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Mini Maple Pancake Muffins

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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.
Mini Maple Pancake Muffins

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.

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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.

Mini Maple Pancake Muffins on a plate with one being dipped in a side of syrup

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Mini Maple Pancake Muffins Recipe

Delicious pancake batter, syrup, and your favorite toppings will make these a family favorite in no time.
Serving24 Mini Muffins
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
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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

Equipment

Instructions

  1. Generously grease a 24 cup mini muffin pan with nonstick spray.  Preheat oven to 350 degrees. 
  2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. 
  3. 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.
  4. 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.
  5. Serve immediately with warmed butter if you like or even just with maple syrup.

Notes

  • 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.

Nutrition

Calories: 55 kcal · Carbohydrates: 8 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 11 mg · Sodium: 84 mg · Potassium: 21 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 50 IU · Calcium: 21 mg · Iron: 1 mg
Cuisine: American
Course: Bread
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.

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If you love our mini pancake muffins, you’ll love our easy Blueberry Cake Mix Muffins:

Mini Maple Pancake Muffins on a plate with a side of syrup
Published: October 1, 2021Updated: August 31, 2024

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Questions & Reviews

  1. Furry Bottoms says:
    I think... these will be a hit with ME... :)
  2. Mollie D says:
    Have you tried with blueberries? I think that would be better than chocolate maybe?
  3. Erin says:
    Oh my, these sound amazing! I think this might be on our to do list this weekend! Thanks!
  4. The Allen Family says:
    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!!
  5. Sandy Ang says:
    oh i love muffins and will have to try this recipe
  6. Chi-Chi says:
    Do you have to you use Buttermilk, or can you substitute regular milk?
  7. Six Sisters says:
    @Chi-Chi,

    I think it would work just fine if you substituted the buttermilk for regular milk!
  8. bdasweets says:
    I just made these and substituted Quinoa Flour, Silk (instead of milk) and Truvia, fantastic thanks for the recipe!
  9. Debra Urban says:
    Would I need to adjust the cooking time if I made standard sized muffins?
  10. Six Sisters says:
    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!
  11. Meghan Rotkosky says:
    I'd love to make these and take them into the office - do you think they'll keep well overnight?
  12. Six Sisters says:
    Hi Meghan!

    I would just store them in an airtight container and they should be fine!
  13. Hillary says:
    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?
  14. Hillary Larsen says:
    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?
  15. Neeta Renner says:
    Hi you lovely sisters!!! Question: Can I use regular pancake syrup instead of maple? :)
  16. Cyd says:
    Any kind of pancake syrup will work great.
  17. Abigail marie says:
    My makes something kinda like this.
  18. Kathy f says:
    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!
  19. Janet says:
    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.
  20. Carolyn says:
    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.
  21. Carolyn says:
    I use the emini chocolate chips.
  22. Wanda Wosika says:
    Dust the choc chips in flour. They won't sink to the bottom
Steph Loaiza
About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She loves going to Disneyland with her family and reading in her spare time.
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