Mini Chocolate Chip Pancake Muffins Using Pancake Mix
Requiring only four ingredients and about 15 minutes to make, these mini pancake muffins are the perfect quick and easy breakfast. Just mix, bake, and serve!
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Yield: 12 mini pancake muffins
Equipment (Shop on Amazon)
Ingredients
- 1 cup Krusteaz buttermilk pancake mix spooned and leveled
- ⅔ cup water
- 1 tsp vanilla extract
- ¼ cup mini semi-sweet chocolate chips plus extra to top the muffins (optional)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk or stir together the Krusteaz mix (spooned and leveled), water, vanilla extract, and mini chocolate chips until combined.1 cup Krusteaz buttermilk pancake mix, ⅔ cup water, 1 tsp vanilla extract, ¼ cup mini semi-sweet chocolate chips
- Spray the mini muffin tin well with cooking spray.
- Use a spoon or cookie scoop to fill each cup in the muffin tin just to the top with pancake batter.
- Bake the mini muffins at 350°F for 9-11 minutes, or until the centers no longer look wet and a toothpick inserted into the muffins comes out clean or with a couple of moist crumbs stuck to it.
- Use a fork or toothpicks to carefully remove each muffin from the tin. Allow to cool briefly on a wire rack, then serve with maple syrup. Store any leftover muffins in an airtight bag or container in the fridge or freezer (see more storage and reheating instructions above).
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