Corn Muffin Pancakes

Corn Muffin Pancakes

37
heather duncan 2

"This is an easy pancake recipe that uses muffin mix as its main ingredient. These pancakes can be served with syrup or a smidge of butter. My kids love them! Use different flavors of muffin mix to make different flavors of pancakes."
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Ingredients

15 m servings 326 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Prepare a skillet with cooking spray and place over medium-high heat.
  2. Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
  3. Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

Reviews

37
  1. 40 Ratings

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Most helpful positive review

This is Heather, the creator of this recipe. As a suggestion for others when using this recipe, I have substituted the corn muffin with apple cinnamon muffin mix, berrry muffin mix, and bannana...

Most helpful critical review

I routinely add more liquid to pancake recipes as I prefer a thin pancake so that was the only reason I did not follow the recipe as given. However, I could not turn these pancakes after cookin...

This is Heather, the creator of this recipe. As a suggestion for others when using this recipe, I have substituted the corn muffin with apple cinnamon muffin mix, berrry muffin mix, and bannana...

I made this recipe this morning for my boys. I did a double take when the recipe called for two TABLESPOONS of baking powder, so I changed it to two TEASPOONS. Other than that, this was a hit w...

Was good but like others have said be careful because some of the Corn mix boxes are 8.5 oz so you need to at least increase the liquid content of the recipe in order to avoid dry pancakes.

Made for breakfast this early morn (I actually went to the store last week and bought corn muffin mix so I could try this recipe). My 9 year old said this recipe was a "4 1/2" (: which is high p...

These are the best pancakes something about the cornmeal texture and the fluffy pancake make these the best my family keeps asking me to make them again and again. I wouldn't change a thing!

This pancake recipe was very good. I would have liked it to taste more corn-cakey but otherwise a delicious alternative. I definitely want to try it with other muffin mixes.

Delish! I used just 2 tsp of b. power instead of the tbsps. I also used the Jiffy mix which was more than 7 oz, but I evened it out by adding an extra 1/4 cup or so of milk. The pancakes were pe...

The batter as the recipe is written is too thick. I had to thin it out with about an extra quarter cup of milk. Other than that, great and easy to make as long as you have the cornbread mix on...

My 7 year old daughter did the measuring and mixing for me. We used a Pumpkin muffin mix from Aldi that was 14oz rather then 7oz. I had her do the conversions to double the other ingredients. I ...