Looking for an easy pancake mix cookie recipe? These soft, chewy cookies turn a box of pancake mix into a simple homemade treat with butter, sugar, vanilla, milk, and chocolate chips. They have lightly crisp edges, soft centers, and plenty of chocolate.
The recipe is egg-free, which is handy when you’re out of eggs. Pancake mix already contains flour and leavening, so there’s no need to measure several dry ingredients. You can have cookies ready in about 20 minutes, and the dough is easy to customize with peanut butter, oats, nuts, cinnamon, or different chocolate chips.
Recipe at a Glance
- Prep time: 10 minutes
- Bake time: 10–12 minutes at 350°F (175°C)
- Total time: 20–22 minutes
- Yield: 12 cookies
Ingredients
- 2 cups pancake mix
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ⅓ cup (about 67 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- ½ cup chocolate chips
Optional Add-Ins
- ½ teaspoon cinnamon
- ¼ cup rolled oats
- ¼ cup chopped pecans or walnuts
- 1 tablespoon peanut butter
- 2–3 tablespoons sprinkles
- White chocolate chips, instead of or together with semisweet
Ingredient Notes
Pancake mix: Use a mix made for regular pancakes. Brands differ in sweetness and ingredients, so the texture can vary a little from one to another.
Butter: Melted butter adds richness and helps give soft cookies with lightly crisp edges. Let it cool slightly before mixing.
Sugar: You can adjust it slightly depending on how sweet your pancake mix is.
Milk: It helps bring the dough together and keeps the cookies tender. Add it gradually if your mix makes a soft dough.
Chocolate chips: Semisweet gives a balanced flavor, but milk or dark chips work well too.
Can You Make Cookies With Pancake Mix?
Yes. Pancake mix typically contains flour and leavening, and some varieties also contain sugar or other ingredients, so it works as a shortcut dry base for cookies.
Results depend on the mix. Brands vary in sweetness and leavening, so cookies can turn out slightly softer, fluffier, or sweeter from one mix to another. Check the ingredient label, and don’t add extra baking powder or baking soda unless a recipe calls for it.
Pancake mix isn’t identical to plain all-purpose flour, since it may already contain baking powder, salt, sugar, or milk-based ingredients. That’s why recipes for it use less sugar and no added leavening. If your dough seems dry, add a small amount of milk; if it’s too soft, a little more pancake mix helps.
Expect a soft, tender cookie, a little cakier than a traditional chocolate chip cookie. For a more classic chewy cookie from scratch, see our classic chocolate chip cookie recipe.
How to Make Pancake Mix Cookies
1. Prepare the Oven and Baking Sheet
Heat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Mix the Wet Ingredients
In a large bowl, whisk the melted butter, sugar, vanilla, and milk until smooth. The butter should have cooled slightly first, since very hot butter can affect the dough’s texture.
3. Stir in the Pancake Mix
Gradually stir in the pancake mix until a soft dough forms. Don’t overmix. The dough should be soft and slightly sticky but firm enough to scoop. If it’s unusually dry, stir in milk 1 teaspoon at a time. If it’s very sticky, refrigerate it for 15–20 minutes.
4. Fold in the Chocolate Chips
Fold in the chocolate chips until evenly distributed. Nuts, cinnamon, oats, or sprinkles can go in at this stage too.
5. Scoop and Shape
Divide the dough into 12 equal portions, about 3 tablespoons (roughly 50 g) each. Roll each lightly between your hands and place on the baking sheet with about 2 inches between them, because the cookies spread as they bake.
6. Bake
Bake for 10–12 minutes. The edges should look lightly golden and the centers slightly soft. Don’t wait for the whole cookie to look firm or dark golden, since the cookies keep setting on the hot sheet.
7. Cool
Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack. They’re good slightly warm or fully cooled.
How to Tell When They’re Done
- The edges are lightly golden.
- The centers look slightly soft.
- The cookies have spread but aren’t excessively thin.
- The tops look set but not completely dry.
