These were an absolute hit and I will definitely be making them again. As a matter of fact, I made a double batch and they were all gone by lunchtime. Another plus, these are actually even easier than pancakes! No standing over a griddle flipping forever!
Mini Maple Chocolate Chip Pancake Muffins
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
2/3 c. buttermilk
2 Tbsp. pure maple syrup (honestly, I only had the fake stuff on hand so that is what I used. I'm sure the real thing would be better though)
2 Tbsp. melted butter
1/2 c. milk chocolate chips
Preheat oven to 350*.
Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Sift together with a wire whisk.
In another bowl, stir buttermilk, egg, syrup, and butter until just combined. Add wet ingredients to the dry ingredients and stir with a spoon until combined. Stir in chocolate chips reserving a few to sprinkle on the tops.
Divide batter equally between 24 mini muffins. Sprinkle reserved chips on top. Bake for 8-9 minutes.
Let cool slightly and remove from pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter or just warm maple syrup. (We just dipped them in syrup and it was fantastic)