< Southern Basics

Muffin Mix Hacks

Maybe Martha White is already your go-to for when that morning muffin craving strikes--but did you know that's not all our mixes can do? In fact, one of our favorite tricks is to use the mix as a base for pancakes. That way, a world of fun flavors is right at your fingertips--Chocolate Chip! Cranberry Orange! Pumpkin Spice!---but you don't have to worry about running out to buy a dozen special ingredients. To transform our muffin batter into a pancake one, all it takes is a few small adjustments to the standard recipe on the back of the bag--namely, adding a beaten egg and slightly increasing the amount of milk so the batter is a bit looser. Here's a guide to a few of our favorite tricked-out pancake possibilities, but feel free to just use the mixes plain or experiment with your own combinations. We can't wait to hear what you come up with!

Banana Bread Pancakes

In a medium mixing bowl, whisk together Martha White Banana Nut Muffin Mix, 1 large egg, and ⅔ cup whole milk. Stir in sliced bananas. Using a ladle or a large spoon, add about ¼ cup batter onto a hot griddle or nonstick pan. Cook pancakes until lightly golden, turning once. Top with butter.

Chocolate Chip S'mores Pancakes

In a medium mixing bowl, whisk together Martha White Chocolate Chip Muffin Mix, 1 large egg, and ⅔ cup whole milk. Stir in ¼ cup mini marshmallows. Using a ladle or a large spoon, add about ¼ cup batter onto a hot griddle or nonstick pan. Cook pancakes until lightly golden, turning once. Top with whipped cream.

Fresh Apple Cider Pancakes

In a medium mixing bowl, whisk together Martha White Apple Cider Muffin Mix, 1 large egg, and ⅔ cup whole milk. Stir in 1 shredded apple and ½ teaspoon cinnamon. Using a ladle or a large spoon, add about ¼ cup batter onto a hot griddle or nonstick pan. Cook pancakes until lightly golden, turning once. Top with maple syrup.

Pumpkin Zucchini Bread Pancakes

In a medium mixing bowl, whisk together Martha White Pumpkin Spice Muffin Mix, 1 large egg, and ½ cup whole milk. Stir in ¼ cup shredded zucchini. Using a ladle or a large spoon, add about ¼ cup batter onto a hot griddle or nonstick pan. Cook pancakes until lightly golden, turning once. Top with whipped cream.

Chocolate Chocolate Cranberry

In a medium mixing bowl, whisk together Martha White Chocolate Chocolate Chip Muffin Mix, 1 large egg, and ⅔ cup whole milk. Stir in ¼ cup fresh or frozen cranberries. Using a ladle or a large spoon, add about ¼ cup batter onto a hot griddle or nonstick pan. Cook pancakes until lightly golden, turning once.