For softer, chewier cookies, don’t overbake. A slightly underbaked center firms up as the cookies cool.
Egg-Free Pancake Mix Cookies
This recipe is already egg-free, so you don’t need an egg substitute such as applesauce, banana, or yogurt. Eggs normally add moisture, structure, and richness, but here the pancake mix supplies the dry base and leavening, and the butter and milk bring the dough together. Too much pancake mix or overbaking dries the cookies out, so measure carefully.
Tips for egg-free pancake mix cookies:
- Keep the dough soft and slightly sticky rather than stiff.
- Add milk gradually if the dough is dry.
- Don’t overmix once the pancake mix goes in.
- Chill the dough for 15–20 minutes if it’s hard to scoop.
Can I Make Them Dairy-Free?
Egg-free doesn’t automatically mean dairy-free. This recipe uses butter and milk, so the standard version contains dairy. To make it dairy-free, use a suitable plant-based butter and unsweetened almond, soy, or oat milk, and check that your pancake mix and chocolate chips are dairy-free as well, because some contain milk ingredients. For a recipe developed specifically without dairy, see our soft and chewy dairy-free chocolate chip cookies.
What Kind of Pancake Mix Is Best?
Choose a mix made for regular pancakes and read the label before you begin. Mixes differ in flour, sugar, salt, and leavening, so the same recipe can behave a little differently with each.
- Complete pancake mix: convenient and works for quick cookies, though sweetness and texture vary. If the mix is already quite sweet, reduce the added sugar slightly.
- Buttermilk pancake mix: can give a slightly richer flavor and soft texture.
- Plain or less-sweet mix: gives you more control over the sweetness.
What to check on the package: whether the mix is sweetened, whether it contains milk or egg ingredients, whether it is a complete or basic mix, the preparation instructions, and any allergy information. If you’re baking for someone with a food allergy, read the label carefully; the FDA explains major food allergens and labeling. Once you find a mix you like, use the same one each time for consistent results.
How to Make Soft, Chewy Pancake Mix Cookies
- Don’t overmix. Stir only until no dry mix is visible. A few small lumps are fine.
- Keep the dough soft. It should scoop easily but hold its shape. If it’s dry or crumbly, add milk about 1 teaspoon at a time.
- Use equal portions. They bake at the same rate.
- Don’t flatten the balls. The cookies spread naturally, and rounded dough helps keep the center soft.
- Watch the bake. It’s better to take them out slightly early than to wait until the centers are completely firm.
When to Chill the Dough
Chilling isn’t always necessary. If the dough scoops easily and holds its shape, bake it right away. If it’s sticky or the cookies spread too much, chill it for 15–20 minutes.
Pancake Mix Cookie Variations
- Chocolate chip: use semisweet, milk, dark, or white chips, or a mix, or replace some chips with chunks. For smaller cookies, see our mini chocolate chip cookies, and for another easy option, our chocolate chip cookies without brown sugar.
- Peanut butter: mix about 1 tablespoon of creamy peanut butter into the wet ingredients before adding the pancake mix. If the dough gets too soft, chill it for 15–20 minutes. For a full recipe, see our classic peanut butter cookies.
- Oatmeal: stir in about ¼ cup of rolled oats, plus ½ teaspoon of cinnamon if you like, and raisins, nuts, or chocolate chips if you want. For a from-scratch version, try our soft and chewy oatmeal cookies.
- Sugar cookie: leave out the chocolate chips and keep the vanilla, with a little extra vanilla or a touch of almond extract. Roll the balls in colored sugar for holidays. For a classic soft cookie, try our Amish sugar cookies.
- Cinnamon: stir ½ teaspoon of ground cinnamon into the dough. It works well with buttermilk-style or lightly sweetened mixes.
- Sprinkles: gently fold in 2–3 tablespoons of sprinkles at the end. Avoid overmixing, because some sprinkles bleed color.
