Tulo

Mini Pancake Muffins Recipe

A dozen golden pancake muffins cooling on a wire rack in a muffin tin, several split open showing a tender banana-flecked crumb studded with mini chocolate chips.
Photo by Antoni Shkraba on Pexels

Buttermilk's acidity tenderizes the crumb and reacts with the baking soda for extra lift, so the muffins bake up soft instead of rubbery. Mashed banana adds natural sweetness and moisture, which means less added sugar, and baking the batter in a muffin tin turns a griddle recipe into something that needs no flipping, no plate, and no syrup, just fingers.

Prep
10 min
Cook
14 min
Total
24 min
Servings
6

Ingredients

Servings6
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1 cup buttermilk
  • 1 egg egg, large
  • 3 tbsp unsalted butter, melted
  • 1 medium ripe banana, mashed
  • 1/3 cup mini chocolate chips (optional)

Nutrition per serving

Calories
674
Protein
7g
Carbs
67g
Fat
44g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper liners.
  2. 2In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. 3In a separate bowl, whisk the buttermilk, egg, melted butter, and mashed banana until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; a few lumps are fine. Fold in the chocolate chips if using.
  5. 5Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. 6Bake for 12-15 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
  7. 7Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Tips & variations

  • Swap the mini chocolate chips for the same amount of fresh or frozen blueberries for a lower-sugar version.
  • Stir in 1/2 teaspoon of ground cinnamon with the dry ingredients for a warmer flavor.
  • No buttermilk on hand? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes before using.
  • Let kids help mash the banana and stir in the mix-ins; the batter comes together in one bowl with no mixer needed.

Storage & reheating

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen in the microwave for 20-30 seconds, or split and warm in a toaster.

Tips from the Tulo kitchen

  • Bring the egg and buttermilk to room temperature before mixing; cold dairy can make the melted butter seize into small lumps.
  • Use a spring-loaded ice cream scoop to portion the batter evenly, so all the muffins finish baking at the same time.

FAQ

Can these be made ahead for busy school mornings?

Yes. Bake a batch on the weekend, cool completely, and refrigerate or freeze. A frozen muffin reheats in about 30 seconds in the microwave, faster than cooking pancakes fresh.

Can I make these dairy-free?

Replace the buttermilk with a plant milk mixed with 1 tablespoon of lemon juice, and use a neutral oil in place of the melted butter.

Why did my muffins turn out dense?

Overmixing the batter once the flour is added is the most common cause. Stir just until no dry streaks remain and stop, even if a few small lumps stay.

Can I double this recipe?

Yes, the recipe doubles cleanly to fill two 12-cup muffin tins; just avoid overfilling any single tin's oven space so air can circulate around all the cups.

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