Mini Pancake Muffins

Quite a few months ago, a friend of mine shared this recipe with me. I made them, took photos and . . . they never made it on the blog. I'll spare you the computer issue details and just give you the information you need to make these tasty delights. This recipe can be found on Bakerella's website. You can choose to make them with or without chocolate chips -- might even add bits of apple or other ingredients to personalize them to your family's taste.

Mini Chocolate Chip Pancake Muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees. Generously grease a 24 cup mini muffin pan with non-stick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.

I experimented with our favorite pancake recipe and we liked how it turned out. I can also say I would eat a lot of these little babies without syrup. They are sweet enough without it. It was nice to pop a few in baggies and have them for a quick breakfast on the go.

Photos taken from Bakerella.com. This is also the source for the cake pops I have previously shared.