Mini Maple Chocolate Chip Pancake Muffins

These are the perfect brunch food. Don't be discouraged by the unreasonably long name - these can be whipped up in under half an hour. They really do seem like little bites of fluffy pancake, but don't require all the fuss with pouring and flipping. That fuss can be fun (and delicious) sometimes, but other times it just takes too much energy for a weekend morning!
I made these to bring over to a friend's house for brunch. They are so easy to make and are perfect alongside some sort of savory dish (we had them with a frittata and a salad). Since they aren't the texture of most muffins, but instead are a bit chewy, they aren't so great on their own. Serve them dunked in maple syrup!

Or just pour it on! You can really taste the syrup in these, so please use the real stuff, not the "breakfast syrup" made from corn syrup. You can thank me later ;) My other word of advice is not to use liners in the mini muffins tins - the muffins will stick and make eating them a little trickier.
Enjoy! <3

Mini Maple Chocolate Chip Pancake Muffins
(from Bakerella)

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
Add wet ingredients to dry ingredients and stir with a spoon until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
Bake for 8-9 minutes.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve with maple syrup for dipping (or pouring!)
-Makes 24 mini pancake muffins.