Did you know you can make awesome coffee cake and cupcakes with pancake mix? These Sour Cream Streusel Coffee Cake Cupcakes prove it.
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Sour Cream Streusel Coffee Cake Cupcakes
I discovered this recipe while looking for ways to use up some pancake mix. Coffee cake seemed like the obvious choice, but since my family was on the go in the mornings, I thought it would be nice to turn the pancake mix into cupcakes and adorn them with a quick streusel.
Since posting the recipe, a lot of people have made the coffee cake and reported good results even with different brands of mix. I too am due for another cake so that I can update the photo. Hopefully coming soon!
Hungry Jack Complete
Also, the brand of pancake mix I used was Hungry Jack Complete. Since I had a seasonal pumpkin spice flavored box, that's what I used for the first batch. However, the recipe is really designed for plain. At one point I'd linked to the original recipe, but the link no longer works so here's a link to Crisco Canada's collection in case you want to try to hunt it down. My version is below.
Square Cupcakes Made With Pancake Mix
As you can see by the old photo, I made these as squares using a square shaped cupcake tin, also known as a "brownie bar tin" because people often use them to make individual square shaped brownies. And good news! You can use round cupcake liners in square shaped cupcake tins and the cakes will come out square.
Recipe
Pancake Mix Sour Cream Streusel Coffee Cake
Ingredients
TOPPING
- ⅓ cup pancake mix (such as Hungry Jack)
- ⅓ cup firmly packed brown sugar I used dark
- 1 tsp ground cinnamon
- ⅓ cup chopped nuts
- ¼ cup softened butter (salted or unsalted but salted tastes great)
BATTER
- 2 cups pancake mix (Hungry Jack Complete Buttermilk)
- ½ cup sugar
- 1 ½ tsp ground cinnamon
- 1 cup sour cream
- ¼ cup vegetable oil
- 1 large egg slightly beaten (see notes on halving)
- powdered sugar optional
Instructions
- Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray or line about 20 to 22 cupcake cups with paper liners. I used a cupcake tin with squares and pushed round liners into them so the cupcakes would bake as squares.
- Mix pancake mix, brown sugar, 1 teaspoon cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.
- Combine pancake mix, sugar and 1 teaspoon cinnamon. Make a well in the center and add sour cream, oil and egg.
- Blend just until dry ingredients are moistened. Spread half the batter into prepared pan, sprinkle with half the topping mixture. Spread with remaining batter and sprinkle with remaining topping. If making as cupcakes, just divide the batter evenly between the muffin cups and spoon topping.
- Bake 30 to 35 minutes for a full cake or about 20 minutes for cupcakes. Cakes are done when a toothpick inserted in center comes out clean. Serve garnished with powdered sugar, if desired.
Anna says
Hi Monica,
Happy Mother's Day! You have nice granddaughters. And thank you so much for leaving the review and specifying exactly which mix they used. Good to know Member's Mark works well.
Monica says
My granddaughters made this for my daughter for a Mother’s Day breakfast. They used a square glass baking dish, and Member’s Mark buttermilk pancake mix from Sam’s Club. The mix has noticeable vanilla flavoring. This coffee cake was delicious! We will be making it again.
Anna says
Thank you, Nina!
nina says
thankyou for this easy quick recipe.we used a no name pancake mix! who would have thought?so tasty.consistancy is just perfect.
Anna says
Danielle, thanks for the review and the hints about avocado oil and moisture. Much appreciated!
Danielle says
This was fantastic! I've made every recipe of quick coffee cake from scratch and honestly this recipe doesn't taste like pancake mix at all. I used Krusteaz buttermilk pancake mix. I followed the recipe exactly and it's fantastic. I baked this with my 6 year old and it's just such an easy recipe and turns out great. I would highly recommend. The batter is thick as written, however, there is no need to add any additional liquid. It turns out so moist. I did use avocado oil instead of vegetable oil. It's what I had on hand. Honestly, this recipe is better than the Cook's Illustrated Best Recipe version.
Anna says
Marlene, I'm glad you found this recipe and tried it. Thanks for taking the time to post a review AND add your fixes (milk and vanilla). I appreciate it.
Marlene Torres says
I made this last night, and it came out so good, I had 3 pieces! I used Krusteaz Complete pancake mix. The batter was very thick so I added 1/4 cup of milk. I also added 1 teaspoon of vanilla extract to the cake batter. Didn't have enough walnuts so I added sliced almonds. Use whatever you have, trust me, this is a great recipe!
I spread the batter in the pan using a spatula sprayed with oil spray. Baked at 350 in toaster oven for 30 mins and it was perfect!!
Anna says
Erin, what did you think?
Erin says
I've got a double batch in the oven for weekend guests right now. I'm so glad to have this recipe. The only time I buy pancake mix is for camping, so I'm always left with half a box at the end of the summer. This could be the perfect solution to use up the box.
Doris says
Sounds delicious - where did you find the square cupcake tins? Just came across another recipe that uses them (dad's danish tea cakes)
Anna says
Sarah, it really was kind of a fun recipe. I'm guessing the Crisco would make the texture lighter, yet still soft.
Sarah says
These look like a great treat to whip up on a Sunday morning:) I wonder if using Crisco would change anything, texture-wise?