Yield: 48 mini pancake muffins
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.
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
- 1 ¾ cups flour
- ½ cup quick oats
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ¼ cup butter, melted
- 1 cup mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees. 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
Freeze the leftover muffins on a wax paper lined tray. Place the frozen muffins in a freezer bag. Reheat 4 at a time for 45-60 seconds.
Nutrition Information:
Yield:
48Serving Size:
4Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 91mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g