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Home » Breakfast » Berry Pancake Mix Muffins

Berry Pancake Mix Muffins

May 8, 2022 by Sarah Olson Leave a Comment

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long image of berry pancake mix muffins for pinterest
collage of berry pancake images with text of ingredients.
collage of berry pancake muffins with text overlay for pinterest

Light, tender, and fluffy, these Berry Pancake Mix Muffins come together quickly for a delightful breakfast treat bursting with flavor. Just need pancake mix and a few other pantry staples to make these easy muffins.

These easy-baked pancake muffins are perfect for busy mornings. Making muffins from pancake mix gives you a shortcut in the kitchen without shortchanging you on flavor. We’ve used it in our Cheddar Garlic Biscuits and Pumpkin Bread.

berry pancake muffin unwrapped on muffin tin

Can I use pancake mix to make muffins?

Absolutely. Pancake mix and muffin mix have the same base ingredients: flour, baking powder, sugar, and salt. The most significant difference is usually the sugar content. There’s far less sugar in pancake batter than in muffin batter.

Using your favorite pancake mix saves you from pulling out a few extra ingredients and measuring spoons and doesn’t sacrifice taste or quality. The family will love this easy pancake muffins recipe.

Recipe Ingredients

ingredients for pancake muffins with text.
  • Powdered pancake mix — use a ‘just add water’ pancake mix. Most pancake mixes will work in this easy recipe like Bisquick, Aunt Jemima, or Krusteaz pancake mix.
  • Kitchen basics — sugar, eggs, milk (we recommend whole, but 2% or skim milk will work too; we’ve not tested alternative dairy like almond milk), and vegetable (or canola oil.)
  • Vanilla extract — the flavor enhancer for all baked goods.
  • Fresh mixed berries — we used fresh raspberries and blueberries.

Step-by-Step Directions

collage of how to make the batter for pancake mix muffins.

Step One – Combine the dry pancake mix and sugar together in a large bowl.

Step Two – Add eggs, milk, vegetable oil, and vanilla extract together in a medium bowl.

Step Three – Mix together the wet ingredients until combined.

Step Four – Pour the liquid mixture into your dry mixture. Stir it all together, but not too much. You’ll want some lumps in the batter.

Step Five – Time to add the berries. Make sure they are washed and dried.

Step Six – Gently fold the berries into the batter. Do not be overzealous with stirring the berries in. You do not want to break them.

muffins before and after cooking.

Step 7 – Spoon the prepared batter to the top of the muffin liners in the muffin tin.

Step 8 – Bake for 18 minutes or until a toothpick inserted comes out clean (from the batter, if you poke a berry it won’t come out clean, which is fine, just look for batter and not berries.) Let the pancake muffins cool completely before serving.

berry muffin on muffin tin.

Variations

Who doesn’t love homemade muffins! With endless possibilities for mix-ins, you’ll love these other muffin recipes or ideas, worthy of 5 stars.

  • Banana Walnut — Perfect to use up those ripe banana with some chopped walnuts.
  • Blueberry — You can beat the classic blueberry muffins.
  • Chocolate chip — Use milk, semi-sweet, or even mini chocolate chips in place of the berries.
  • Lemon poppyseed — Poppyseed, fresh lemon juice, and zest.
  • Chocolate peanut butter — Cocoa powder and chocolate chips along with creamy peanut butter.
  • Chocolate banana — More ripe bananas and cocoa powder; chocolate chips are optional.
  • Cinnamon sugar — These could even have an added streusel-like topping too.
  • Applesauce — Chunky or smooth work great. For an added touch, sprinkle with cinnamon sugar.
  • Seasonal mix-ins — pumpkin spice, brown sugar and maple syrup, and orange cranberry are all awesome recipe ideas.
sliced open pancake muffin.

Recipe FAQs

Can I use frozen berries?

Yes. Fresh is best but circumstances like being out of season, local availability, and price make frozen optimal. Do not thaw them but remove any clinging ice crystals. You can even roll them in a bit of extra pancake mix or flour to dry any remaining moisture. Also do not over mix the batter. Frozen berries bleed quickly, dyeing the batter.

