Protein Pancake Muffins From A Mix

Light and fluffy Protein Pancake Muffins, made from a mix for the best easy meal prep breakfast. Customize with berries, sausage or other add-ins!

Pancake mix is an underrated short cut in the kitchen. I love using it in my sheet pan pancakes, but you can also make pancake muffins from mix (like my pumpkin protein muffins!). The result are super delicious muffins that taste like pancakes, acting as the base for mix-ins like chocolate chips, berries or even savory additions.

What makes these pancake muffins different from a regular muffin? They're light, fluffy and with the slight maple undertones of a pancake stack. I love batch prepping these to freeze for easy breakfasts, especially since you can go crazy with the flavour variations. Pair with fruit and eggs (or another protein) for a balanced breakfast!

Why This Recipe Is Dietitian Approved

1. Easy meal prep. Since we make these pancake muffins from a mix, they're a great easy addition into your weekly meal prep.
2. Customizable. These muffins have a neutral flavour on their own, making them a good base for all your favorite add-ins: sweet or savory!
3. Freezer friendly. Whether you have kids or want to serve these to a crowd, you can make a huge batch of these pancake muffins and freeze for later.

Ingredients

Pancake mix. I love using protein pancake mix in these for a little boost of added protein. This is my favoruite protein pancake mix (however you can easily substitute for a regular pancake mix as well).

Milk. Any milk will work fine. You can utilize water if you prefer, however dairy milk or soy milk will add a little extra protein and nutrients.

Eggs. We use two whole eggs in this recipe, even if you pancake mix does not call for them. The eggs help provide structure helping to create a muffin instead of a pancake (as well as additional protein).

Maple syrup. For a little added sweetness! A little taste of maple always tastes great in these pancake muffins.

Greek yogurt. Plain greek yogurt is my secret to getting FLUFFY and light pancake muffins without needing to add butter or any other oil. 

Mix-ins. Get creative! I have provided a few suggestions below.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Preheat oven to 350 F and grease a muffin pan (or use a silicone baking tray).

2. In a large bowl, add pancake mix. Use a spoon to press the mix along the edges of the bowl, forming a well in the center of the pancake mix. To the well add, milk, eggs, maple syrup and greek yogurt. Whisk the wet ingredients together. Once whisked, gently mix in the pancake mix.

3. Divide the batter amongst 12 muffin cavities (about ¼ cup of batter in each). Top with mix-ins of choice and use the back of a spoon to gently mix them in.

4. Bake for 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool slightly before removing from the tray. 

Substitutions and Variations

There are so many mix-ins you can use! I love these pancake muffins because you can customize them based on what you have on hand. With a very neutral flavour, these are great to make sweet or savoury. Some of my favorite mix ins:

• Berries
• Bananas 
• Chocolate chips
• Bacon
• Turkey sausage
• Cheddar and chives
• Chopped nuts

Equipment

• Silicone muffin tray 
• Mixing bowl

Storage

These pancake muffins can be stored in an airtight container in the fridge for up to 5 days once cooled.

For longer storage, allow the muffins to cool and store them in a freezer bag or airtight container in the freezer for up to 3 months. If using an airtight container I recommend layering them with parchment paper to avoid the muffins sticking together.

Frequently Asked Questions

More Healthy Muffin Recipes

Did you like these easy pancake muffins made from a mix? Try these muffins next:

• Savory Cottage Cheese Breakfast Muffins
• Healthy Breakfast Muffins
• Pumpkin Protein Muffins
• Banana and Carrot Muffins

📖 Recipe

Print Recipe Pin Recipe

5 from 7 votes

Protein Pancake Muffins From A Mix

Light and fluffy Pancake Muffins, made from a mix for the best easy meal prep breakfast. Customize with berries, sausage or other add-ins!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 muffins

Ingredients 

1x2x3x

• 2 cups plain protein pancake mix see below for substitutions
• ¾ cup milk
• 2 eggs
• 3 tablespoon maple syrup
• ⅔ cup plain 0% Greek yogurt
• 1 cup mix-ins of choice

Mix-in suggestions:

• Turkey sausage cooked and chopped
• Berries blueberries, raspberries, strawberries
• Bananas diced
• Chocolate chips
• Cheddar cheese and chives
• Bacon

Instructions

• Preheat oven to 350 F and grease a muffin pan (or use a silicone baking tray)
• In a large bowl, add pancake mix. Use a spoon to press the mix along the edges of the bowl, forming a well in the center of the pancake mix. To the well add, milk, eggs, maple syrup and greek yogurt. Whisk the wet ingredients together. Once whisked, gently mix in the pancake mix (it’s ok if this isn't done perfectly; it just helps ensure the wet ingredients are fully mixed before mixing them with the pancake mix).
• Divide the batter among 12 muffin cavities (about ¼ cup of batter in each). Top with mix-ins of choice and use the back of a spoon to gently mix them in.
• Bake for 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool slightly before removing from the tray.

Notes

Protein pancake mix can be replaced with an equal amount of regular pancake mix. You can also make your own protein pancake mix by combining 1.5 cups all purpose flour + ½ cup unflavoured protein powder or collagen and 2+¼ teaspoon baking powder.

Mini pancake muffins can be made by using a mini muffin tray and adding 2 tablespoon of batter to each muffin cavity. The baking time will reduce to about 15-18 minutes.

*I have included an estimation of the nutrition information for this recipe below using Flourish Buttermilk Protein Pancake Mix (not including mix-ins). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1muffins | Calories: 105kcal | Carbohydrates: 15g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 130mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 0.4mg

Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!