Mini Chocolate Chip Pancake Muffins

By on July 31, 2013

Mini Chocolate Chip Pancake Muffins

They baked up quite nicely. And while they may resemble mini chocolate chip muffins, they definitely taste like pancakes rather than muffins.


1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 tablespoons of sugar
2/3 cup of buttermilk (I used a buttermilk substitute – 2/3 cup of milk with 1 tablespoon of vinegar left to stand for 5 to 10 minutes)
1 egg
2 tablespoons of pure maple syrup (I used pancake syrup because I had it around. I’d love to try this with honey or vanilla.)
2 tablespoons of melted butter
1/2 cup milk chocolate chips


Preheat oven to 180 degrees Celsius. Generously grease mini muffin pan. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until combined. Add wet ingredients to dry ingredients and stir until combined. Stir in your chocolate chips and keep a few to sprinkle on the top. Bake for 8 to 9 minutes. (My chocolate chips sadly didn’t stay on top.)

Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter, maple syrup, pancake syrup, chocolate sauce, your call really. You really should dip these in something. They are, after all, meant to be dipped. And one of the best things about them is how they slip right out of the pan. I love things that don’t make me scrub to get stuff out.

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