If you love pancakes, you are going to love this recipe for these cute mini pancake muffins with chocolate chips. Perfect for breakfast or a sweet snack!
Do you ever find yourself with something in your fridge that you just can’t seem to use up, even though you are pretty sure you have used it in about 17 different things? That happened to me this week with a quart of buttermilk.
The Powers That Be don’t sell small containers of buttermilk, and so I had to buy a full quart to use in the homemade ricotta I was making (side note: you need to try making your own ricotta – it takes ten minutes and tastes like heaven!).
Anyway, the ricotta recipe did not call for an entire quart of buttermilk, and so there it was lurking away in my fridge, taking up valuable space that could be used for butter, or bacon, or one my other major food groups.So that’s how these mini pancake muffins were born.
They come together in about 10 minutes of mixing, they bake for about 12 minutes, and 5 minutes later there you are, eating chocolate chip muffins for brunch because they have the word “pancake” in the title and therefore count as an entree. (Right?)
So, How Do I Make These Adorable Mini Pancake Muffins?
You make them by mixing up that buttermilk with some egg, melted butter and maple syrup, and adding in some flour, baking powder, baking soda, sugar and of course those chocolate chips!
If you love pancakes, you are going to love this recipe for these cute mini pancake muffins with chocolate chips. Perfect for breakfast or a sweet snack! The batter goes into a mini muffin pan and after they cool a little, run a paring knife or a toothpick around the edges to loosen them up. I also flipped them around a bit in the muffin tin so that they bottom didn’t keep getting browner while they cooked.
As for the cooling, I didn’t let them cool TOO long because the ravenous Southern husband was circling. I’d say about after 5 minutes of cooling, they were on the plate. I served us up about 5 each…AND…get ready, this is the very best part…
I put out little bowls of melted butter and warm syrup to dunk them into for the full pancake-tasting experience. We, um, had seconds. And maybe thirds. And as we speak, the teenager is polishing them off as a before-dinner appetizer.
Yay, pancakes!!! In all forms!
Mini Pancake Muffins
If you love pancakes, you are going to love this recipe for these cute mini pancake muffins with chocolate chips. Perfect for breakfast or a sweet snack!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 2/3 cup buttermilk
- 1 egg
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1/2 cup mini chocolate chips
- Extra melted butter and maple syrup for dipping
Instructions
- Preheat oven to 350 degrees and spray a 24 well mini muffin pan with cooking spray.
- Whisk flour, baking powder, baking soda, salt and sugar in a medium bowl.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add buttermilk mixture to flour mixture and stir until combined.
- Stir in chocolate chips.
- Divide batter into that muffin tin and bake for 12 minutes.
- Cool in tin for 5-10 minutes ( know! So hard!)
- Serve with melted butter and syrup for heavenly dunking.
Athena says
Simple recipe to follow my toddler enjoyed the process & loved them – used leftover kefir instead of butter milk and also didn’t have b soda on hand still turned out fantastic
Athena! Getting the seal of approval from the little ones is my favorite thing. :) Thanks for the info on kefir too – great idea!
Kate Morgan Jackson says
Hi Camille – not sure about the blueberries because these muffins are so teeny. If you got smallish blueberries they might be okay…just be careful of those big juicy ones. Good luck!
Camille says
Do you think substituting blueberries for the chocolate chips will work as well?
Jo says
I just made these with “berry crumbles” which include whole blueberries, and it worked perfectly
Love that idea!!
Grace says
pancakes in finger-friendly form? just plain awesome. the bowls of maple syrup and butter are a)clever, and b)essential. :)
Kate Morgan Jackson says
I shoot with a Nikon D700 SLR, usually with a 105mm lens and a continous flourescent Impact light that simulates daylight. Thanks for your nice comment!
Jhonny walker says
perfect way to spend your buttermilk . And lovely pictures too. What gear do you use?
Liesl says
These look so tasty! I was just craving breakfast for dinner the other day and wished I had seen this recipe then!!!
Nutmeg Nanny says
These look super delicious! I love how you melted butter to dip them into…yum!
Kate Morgan Jackson says
I know, I love the buttermilk powder, but whatever I was making first (I think the crumb cake) gave me dire warnings about using REAL buttermilk. So being the obedient girl that I am… :-)
serena says
Oooh… Scrumptious! Just added these to next week's breakfast menu. I found that keeping a box of powdered buttermilk powder in the garage freezer is the perfect solution to that what-the-heck-to-do-with-the-last-smidge problem you speak of. But then… You wouldn't have made these… : ) Thank you for a beautiful sight and inspiration to spend more time in the kitchen.