24 Servings
25 Minutes
Allergens
These muffins are essentially an entire pancake breakfast — except they don’t need a fork or a knife and don’t make a sticky mess. Instead of being poured on top, the maple flavor is inside them. They’ll also freeze beautifully, so you can make a big batch and defrost as much as you need to serve a hot breakfast, even when there’s no time to stand over a skillet.
Preheat oven to 350 degrees Fahrenheit. Line two muffin trays with cupcake liners.
In a large bowl combine flour, baking powder, baking soda, sugar, and salt. Using a whisk, stir in milk, egg, maple syrup, and melted butter until just combined. Stir in chocolate chips, reserving a few to sprinkle on top of the muffins.
Spoon batter into cupcake liners. Top with remaining chocolate chips. Bake for 12–15 minutes.
Mini-maple pancake muffins Hello,
Can I use whole wheat flour instead of white flour and can I use soy milk instead of regular milk?
Thank you,
Michal
Yes, however, I’d recommend using whole wheat pastry flour or half white, half whole wheat flour. When using whole wheat flour, many times you need to add more liquid and more sweetness to the dough.
Delicious and easy. I came across this recipe and I’m so glad I did. This is such a fun way to a pancake recipe with a twist. We all loved it!
Isn’t it adorable? I can’t wait to try it too.
Great idea! Much easier (and exciting) for kids to eat a “cupcake” than a pancake and definitely easier for Mom to throw into the oven than to stand over the hot frying pan.
I put in honey instead of maple syrup and it came out delicious!
(There was almost nothing left for the adults as the kids polished it off.)
They look delicious!!! I love maple flavored pastries. Thanks for the feedback.