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

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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