Have you ever wanted a simple recipe that you can just put together and be done baking in less than 30 minutes.  These mini pancake muffins were inspired by none other Bakerella herself.  Instead of sitting over a frying pan waiting to flip pancakes all you have to do is pour them in mini muffin tins… and voila Mini Maple Chocolate Chip Pancake Muffins.

You can dip them in maple syrup or just gobble them up alone…. either way there a tasty treat!

Enjoy!

Gather and sift your dry ingredients: flour, baking powder, baking soda, salt, and sugar.

Next, stir together buttermilk, melted butter, egg, and maple syrup.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips.  Make sure to reserve a few to sprinkle on the tops.

Bake for 8-9 minutes.

Let cool slightly then remove from pan.

Serve immediately with warmed butter, maple syrup or just alone.

Mini Maple Chocolate Chip Pancake Muffins

(adapted from Bakerella)

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.

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.