Baking...1"inch tall pan vs. 2" pan?

I recently had the same problem. I chose to chance it with a quality spring form pan. It worked out great!

That's going to be a tough one to get by- probably you should either buy/borrow another pan or find another recipe.

I suppose I assumed they would be baking less batter in the 1" pans...which would absolutely change the baking time.

I agree with half pint. I'm not sure how a shorter pan with the same diameter would change the baking time. I see danger in the batter rising above the edge and spilling out. Collars are easy to make.

I would recommend making a collar with parchment paper to extend the height of your pan to the full 2".

It depends on the density of your cake batter, but try cutting the time in half and checking it from there. When you learn to recognize a done cake, you'll never be limited by baking time again. Also, if you have a 9" springform pan, they work just as well! If you're ever in the market for cake pans again, I recommend sourcing ones that are 3" tall. I have lightweight Wilton cake pans, and they do me very nicely!