Mini Maple Chocolate Chip Pancake Muffins – a delicious recipe with flour, baking powder, baking soda, salt, sugar, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 degrees.
2
Generously grease a 24 cup mini muffin pan with non-stick spray.
3
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
4
In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
5
Add wet ingredients to dry ingredients and stir with a spoon until combined.
6
Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
7
Bake for 8-9 minutes.
8
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.
9
Serve immediately with warmed butter if you like or even just with maple syrup.
632
kcal
Calories
46
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Mini Maple Chocolate Chip Pancake Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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