These super simple muffin mix waffles are soft and fluffy, with a crispy exterior. This recipe is so easy, uses 1 bowl, 2 ingredients, and takes less than 10 minutes start to finish!
Why You’ll Love these Muffin Mix Waffles
If you’re like me, you’re always on the hunt for super simple breakfast ideas and a way to use up pantry items. If you don’t have waffle mix on hand, but you have some muffin mix left in your panty, this is the perfect way to use it up!
Here are a few reasons you’ll love these easy waffles made from muffin mix:
- The Perfect Waffle Texture: they’re perfectly sweet and soft with a slightly crisp exterior. They hold together beautifully too!
- 10 Minute Breakfast: these muffin mix waffles are SO incredibly easy, perfect for busy mornings.
- Gluten-Free Option: you can easily sub in a gluten-free muffin mix to make these waffles vegan AND gluten-free.
- Simple Ingredients: you only need 2 ingredients with an optional 3rd ingredient to make this recipe.
This recipe uses just 2 simple ingredients: muffin mix and almond milk. You can add in baking powder, but this is optional. It will result in a nice extra fluffy interior. Yum! Here’s what you’ll need:
- Muffin Mix
- Almond Milk, or milk of choice
- Almond Milk: I opted for almond milk but you can use your favorite plant milk instead. Soy milk, oat milk, coconut milk, or even rice milk will work. Dairy free milk can be swapped 1 for 1 with dairy milk.
- Baking Powder: add in 1 tsp of baking powder for fluffier, lighter waffles.
- Pecans: I love adding chopped pecans to the batter for an additional crunch.
- Chocolate Chips or Cacao Nibs: for some rich chocolatey flavor.
- Vanilla Extract: for extra flavor!
- Frozen or Fresh Blueberries: for classic blueberry muffin waffles.
The Best Vegan Muffin Mixes
I used Betty Crocker Wild Blueberry Boxed Muffin Mix in this recipe which is accidentally vegan. While this mix doesn’t have the ‘cleanest’ ingredients, it is free from dairy and eggs!
📌 Please note: Betty Crocker’s plastic muffin pouches are NOT dairy free. These contain dried nonfat milk. If you have a dairy or egg allergy, please check the allergen information for all the mixes mentioned below, as most are made on the same manufacturing equipment that produce dairy and egg based products.
Here are a few more pre-made baking and muffin mixes that are vegan friendly:
- Lehi Mills Vegan Raspberry Muffin Mix: make sure to get the vegan specific mixes, as their regular mixes contain milk
- Krusteaz Wild Blueberry Muffin Mix: note-not all of their mixes are vegan
- Betty Crocker Wild Blueberry Boxed Muffin & Quick Bread Mix: note- check the ingredients on your specific package! The boxed mixes are dairy free, however the plastic packages are NOT. I also believe they recently changed the formula of the boxed mix to remove dairy from it. New packages should be dairy free, however some legacy packages may still contain ‘cultured cream’ in the ingredients.
Below are some muffin mixes that are NOT vegan:
- Martha White Mixes: these contain egg
- Betty Crocker Plastic Muffin Mix Pouches: these contain dairy
- High-Quality Waffle Iron: the waffle iron you use has a big impact on how crispy the waffle turns out
- Large Mixing Bowl
*Ingredient Quantities are in the Recipe Card Below!*
Follow these simple steps to make muffin mix in the waffle maker!
STEP 1: In a large bowl, combine the muffin mix, baking powder (if using), and almond milk.
STEP 2: Stir until just combined and the mixture is no longer lumpy.
STEP 3: Fold in any add-ins to the batter at this time. Berries or dairy free chocolate chips would be great!
STEP 4: Grease your waffle iron with nonstick cooking spray or vegetable oil. Add 3/4 cup of waffle batter to the preheated iron. Cook for 5 minutes until golden brown on each side, and repeat for the rest of the batter.
Serving the Waffles
Like most waffles and pancakes, this recipe is best when served immediately, hot off the waffle iron. The waffles are their crispiest when they’re fresh!
They can also be kept warm in the oven. You can place the waffles on a wire cooling rack and put them in the oven set on warm.
I used a blueberry muffin mix that’s delicious and pretty sweet even without toppings. But you can certainly top these waffles off like you would a normal waffle recipe. A simple pour of maple syrup, coconut whipped cream, fresh berries, or other fresh fruit would be so tasty!
Below are a few classic toppings that you could try:
- Maple Syrup
- Coconut Whipped Cream
- Peanut Butter, or another nut butter
- Chopped nuts like pecans
- Fresh Strawberries, Blueberries, Raspberries
If you have leftovers, no problem! These simple waffles store wonderfully in the fridge and the freezer.
Fridge: place them in an airtight container or plastic bag and keep in the fridge for 1-2 days. After that, they begin to dry out, so I recommend freezing them.
To Store in the Freezer: wrap them tightly with plastic wrap and store them in a freezer bag. Keep them in the freezer for 2-3 months.