How do I make muffins fluffy?

Allow the cold ingredients (eggs, butter, and milk) to come to room temperature.

How long can I store the muffins?

They can be stored in an airtight container in the refrigerator for up to 7 days.

Can I freeze pancake mix muffins?

Yes. You can freeze the baked muffins for up to 5 months. We do not recommend preparing and freezing the batter.

Should my batter be lumpy?

Yes, the batter should be lumpy. It’s important to not over mix the batter because those lumps help make the muffins fluffy.

Can I use my own homemade pancake mix?

It will be fine as long as it is a dry powder mix.

Do I have to use the paper cups?

We recommend using them or reusable silicone liners in your muffin pan. If you have a specialty muffin form pan, that will work as well. If you do not have any of these items, liberally coat the muffin tin with nonstick cooking spray or melted butter.

I don’t have regular muffin tins, can I use my mini muffin tin to make pancake mix muffins?

Yes, you can. Using the toothpick test for doneness, you’ll need to reduce the cooking time to around 5 minutes. Size doesn’t matter; mini pancake muffins are just as delicious as regular muffins.

Can I add ground flaxseeds to these pancake mix muffins?

Yes, add 1-3 tablespoons of ground flaxseeds to the batter, per your dietary guidelines.

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sliced open pancake muffin
Print Pin
5 from 1 vote

Berry Pancake Mix Muffins Recipe

Light, tender, and fluffy, these Berry Pancake Mix Muffins come together quickly for a delightful breakfast treat bursting with flavor.
Course Breakfast
Cuisine American
Keyword pancake mix muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 211kcal
Author Sarah Olson

Equipment needed:

  • muffin tin
  • muffin liners
  • large bowl
  • medium bowl
  • Spatula

Ingredients:

  • 3 cups powdered pancake mix “just add water” type
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh mixed berries plus more for garnish
US Customary – Metric

Instructions:

  • Preheat your oven to 375°F.
  • In a large bowl, combine dry pancake mix with sugar.
  • In a medium bowl, mix together eggs, milk, vegetable oil, and vanilla extract until well combined.
  • Pour egg mixture into your large bowl with your dry mixture and stir well but be sure not to over mix. Small lumps are expected.
  • Fold berries into the batter gently.
  • Line a muffin pan with muffin liners and fill each to the top with muffin batter.
  • Bake for 18 minutes or until a toothpick can be inserted into the center of a muffin and pulled out clean.
  • Let muffins cool before serving and top with fresh fruit, if desired.

Recipe Notes:

Can I use frozen berries?
Yes. Fresh is best but circumstances like being out of season, local availability, and price make frozen optimal. Do not thaw them but remove any clinging ice crystals. You can even roll them in a bit of extra pancake mix or flour to dry any remaining moisture. Also do not over mix the batter. Frozen berries bleed quickly, dyeing the batter.
Can I add ground flaxseeds to these pancake mix muffins?
Yes, add 1-3 tablespoons of ground flaxseeds to the batter, per your dietary guidelines.
Should my batter be lumpy?
Yes, the batter should be lumpy. It’s important to not over mix the batter because those lumps help make the muffins fluffy.
Variations
  • Banana Walnut — Perfect to use up those ripe banana with some chopped walnuts.
  • Blueberry — You can beat the classic blueberry muffins.
  • Chocolate chip — Use milk, semi-sweet, or even mini chocolate chips in place of the berries.
  • Lemon poppyseed — Poppyseed, fresh lemon juice, and zest.
  • Chocolate peanut butter — Cocoa powder and chocolate chips along with creamy peanut butter.
  • Chocolate banana — More ripe bananas and cocoa powder; chocolate chips are optional.
  • Cinnamon sugar — These could even have an added streusel-like topping too.
  • Applesauce — Chunky or smooth work great. For an added touch, sprinkle with cinnamon sugar.
  • Seasonal mix-ins — pumpkin spice, brown sugar and maple syrup, and orange cranberry are all awesome recipe ideas.

Nutrition:

Calories: 211kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 188mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.
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