated sugar, buttermilk, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and vegetable oil.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins bake, prepare the honey-cinnamon butter. In a small bowl, beat together the room-temperature salted butter, honey, and ½ teaspoon of cinnamon until smooth and creamy.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve warm muffins dusted with optional powdered sugar and with a dollop of the honey-cinnamon butter.
Variations
- Berry Burst: Fold 1 cup of fresh blueberries or raspberries into the batter just before filling the muffin cups.
- Crunchy Top: Sprinkle the batter in each cup with a mixture of coarse sugar and cinnamon before baking.
- Maple Glaze: Skip the honey butter and drizzle cooled muffins with a simple glaze made from powdered sugar and maple syrup.
- Savory Twist: Omit the cinnamon and sugar from the batter, and add ½ cup of shredded cheddar cheese and 2 tablespoons of chopped chives.
Tips for Success
- Ensure your pancake mix is the traditional type that requires adding eggs and milk, not a “complete” mix.
- For even baking, try to fill each muffin cup to the same level.
- The honey-cinnamon butter can be made ahead and stored in the refrigerator.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. The honey butter should be refrigerated. To reheat, warm muffins in a microwave for 20-30 seconds or in a 350°F oven for 5-8 minutes.
FAQ
Can I use a “just add water” pancake mix?
No, this recipe specifically requires the type of pancake mix that lists eggs and milk as additional ingredients on its box. The “complete” mixes have different proportions and will not work correctly.
What if I don’t have corn muffin mix?
The corn muffin mix is key for texture and flavor. If you must substitute, use an additional ¾ cup of the same type of pancake mix, but the muffins will lose their distinctive cornbread-like quality.
Can I make these without the honey-cinnamon butter?
Absolutely. The muffins are delicious on their own, with powdered sugar, or with regular butter or jam.
Why is buttermilk used?
Buttermilk adds a slight tang and tenderness to the muffins, balancing the sweetness and helping activate the leavening in the mixes.
My batter seems thick. Is that correct?
Yes, the batter should be thick and spoonable, similar to a muffin or pancake batter, not runny. This helps create a nice, domed muffin top.