Mini Maple Chocolate Chip Pancake Muffins

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Ever get a taste for pancakes, but don’t feel like flipping?

I do. Especially since I always seem to be the one still flipping while everyone else gets to eat the first ones off the pan. If I had a bigger griddle, it would probably be ok. But I have a little one and usually end up frying one pancake at a time to make sure they look decent… which takes for ever.

But not this way. Try these laborless baked pancake muffins. Hmmmmmm… Puffins anyone?

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Ingredients

  • 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

Preparation

Step 1

Generously grease a 24 cup mini muffin pan with non-stick 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.

Makes 24 mini pancake muffins.

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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