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Chocolate Chip Pancake Muffins

Name: Chocolate Chip Pancake Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups pancake mix (see note); ¾ cup dairy free milk; ½ cup unsweetened apple sauce; 2 tablespoons apple cider vinegar; 4 teaspoons vanilla extract; 1 teaspoon cinnamon; ¼ teaspoon sea salt; 1 cup dairy free chips (or chocolate chunks or chopped chocolate bar); maple syrup (optional for serving)

By Sophia DeSantis, Reviewed by Anjali Shah on October 30, 2024

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Indulge in my chocolate chip pancake muffins, made with just pancake mix and four simple ingredients for deliciously fluffy muffins ready in under 30 minutes! These muffins are easy to customize with your favorite fillings, making them the perfect grab-and-go breakfast or snack, for kids and adults alike!

Maple syrup drizzling on a muffin cut in half laying on a tan plate in front of a white bowl with a towel filled with muffins.

I developed this recipe using a pancake mix from Chelsea Approved. I was blown away by their products! They have a line of baking mixes made with simple ingredients, and that are certified gluten free, vegan, and kosher.

When they say simple, they mean it! This pancake mix is made with buckwheat flour, cane sugar, baking soda, citric acid, and sea salt, that’s it!

Table of Contents hide

🌟 Why I Absolutely Love This Recipe

🥘 Ingredients

👩🏽‍🍳 How To Make Chocolate Chip Pancake Muffins

💭 Expert Tips

📖 Variations

🍽 Serving Suggestions

❓Recipe FAQs

🥞 More Easy Breakfast Recipes!

📋 Recipe Card

If you want something fast and easy, these chocolate chip muffins from pancake mix are just the thing! This is such a convenient hack that results in the perfect fusion of two classic breakfast options, great for the whole family. They are more airy than regular muffins, with a soft texture and subtle sweetness.

To keep various muffins on hand, try rotating through some of my favorite muffin recipes like these dairy free blueberry muffins and these vegan carrot cake muffins too!

🌟 Why I Absolutely Love This Recipe

I love making my chocolate chip pancake mix muffins! They have the perfect fluffy texture with a hint of cinnamon and just the right amount of chocolate in every bite.

Each muffin is soft on the inside with a lightly golden top, giving it that ideal balance between tender and slightly crisp.

These muffins are incredibly easy to whip up, using pantry staples like pancake mix, applesauce, and dairy-free milk. With only five minutes of prep, I can have them in the oven in no time—perfect for busy mornings.

I appreciate how this recipe accommodates most dietary needs! Not only are they vegan and gluten-free, but they are also dairy-free, egg-free, and can be made nut-free depending on which pancake mix you use.

They’re also a big hit with my kids, making them a great snack or breakfast option. I’ve even packed these for school lunches!

🥘 Ingredients

Making chocolate chip muffins with pancake mix is simple to do, and it’s the perfect breakfast to make when I am in a hurry! Here is what I use to make these vegan pancake muffins:

A bag of pancake mix on a tan surface with apple sauce, milk, chocolate chips, seasonings, apple cider vinegar, and vanilla, in different bowls and spoons.

Pancake Mix: I use a vegan, gluten free pancake mix by Chelsea Approved that does contain some added sugar but use your favorite brand! If you use a non gluten free mix, the end result may come out different. If your pancake mix does not have sugar you will need to add some. I’d add about 8-10 tablespoons of cane sugar if you’re using an unsweetened pancake mix. Coconut sugar can work too but the muffins won’t be as sweet. The end result may vary if you add sugar.

Dairy Free Milk: I like to use unsweetened almond milk, but feel free to use whatever milk you have on hand.

Apple Sauce: I use unsweetened apple sauce to avoid excess sugar!

Apple Cider Vinegar: This helps the muffins rise and become light and airy, reacting with the baking powder in the pancake mix.

Vanilla Extract, Cinnamon, & Sea Salt: These 3 ingredients take these muffins to the next level, giving that boost of comforting flavor that pairs perfectly with the chocolate chips.

