Recipe

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These pancake muffins have a soft and fluffy texture with melted chocolate chips in every bite! It's an easy, kid-favorite breakfast you can make ahead.

With this recipe for chocolate chip pancake muffins, you can turn everyone's favorite breakfast portable!

two chocolate chip pancake muffins on a plate

Easy Pancake Muffins with Chocolate Chips

Breakfast is a big deal around my house, and these pancake muffins are a delicious variation of my family's favorites: chocolate chip pancakes, but in a muffin! In this case, I included chocolate chips. For a less indulgent option, omit them and use berries like I do to make these also awesome mini blueberry pancake muffins.

Ingredients

You’ll need classic pancake ingredients: butter, sugar, regular or non-dairy milk, eggs, vanilla extract, all-purpose flour (or the same amount of gluten-free all-purpose flour), baking powder to help the batter rise, and salt. The delicious add-in is milk or semi-sweet chocolate chips.

How to Make Chocolate Chip Pancake Muffins

Before watching the video in the recipe card and cooking these muffins with me, check the easy steps:

Sift the dry ingredients.
It helps combine the ingredients and remove any clumps.
Make the batter.
Cream the butter and sugar with a hand mixer. Add the egg, vanilla, and milk, and mix until smooth. Add the dry ingredients to the wet ingredients and stir to form a thick but smooth batter. Fold in the chocolate chips.
Bake for 18 minutes.
Or until a toothpick inserted in the center comes out with a few moist crumbs. Allow them to cool down slightly before serving.

If you have a mini muffin pan, you can also make these muffins bite-sized! Lightly grease the pan with cooking spray, distribute the batter between the cups, and bake for 12 to 14 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

a muffin tin with six chocolate chip pancake muffins

How to Store These Muffins

Allow the baked muffins to cool, then place them in an airtight container and cover the tops with a paper towel. Store at room temperature for 2 to 4 days. You can refrigerate them, but it does alter the flavor and texture.

To extend their shelf life, freeze the muffins. Place them in a large zip bag and freeze for up to 2 months. To reheat, allow them to defrost on the counter or reheat in the microwave for 30 seconds to 1 minute

More Easy Muffin Recipes

Other delicious breakfast recipes you’ll love are these banana oat muffins, these lemon yogurt muffins, and these frozen strawberry muffins.

Easy Pancake Muffins with Chocolate Chips

Servings: 12 muffins

Prep Time: 10

Cook Time: 18

Total Time: 28

These pancake muffins have a soft and fluffy texture with melted chocolate chips in every bite! It's an easy, kid-favorite breakfast you can make ahead.

5 from 17 votes

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Watch how it’s made:

Ingredients

½ cup butter, softened
½ cup sugar
⅔ cup milk
2 large eggs
1 tablespoon vanilla
1 ½ cups all-purpose flour*
1 tablespoon aluminum-free baking powder
½ teaspoon salt
¾ to 1 cup semi-sweet chocolate chips

Instructions

Prep:

Preheat the oven to 375F and line a muffin pan with paper liners.

Make the batter:

In a large bowl, sift the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the butter and sugar with a hand mixer. Add the eggs, vanilla, and milk, mix until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

Bake:

Divide the batter into the muffin pan, filling each cup ¾th of the way.
Bake for 18 minutes or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, and the tops are golden brown.
Remove the muffins from the oven and allow them to cool slightly before removing them from the pan and serving.

Serve & store:

Serve these muffins slightly warmed or at room temperature.
Store leftovers in an airtight container at room temperature, covering the tops with a paper towel, for 2 to 4 days; or freeze them for up to 2 months.

Notes

I successfully made this recipe with an all-purpose gluten free flour (already includes xantham gum in ingredients). 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.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.