Chocolate Chip Pancake Muffins (Puffins)

Chocolate Chip Puffins 1 Chocolate Chip Puffins 2 Chocolate Chip Puffins 3

Aren’t pancakes delicious?  Sweet, flapjack goodness doused in syrup and butter.  Made better only by delightful additions such as chocolate chips or fresh fruit.  Well, it turns out that you can make pancakes EVEN BETTER by turning them into muffins.  You heard me….pancake muffins…puffins, if you will (or muffcakes, but that doesn’t sound appetizing).

The sad thing about pancakes is that you can’t cook them for many people at once.  If you just use a skillet, you’re limited to cooking ONE pancake at a time.  That’s tortuously slow.  If you’re lucky enough to have a big griddle, then you can cook more, maybe like 8 good-sized pancakes at a time.  So if you’re a family of 4 and want more than 2 each (which, duh, everyone does), then you gotta make a second batch.  And if you have  a larger family, well then pancakes are just out because by the time Mom actually gets around to eating, all the kids will have already finished!


Fear not!  The solution has arrived!  Puffins.  You can pop these babies in the oven, and BAM you have 18 individual muffins for the whole family!  These are SO GOOD!  Probably my new favorite breakfast.  I love the maple syrup flavor in them too!  It makes it taste more like a pancake and less like a regular muffin.  They’re so clean and easy to eat, and they don’t crumble everywhere like muffins, because they’re more dense and moist!  These would be great to cook at the beginning of the week and then snatch them up for breakfast on-the-go before work (well, if you can manage to not eat them all at once).  I can’t wait to make these again!

Chocolate Chip Pancake Muffins (Puffins)

Yields: 18 muffins

Chocolate Chip Pancake Muffins (Puffins)

Ingredients

  • 2 cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 1 1/3 cup buttermilk
  • 2 eggs
  • 4 tablespoons pure maple syrup
  • 4 tablespoons melted butter
  • 1 cup milk chocolate chips (Optional. You could use blueberries instead or just leave them plain)
  • Maple syrup for dipping

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  3. In another bowl, stir buttermilk, egg, maple syrup, and melted butter until just combined.
  4. 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.
  5. Pour batter evenly into well greased muffin pans (about 3/4 full).  Bake for 20-22 minutes.
http://normalcooking.com/2013/02/26/chocolate-chip-pancake-muffins-puffins/

Source:  Bakerella

 

12 thoughts on “Chocolate Chip Pancake Muffins (Puffins)

  1. Can anyone tell me if these would be just as good if they were baked the day before? I want to make them for my son’s breakfast at school and won’t have time to bake in the morning. Thanks!

    • lindsayballen 10 December, 2015 at 4:26 pm - Reply Author

      Hi LeeAnne. I’ve served these warm and cold. Obviously a warm muffin with slightly melted chocolate chips is the better option, but they were still pretty great even when they were cold! I think these will be a hit either way!

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