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Mini Chocolate Chip Pancake Muffins

Mini Chocolate Chip Pancake Muffins for a Sweet Morning Treat

Mini Chocolate Chip Pancake Muffins are a delightful twist on breakfast, offering guilt-free indulgence with sweet chocolatey goodness.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Bisquick or your favorite pancake mix
  • 1 large Egg can substitute with a flax egg
  • 1 cup Skim Milk any milk variety works
  • 1 cup Mini Chocolate Chips dark or white chocolate optional
Optional Toppings
  • Syrup for serving
  • Fresh Fruit berries or banana slices for a refreshing touch

Equipment

  • mini muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
  2. Combine Bisquick mix, egg, and skim milk in a bowl, stirring gently to keep lumps.
  3. Fold in mini chocolate chips carefully.
  4. Fill muffin molds two-thirds full and sprinkle with extra chocolate chips if desired.
  5. Bake for 10 to 15 minutes until a toothpick comes out clean.
  6. Let cool before serving. Best enjoyed warm.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 140mgPotassium: 60mgFiber: 1gSugar: 6gVitamin A: 100IUCalcium: 100mgIron: 1mg

Notes

To maintain fluffiness, avoid overmixing. Store in an airtight container for freshness.

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