Chocolate Chip Pancake Muffins

I am so excited to be continuing my partnership with Challenge as one their baking ambassadors this year. As a baker/blogger we go through a lot of butter in our kitchen, so partnering with brands we love is natural and fun.

Last week our kids went back to school. It was an adjustment to get used to a routine again. We always tend to be easy going and lazy during those summer months. But after a few months of sleeping in and eating whenever, it is time to create a routine that works for our family for the school months. The first week is always rough as everyone adjusts to new classes and early mornings.

Our kids are not big breakfast eaters in the morning, but one thing they will all agree on are pancakes. And if these pancakes are full of chocolate chips, they do not last long in our kitchen. I usually spend one afternoon making pancakes that I can freeze for later. The kids can just pop one or two in the toaster or microwave each morning and have a warm breakfast in no time at all.

Last week I was busy, but I still wanted to find some time to fill the freezer with some pancakes. I decided to bake the batter in mini muffin tins to save some time in the kitchen. Baking the batter turned out to be the best way to make two batches of pancakes in a hurry. In fact, I may never make another flat pancake again. Ok, so that might not be totally true, but I know that these pancake muffins are going to be an easy way to keep the pancake bags full in the freezer each week.

Recipe

Ingredients

  1. 1 ¾ cups flour
  2. ½ cup quick oats
  3. ¼ cup sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. ½ teaspoon salt
  7. 2 eggs
  8. 1 cup buttermilk
  9. ¼ cup Challenge Unsalted Butter, melted
  10. 1 cup mini chocolate chips, divided

Directions

  1. 1

    Sift together the flour, oats, sugar, baking powder, baking soda, and salt in a bowl.

  2. 2

    Add the eggs, buttermilk, and melted butter and whisk together. Stir in ¾ cup mini chocolate chips.

  3. 3

    Spoon into 48 greased mini muffin tins. Bake at 350 degrees for 12 minutes. Run a knife around the edges and remove pancakes from tins. Serve immediately with honey butter or syrup.

  4. 4

    Freeze the leftover muffins on a wax paper lined tray. Place the frozen muffins in a freezer bag. Reheat 4 at a time for 45-60 seconds.

Comments

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how long would you say these would last in the freezer?

jade

@jade For freezing items, a month is a good rule of thumb, although they would certainly last longer.

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