How to make mini pancake muffins
- Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350 degrees.
- 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 with maple syrup.
Favorite Add-ins
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.
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Don’t have buttermilk? No problem
This recipe calls for 2/3 cup buttermilk. If you don’t have any on hand, you can make a buttermilk substitute at home.
Measure out 2/3 cup of 2% or whole milk, and add 2 teaspoons of lemon juice or vinegar. Let it sit for a few minutes, and then use it in the recipe just like you would the buttermilk.
to store
Store in an airtight container for up to 5 days.
You can also freeze them in a freezer-safe bag or container for up to 30 days. To reheat, microwave for 30 seconds (or until warm).
To make full-size muffins
You’ll need to cook them for about 5-8 minutes longer if you’re using a regular size muffin tin. It will only make 12 instead of 24 small muffins. Stick a toothpick in the center to test for doneness.
Looking for more breakfast recipes?
Serves: 24 mini muffins
Ready in less than 30 minutes, these mini maple pancake muffins are the perfect on-the-go breakfast. Delicious pancake batter, syrup, and your favorite toppings will make these a family favorite in no time.
10 minPrep Time
9 minCook Time
19 minTotal Time
Save RecipeIngredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2/3 cup buttermilk
- 1 egg
- 2 tablespoons pure maple syrup
- 2 tablespoons melted butter
- 1/2 cup milk chocolate chips
Instructions
- Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350 degrees.
- 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.
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If you love our mini pancake muffins, you’ll love our easy Blueberry Cake Mix Muffins:
I think it would work just fine if you substituted the buttermilk for regular milk!
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 would just store them in an airtight container and they should be fine!