Easy Pancake Muffins with Chocolate Chips

two chocolate chip pancake muffins on a plate

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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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.

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