Pancake Mix Brownies

Pancake Mix Brownies are incredibly easy, reliable, and absolutely fudgy. This simple pantry shortcut is perfect for when you're out of brownie mix or all-purpose flour and my quick tips keep the brownies fudgy instead of cakey.

Jump to:

• 🍫 Can you make brownies with pancake mix?
• ❤️ Why this recipe works
• 🗒 Ingredients
• 🥞 Recipe tips
• ⏲️ How to store
• 🎉 Variations on recipe
• 🍪 More pancake mix recipes
• 📖 Recipe
• 💬 Comments

I'm back with another baking hack for you! This time it's for a delicious batch of brownies made with pancake mix.

In fact, I've been testing this recipe for months in order to get you the most perfect fudgy brownies, rather than the cakey brownies that using pancake mix can sometimes result in.

These pancake mix brownies are great to make in a pinch, especially if you don't have a box of brownie mix or any all-purpose flour on hand.

🍫 Can you make brownies with pancake mix?

Yes! Pancake mix is basically flour plus leaveners (and usually a touch of salt and sometimes sugar). That makes it closer to "lightly seasoned flour" than to cake mix, which is loaded with sugar and emulsifiers.

By keeping the mix amount low, since you don't want too many leaveners in brownies, and adding in the chocolate, fat, and sugar ourselves, you get classic fudgy brownies; just with a shortcut for structure.

❤️ Why this recipe works

Fudgy, not cakey, brownies: we're only using a little bit of pancake mix in this recipe, along with a good amount of fat from butter, oil, and eggs. This results in delicious fudgy brownies (which is exactly how brownies should be).

Extra egg yolk: I was using two whole eggs for this recipe initially, but the consistency of the brownies just wasn't right and they were a bit try. I dropped down to one egg and they still weren't as good as they could be. So, I tried one whole egg and one yolk (more fat, less liquid) and not only did my brownies bake up with shiny tops (thanks to the yolk lecithin emulsifying the batter), but they were perfectly rich and moist.

Addition of oil: The 1 tablespoon of oil actually makes a big difference in these brownies! It adds 100% fat with no additional water and since it doesn't solidify as it cools, it helps keep the crumb soft and springy.

Addition of chocolate chips: the chocolate chips are optional in this recipe, but also highly recommend. They add even more chocolate-y fudginess to the brownies.

🗒 Ingredients

Here's everything you need for this easy brownie recipe (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Pancake mix: my favorite kind to use is Annie's Pancake Mix and if you have the choice, I recommend using a mix that's not "complete," though I do have a tweak for you if you are using a complete (just add water) mix.
• Granulated sugar
• Unsweetened cocoa powder
• Salt
• Large eggs: 1 whole egg and 1 egg yolk
• Vanilla extract
• Unsalted butter
• Neutral oil like canola or other vegetable oil
• Chocolate chips: optional, but highly recommended

🥞 Recipe tips

• I recommend using a pancake mix that's not "complete" (mixes you only need to add water to), but it's still possible to make these brownies with complete mixes. They generally already have dairy and egg added to them and also usually contain more leavener. Use 7 tablespoon of pancake mix in your brownies instead of the written ½ cup.

• All pancake mixes will act a little differently, but the recipe can be tweaked to work. If your mix has more sugar in it, the brownies may be a bit sweeter. If you're using buttermilk pancake mix, they'll have a little tang to them (in a delicious way).

• Don't over-mix the batter: mix your batter until you can no longer see dry pockets. Over-mixing it will lead to dense brownies.

• If you're using a glass pan instead of an 8x8 metal pan, your brownies will likely need a couple extra minutes in the oven.

• Be sure to start checking the brownies for doneness at the 15 minute mark. An inserted toothpick should have moist crumbs on it and not be completely dry. The brownies will be dry if they're over-baked.

• Let brownies cool in pan on a wire rack for at least 15 minutes before slicing them as the crumb will continue to set as they cool. If you want cleaner cuts, let them cool at least an hour.

But honestly, who doesn't love a freshly baked, still a little bit warm chocolate brownie? I never want to wait to cut these!

They're packed with delicious chocolate flavor and fudgy consistency without being cake-like at all.

⏲️ How to store

Once brownies are completely cooled, store them in an airtight container at room temperature for about 2-3 days.

You can enjoy them for about 5 days if you keep the container in the fridge.

You can also freeze them, but I recommend wrapping each individually in plastic wrap and then placing in a large freezer Ziplock bag.

🎉 Variations on recipe

Once you have this simple recipe down, you can make all sorts of tweaks to it and use tons of different add-ins. Here are some ideas:

• Add 1-2 teaspoon espresso powder for mocha brownies.
• Swirl warm caramel into the brownie batter in the pan and once baked, top with flaky sea salt.
• Swirl warm peanut butter into the brownie batter into the pan and once baked, top with chopped peanut butter cups.
• Mix the nuts of your choice into the batter. I think chopped walnuts are best!
• Mix a little mint extract into the pancake mix brownie batter and mix in Andes baking chips instead of chocolate chips.
• Fold crushed graham crackers into the brownie batter and top with mini marshmallows 3-4 minutes before they're done baking.

When you add your own special twist, you don't even have to tell anyone the brownies are only semi-homemade.

But let's be real; these are actually more homemade than using a standard box of brownie mix!

🍪 More pancake mix recipes

Did you know you can make all kinds of things with a box of pancake mix? Here are some of my favorite pancake mix recipes:

You can also make brownies with cake mix!

Let me know if you try these pancake mix brownies!

📖 Recipe