Tired of flipping pancakes? Meet the lazy-day breakfast that turned into a family favorite – Chocolate Chip Pancake Bites! These fluffy, chocolate-studded muffins are made with white whole wheat flour and yogurt for extra staying power, and they’re perfect for breakfast, lunchboxes, or quick after-school snacks.
The very first time I made these Chocolate Chip Pancake Muffins, it honestly came from pure laziness. I had whipped up a double batch of my kids’ favorite chocolate chip pancakes, but halfway through flipping, I hit my limit. Instead of standing at the stove any longer, I grabbed a muffin tin, spooned in the batter, and popped it in the oven. Best decision ever. What came out were fluffy little pancake bites, studded with melty chocolate chips. Not quite a muffin, not quite a pancake – just all kinds of amazing.
Since that fated morning, these have become a weekly staple in our house. My youngest loves hers tucked into a lunchbox with yogurt mixed with a drizzle of maple syrup. My oldest grabs a few on the way to school. And me? I usually sneak a couple while packing lunches, tying shoes, and herding everyone out the door.
They’ve basically become my sanity-saver breakfast hack. They taste like chocolate chip pancakes but without the flipping or fuss – just bake, freeze, and reheat whenever you need them. Warm with fruit for breakfast, tucked into a bento box, or handed out in the car on the way to practice, these little bites always come through.
#MyMomHack: Freeze extras in a zip-top bag for a quick breakfast or snack. When you need them, just pop a few into the microwave for 20–30 seconds, and you’re good to go. Total sanity-saver on busy mornings!
Ingredients
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More Add-In Options
After making these chocolate chip pancake bites more than twenty times, we started experimenting with new add-ins. Here are some of my kids’ favorites:
🥕 Shredded carrots + golden raisins
🫐 Frozen wild blueberries (smaller and fit perfectly into the bites)
🍓 Crushed freeze-dried strawberries
🥥 Toasted coconut flakes + finely chopped macadamia nuts (my fave!)
- 1 1/2 cups all-purpose flour or white whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter
- 1 large egg
- 1/3 cup plain Greek yogurt
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup milk, regular or any plain plant-based milk
- 1/3 cup mini chocolate chips
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Prep: pre-heat oven to 350℉, and spray or line a mini muffin tin.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
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Wet Ingredients: Add in the melted butter, egg, plain Greek yogurt, maple syrup, vanilla extract, and milk.
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Incorporate: Stir until incorporated, do not overmix.
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Chocolate Chips: Add in the chocolate chips and gently combine.
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Fill Muffin Cups: Spoon the batter into the muffin cups until 1/2 full.
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Optional: Sprinkle a few more mini chocolate chips on top.
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Bake: Place the muffin tin into the oven and bake for 12-15 minutes or until golden brown.
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Cool: Take the pancake bites out of the oven and let cool in the pan.
Note on Flour: you can sub in white whole wheat flour or a gluten-free one-for-one blend.