Every now and then I crave a good pancake, so I decided to give pancake muffins a whirl. They were a hit with my whole family, especially with my toddler.
They’re ready in less than 30 minutes and they’re the perfect size for little hands or for a quick, on-the-go breakfast.
Recipe Ingredient Notes
To make Mini Maple Pancake Muffins, you will need the following ingredients:
- Four
- Baking powder
- Baking soda
- Salt
- Sugar
- Buttermilk
- Egg
- Pure maple syrup
- Melted butter
- Milk chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Mini Maple Pancake Muffins
- Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350℉.
- 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 just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
- 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 if you like or even just with maple syrup.
Storage Suggestions
- Counter & Refrigerator: Place muffins in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each muffin individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
Favorite Add-ins we love in these Mini Maple Pancake Muffins:
We love these mini pancake muffins with chocolate chips, but they taste great with other toppings, too. Here are some of our favorite variations:
- Using fresh fruit (like blueberries) or frozen fruit pieces. We’d recommend not stirring them in the batter, and just placing them on top.
- Just plain. These really don’t need any add-ins at all! The sweet pancake batter is delicious as is.
- Rolled in cinnamon and sugar. After they’re baked, you can roll them in cinnamon and sugar for a sweet breakfast.
If you’re having a problem with your chocolate chips sinking to the bottom, you can try rolling the chocolate chips in flour first, or use mini chocolate chips.
Enjoy More Delicious Muffins
Whether bursting with fruit or studded with toasty nuts and chocolate chips, these muffin recipes will make it easy to start your day. Explore our comprehensive list of muffin recipes here.
- Copycat Famous Dave’s Cornbread Muffins
- Protein Blueberry Muffins
- Baked Apple Fritter Muffins
- Cake Mix Blueberry Muffins
Mini Maple Pancake Muffins Recipe
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons sugar
- ⅔ cup buttermilk
- 1 egg
- 2 Tablespoons pure maple syrup
- 2 Tablespoons melted butter
- ½ cup milk chocolate chips
Instructions
- Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350℉.
- 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 just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
- 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 if you like or even just with maple syrup.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I think… these will be a hit with ME… 🙂
Have you tried with blueberries? I think that would be better than chocolate maybe?
Oh my, these sound amazing! I think this might be on our to do list this weekend! Thanks!
We love mini muffins in our house! I’ll definitely be making these. And love the tip to use the toothpick to loosen them, I always use a butter knife and feel like that’s scratching up my pan. Thanks!!
oh i love muffins and will have to try this recipe
Do you have to you use Buttermilk, or can you substitute regular milk?
@Chi-Chi,
I think it would work just fine if you substituted the buttermilk for regular milk!
I just made these and substituted Quinoa Flour, Silk (instead of milk) and Truvia, fantastic thanks for the recipe!
Would I need to adjust the cooking time if I made standard sized muffins?
Hi Debra!
I would just keep an eye on them if you are using standard sized muffins. They will probably need to bake for 15-20 minutes or so. Let us know what you think!
I’d love to make these and take them into the office – do you think they’ll keep well overnight?
Hi Meghan!
I would just store them in an airtight container and they should be fine!
I just made these this morning, and they were yummy. The only problem was that the chocolate chips sunk to the bottom of the batter. then after they were finished cooking/cooling, they were sort of stuck on the bottom of the pan. so they didn’t look nearly as pretty as yours. I was able to just pick up the chocolate chips and sort of wipe them onto the muffins. They still tasted yummy, but I can’t figure out what I did wrong. Any ideas? I used ghiridellie (no idea how to spell it) chocolate chips, would they have been too heavy?
I may have already made this comment earlier, but I can’t see it, so I’m trying again. so sorry if it posts twice.
I made these this morning and loved them. My only problem was all the chocolate chips sort of sank to the bottom of the batter. So once they baked the chocolate chips sort of got stuck on the bottom of the pan. I was able to pull them off and put them on the bottom of the muffin, but they didn’t look pretty. But tasted yummy. Suggestions on what I may have done wrong?
Hi you lovely sisters!!!
Question: Can I use regular pancake syrup instead of maple? 🙂
Any kind of pancake syrup will work great.
My makes something kinda like this.
You can make a buttermilk substitute with equal amount of regular milk plus about a tablespoon of vinegar or lemon juice. Let it stand a few minutes and add to recipe!
Just made them for breakfast. Left out the chocolate chips (allergy to soy). They are so good. My girly loves them. Will be making again.
Buttermilk substitutions – to make 1 cup
Scant 1 cup milk or cream & 1 tablespoon white vinegar or lemon juice, let stand 5-10 min.,
3/4 cup plain yogurt & 1/4 cup water,
3/4 cup sour cream &1/4 cup water
or 1 cup milk & 1 3/4 teaspoons cream of tartar, let stand 5-10 min.
I use the emini chocolate chips.
Dust the choc chips in flour.
They won’t sink to the bottom
my batter turned out really thick and sticky, just wondering what I could do differently next time. my only substitution was maple sugar instead of granulated sugar.
flavour wise it was super yummy