Mini Maple Pancake Muffins

Ready in less than 30 minutes, these mini maple pancake muffins are the perfect on-the-go breakfast. Delicious pancake batter, syrup, and your favorite toppings will make these a family favorite in no time.

Every now and then I crave a good pancake, so I decided to give pancake muffins a whirl. They were a hit with my whole family, especially with my toddler.
They’re ready in less than 30 minutes and they’re the perfect size for little hands or for a quick, on-the-go breakfast.
My neighbor made these for me right after I had a baby and they were a total lifesaver for an easy breakfast amidst all the chaos of adjusting to newborn life.

How to make mini pancake muffins

  1. Generously grease a 24 cup mini muffin pan with nonstick spray.  Preheat oven to 350 degrees.
  2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  3. 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.
  4. 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 with maple syrup.

Favorite Add-ins

We love these mini pancake muffins with chocolate chips, but they taste great with other toppings, too. Here are some of our favorite variations:

  • Using fresh fruit (like blueberries) or frozen fruit pieces. We’d recommend not stirring them in the batter, and just placing them on top.
  • Just plain. These really don’t need any add-ins at all! The sweet pancake batter is delicious as is.
  • Rolled in cinnamon and sugar. After they’re baked, you can roll them in cinnamon and sugar for a sweet breakfast.

If you’re having a problem with your chocolate chips sinking to the bottom, you can try rolling the chocolate chips in flour first, or use mini chocolate chips.

Our new cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Don’t have buttermilk? No problem

This recipe calls for 2/3 cup buttermilk. If you don’t have any on hand, you can make a buttermilk substitute at home.

Measure out 2/3 cup of 2% or whole milk, and add 2 teaspoons of lemon juice or vinegar. Let it sit for a few minutes, and then use it in the recipe just like you would the buttermilk.

to store

Store in an airtight container for up to 5 days.

You can also freeze them in a freezer-safe bag or container for up to 30 days. To reheat, microwave for 30 seconds (or until warm).

To make full-size muffins

You’ll need to cook them for about 5-8 minutes longer if you’re using a regular size muffin tin. It will only make 12 instead of 24 small muffins. Stick a toothpick in the center to test for doneness.

Looking for more breakfast recipes?

Serves: 24 mini muffins

Mini Maple Pancake Muffins

Ready in less than 30 minutes, these mini maple pancake muffins are the perfect on-the-go breakfast. Delicious pancake batter, syrup, and your favorite toppings will make these a family favorite in no time.

10 minPrep Time

9 minCook Time

19 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. Generously grease a 24 cup mini muffin pan with nonstick spray.  Preheat oven to 350 degrees. 
  2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. 
  3. 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.
  4. 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.
  5. Serve immediately with warmed butter if you like or even just with maple syrup.

Tags

Cuisines
American
Courses
Breakfast
Brunch
Cooking
Baking
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
1985
https://media.sixsistersstuff.com/recipe/mini-maple-pancake-muffins/

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Did you know we have a YouTube Channel?
If you love our mini pancake muffins, you’ll love our easy Blueberry Cake Mix Muffins:

Print Friendly, PDF & Email

Comment on this Recipe

22 Responses to “Mini Maple Pancake Muffins”

  1. Hillary
    I just made these this morning, and they were yummy. The only problem was that the chocolate chips sunk to the bottom of the batter. then after they were finished cooking/cooling, they were sort of stuck on the bottom of the pan. so they didn't look nearly as pretty as yours. I was able to just pick up the chocolate chips and sort of wipe them onto the muffins. They still tasted yummy, but I can't figure out what I did wrong. Any ideas? I used ghiridellie (no idea how to spell it) chocolate chips, would they have been too heavy?
  2. Hillary Larsen
    I may have already made this comment earlier, but I can't see it, so I'm trying again. so sorry if it posts twice. I made these this morning and loved them. My only problem was all the chocolate chips sort of sank to the bottom of the batter. So once they baked the chocolate chips sort of got stuck on the bottom of the pan. I was able to pull them off and put them on the bottom of the muffin, but they didn't look pretty. But tasted yummy. Suggestions on what I may have done wrong?

Leave a Comment