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Chocolate Chip Pancake Muffins are a fun and easy way to have pancakes without the hassle. They have the same light and airy texture as your favorite pancakes but baked as muffins instead. Of course, they have chocolate chips!
These are a family-favorite recipe that we love to make!
Whose kids love chocolate chip pancakes? Mine does and I have to admit I do, too! There’s just something special about getting a little taste of chocolate in the morning.
But 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 cute little Chocolate Chip Pancake Muffins instead. They’re like chocolate chip muffins but with a pancake twist and they are so easy to make.
Gotta love that.
Table of Contents
What are Pancake Muffins?
They are a simple and easy breakfast treat! To make them, all you do is mix up pancake batter but instead of cooking them on a griddle you pour the batter into a muffin pan and bake them.
Mine have the same flavor and texture as pancakes so I make them more often and save pancakes for special occasions.
Can I Use Pancake Mix?
You can, but my pancake muffin batter is so easy to make and so good! Plus, my recipe is made with less sugar and you know exactly what is in it.
If you are really short on time, of course you can use a mix. But I really encourage you to give my homemade chocolate chip pancake muffins a try first. I think you will love how they turn out.
Easy Pancake Muffins from Scratch
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Maple syrup
- Vegetable oil
- Eggs
- Chocolate chips
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.
Pour the wet ingredients into the dry one and stir until just combined. Fold in the chocolate chips.
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!
Here are some questions I get about making this recipe!
I don’t have any buttermilk! What should I use instead?
Don’t run out to buy buttermilk if you don’t have any on hand. You can make your own with just two ingredients:
- Combine 2/3 cup of milk plus 1 teaspoon of vinegar. Let it sit for five minutes – that’s it!
- You can also use your favorite dairy-free milk, too, like almond milk or soy milk.
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!
You can even use white chocolate chips or peanut butter chips mixed in with the chocolate.
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.
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.
The only danger with these little morsels is wanting to make them all the time! They are seriously easy to make and seriously good – I hope you love them as much as we do.
Favorite Muffin Recipes:
- Starbucks Blueberry Muffins
- Chocolate Chip Muffins
- Banana Bread Muffins
- Zucchini Muffins
- Oatmeal Muffins
Chocolate Chip Pancake Muffins Recipe
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk or 2/3 cup milk + 1 teaspoon vinegar, let it sit for 5 minutes
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup chocolate chips more if desired
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 buttermilk, 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 3/4 full (about 1/4 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.
Recipe Notes
Recipe Nutrition
Easy Chocolate Chip Pancake Muffins are a great grab and go breakfast – this easy recipe baked pancake mix in muffin tins with chocolate chips. This is a fun breakfast recipe the kids love!
Last Updated on May 20, 2022
Do we use real maple syrup or pancake syrup?
These are amazing! I made half plain and half with blueberry and they were a hit with the kids with just a little butter warm out of the oven — no syrup even needed.
I just love you Girl! I’ve made your Triple Chocolate Banana Bread,Peanut Butter Banana Bread,as Inspector Gadget would say Wowsers,Thanks So Much for these Wonderfull Recipes!!! I can’t wait to try your Pie Crust recipe never had lots of Sucess with it😟 Keep Up the Good Work!!!
Can I use a skim milk or 1% milk?
I made these yesterday. I was running low on flour but had enough bisquick baking mix and followed the recipe as normal. Used butter maple syrup and sugar free chocolate chips. They turned out great! Not overly sweet, texture was good. Hubby had them for dessert. These are a keeper for sure.
Can I replace the syrup with honey?
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