Pantry-Scrap Pancake Muffins (Made in a Muffin Tin)

Wait. What. Pancakes… in a Muffin Tin?

You know those random pantry items you keep meaning to use up but somehow don’t? That last scoop of pancake mix. A half-eaten banana. The single yogurt container that’s dangerously close to retirement. I had all of those, and zero desire to stand by a stove flipping pancakes like a short-order cook.

So I thought: what if I stopped playing by the breakfast rules?

Instead of doing the whole pancake-on-a-griddle thing like a normal person, I just grabbed a muffin tin, tossed in whatever I had lying around, gave it a stir, and hoped for the best. What came out was something between a pancake and a muffin – soft, golden, portable bites that somehow felt like a little breakfast cheat code.

They were weirdly perfect. No syrup needed. No flipping. Just… bake and eat. It felt like I had hacked breakfast. And now, I can’t stop making them — especially because they’re actually good and endlessly customizable. Plus, you can call them muffins and no one will question you for eating pancakes at 3 p.m.

So yeah — pancake muffins. From scraps. In a tin. Welcome to my new favorite accidental recipe.

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Why You’ll Be Hooked on These (aka Muffin Tin Magic)

1. No Flipping, No Fuss

Making pancakes the usual way means you’re glued to the stove. Flip, wait, flip again, panic because one side’s too dark. These muffins? Just pour, bake, done. You can scroll your phone in peace while they bake.

2. Great for Using Up Leftovers

Ever have a sad banana, two strawberries, or a tiny handful of oats just hanging out, toss ‘em in. These muffins were born from the back corners of my pantry. It’s basically a mix-and-match muffin magic.

3. Freezer-Friendly Life Savers

Bake a big batch, toss ‘em in a freezer bag, and boom — breakfast on autopilot for busy mornings. They reheat like a dream in the microwave or toaster oven. I swear, they’ve saved me from morning meltdowns more than once.

4. Kid-Approved (Even the Picky Ones)

There’s something about little handheld food that kids love. These are soft, slightly sweet, and perfect for little fingers. Plus, they think it’s fun that they’re eating “pancakes in cupcake form.”

5. Portable Pancakes? Yes Please.

Running late? Grab a couple and go. Unlike syrupy pancakes that require a plate, fork, and two hands — these are grab-n-go gold. No sticky mess. No car-seat syrup disasters.

6. Customizable Like a Pizza Night

You can go wild. Blueberries, cinnamon, nuts, sprinkles, even bacon bits if you’re into that sort of thing. Each muffin tin cup can be a different flavor experiment. Honestly, it’s kind of fun playing Pancake Muffin Roulette.

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Ingredients (aka What I Threw Together)

• Pancake mix – 1 and ½ cups (the just-add-water kind is fine)
• Milk – ¾ cup (dairy or non-dairy, whatever you’ve got)
• Egg – 1 large
• 1 banana mashed (or applesauce)
• Maple syrup – 2 tbsp (or honey, or skip it)
• Greek yogurt – ¼ cup (adds moisture, optional but great)
• Baking powder – ½ teaspoon (if your pancake mix isn’t super fluffy)
• A pinch of salt
• Optional add-ins: chocolate chips, berries, nuts, coconut flakes, cinnamon, raisins, shredded zucchini (yes really), or whatever needs using up
  

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🔁 Ingredient Swaps That Actually Work

Don’t have everything on hand? No biggie. Here are some smart substitutions I’ve tested (or seen work well) when I’ve had to improvise—because who hasn’t realized mid-stir that they’re out of eggs?

Ingredient	Substitution	Notes
Banana (1)	¼ cup applesauce or pumpkin purée	Great for moisture; applesauce keeps it sweet, pumpkin gives fall vibes.
Greek Yogurt	Sour cream or plain regular yogurt	Similar texture and tang; won’t mess with flavor or bake time.
Maple Syrup (2 tbsp)	Honey or brown sugar + splash of milk	Keeps it sweet and moist—just balance with a touch of liquid.
Egg (1)	1 tbsp ground flax + 3 tbsp water (gluten-free + vegan)	Works well as a binder. Let it sit for 5 minutes before mixing.
Pancake Mix	Gluten-free pancake mix (like Bob’s Red Mill)	For gluten-free folks—just double check your mix has leavening added.

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Equipment You’ll Need

• Muffin tin (12-cup)
• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Muffin liners or non-stick spray

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Step-by-Step: Muffin Magic in Motion

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Trust me, don’t skip this. Muffins need the heat ready when they go in or they get weird and sad.

Step 2: Line or Grease the Muffin Tin

Either line your muffin tin or give the cups a good spray with non-stick. You can even use butter if you’re feeling extra homemade. Just don’t skip this part or you’ll regret the cleanup.

Step 3: Mix Wet Ingredients

Grab a big bowl and throw in the mashed banana, egg, milk, yogurt, and a splash of maple syrup. Give it a good whisk. Doesn’t need to be perfect, just get it all combined.

Step 4: Add the Dry Ingredients

Pour in the pancake mix, baking powder (if using), and salt. Gently fold it all together. Don’t over-mix or you’ll end up with muffin bricks. You want it just barely mixed.

Step 5: Stir in the Fun Stuff

Now for the good part. Chocolate chips? Blueberries? A mix of all the above? Stir them gently. I like to do half the batch plain and half wild card style.

Step 6: Fill the Muffin Tin

Spoon the batter into the muffin cups — about ¾ full. Don’t worry about making them even. Imperfect muffins have more character.