Dairy Free Chocolate Chips: To keep these muffins vegan I use dairy-free chocolate chips. Hu or Enjoy Life are good brands to check out! Regular sized or mini chocolate chips both work.

Maple Syrup: While this is optional for serving, I love adding a nice drizzle to the muffins!

👩🏽‍🍳 How To Make Chocolate Chip Pancake Muffins

Here is how to make chocolate chip muffins with pancake mix:

Mix Batter: In a medium bowl, I combine all the ingredients except for the chocolate chips and whisk them together until I have a smooth batter.

A pancake muffin batter in a glass bowl with a spoon in it in front of a bag of pancake mix and other ingredients used.

Fold In The Chocolate Chips: Next, I gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

Chocolate chips being mixed into a glass bowl of batter in front of a bag of pancake mix and other ingredients.

Fill The Muffin Pan: I fill a prepared muffin pan by adding the batter to each muffin section until they are full. I like to coat the pan with coconut oil or spray with olive oil cooking spray before adding the batter. I prefer to not use cupcake liners but you can if you’d like.

Muffin batter in a muffin tin and ingredients used around it on a tan surface.

Bake The Muffins: I bake the muffins at 350 degrees Fahrenheit for about 20 minutes. Since oven times can vary, I start checking them at 17 minutes, taking them out when a toothpick comes out clean and the tops begin to firm up.

A muffin tin with six baked muffins in it and a bag of pancake mix and baking ingredients around it.

Cool And Serve: I let the muffins cool in the tins for a bit, as they will continue to cook slightly. Once they’re cool to the touch, I remove them and place them on baking racks to cool completely before serving.

A muffin opened up in half in front of a white bowl with a tan striped towel filled with other muffins on a tan surface.

💭 Expert Tips

My #1 Secret Tip for this recipe is to mix until just combined for the best texture.

Mixing the batter too much can impact the texture, making the muffins dense and tough. These chocolate chip pancake muffins should have a light and airy texture. Only mix until the ingredients combine to ensure the fluffiest muffins.

Other Tips To Keep In Mind:

Fill Evenly: To ensure that these muffins bake at the same rate, I try to fill the muffin tin with batter evenly. A cookie scoop can help with this!
Grease Muffin Tins: To prevent the muffins from sticking to the tin, I recommend preparing each compartment with some oil. I like to use coconut oil, rubbing the bottom and sides.

📖 Variations

Make Them Mini: I love to make these into mini muffins for a bite-sized snack, great for toddlers and little kids. I reduce the bake time to about 10-12 minutes and keep a close eye on them.

More Mix-Ins: I like using chocolate chips, chocolate chunks, or a chopped chocolate bar to add extra flavor, but you can customize this pancake muffins recipe to make it your own! Try any of the following:

Blueberries
Strawberries
Apples
Raisins
Nuts
Lemon or orange zest
Cinnamon and sugar
Cocoa powder
Pumpkin purée

🍽 Serving Suggestions

My chocolate chip pancake muffins recipe is great on its own as a breakfast, snack, or even dessert! I usually just drizzle some maple syrup over top of my muffin and enjoy. I’ve also tried out a dollop of vegan whipped cream, strawberry chia seed jam, peanut butter, chocolate syrup, and date paste! For an extra filling breakfast or brunch spread, pair with any of these easy recipes:

❓Recipe FAQs

HOW DO I STORE PANCAKE MUFFINS?

I always let the pancake muffins cool off before storing. Once they are completely cool I place them in an airtight container or plastic bag, sealing them well. I store them at room temperature for up to 3-5 days.

CAN THESE PANCAKE MUFFINS BE FROZEN?

Yes! When I want to freeze muffins for longer storage, I place them on a plate or baking sheet with room around each muffin and flash freeze for 1-2 hours. Then, I transfer them to an airtight container or freezer-safe bag and store for up to 3 months.

A muffin cut in half laying on a tan plate in front of a bowl of muffins and a jar of milk.

🥞 More Easy Breakfast Recipes!

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