Start with one or two add-ins rather than many at once, and watch the dough’s consistency. Oats and nuts firm it up, while peanut butter softens it. A little extra pancake mix or milk fixes either.
Common Problems and How to Fix Them
| Problem | Likely cause | What to do |
|---|---|---|
| Cookies are dry | Too much mix or overbaking | Measure carefully, add milk gradually, and bake less |
| Cookies spread too much | Warm butter, soft dough, or a hot baking sheet | Cool the butter, chill the dough, and use a cool sheet |
| Cookies are cakey | The mix has strong leavening, or the dough was overmixed | Skip extra leavening and mix gently |
| Cookies don’t spread | Dough is too firm or cold | Let chilled dough sit briefly, or add a little milk if it’s dry |
| Cookies are too sweet | Sweet pancake mix | Reduce the added sugar slightly |
| Cookies bake unevenly | Uneven portions or oven hot spots | Use a scoop, leave space, and rotate the sheet |
| Cookies turn hard | Overbaking | Take them out while the centers are still soft |
How to Store Pancake Mix Cookies
Let the cookies cool completely, because sealing them warm traps condensation. Keep them in an airtight container in a cool, dry place, with parchment between layers if stacked. They are best within 3–4 days.
You can refrigerate baked cookies, but they may firm up. Let them come to room temperature before serving, or warm one briefly in the microwave to soften the center.
How to Freeze Pancake Mix Cookies
Baked Cookies
Cool them completely, freeze them in a single layer on a baking sheet until firm, then move them to a freezer-safe container or bag with parchment between layers. They keep well for about 2–3 months. Thaw at room temperature, and warm briefly if you like, without overheating them.
Cookie Dough
Scoop the dough into portions on a parchment-lined sheet, freeze until firm, then store in a freezer-safe bag or container for about 2–3 months. You can bake the portions from frozen at 350°F (175°C). Start checking after the usual 10–12 minutes and allow a little extra time. Because pancake mixes vary, bake a test batch first.
Food safety: Pancake mix is raw flour, so don’t eat the dough before baking. The FDA explains the risks in its guide to handling flour safely.
Frequently Asked Questions
Can you make cookies with pancake mix?
Yes. Pancake mix works as the dry base for cookies. With butter, sugar, vanilla, milk, and chocolate chips, it makes soft homemade cookies with lightly crisp edges.
Can you use pancake mix instead of flour for cookies?
In some recipes, yes, but pancake mix isn’t the same as all-purpose flour. It often contains leavening and may include sugar, so the recipe has to account for what’s already in the mix.
Can I make pancake mix cookies without eggs?
Yes. This recipe is already egg-free, and butter and milk provide the moisture. For a dairy-free version, use dairy-free alternatives and check the labels.
Why are my pancake mix cookies dry?
Usually too much mix or too long in the oven. Measure carefully, add milk gradually if the dough is dry, and take the cookies out when the edges are lightly golden and the centers still look soft.
Why are my cookies flat or cakey?
Flat cookies come from very soft dough, warm butter, or too much liquid. Cakey cookies can happen because pancake mix already contains leavening. Let the butter cool, skip extra leavening, and chill very soft dough for 15–20 minutes.
Can I add other mix-ins?
Yes: chocolate chunks, peanut butter, oats, cinnamon, nuts, white chocolate chips, and sprinkles. They can change the dough’s consistency, so adjust it slightly if needed.
Can I freeze the dough?
Yes. Freeze scooped portions until firm, then store them in a freezer-safe container or bag for about 2–3 months.
How long do pancake mix cookies last?
Store cooled cookies in an airtight container at room temperature for about 3–4 days. Baked cookies also freeze well.
Final Thoughts
This pancake mix cookie recipe is a simple way to make soft, chewy homemade cookies from ingredients you may already have. The pancake mix saves time, the chocolate chips add classic flavor, and the recipe is naturally egg-free. Keep the dough soft, avoid overmixing, and take the cookies out while the centers are still slightly soft. Then experiment with different mix-ins to find your favorite version.