This is a really easy recipe. Really easy, unless you don’t realize until half way through that you are out of eggs and your buttermilk is bad. And if that happens to you, like it did to me, you may choose to spread this recipe out over 2 days instead of 1. But if you plan ahead and make sure you have all ingredients on hand before you start, this recipe will take about a half hour from start to eating.
I never really thought of making muffins out of pancake batter, but it makes perfect sense. I love pancakes. But I rarely have time to sit down and eat them, so why not make them portable – like a muffin?!? It is brilliant. And really yummy.
And this recipe couldn’t be any easier. Mix the dry ingredients in one bowl, mix the wet in another, stir together, add chocolate chips, pour into muffin tin and bake. And if you don’t want chocolate, you could use blueberries, or bananas, or really anything you had on hand. I love chocolate, but I think next time I will add a big slice of banana to each muffin before baking.
Maple Chocolate Chip Pancake Muffins
adapted from Tasty Kitchen
- 1 cup Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Tablespoons Sugar
- ⅔ cups Buttermilk
- 1 whole Egg
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Melted Butter
- ½ cups Milk Chocolate Chips
- More Maple Syrup For Dipping
Preheat oven to 350 degrees.
Generously grease a 24 cup mini muffin pan with nonstick spray. (I used regular size muffins and I had enough batter for 9 muffins)
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 until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the top of muffins before placing in the oven.
Bake for 8-9 minutes.
Makes 24 mini pancake muffins (or 9 regular size 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 more warmed butter if you like and/or a small bowl of maple syrup for dipping.