Muffin Mix Pancakes

Serves 20

5 mins prep

20 mins cook

25 mins total

Use muffin mix to make pancakes! They come out so sweet and soft, perfect for a special occasion breakfast or holiday brunch. They don't need syrup for serving, so they're great as an on-the-go breakfast as well.

2 servings

1 ⅗-1 ¾ ozbox of muffin mix(3 cups muffin mix), I use Krusteaz wild blueberry

⅕egg

⅓ tbspvegetable oilor avocado oil, melted coconut oil or butter

cupmilkuse 1.5 cups if your muffin mix is 3 cups or slightly less. Use 1⅔ cups if you have 3 cups of muffin mix or a little extra

oil or cooking spray for cooking

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In a large bowl, combine the egg, oil, and milk and whisk together.

Add the muffin mix powder and whisk until just combined. If the muffin mix has any add-ins that are not part of the dry mixture, such as blueberries or chocolate chips, stir those in but do not overmix.

Preheat a large skillet over medium-low heat. Brush or spray the skillet with oil or cooking spray. Pour about 3 tablespoons of the batter into the pan and cook over medium-low heat for 1-2 minutes, or until 1-2 bubbles form on top. Muffin mix is sweeter than traditional pancake batter so it burns faster. Keep the heat low enough so that the pancakes have time to cook through before they start to burn, and do not wait until the surface is totally bubbly.

Flip the pancake, then cook for 1-2 minutes on the other side, or until golden brown and cooked through. Cook the rest of the pancakes and serve warm.