Corn Muffin Pancakes

Corn Muffin Pancakes
  • PREP TIME
    10 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    15 mins
  • SERVING
    4 People
  • VIEWS
    187

Transform a humble box of corn muffin mix into golden, fluffy pancakes that are sure to brighten any morning. These pancakes boast a delightful hint of sweetness and a wonderfully tender crumb, perfect for a quick breakfast or a leisurely brunch. Serve with a drizzle of maple syrup, a dollop of whipped cream, or a pat of butter for a truly delectable treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    82 mg
  • Fiber
    2 g
  • Protein
    9 g
  • Saturated Fat
    4 g
  • Sodium
    1164 mg
  • Sugar
    3 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Cooking Surface: Lightly coat a griddle or large skillet with cooking spray and preheat over medium-high heat. (Approximately 2 minutes)

Image Step 02
02 Step

Recipe View Combine the Ingredients: In a large mixing bowl, whisk together the corn muffin mix, flour, and baking powder. Add the egg, milk, and vegetable oil. Stir until just combined, being careful not to overmix. A few lumps are perfectly fine. (Approximately 3 minutes)

Image Step 03
03 Step

Recipe View Cook the Pancakes: Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles begin to form on the surface and the bottoms are golden brown, about 1-2 minutes. Flip and cook for another 1-2 minutes, or until the second side is golden brown and the pancake is cooked through. (Approximately 4 minutes per batch)

Image Step 04
04 Step

Recipe View Serve Immediately: Serve the pancakes immediately with your favorite toppings. Enjoy!

For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
Don't overmix the batter, as this can result in tough pancakes.
If the batter seems too thick, add a tablespoon or two of milk until it reaches your desired consistency.
Experiment with different flavors of muffin mix to create a variety of pancake flavors, such as blueberry or chocolate chip.

Dusty Roob

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 62 Ratings)
Total Reviews: (8)
  • Joshua Heidenreich

    A great way to use up leftover muffin mix.

  • Jerald Lindgren

    I used blueberry muffin mix and they were fantastic!

  • Sandrine Breitenberg

    These were so easy to make and the kids devoured them!

  • Aurelie Harvey

    The pancakes were a little dry, so I added an extra tablespoon of milk to the batter.

  • Cleveland Wolf

    I found that cooking them on medium heat prevents them from burning before they're cooked through.

  • Gerry Simonis

    These are so versatile. I've tried banana nut muffin mix and chocolate chip muffin mix. Both were a hit!

  • Annamae Bins

    Easy and quick, just what I needed on a busy morning!

  • Donato Gislason

    Perfect for a weekend breakfast!

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