What do you do when your kids are arguing between wanting pancakes or muffins? You make these chocolate chip pancake muffins of course!
I’m back with another of my family’s favorite breakfast recipes that I can’t help but share with you. You already know that we have a weekly breakfast night, so to keep things fresh and new, I come up with a lot of variations of our favorites.
And then, there are the weekend breakfast-a-thons. Where, from time to time, I decide to “play with some recipes” and we practically eat breakfast-like foods the entire weekend. No one seems to mind, so that’s a good thing, right?
Watch how easy these are to make!
The idea for these muffins came from my friend Kelly. In her grain-free book, she shares these amazing pancake muffins with almond flour. If you follow a paleo or grain-free diet, you might want to check out her recipe here.
Because her recipe called for almond flour (not a substitute for this recipe by the way), making the grain-free muffins each week (sometimes twice!) was getting a little pricey even though I buy almond flour in bulk. And, my son is the only one that truly loved them, the other kids were a little indifferent.
For this reason, I decided to create a version with traditional flour that will also work perfectly with an all-purpose gluten-free flour. Now, I have one recipe that truly meets everyone’s needs. For a less indulgent option, substitute the chocolate chips with blueberries or chopped strawberries and you’ve got a delicious, portable, fruity muffin.
If you don’t have a large family or like to prep-ahead, you can freeze these pancake muffins as well. You can either freeze the batter before baking or the finished muffins.
I hope you enjoy this recipe often as much as my family does.
Chocolate Chip Pancake Muffins
These chocolate chip pancake muffins are easy to make, fluffy and moist. Plus, they can be made with traditional or gluten-free flour.
- Yield: 12 muffins 1x
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2/3 cup milk
- 2 large eggs
- 1 tablespoon vanilla
- 1 1/2 cups all-purpose flour*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 – 1 cup chocolate chips
Instructions
- Preheat your oven to 375F and line a standard muffin pan with 12 paper liners.
- In the bowl of your stand mixer, cream butter and sugar. Add egg, then vanilla and milk.
- Once your wet ingredients are thoroughly combined, sift in your all-purpose flour, baking powder, and salt. Fold in chocolate chips with a rubber spatula.
- Spoon muffin batter evenly into 12 muffin cups. Bake for 18 minutes until tops are golden, toothpick comes out clean and they are bouncy to touch.
- Remove from oven and allow them to cool down slightly prior to serving.
Notes
I make this recipe with an all-purpose gluten free flour (already includes xantham gum in ingredients) successfully. You can also make this with white whole-wheat (also known as whole-wheat baking flour).
To save time, I often make the batter in my blender. I place the wet ingredients at the bottom and dry on top (except chocolate chips. I fold those in a the end). Blend until just combined, scraping the sides a couple of times.
The recipe looks great and I can’t wait to try it, but I have a question. The recipe says it serves 12 muffins, but the recipe says to use 9 paper liners and fill only 6 muffin cups. How many muffins does this recipe make? I would definitely need 12 (or more) muffins for my family. Do I need to double the recipe amounts? Thanks.
Sorry, as stated above, I’ve corrected the yield. The recipe yields 6, the one at the bottom yields 12. You can easily double the recipe and freeze too!
I am confused about how many muffins this makes. The recipe says 12 muffins on the top, but then it says to line the muffin tin with 9 paper liners and pour the mix into 6 muffin cups.
Also, I want to make this egg and gluten free. I will let you know how they turn out.
If I want to make it in the blender, do I just stir the chocolate chips in at the end? I am afraid that they would get too broken up in the blender.
Thanks! I love your recipes.
My apologies, I’ve corrected the liners and yield. The recipe yields 6 muffins, which you can double. I make these gluten-free all the time but I can’t advise on egg free. I’d love to know how they turn out. If you make in in the blender, place wet ingredients at bottom, dry on top, fold chocolate chips at the end. Enjoy!
Can I use almond milk instead of regular milk in this recipe?
Absolutely.
I tried the recipe with two flax seed egg and Jules GFree flour. The muffins sank in the center, but tasted good. I may try the recipe again using mashed banana as a substitute for the egg.
I liked using the blender to do the mixing. Much easier than creaming the butter and sugar. Great idea!
I’m so glad it worked! The egg substitute will definitely change the texture but I’m glad it worked (enough) for you.
I ALWAYS add sweet potato puree to my pancakes and muffins for a nutrition boost. I would add about one baby food sized jar to this recipe and lower the liquid / milk a tiny bit. Makes all my baked goods and pancakes taste that much better. Thanks for a great recipe!
★★★★★
great tip!