Best 5 Pancake Cupcakes Recipes

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Indulge in the delightful fusion of classic pancakes and beloved cupcakes with our remarkable pancake cupcake recipes. These delectable treats combine the fluffy, tender texture of pancakes with the irresistible sweetness and frosting of cupcakes, resulting in a unique and unforgettable culinary experience.

Embark on a journey of flavor exploration with our diverse selection of pancake cupcake recipes. From the classic buttermilk pancake cupcakes topped with fluffy whipped cream or decadent maple glaze, to the indulgent chocolate chip pancake cupcakes adorned with rich chocolate ganache, our collection caters to every taste preference.

For those seeking a burst of fruity delight, the blueberry pancake cupcakes, bursting with plump, juicy blueberries and topped with a tangy cream cheese frosting, are an absolute must-try. And for those with a sweet tooth, the Nutella-stuffed pancake cupcakes, filled with a generous helping of hazelnut chocolate spread and topped with whipped cream, promise an explosion of flavor in every bite.

Whether you're hosting a festive brunch, celebrating a special occasion, or simply craving a delightful sweet treat, our pancake cupcake recipes are guaranteed to impress. With easy-to-follow instructions and a variety of flavors to choose from, these culinary creations will become your go-to recipe for unforgettable moments of sweet indulgence. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure with our pancake cupcake extravaganza!

Here are our top 5 tried and tested recipes!

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING



Pancake Cupcakes With Maple-Bacon Buttercream Frosting image

The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii

Provided by DrGaellon

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

3 slices bacon
1 tablespoon maple syrup
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
5 slices bacon
3 tablespoons maple syrup
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  • Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
  • In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Provided by Tom Wilson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 12

Number Of Ingredients 13

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
  • Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
  • Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
  • Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g

BACON-PANCAKE CUPCAKES



Bacon-Pancake Cupcakes image

Transform pancakes into cute cupcakes, complete with maple frosting and bacon.

Provided by By Megan DeKok

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

1/4 lb bacon
2 1/2 cups Original Bisquick™ mix
1 cup buttermilk
2 eggs
2 to 4 tablespoons real maple syrup
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
1 cup unsalted butter, softened
2 tablespoons real maple syrup

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bacon on cookie sheet. Bake 15 to 20 minutes or until cooked completely. Transfer to paper towel to drain. Crumble. Reduce oven temperature to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, place Bisquick mix. In 2-cup measuring cup, beat buttermilk, eggs, 2 tablespoons syrup and the vanilla with whisk. Pour over Bisquick mix. Add up to 2 more tablespoons maple syrup if more maple flavor is desired. Stir in one-third of the crumbled bacon. Divide batter among muffin cups. Sprinkle with additional bacon, reserving some for garnish.
  • Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely.
  • In medium bowl, beat Frosting ingredients until smooth. Place frosting in decorating bag fitted with tip. Pipe frosting onto cooled cupcakes. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

This is one of those times when bacon really DOES belong in dessert! We loved the maple-bacon flavor in the icing... A great way to start your day!

Provided by Sheila Devor

Categories     Pancakes

Time 30m

Number Of Ingredients 15

FOR THE CUPCAKES
2 c all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 1/2 c whole milk
2 eggs
2 Tbsp unsalted butter, melted and cooled
2-3 slice bacon, crumbled into batter (optional)
FOR THE FROSTING
1 c unsalted butter, at room temperature
2 1/2 c powdered sugar
3 Tbsp maple syrup
1 tsp vanilla extract
3 slice bacon, cooked, cooled and crumbled

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
  • 2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
  • 3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it's mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
  • 4. NOTE: You can add a couple slices of crumbled bacon to your batter, as well as some maple syrup if you would like to give that cupcake some extra flavor. Just use your better judgment on the amount you want in the batter. Some folks just like a simple pancake batter thats why I have listed the bacon in the batter as being optional. They are delicious both ways. Enjoy! :)

PANCAKE CUPCAKES



Pancake Cupcakes image

Make and share this Pancake Cupcakes recipe from Food.com.

Provided by MakeMineCadburys

Categories     Breakfast

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

2 cups original Bisquick baking mix
1 cup milk
2 eggs
1/4 cup butter
12 tablespoons cream cheese (see notes for other suggestions)
4 tablespoons confectioners' sugar
12 tablespoons maple syrup

Steps:

  • Preheat oven to 400 degrees.
  • Generously coat the bottom & sides of a 12-muffin tin with butter.
  • Mix together Bisquick, milk, and eggs.
  • Fill each cup in the muffin tin half-way. Add 1 tbsp of cream cheese (or other filling, like Nutella, Jam, Jelly, etc.) to the middle of each muffin, then cover with the remaining pancake mix.
  • Bake 20 minutes.
  • Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar.
  • Serve with warm syrup.

Tips:

  • Use fresh, quality ingredients: This will ensure that your cupcakes have the best flavor and texture.
  • Measure your ingredients accurately: This is important for ensuring that your cupcakes turn out perfectly.
  • Mix your ingredients thoroughly: This will help to prevent lumps in your batter.
  • Do not overmix your batter: Overmixing can make your cupcakes tough.
  • Fill your cupcake liners only 2/3 full: This will prevent them from overflowing in the oven.
  • Bake your cupcakes at the correct temperature and for the correct amount of time: Check your recipe for the specific instructions.
  • Let your cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.

Conclusion:

Pancake cupcakes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for breakfast, brunch, or dessert. With a few simple ingredients and a little bit of time, you can create a batch of fluffy, flavorful cupcakes that will surely be a hit. So next time you are looking for a fun and easy baking project, give pancake cupcakes a try. You won't be disappointed!

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