Chocolate Chip Buttermilk Pancake Muffins

Pancake muffins exist because standing at the stove flipping individual pancakes on a busy morning is genuinely impractical for most people. The solution is this: same batter, muffin tin, one batch in the oven. You walk away and come back to a dozen muffins that taste exactly like pancakes fluffy, slightly tangy from the buttermilk, studded with chocolate chips ready to eat now or reheat all week.

This concept pairs well with the Baked Mini Gingerbread Doughnuts as a make-ahead breakfast approach both formats solve the same problem of wanting something that tastes homemade and special without requiring daily effort. And if you've ever wondered about the nutritional side of things, the are pancakes bad for you breakdown is genuinely worth reading.

What Makes These Taste Like Pancakes

The buttermilk is essential. It reacts with the baking soda to create extra lift the same chemical reaction that makes pancakes fluffy and adds a tanginess that distinguishes these from a regular sweet muffin. Don't substitute regular milk; the flavour and texture difference is significant.

The batter should be lumpy. This is correct. Smooth batter means overworked gluten, which leads to tough, dense muffins rather than light, fluffy ones. Stir just until the dry streaks disappear and stop there. A few visible lumps are a sign you've done it right.

The Chocolate Chips

Mini chips distribute more evenly than regular-sized ones and ensure chocolate in every bite rather than occasional large pockets. Toss them in a tablespoon of flour before folding in this prevents them from sinking to the bottom of the muffin during baking.

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

Instructions

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.

Make-Ahead & Storage

• Bake a full batch Sunday and refrigerate for the week reheat 20 seconds in the microwave
• Freeze individually wrapped for up to 3 months thaw overnight or microwave from frozen
• Serve with maple syrup for dipping to complete the pancake experience
• These also make excellent lunchbox additions for school days

Estimated Nutrition Per Serving

• Calories: 190 kcal
• Total Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 200mg
• Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 8g
• Protein: 3g

• Saturated Fat: 4g
• Trans Fat: 0g

• Dietary Fiber: 1g
• Sugars: 8g

Please note that the nutrition information provided here is an estimate and may vary depending on specific ingredients and brands used in the recipe. It’s always a good idea to calculate precise nutrition information if you have dietary restrictions or specific health concerns.