Easter brunch .... yum. We did Easter in SD this year. We enjoyed good food, family, an egg hunt and the 7.2 earth quake! It gave us quite a jolt after brunch. I was assigned the sweet side. I knew we were having two types of dessert following brunch so, I wanted to keep it simple and just a sweet bite. I thought these mini pancake muffins were great! They were easy to make and just the right little sweet bite to accompany a big brunch. My plan was to make two batches one with chips and one with blueberries but, I ran out of time. I will definitely make these again and try the blueberry version.
Mini Chocolate Chip Pancake Muffins
Source: Tasty Home
- 1 cup Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Tablespoons Sugar
- ⅔ cups Buttermilk
- 1 whole Egg
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Melted Butter
- ½ cups Milk Chocolate Chips (blueberries, bannana etc.)
- More Maple Syrup For Dipping
Preheat oven to 350 degrees.
Generously grease a 24 cup mini muffin pan with nonstick spray.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Stir 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 until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the top of muffins before placing in the oven.
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 more warmed butter if you like and/or a small bowl of maple syrup for dipping.