Need a quick, portable breakfast that kids and adults will love? These Mini Pancake Muffins are the perfect solution! Born out of a hectic Sunday morning, this recipe turns pancake batter into bite-sized muffins you can bake all at once—no flipping required. With simple ingredients and endless topping options, Mini Pancake Muffins are a family favorite that freeze beautifully and work hot or cold. Let’s whip up a batch of these delightful Mini Pancake Muffins!
Why You’ll Love This Recipe
- Fast and easy—bake dozens in one go.
- Portable for busy mornings or school lunches.
- Made with just a few pantry staples.
- Customizable with your favorite toppings.
- Freezer-friendly for grab-and-go convenience.
Tools Needed
To make these Mini Pancake Muffins, you’ll need a few essential kitchen tools. Missing anything? Visit Our Shop for quality gear to simplify your baking!
- Mini muffin tin: For baking perfect bite-sized muffins (Serious Eats guide to top muffin pans).
- Mixing bowl: To combine the batter.
- Scoop: For evenly portioning the batter.
- Masher or fork: To mash the bananas smoothly.
- Oven: For that golden, fluffy finish.
Ingredients
Here’s what you’ll need for these tasty Mini Pancake Muffins:
For the Batter
- 3 ripe bananas (the spottier, the sweeter)
- 3 large eggs
- 3 cups Kodiak Cakes mix (or any pancake mix)
- 1½ cups milk (almond, cow’s, or your choice)
Optional Toppings
- Mini chocolate chips
- Blueberries
- Crushed pecans
- Shredded coconut
- Oats with a sprinkle of cinnamon
Directions
Follow these steps to make your Mini Pancake Muffins:
- Preheat Oven: Set your oven to 350°F.
- Mix the Batter: In a bowl, mash the bananas until smooth. Add eggs, Kodiak Cakes mix, and milk. Stir until just combined—don’t overmix.
- Fill the Tin: Grease a mini muffin tin and scoop batter into each cup, filling about ¾ full.
- Add Toppings: Sprinkle your choice of toppings (chocolate chips, blueberries, pecans, etc.) on top of each muffin. Or mix them into the batter for uniformity.
- Bake: Bake for 12-14 minutes, until a toothpick inserted in the center comes out clean. For regular-sized muffins, use 16-18 minutes.
- Cool and Serve: Let them cool slightly before popping out of the tin.
Expert Tips for Perfect Mini Pancake Muffins
- Use ripe bananas for natural sweetness.
- Don’t overfill the tin—leave room for rising.
- Test with a toothpick to avoid undercooking.
Servings and Timing
- Servings: 48 mini muffins (or 16 regular)
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
Common Mistakes to Avoid
- Overmixing the batter: Keeps them light and fluffy.
- Skipping the grease: Muffins might stick to the tin.
- Baking too long: Check early to avoid dryness.
Variations
Make these Mini Pancake Muffins your own with these ideas:
- Add a swirl of peanut butter to the batter.
- Use strawberries or raspberries instead of blueberries.
- Mix in a dash of vanilla extract for extra flavor.
Storage and Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Microwave for 10-15 seconds or enjoy cold.
- Freezing: Freeze for up to 3 months; thaw overnight or reheat from frozen.
FAQs
- Can I use regular pancake mix?
Yes, any dry mix works—Kodiak adds extra protein. - What if my bananas aren’t ripe?
Roast them at 350°F for 10 minutes to sweeten. - Can I make these without a mini tin?
Yes, use a regular muffin tin for larger muffins. - Are they good cold?
Absolutely—perfect for lunches! - Can I skip the toppings?
Sure, they’re delicious plain too.
Conclusion
These Mini Pancake Muffins are a lifesaver for busy mornings, delivering pancake flavor in a portable, easy-to-make package. Whether you’re dipping them in syrup or grabbing them from the freezer, they’re a hit with kids and adults alike. Try them out and stock up on baking essentials at Our Shop for more family-friendly recipes!
