I’m more of a waffle girl. Or a French toast girl. The last time I made pancakes, I was ditching 3rd period with my best friend. It was senior year and honestly, by then, learning to make pancakes was a more useful life skill than whatever they felt the need to teach us in the thirty days til graduation.
But these mini maple pancake muffins with chocolate chips were too adorable to pass up. Who knew you could make pancakes in a muffin tin? It’s the perfect lazy Saturday morning breakfast for when you want to make something special without standing & whisking & baking in the kitchen for hours. They’re super addictive and with a name like “puffins”, you can’t help but giggle a little while you’re making them.
Mini Maple Chocolate Chip Puffins
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
Preheat oven to 350°F.
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.