Need a quick, portable breakfast that kids and adults will love? These Mini Pancake Muffins are the ultimate solution! Born out of a hectic Sunday morning, this recipe turns classic pancakes into bite-sized, oven-baked treats you can take on the go. With simple ingredients and endless topping options, Mini Pancake Muffins are a family favorite that freeze well and work hot or cold. Let’s whip up a batch of these delicious Mini Pancake Muffins!
Why You’ll Love This Recipe
- Fast and easy—bake dozens at once, no flipping required.
- Perfect for busy mornings or school lunches.
- Customizable with your favorite toppings.
- Freezer-friendly for grab-and-go convenience.
- Made with wholesome ingredients like ripe bananas.
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 even portioning into the tin.
- Oven: To bake them to golden perfection.
- Fork: For mashing bananas and mixing.
Ingredients
Here’s what you’ll need for these tasty Mini Pancake Muffins:
For the Batter
- 3 ripe bananas, mashed
- 3 large eggs
- 3 cups Kodiak Cake mix (or any pancake mix)
- 1½ cups milk (almond, cow’s, or cashew)
Optional Toppings
- Mini chocolate chips
- Blueberries
- Crushed pecans
- Shredded coconut
- Oats with 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. Add eggs, Kodiak Cake mix, and milk. Stir until smooth.
- Fill the Tin: Scoop batter into a greased mini muffin tin, filling each well about ¾ full.
- Add Toppings: Sprinkle your choice of toppings (chocolate chips, blueberries, 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.
- Cool and Serve: Let them cool slightly before popping them out. Enjoy warm or cold!
Expert Tips for Perfect Mini Pancake Muffins
- Use ripe bananas for natural sweetness.
- Don’t overfill the tin—leave room for rising.
- Test doneness with a toothpick to avoid underbaking.
Servings and Timing
- Servings: 48 mini muffins (or 16 regular-sized)
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
Common Mistakes to Avoid
- Using unripe bananas: They won’t mash well or sweeten the batter.
- Overmixing: Keeps the muffins light and fluffy.
- Skipping the grease: Muffins might stick to the tin.
Variations
Make these Mini Pancake Muffins your own with these ideas:
- Add a swirl of peanut butter to the batter.
- Use raspberries or chopped apples instead of blueberries.
- Sprinkle brown sugar on top for a caramelized crunch.
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 microwave to reheat.
FAQs
- Can I use regular pancake mix?
Yes, any dry mix works, though Kodiak adds protein. - What if I don’t have a mini muffin tin?
Use a regular tin for 16 larger muffins (bake 16-18 minutes). - Can I skip the toppings?
Absolutely—they’re great plain too! - How ripe should the bananas be?
Very ripe with brown spots for best flavor. - Can I make these ahead?
Yes, they’re perfect for batch prepping and freezing.
Conclusion
These Mini Pancake Muffins are a quick, versatile breakfast win for busy days. With their fluffy texture and customizable toppings, they’re sure to become a staple in your home. Try them out and grab baking essentials at Our Shop for more kitchen fun!
