Go Back
–+ servings
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.
Print Recipe
5 from 2 votes

Chocolate Chip Pancake Muffins Recipe

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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Dorothy Kern
Cost: $5

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.

Notes

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

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code