Chocolate Chip Pancake Muffins are a fun and easy way to start your day. These mini pancake bites are great on their own or with honey butter. This make-ahead breakfast idea is a kid-friendly option that works well for breakfast and after school.
The post for mini chocolate chip pancake bites was first published in October 2015. It was updated and republished in August 2025.
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Pancakes in a Mini Muffin Tin
Mini pancake muffins are my new favorite breakfast hack. They have all the pancake flavors we love, without the hassle of flipping one at a time.
On busy mornings when I don't have the patience to stand over a hot stove, I can mix and bake in minutes. Trust me, once you start making pancake bites, you'll never go back to flipping them on the stove.
Chocolate chips make these a big hit in our house, but feel free to mix things up. Try blueberries, raspberries, cinnamon sugar, sausage crumbles, or even crispy bacon.
Want a time-saving tip? Make a big batch, then freeze half. This way, you can quickly grab a few for breakfast or a snack throughout the week. They reheat in seconds, and no one will complain about eating "leftovers" when they are this cute.
These easy muffins are perfect for busy mornings, lunchboxes, or a sweet afternoon treat. Just don't blame me when your whole family asks for them every day.
Ingredients Needed
Get ready to make these pancake chocolate chip muffins with simple ingredients found in your kitchen. Scroll to the bottom to see the complete list of ingredients and instructions in the recipe card.
- Sugar: A little bit of granulated or brown sugar sweetens the batter.
- Flour: Adds structure to the muffin bites.
- Oats: Provide some fiber to your breakfast. We usually use quick oats, but rolled oats would be fine too.
- Baking Powder & Baking Soda: The combination gives these bites the rise needed during baking.
- Large Eggs: Add protein and bind everything together.
- Buttermilk: Gives the muffins a richer flavor. Whole milk can also be used.
- Unsalted Butter: A small amount of melted butter adds moisture and flavor.
- Chocolate Chips: The mini chocolate chips work the best because they don't sink to the bottom like the regular-sized ones do.
How To Make Pancake Bites
Baked pancake muffins are so easy to make. Mix the batter, pour it into a greased mini muffin tin, and then bake.
In a large mixing bowl, stir the dry ingredients. Create a hole in the center and add the wet ingredients, stirring just until combined.
Fold in your mixins gently. Spoon the pancake batter into the prepared pans, sprinkle with extras on top of your muffins, then bake until golden brown.
Storage Recommendations
Keep the cooled bites in an airtight container or bag in the fridge for 2-3 days.
You can place extras on a tray in the freezer for 30 minutes. After that, transfer them to a freezer bag, where they can be stored for 2-3 months.
Reheat a few at a time in the microwave or airfryer before serving.
BruCrew Tips
For the best results in your kitchen, be sure to follow our recipe tips.
- Use nonstick baking spray or silicon liners. This helps the muffins pop out easily without sticking.
- Add your favorite mixins last. Fold in chocolate chips, peanut butter, berries, or bacon gently at the end so they don't sink to the bottom.
- Don't overfill the mini muffin pan. Fill each cavity about ⅔ full, so the muffins have room to rise without spilling over.
- Use a toothpick to check if it's done. Insert it in the center of one, and if it comes out mostly clean, they are done.
- Do not overbake. Keep an eye on the little bites because they can go from perfectly golden to overdone quickly. Usually, 12 minutes is perfect.
- Let them cool for a few minutes. They will firm up slightly, making them easier to handle without falling apart.
- Freeze extras for busy mornings. Just pop a few frozen bites in the microwave for a quick breakfast.
More Pancake Recipes
- Banana Pancakes
- Mini Puff Pancakes
- Chocolate Protein Pancakes
- Sheet Pan Pancakes
- Bisquick Blueberry Pancakes
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Recipe
Mini Chocolate Chip Pancake Muffins Recipe
These Mini Chocolate Chip Pancake Muffins are an easy way to enjoy pancakes for breakfast without all the work of standing over a hot stove. Chocolate chips and honey butter add a delicious sweetness to the pancake muffins.
Ingredients
- 1 ¾ cups all purpose flour (210g)
- ½ cup quick oats
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 1 cup mini chocolate chips, divided
Instructions
- Preheat oven to 350°F. Spray 2 - 24 count mini muffin tins with nonstick baking spray.
- Sift together the flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
- Add the eggs, buttermilk, and melted butter and whisk together.
- Stir in ¾ cup mini chocolate chips gently. Spoon into prepared muffin tins. Top with extra chips.
- Bake for 12 minutes. Run a knife around the edges and remove pancakes from tins. Serve immediately with honey butter or syrup.
Notes
- Use nonstick baking spray or silicon liners. This helps the muffins pop out easily without sticking.
- Add your favorite mixins last. Fold in chocolate chips, berries, or bacon gently at the end so they don't sink to the bottom.
- Don't overfill the muffin tin. Fill each cavity about ⅔ full, so the muffins have room to rise without spilling over.
- Use a toothpick to check if done. Insert it in the center of one, and if it comes out mostly clean, they are done.
- Do not overbake. Keep an eye on the little bites because they can go from perfectly golden to overdone quickly. Usually, 12 minutes is perfect.
- Let them cool for a few minutes. They will firm up slightly and be easier to handle without falling apart.
- Freeze extras for busy mornings. Just pop frozen bites in the microwave for a quick breakfast. Reheat 4 at a time for 45-60 seconds.
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Nutrition Information:
Yield: 12 Serving Size: 4Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 335mgCarbohydrates: 30gFiber: 2gSugar: 13gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kayla Garrett says
How many muffins do this recipe make?
Jocelyn says
This recipe will make 48 mini muffins. I hope that helps and you enjoy the muffins.
Ilona @ Ilona's Passion says
So yummy! If I see chocolate it's definitely for me:)
Joan Hayes says
These are so fun! What an awesome on the go breakfast/snack - my kids will eat these up!
Fareeha says
This would not last long at my home. Chocolate chip+muffins=Bliss. Loved it
Mir says
Who knew you could bake pancakes? Wow. A whole new life of no flipping! I can't wait for my kids to sleep in. They are up in the darkness. 🙂
Jen | Baked by an Introvert says
These muffins are so great! I love grab and go breakfasts.
Medha @ Whisk & Shout says
These muffins look amazing! Love the idea of combining two awesome breakfast dishes 🙂 Pinning!