Friday never gets old.

It amazes me that each week, when Friday rolls around, I’m just as excited as I was the week before. The novelty never wears off.

Even with the shortened week, it’s still a relief that we’ve made it to this day.

Now that the holidays have ended, I’m looking forward to a relaxing weekend, catching up with friends who’ve been out-of-town, and possibly partaking in some kitchen bonding.

I made these Mini Banana Chocolate Chip Pancake Muffins awhile back and never got around to posting them. Now I’m thinking about making them again for the weekend. This adorable breakfast treat is perfect for a crowd, no pancake flipping required. They’re also a great accompaniment to eggs and bacon, or any other favorite brunch items.

Make these for breakfast tomorrow; they’ll ensure you have a sweet weekend!

Mini Banana Chocolate Chip Pancake Muffins

Yield: 24 muffins

What You Need

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon salt
  • 2 tablespoons of sugar
  • 2/3 cup buttermilk
  • 1 egg, beaten
  • 2 tablespoons of pure maple syrup, plus extra for dipping
  • 2 tablespoons of melted butter
  • 1 ripe banana, diced
  • ½ cup mini milk chocolate chips

What To Do

  1. Preheat oven to 350°. Generously grease mini muffin pan.
  2. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  3. In another bowl, stir buttermilk, egg, maple syrup and melted butter until combined.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Stir in banana and chocolate chips, or any other ingredients you choose to use.
  6. Bake for 8 or 9 minutes, or until golden.
  7. Let cool slightly and remove from pan.
  8. Serve immediately with maple syrup for dipping.

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