{VIDEO} Pancake Breakfast Cupcakes

For anyone who has ever wanted to justify eating cupcakes for breakfast or pancakes for dinner, then here is your perfect excuse! These fun little treats are perfect for a birthday breakfast with sprinkles and a candle... a sweet late night treat... paired with a topping bar for kids to add their own frosting and toppings at a sleepover party brunch... or just about any special occasion, as these will be sure to put a smile on the faces of children and adults alike!


The cupcake is made with buttermilk pancake batter creating a fluffy, tender pancake cupcake, topped with a simple maple infused buttercream frosting and your favorite pancake toppings!

I got the idea after making my Mini Pancake Muffin Dunkers, which is the same idea, but instead of frosting, I topped the batter with toppings like cinnamon sugar, bacon and chocolate chips, and served them with a little dish of maple syrup for dunking!

So, when Krusteaz asked me to create a recipe with the theme "Breakfast Night", to show you guys how much fun breakfast for dinner is, to celebrate Hot Breakfast Month in February, I knew these little pancake cupcake would be the perfect treat to create, using pancake mix as the base!

The doctored up pancake batter gets baked in a cupcake pan for an ultra fluffy, pancake/cupcake base.

Then, a simple buttercream frosting is whipped up with the addition of some maple syrup, for a perfect, buttery maple topping to pair with these pancake cupcakes.

Frost away and top with your favorite pancake toppings like slices of ripe banana and chopped nuts, fresh juicy berries, classic chocolate chips, some cinnamon sugar or the ever-so-popular bacon topping, for a salty/sweet, smooth/crunchy combo that is so amazinggg!

Krusteaz even featured my recipe on their site: CLICK HERE TO CHECK IT OUT!
AND, they posted my video on their YouTube: channel!: CLICK HERE FOR THE VIDEO!

Pancake Breakfast Cupcakes

Yield: 6 (recipe doubles easily)


Buttermilk Pancake Cupcakes

  • 1 cup Krusteaz Buttermilk Pancake Mix
  • 1/3 cup white sugar
  • 2/3 cup water called for on the back of the box
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted OR vegetable oil
  • 1 teaspoon vanilla extract
*May substitute pancake mix with 1 cup flour, mixed with, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt and use buttermilk instead of water.

 Maple Buttercream Frosting 
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/8 teaspoon salt
  • 1 cups powdered sugar, sifted
  • 1-2 tablespoons maple syrup (may also use 1/8 teaspoons maple extract, found in the baking aisle of the grocery store)
  • 1 tablespoons heavy whipping cream (sub half and half or milk if necessary)
  • 1/2 cup toppings: chocolate chips, fresh berries, chopped nuts, sliced banana, crumbled bacon, jam, diced apples, dried fruit, etc. 


    Preheat oven to 350°F. Spray muffin pan with non-stick cooking spray or line with 6 baking cups.

Stir together pancake mix and sugar in a large bowl. Whisk together water, egg, butter and vanilla in measuring cup. Pour the wet ingredients into the dry mixture and gently mix together until just incorporated (it's ok if a few lumps remain, do not over mix). Distribute batter between the 6 cups, filling batter up to the top. Bake for about 14-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean.

While the cupcakes bake, prepare the frosting. With an electric mixer, beat butter on medium speed until smooth and creamy. Add salt. