Easy Pancake Muffins with Chocolate Chips

5 from 1 reviews

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. 


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2/3 cup milk
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 ½ cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/41 cup semi-sweet chocolate chips


  1. Preheat the oven to 375F and line a muffin pan with paper liners. 
  2. In a large bowl, sift the flour, baking powder, and salt. Set aside. 
  3. In a separate large bowl, cream the butter and sugar with a hand mixer. Add the eggs, vanilla, and milk, mix until smooth. 
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. 
  5. Divide the batter into the muffin pan, filling each cup 3/4th of the way.
  6. 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.
  7. Remove the muffins from the oven and allow them to cool slightly before removing them from the pan and serving. 



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.