Mini Chocolate Chip Pancake Muffins

close-up photo of a plate of Mini Chocolate Chip Pancake Muffins
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.
Mini Chocolate Chip Pancake 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.
photo of one muffin

Mini Chocolate Chip Pancake Muffins

Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Breakfast
Cuisine: American
Servings: 14 mini muffins

These cute mini muffins taste just like pancakes but are 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.


  • 1 cup Bisquick
  • 1 egg
  • 1/2 cup skim milk
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F. Grease a mini muffin pan with pam spray. 

  2. In a large glass bowl, mix Bisquick, egg and milk with a large spoon. The 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.


Recipe inspired by Bakerella

Nutrition Facts
Mini Chocolate Chip Pancake Muffins
Amount Per Serving (1 mini muffin)
Calories 76 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 121mg5%
Potassium 31mg1%
Carbohydrates 10g3%
Sugar 5g6%
Protein 1g2%
Vitamin A 50IU1%
Calcium 35mg4%
Iron 0.4mg2%
Net Carbs 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

10 comments on “Mini Chocolate Chip Pancake Muffins”

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

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

    • 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. 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

  4. 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!!

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

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