To Reheat: place the waffle halves in the toaster (or toaster oven) and toast for 2-3 minutes.
Belgian Waffles vs. Normal Waffles
The difference between Belgian waffles and normal waffles is how tall they are. Belgian waffles are thicker, with deeper pockets. They’re also often fluffier with a crisper exterior.
To make Belgian waffles, you need a Belgian waffle maker. The one I use allows you to flip the waffles which is great for even cooking.
If you only have a normal waffle iron, no problem! You can still use this recipe, but the batter will yield more waffles. You’ll want to pour less batter into the iron, so it doesn’t overflow. Try pouring 1/4 cup – 1/2 cup instead of 3/4 of a cup.
Follow these simple tips for the best results!
- Grease your waffle iron for each waffle: this prevents the batter from sticking and also helps create a crispier exterior.
- Be sure not to over-mix the batter: over-mixing can result in tough or dense waffles. If there are a few lumps in the batter, that’s totally okay.
- Add baking powder for fluffier waffles: if you want a fluffier or lighter waffle, add in 1 tsp of baking powder per 2 cups of muffin mix.
Yes, you can make waffles from Martha White Muffin Mix. Follow this recipe and use the 2:1 ratio of mix to milk of choice. Note: Martha White Mixes are not vegan, since they contain egg.
I used Betty Crocker Wild Blueberry Boxed Muffin Mix in this recipe since it is accidentally vegan, but you can use any muffin mix you have on hand. Other muffin mixes like Jiffy, Krusteaz, Birch Benders, or Kodiak should work. See below for vegan muffin mixes.
What Muffin Mixes are Vegan, Egg-free or Dairy-free?
Below are a few vegan friendly muffin mixes:
Lehi Mills Vegan Raspberry Muffin Mix (make sure to get the vegan specific mixes, as their regular mixes contain milk)
Krusteaz Wild Blueberry Muffin Mix: note-not all of their mixes are vegan
Simple Mills Almond Flour Baking Mix
Lakanto Sugar Free Blueberry Muffin Mix
Kodiak Blueberry Lemon Muffin Mix
Partake Foods Pumpkin Muffin Mix
Birch Benders Blueberry Mix
If you have a dairy or egg allergy, please check the allergen information for these mixes, as most are made on the same manufacturing equipment that produce dairy and egg based products.
Yes! You can use pancake mix to make waffles. Follow the same ratio as in this recipe. If the batter looks too thin, add 1-2 tbsp of extra muffin mix at a time until it reaches a thick batter. If the batter looks too thick, add 1-2 tbsp of extra almond milk until it reaches a pourable consistency.
Waffles from muffin mix are sweeter and denser than regular waffles. Of course, the flavor and sweetness depends on the specific muffin mix you use. For fluffier, lighter waffles, add 1 tsp of baking powder.
More Breakfast Recipes:
- Fluffy Bisquick Pancakes
- Vegan French Toast with JUST Egg
- Vegan Buttermilk Belgian Waffles
- Vegan Protein Waffles
- Blueberry Banana Oat Muffins
- Easy Bisquick Zucchini Bread
- Healthy Apple Oatmeal Breakfast Cake
Did you make these Blueberry Muffin Waffles?
I’d love to know! Leave a star rating and comment below!
- 3 Cups Blueberry Muffin Mix, or flavor of choice- see the post above for vegan friendly brands
- 1 ½ Cups Almond Milk, or milk of choice
- 1 ½ tsp Baking Powder, for fluffier waffles
Note: this recipe uses a 2:1 ratio of muffin mix to liquid. So if you have 2 cups of muffin mix, use 1 cup of milk. Or 1 cup muffin mix, use ½ a cup of milk.
- Preheat your waffle iron.
- In a large bowl, combine the muffin mix, baking powder (if using) and almond milk.
- Stir until just combined and the mixture is no longer lumpy. Fold in any additional ingredients like blueberries, chocolate chips or nuts at this time.
- Grease your waffle iron with cooking spray or vegetable oil. Add 3/4 cup of batter for a Belgian-style waffle iron. Use 1/2 cup for a normal waffle iron.
- Cook for 5 minutes until golden brown on each side, or per your waffle iron's instructions. Repeat for the rest of the batter.
- Serve immediately. Top with maple syrup and berries.
- To reheat or make crispier, place the waffle in the toaster and toast for 2-3 minutes.
- If the batter looks too thin, add 1-2 tbsp of extra muffin mix at a time until it reaches a thick batter. If the batter looks too thick, add 1-2 tbsp of extra almond milk until it reaches a pourable consistency.
- Make sure to grease your waffle iron for each waffle, before filling it with batter. Because Belgian waffles have deeper pockets, they're more prone to getting stuck in the iron.
- If you only have a normal waffle iron, no problem! You can still use this recipe, but the batter will yield more waffles. You'll want to pour less batter into the iron, so it doesn't overflow. Try pouring 1/4 cup - 1/2 cup instead of 3/4 of a cup.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gSodium: 39mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 2g
Nutritional info is an estimate.
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