I’ve been a little obsessed with making breakfast items lately.  While browsing food blogs this weekend, I came across a recipe for maple pancake muffins from Bakerella. Pancakes in a mini muffin form? Ingenious and adorable!

I knew I would love these. And it gave me a reason to use my mini muffin pan again. Plus it’s even easier to make than traditional pancakes because you don’t have to sit over a griddle flipping them. You just pop them into the oven and let them bake up into cute little muffins.

I originally wanted to use my favorite buttermilk pancake recipe but I was out of buttermilk and lemon. I did, however, have a big box of Bisquick sitting on the counter.  So I whipped up some Bisquick pancake batter, and added some mini chocolate chips so that the pancakes wouldn’t come out so plain. They baked up quite nicely. And while they may resemble mini chocolate chip muffins, they definitely taste like pancakes rather than muffins.

I didn’t add any syrup to the pancakes before baking. I think it’s better to dip them in some syrup last time. Truth be told, I think the chocolate chips make it sweet enough that you don’t need syrup. But I’m weird like that.

I may have to start making all my pancakes this way.

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Mini chocolate chip pancake muffins

Yield: 14 mini muffins

Prep Time: 10 mins

Cook Time: 12 mins

Ingredients:

1 cup of bisquick
1 egg
1/2 cup milk
1/2 cup mini chocolate chips

Directions:

1. Grease a mini muffin pan with pam spray. Preheat oven to 350F.
2. In a large glass bowl, mix bisquick, egg and milk with a large spoon. Batter should still have some lumps remaining.
3. Pour batter into muffin molds, about 2/3 full. Scatter a few mini chocolate chips on top of each filled muffin mold.
4. Bake for 10-15 minutes until toothpick inserted comes out clean. Pancake tops will remain pale.

Inspired by Bakerella

   

10 Responses to “Mini Chocolate Chip Pancake Muffins”

  1. Kay — October 5, 2011 at 7:01 am

    Super cute! I may try making these to bring into work – they seem like they’d be easy to transport.

    • Kirbie replied: — October 5th, 2011 @ 9:54 am

      Oh what a good idea. Or a breakfast on-the-go kind of deal.

  2. Bianca @ Sweet dreaming — October 5, 2011 at 10:29 am

    These look so adorable! Do these need to be eaten soon after making them, or do they last a day or two?

    • Kirbie replied: — October 5th, 2011 @ 10:45 am

      I would recommend eating them right away. Technically they can be eaten later, but it’s essentially the same as eating pancakes after they are cold. I guess you can reheat them in a toaster oven.

  3. joanh — October 8, 2011 at 8:59 am

    yum, these looks super yummy and easy. i bought some mini cupcake paper cups but i don’t have a mini muffin pan.. haha, i just put less batter and put it in the regular pan

    • Kirbie replied: — October 8th, 2011 @ 11:43 am

      That should work! You might need to put something around the cups to keep the cups from losing their shape.

  4. Paula — October 12, 2011 at 11:50 am

    You know? The first time I used my minimuffin pan I made maple pancake minimuffins recipe. They are so delicious, and, as you say, it’s easier than the pancakes!!

    • Kirbie replied: — October 12th, 2011 @ 12:43 pm

      Oh what a coincidence. I love baking them in a pan. It eliminates a lot of work.

  5. Karen — September 3, 2012 at 5:07 am

    Can’t a just use the pancake mix in stand of the bisquick???

    • Kirbie replied: — September 3rd, 2012 @ 9:53 am

      You mean use another pancake mix? Tthat should be fine.

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