Why You’ll Love This Recipe
✔️ No Stove Required – Enjoy pancakes without the hassle of standing over a hot griddle.
✔️ Mini & Bite-Sized – These mini muffins are the perfect portion for kids and adults alike.
✔️ Sweet & Satisfying – The chocolate chips add just the right amount of sweetness, and honey butter takes them to the next level.
✔️ Quick & Easy – With only 10 minutes of prep time, these muffins are ready in just 22 minutes.
✔️ Freezer-Friendly – Make a batch ahead of time and freeze for easy breakfasts throughout the week.
Ingredients
- 1 ¾ cups all-purpose 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 melted butter
- 1 cup mini chocolate chips, divided
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray two 24-count mini muffin tins with nonstick baking spray to prevent the muffins from sticking.
2. Prepare the Dry Ingredients:
In a large bowl, sift together the flour, oats, sugar, baking powder, baking soda, and salt. Mix until well combined.
3. Add Wet Ingredients:
In another bowl, whisk together the eggs, buttermilk, and melted butter until fully combined.
4. Combine Wet and Dry Mixtures:
Add the wet ingredients to the dry ingredients and whisk together until smooth.
5. Add Chocolate Chips:
Gently fold in ¾ cup of the mini chocolate chips into the batter. Be careful not to overmix.
6. Spoon the Batter:
Spoon the batter into the prepared mini muffin tins, filling each cup about ¾ full. Top with the remaining mini chocolate chips for extra sweetness.
7. Bake:
Place the muffin tins in the oven and bake for 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove and Cool:
Run a knife around the edges of the muffins and remove them from the tins. Allow the muffins to cool slightly.
9. Serve:
Serve the mini pancake muffins warm with honey butter or syrup for dipping. Enjoy!
Servings and Timing
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Yield: 48 mini muffin-sized pancake muffins
- Calories: Approximately 50-60 calories per muffin
Tips for Success
- Freezing: To freeze leftovers, place the muffins on a wax paper-lined tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat 4 muffins at a time in the microwave for 45-60 seconds.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Add-ins: Feel free to add extra toppings like chopped nuts, dried fruit, or even a swirl of peanut butter for added flavor and texture.
Why This Recipe Works
These Mini Chocolate Chip Pancake Muffins are a perfect way to enjoy the classic flavors of pancakes in a portable, bite-sized form. The addition of oats gives them a slightly chewy texture, while the buttermilk ensures they’re soft and fluffy. The mini chocolate chips melt perfectly into the batter, making every bite a sweet treat. And since they bake quickly, they’re an ideal breakfast option for busy mornings.
FAQs
Can I make these muffins ahead of time?
Yes! These muffins are perfect for meal prep. You can make them a few days ahead and store them in an airtight container at room temperature. You can also freeze them for later use.
How do I store leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 2 months.
Can I substitute regular oats for quick oats?
Quick oats work best for this recipe as they’re softer and blend into the batter more smoothly. If you only have regular oats, you can pulse them in a food processor for a finer texture before using.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to also check that your oats are certified gluten-free if needed.
Can I add extra flavor to these muffins?
Feel free to get creative with flavor additions! You can add spices like cinnamon, nutmeg, or pumpkin pie spice, or even mix in fresh fruit like blueberries or bananas for variation.
Conclusion
These Mini Chocolate Chip Pancake Muffins are the perfect blend of pancakes and muffins, making them a great choice for breakfast, brunch, or a snack. With the added sweetness of chocolate chips and the optional honey butter, they’re sure to please everyone at the table. They’re quick to make, easy to store, and incredibly versatile. Whether you’re feeding a crowd or enjoying a cozy breakfast at home, these muffins are a must-try!
Mini Chocolate Chip Pancake Muffins Recipe: The Ultimate Breakfast Delight
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 48 mini muffin-sized pancake muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Mini Chocolate Chip Pancake Muffins combine fluffy pancake batter, sweet chocolate chips, and a drizzle of honey butter. A perfect breakfast or snack, these bite-sized muffins are easy to make and freezer-friendly.
Ingredients
1 ¾ cups all-purpose 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 melted butter
1 cup mini chocolate chips, divided
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray two 24-count mini muffin tins with nonstick baking spray.
- Prepare the Dry Ingredients: In a large bowl, sift together the flour, oats, sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add Wet Ingredients: In another bowl, whisk together the eggs, buttermilk, and melted butter until fully combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and whisk until smooth.
- Add Chocolate Chips: Gently fold in ¾ cup of the mini chocolate chips into the batter. Be careful not to overmix.
- Spoon the Batter: Spoon the batter into the prepared mini muffin tins, filling each cup about ¾ full. Top with the remaining mini chocolate chips for extra sweetness.
- Bake: Place the muffin tins in the oven and bake for 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove and Cool: Run a knife around the edges of the muffins and remove them from the tins. Allow the muffins to cool slightly.
- Serve: Serve the mini pancake muffins warm with honey butter or syrup for dipping. Enjoy!
Notes
Freezing: To freeze leftovers, place the muffins on a wax paper-lined tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat 4 muffins at a time in the microwave for 45-60 seconds.
Buttermilk Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Add-ins: Feel free to add extra toppings like chopped nuts, dried fruit, or a swirl of peanut butter for added flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 50-60
- Sugar: 5g
- Sodium: 45mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
