Mini Maple Pancake Muffins

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My boys LOVED these!  In the city I have a gas range and big griddle so it’s fairly easy to make pancakes, but here on Shelter Island we have an electric stove and no griddle, so pancakes can be a chore. I actually don’t make them here for that reason.

I made some of these with chocolate chips and some with blueberries. The boys liked the chocolate chip pancake muffins (no big surprise), but I liked the blueberry ones.  I actually liked both, but I love baked goods with fresh blueberries.  We still have some left from our blueberry picking expedition last week.

These are a little more dense than a typical muffin and not as sweet. The boys inhaled them as fast as I could remove them from the pan. Today I made a double batch and they were still asking for more!  These  will definitely be added to our breakfast rotation.   Next time, I’ll ease a little whole wheat flour into them to make them a bit healthier.

I didn’t have any buttermilk so I substituted half and half.  I can’t wait to try them with buttermilk.

Mini Maple Pancake Muffins
Recipe from Bakerella.com

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk or half and half
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips or blueberries

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk (or half & half), egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for ~10 minutes.

Let cool slightly and remove from the pan. I used a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately either plain or with warmed butter or maple syrup.

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 warmed butter if you like or even just with maple syrup.

Yield: 24 mini muffins

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12 comments to Mini Maple Pancake Muffins

  • Donna

    These sound good! When I make things like these I use White Whole Wheat flour from King Arthur Flour. I get it at Whole foods and they often have the organic one. I would use 100% of the WWW flour and I think it would be great. I make all my pancakes at home from it and no one even notices that it’s WW.

  • StylishCuisine

    @Donna: Thanks for the great tip about the white whole wheat flour. I made buttermilk pancakes with it this morning, and the boys didn’t notice at all. Although I think it would be great in these pancake muffins, I’d be careful with it when baking things like cakes and cupcakes. I tried substituting whole wheat flour in a cupcake recipe once and they weren’t very good. They were much more dense than they should have been. Thanks again for the great tip.

  • I hardly ever buy buttermilk, I add vinegar or lemon juice to regular milk and let sit
    for a few minutes. Works great!

  • StylishCuisne,
    I came over from Money Saving Mom and the recipe looks great! Regarding, whole wheat flour in recipes. Yes, it’s hard to add to cupcakes or anything “desserty” without it sticking out too much. But White whole wheat flour is a lot closer to all-purpose flour and can usually be used without too much notice. 🙂 (or used 1/2 and 1/2) I try to sneak in at least half white whole wheat in all of my made-from-scratch recipes. I buy white whole wheat usually at Kroger but the prices on name brand at Wal-Mart aren’t too bad.

  • […] So I promise I won’t make chocolate things every day this week for the Make It From Scratch Week, but I couldn’t help myself since I was so eager to try the On the Go Pancake Muffins. […]

  • Anne Margaret

    These look very yummy – but I’m confused. What makes them pancake muffins and not just muffins? Thanks!

  • StylishCuisine

    Anne – I think they’re called pancake muffins because the batter is very similar to pancake batter. As a result the muffins don’t rise like a regular muffin does. They don’t have nice domed tops. They don’t exactly have the consistency of a typical muffin either. That said, my kids think they’re delicious. If you try them, I hope you like them.

  • Andrea

    Hello. I came over from MoneySavingMom. I just made these Pancake muffins, and my 2 year old son and I love them! I used a half cup of whole milk mixed with 1/2 Tablespoon of lemon juice and let it sit for 5 min. before using. I didn’t have buttermilk or half & half on hand. They were excellent! Thank you so much for the recipe. Your a blessing!

  • Carol

    I just made these for my three boys ages 19 , 14 , 9 . They loved them!

  • Karen

    I was actually going to ask the same question as Anne–why aren’t they just muffins? I’ve made them and we like them, but the texture seems muffin to me. Ah, well.

  • StylishCuisine

    I agree that they are muffin-like, but I find them to be a little chewier than regular muffins. When I make them, they’re definitely not as fluffy as other muffins that I make. Perhaps that’s why they’re called pancake muffins?

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