I’d love to tell you that the whole “pancake muffin” concept behind this recipe was intentional, but sadly… no. You see, I bought these square muffin liners, thinking they were the kinds that can stand on their own without the support of a muffin tin. As soon as I scooped the muffin batter into the cups, though, I realized I was sorely mistaken. As the muffins baked, the batter spread, and the muffins took on a pancake appearance.
Buuuuut, these muffins’ appearance is not the only trait that resembles pancakes. The buttermilk & maple syrup in the batter lends a flavor reminiscent of the classic breakfast food as well.
Think of ’em as pancakes you can eat one-handed on the way to work or school.
Soft, moist, chewy, and dotted with decadent dark chocolate chips, these pancake muffins might have an identity crisis when it comes to exactly which breakfast food they actually are, but don’t let that stop you from making them!
Chocolate Chip Buttermilk Pancake Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake breakfast snack chocolate
Ingredients (12 pancake muffins)
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup low fat buttermilk, well shaken
- 1/3 cup pure maple syrup, preferably Grade B
- 1 large egg, preferably organic
- 2 Tbsp vegetable oil
- 1 tsp pure maple extract
- 1 tsp pure vanilla extract
- 1 cup dark chocolate cups
Preheat oven to 375°F. Place 12 muffins liners on a baking sheet.
In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, maple syrup, egg, oil, and both extracts.
Toss the chocolate chips with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
Divide the batter evenly amongst the muffin cups.
Bake until a toothpick inserted into the center of a muffin comes out clean about 15 minutes.
Serve warm or at room temperature.