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.
Our new cookbook
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
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?
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 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.
Nutrition
Equipment
- Mini Muffin Pan
- Non-stick Cooking Spray
- Mixing Bowl (2)
Recipe Details
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Did you know we have a YouTube Channel?
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!