The Best Use for Jiffy Corn Muffin Mix That’s Not Muffins

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A box of Jiffy Corn Muffin Mix means that you can make corn muffins in a jiffy. But it also means that you can make a batch of crispy, savory-sweet hotcakes in an even quicker jiffy — and if this picture of a short stack dripping with butter and maple syrup doesn’t convince you, I’m confident that I can.

Growing up, the iconic blue-and-yellow box of Jiffy mix was a staple in my family’s kitchen. We consistently made a batch for chili night, and by the following week, a new box had taken its place in the pantry. Occasionally, we’d use our fun little cast iron corn-on-the-cob-shaped pan instead of the usual muffin tin, which was as experimental as we got.

But that was the ’90s. Now, using a boxed mix solely for its intended purpose doesn’t cut it and I won’t settle for anything less than turning cake mix into fudge or stuffing brownie mix with cookies. It’s about time we turned muffin mix into pancakes!

I genuinely find Jiffy pancakes to be superior to Jiffy muffins. The muffins are nostalgic, yes, but they’re sort of predictably average (and a bit too crumbly for my liking). There’s a reason why the Internet (read: the Amazon reviews section) is full of hack-y ways to improve them, like baking in a cast iron pan slicked with bacon grease for a thinner, crispier bread; adding a can of creamed corn, a half stick of melted butter, and a few tablespoons of sugar to the batter for a sweeter flavor profile; and mixing in chopped jalapeños to make baked cornbread “poppers.”

How To Make Jiffy Pancakes

Or, take a much easier — and faster — route like I do and just transform the mix into pancakes. In a large prep bowl, whisk together 1 (8.5-ounce) box Jiffy Corn Muffin Mix (about 1 3/4 cups), 2 large eggs, and 3/4 cup whole milk or buttermilk until mostly smooth (a few lumps are okay). Melt a smidge of butter in a large skillet over medium heat, spoon some batter, and flip when bubbles begin to form and the edges are golden and crisp. Cook until golden-brown all over, then serve with more butter and lots of maple syrup. You’ll get between eight and 10 pancakes.

These pancakes have a savory nuttiness from the cornmeal that’s offset by sweet maple syrup. They cook up delightfully crispy and buttery, and would be great paired with bacon. Plus, they’re ready to eat in less than 10 minutes, making them the fastest pancakes I’ve ever made.

Buy: Jiffy Corn Muffin Mix, $23.41 for 6 (8.5-ounce) boxes