Pantry-Scrap Pancake Muffins (Made in a Muffin Tin)
Pantry-Scrap Pancake Muffins are a fun twist on traditional pancakes, baked right in a muffin tin for easy portioning and no flipping required. Using simple pantry ingredients and leftover bits, these muffins are quick to make and perfect for busy mornings or on-the-go snacks. Soft, fluffy, and endlessly customizable, they’re a clever breakfast hack everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 12 muffins
Ingredients
Main Ingredients:
- Pancake mix – 1.5 cup
- Milk – ¾ cup
- Egg – 1 large
- 1 banana mashed
- Maple syrup – 2 tbsp
- Greek yogurt – ¼ cup
- Baking powder – ½ tsp
- A pinch of salt
Optional add-ins:
- Chocolate chips
- Berries
- Nuts
- Coconut flakes
- Cinnamon
- Raisins
- Shredded zucchini
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Muffins need steady heat from the start to rise properly.
Step 2: Line or Grease the Muffin Tin
Line or grease muffin tin well to prevent sticking. Butter works too—just don’t skip this step.
Step 3: Mix Wet Ingredients
Whisk together mashed banana, egg, milk, yogurt, and maple syrup in a large bowl until well combined.
Step 4: Add the Dry Ingredients
Add pancake mix, baking powder (if using), and salt. Gently fold until just combined—don’t over-mix.
Step 5: Stir in the Fun Stuff
Stir in chocolate chips, blueberries, or your favorite mix-ins. Do half plain if you want variety.
Step 6: Fill the Muffin Tin
Spoon batter into cups about ¾ full. Don’t worry about perfect portions—imperfection adds charm.
Step 7: Bake and Smell the Magic
Bake 15–18 minutes until muffins rise and toothpick comes out clean. Your kitchen will smell amazing.
Step 8: Cool Just Enough
Cool in tin for a few minutes, then transfer or eat one straight away. No shame.
Notes
🍌 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.
Nutrition
- Serving Size: 1-2 muffins per person
- Calories: 110 (1 Muffin)
- Sugar: 5g
- Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g