Step 7: Bake and Smell the Magic

Bake for 15 to 18 minutes, or until they’re puffed up and a toothpick comes out clean. Your kitchen’s about to smell like cozy lazy Sunday mornings

Step 8: Cool Just Enough

Let them cool in the tin for a few minutes, then pop them out onto a cooling rack or a plate. Or eat one straight from the tin like I do. No judgment here.

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Macros Per Serving (1 Muffin)

• Calories: 110
• Protein: 3g
• Carbs: 18g
• Fat: 3.5g
• Fiber: 1g
• Sugar: 5g
  

📝 My Go-To Tips for Pancake Muffin Magic

Here’s what I’ve figured out after baking these a dozen times — and yes, one batch ended up looking like deflated balloons:

🍌 Mash That Banana Well
If your banana’s still lumpy, your batter will be too. I mash mine with a fork until it looks like baby food.

🥥 Yogurt = Moisture Magic
Don’t skip the yogurt if you can help it — it makes these muffins super soft and helps them stay that way. I even used leftover Greek yogurt from my chai-spiced banana bread.

🧁 Use a Cookie Scoop
Scooping batter with a spoon is fine, but a cookie scoop gives you that perfect muffin-to-muffin consistency. Less mess, more symmetry.

🌟 Don’t Over-Mix, Just Swirl
Once you add the pancake mix, go easy on the mixing. Overmixing turns your muffins into chewy bricks (been there, done that).

🫐 Half Plain, Half Party
I usually leave half the batch plain for the picky eaters, and go wild with the rest. Some of my best flavor combos happened by accident — and kids LOVE the surprise.

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🍱 Make-Ahead & Meal Prep Tips

I’ve started making these on Sundays and they’ve officially saved my Monday mornings.

• Freeze-Friendly: Let them cool completely, then store in a zip-top bag in the freezer for up to 2 months. I just grab a couple, microwave for 30 seconds, and breakfast is done.
  
• Batch the Dry Mix: If you’re using a homemade pancake mix, measure and bag the dry ingredients in advance. Then, it’s just dump, whisk, bake!
  
• Mini Lunchbox Heroes: These muffins work in lunchboxes too — just ask my niece. Pair one with fruit and a boiled egg, and it becomes a mini balanced meal.
  

Looking for more easy and quick snack ideas? Check out my list of 13 Healthy Snacks That Take 5 Minutes and 5 Ingredients.

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🍴 What to Serve With Pancake Muffins

Let’s be honest, I usually eat these standing in my kitchen with coffee in hand. But if you want to make it a proper meal:

• Fruit on the Side: Grapes, orange slices, or a handful of berries all go well with these.
  
• Pair with a Spread: I sometimes slice them and add almond butter or cream cheese for extra fun.
  
• Banana Bread BFFs: These go so well with a slice of my 3-Ingredients Easy Banana Bread when I need more carbs to feel alive.
  
• Kid Lunch Combo: If you have little ones, pack them alongside anything from these kid-approved lunches. They’re picky-eater approved!
  

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🧊 Storage & Reheating Tips

No Microwave? No Problem: If you’re anti-microwave like my sister, just leave one out overnight to thaw. Still tastes great!

Fridge Life: These keep in the fridge for about 4–5 days in an airtight container. I let them cool completely before storing to avoid sogginess.
Freezer Fix: Wrap them individually in parchment and toss them into a freezer bag. Reheat in the microwave for 30–40 seconds or pop into the toaster oven until warm and golden.

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“So, Uh…?” Muffin Questions Answered

Q: Can I make these without bananas?
Yes! Try using unsweetened applesauce instead. I swap in about 1/3 cup and it works beautifully. You could also sneak in grated carrots like in these 100-calorie carrot cake muffins!

Q: Can I use protein powder in the batter?
Totally. Just reduce the pancake mix slightly and add a scoop of protein powder. I’d go for a vanilla-flavored one to keep it sweet.

Q: Can I use almond or oat milk?
Yep! I’ve made these with all kinds of milk — oat, almond, and even coconut once when I was out of everything else. They all work!

Q: Do these taste like cupcakes or pancakes?
They’re like soft, fluffy muffins with a pancake heart. Less sugary than cupcakes, but sweet enough to eat plain.

Q: Can I bake them in mini muffin tins?
Absolutely. Just cut down the baking time to about 10–12 minutes and watch them closely.

Q: Can I serve these for dinner?
Not judging. I’ve done it with a big dollop of peanut butter on top. Add a veggie smoothie and call it balance.

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💰 Recipe Cost Estimator + Budgeting Tips

Here’s a rough estimate of what these pantry-scrap pancake muffins cost me to make, based on average U.S. grocery prices (and yes, I’m that person comparing unit prices in the aisle):

Ingredient	Estimated Cost
Pancake mix (1.5 cups)	$0.85
Banana (1)	$0.25
Milk (¾ cup)	$0.40
Egg (1)	$0.30
Greek yogurt (¼ cup)	$0.60
Maple syrup (2 tbsp)	$0.50
Baking powder/salt	$0.10
Optional add-ins	$1.00 (avg.)
Total (12 muffins)	~$4.00
Per Muffin	~$0.33

💸 Money-Saving Tips:

• Sub in applesauce for banana if that’s what you have — or skip the maple syrup for a lower-cost version.
  
• Use up half-finished containers (a great excuse to clean out the fridge).
  
• Buy pancake mix in bulk if these become your new weekly breakfast thing — which, fair warning, they might.
  

Need more thrifty kitchen inspiration? I love using ideas from the USDA’s MyPlate baking and cooking tips — super practical, no fluff.

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