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.

My hand dunking a mini pancake bite into a small bowl of maple syrup with other bites resting on the cooling tray.

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

Ingredients for Mini Pancake Bites spread out on my counter in their own bowls.

Let’s Get Baking –>

Clear glass bowl sitting on my white marble counter that is full of the dry ingredients for these pancake bites.
Whisk all of the dry ingredients together.
My hand is mixing together the wet and dry ingredients.
Add the wet ingredients into the same bowl (we are going for easy here), and mix until incorporated.
A clear glass mixing bowl with pancake batter with chocolate chips ready to get mixed in.
Add in those chocolate chips – I like to measure these with my heart.
A mini muffin pan with mini pancake bites ready to go, with my hands reaching over to add in a few more chocolate chips on top.
Sprinkle on a few more chocolate chips for good measure.
A mini muffin tray sitting on my white marble counter with golden brown mini pancake bites inside.
Bake until golden brown.
My hands holding a blue kids plate that is full of golden brown mini pancake bites.
Pop out of the muffin tray and serve by themselves or with a side of maple syrup.

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!)

A pink and purple lunchbox sitting on my counter with pancake mini bites, sliced strawberries, cucumbers, gummies and a yogurt and maple syrup dip.
My hand holding a mini pancake bite over a small bowl of maple syrup that is resting on a cooling rack along with dozens of other mini pancake bites.

Get the recipe: 15-Minute Mini Pancake Bites (with Yogurt!)

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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.
Yield: 24 mini muffins
Prep: 3 minutes
Cook: 12 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast, muffins
Cuisine: American
Print Recipe

Ingredients 

  • 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

Instructions 

  • Prep: pre-heat oven to 350℉, and spray or line a mini muffin tin.
  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  • Wet Ingredients: Add in the melted butter, egg, plain Greek yogurt, maple syrup, vanilla extract, and milk.
  • Incorporate: Stir until incorporated, do not overmix.
  • Chocolate Chips: Add in the chocolate chips and gently combine.
  • Fill Muffin Cups: Spoon the batter into the muffin cups until 1/2 full.
  • Optional: Sprinkle a few more mini chocolate chips on top.
  • Bake: Place the muffin tin into the oven and bake for 12-15 minutes or until golden brown.
  • Cool: Take the pancake bites out of the oven and let cool in the pan.

Notes

Age: 12+ months
Note on Flour: you can sub in white whole wheat flour or a gluten-free one-for-one blend.

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