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.
My neighbor made these for me right after I had a baby and they were a total lifesaver for an easy breakfast amidst all the chaos of adjusting to newborn life.
How to make Mini Maple 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.
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!