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