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Chocolate Chip Pancake Muffins are an easy way to have pancakes without the hassle. These soft baked pancakes have a light and airy texture and are full of chocolate chips!

A close-up of several chocolate chip muffins in paper liners on a cooling rack, with a blurred container of honey or syrup in the background.

Cooking pancakes can be such a hassle. I hate standing at the stove flipping them while everyone else is at the table so these days I make these delicious Chocolate Chip Pancake Muffins instead. These are a chocolate chip version of my pancake muffin recipe. We love them for meal prep too – you can easily freeze these for fast grab and go breakfasts!

Pancake muffins are basically a baked pancake but done in muffin form.

A flat lay of baking ingredients labeled with text: vinegar, eggs, oil, syrup, flour, baking powder, baking soda, salt, milk, and chocolate chips, all arranged neatly on a white surface.

Important Ingredient Tips

  • These are similar to my buttermilk pancakes because I use a combination of milk and vinegar. You can use buttermilk if you have it, or make them dairy free by using any nondairy milk and vinegar.
  • These have baking powder and baking soda. Baking powder helps them be nice and soft and the baking soda reacts with the vinegar to make them super airy.
  • A lot of the moisture comes from maple syrup in place of sugar. I like using pure maple syrup but pancake syrup can be used.
  • I recommend mini chocolate chips in this recipe. Chocolate has a tendency to sink in muffins so a ligher chip will stay more buoyant in the fluffy batter.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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A close-up of chocolate chip muffins in white paper liners, with one muffin broken open to show the inside, all resting on a cooling rack. A glass of liquid is blurred in the background.

Make Ahead Instructions

  • Store in an airtight container for several days at room temperature, longer if chilled.
  • Freeze in a single layer then place in a bag or container (freezing first ensures they won’t stick to each other).
  • Simply let thaw muffins and eat or reheat in the microwave.

Dorothy’s Expert Tips

  • Because these use baking soda to help them rise, bake immediately after mixing.
  • Drizzle with peanut butter for a higher protein chocolate peanut butter breakfast.
  • Make them look bakery-style by pressing some extra chocolate chips on top after baking!
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A close-up of chocolate chip muffins in white paper liners, with one muffin broken open to show the inside, all resting on a cooling rack. A glass of liquid is blurred in the background.

Chocolate Chip Pancake Muffins Recipe

5 from 2 votes
Chocolate Chip Pancake Muffins – these easy muffins are made with pancake batter. They're great for on the go or with syrup for an easy make-ahead breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 12 muffins
Serving Size 1 serving
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Ingredients
 

  • 1 ½ cups (186g) all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup milk
  • 1 teaspoon vinegar
  • ¼ cup maple syrup
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 cup (170g) mini chocolate chips

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
  • Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk milk, vinegar, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in chocolate chips carefully.
  • Fill muffin cups ¾ full (about ¼ cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.
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Recipe Notes

If you have buttermilk, omit vinegar and use in place of milk. You can also use nondairy milk.

Recipe Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 161mg | Fiber: 1g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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A glass bowl filled with yellow cake batter topped with a pile of mini chocolate chips sits on a white countertop.
A muffin tin filled with 12 paper liners, each containing unbaked muffin batter with visible chocolate chips, sits on a white surface.

How to make Chocolate Chip Pancake Muffins

  1. Whisk the flour, baking powder, baking soda and salt together in a large bowl. In a separate bowl, combine the buttermilk, maple syrup, vegetable oil and eggs.
  2. Pour the wet ingredients into the dry one and stir until just combined. Fold in the chocolate chips.
  3. Line your muffin pan with liners and spray the insides with cooking spray. Fill each ¾ of the way full with batter. Bake them for 12 to 15 minutes or until they have puffed up and lightly golden. Serve warm with syrup!

FAQs

Can I make the batter ahead?

You can, but the muffins may not rise as much when you bake them. Since this recipe has baking soda, they will puff up more if you get them in the oven right away. Baking soda will lose its effectiveness the batter is made too far in advance. The batter is so easy to whip up I recommend making and baking the muffins right away.

What kind of chocolate should I use?

You can use pretty much any kind you like! Semi-sweet, milk, and dark chocolate chips are great – choose your favorite! I just prefer mini chocolate chips.

How long do the muffins keep?

They keep great! Unlike regular pancakes which aren’t that great left over, pancake muffins keep really well in the refrigerator. So, make a big batch for easy on-the-go breakfasts during the week.

How to serve pancake muffins?

I think they taste great at room temperature and even cold straight from the fridge. If you want that warm melted chocolate experience just warm them up in the microwave for 20 or 30 seconds.

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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