Chocolate Chip Pancake Muffins [gluten-free + high-protein]

If a stack of chocolate chip pancakes and a batch of fluffy muffins had a high-protein baby, this would be it. These Chocolate Chip Pancake Muffins are the ultimate breakfast shortcut: cozy, chocolatey, and secretly packed with protein thanks to PEScience Protein Pancake & Waffle Mix. No flipping. No babysitting the stove. Just mix, bake, and enjoy all week long.

They’re perfect for busy mornings, post-workout snacks, or that “I want something sweet but still balanced” moment we all know too well.

Why You’ll Love These Protein Pancake Muffins

These muffins check all the boxes. They’re quick to make, easy to customize, and feel indulgent without going off the rails. Using a protein pancake mix keeps the ingredient list short while boosting staying power, and baking them into muffins makes them grab-and-go friendly.

Bonus: you can keep them classic chocolate chip, add cinnamon for cozy vibes, or toss in nuts for a little crunch.

Ingredients You’ll Need

• 1 ½ cups PEScience Protein Pancake and Waffle Mix (code HEALTHYHELPER saves $$!)
• ¾ cup water (adjust for batter consistency)
• ¼ cup unsweetened almond milk (optional, for extra creaminess)
• ½ cup dark chocolate chips (use sugar-free for no added sugar)
• 1 tsp vanilla extract
• Optional: cinnamon or chopped nuts

How to Make Chocolate Chip Pancake Muffins

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
2. In a large bowl, mix together the protein pancake mix, water, almond milk (if using), and vanilla extract until smooth. The batter should be thick but scoopable, so add a splash more water if needed.
3. Gently fold in the chocolate chips, saving a few to sprinkle on top.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full.
5. Bake for 15–18 minutes, until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Print

Tips, Swaps, and Storage

• Want bakery-style vibes? Sprinkle a few extra chocolate chips on top before baking.
• For extra warmth, add a pinch of cinnamon to the batter.
• These muffins store well in an airtight container for up to 4 days or freeze beautifully for longer-term meal prep.

Pro Tip for Saving Money

You can save $$ on PEScience Protein Pancake Mix by using code HEALTHYHELPER at checkout on PEScience’s website. High-protein breakfasts that also save you money? Yes, please.

The Bottom Line

These Chocolate Chip Pancake Muffins are proof that breakfast can be easy, satisfying, and a little fun. They deliver pancake flavor, muffin convenience, and protein power all in one bite, no syrup required.

15 responses to “Chocolate Chip Pancake Muffins [gluten-free + high-protein]”

1. These look so lush, I will have to try them out! #BrillBlogPosts

   • Thank you so much!! I hope you try them!!

2. I love banana chocolate chip muffins, and I totally love browsing Whole Foods, but I don’t usually buy a ton there, because they’re kind of pricy. I do like getting a few treat items though.

   • Thanks Em!! I think you’ll really like these!!

3. Thanks for sharing at the What’s for Dinner party!

   • Thanks so much Helen!!

4. There’s nothing quite like a quick and easy muffin recipe.

   • Totally true!! Thanks Joanne!

5. Chocolate pancake muffin is such a good idea – a great grab-on-the-go breakfast! They sound delish, too! Thanks for sharing!

   • Thank you Jhuls!! Let me know if you try these!

6. Very Special Pancake Muffins! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
   Come Back Soon!
   Miz Helen

   • Thanks Helen!!

7. Love muffins.love pancakes, this sounds like a perfect fusion!

   • Thanks dear!! Hope you try them!!

8. […] Chocolate Chip Pancake Muffins […]

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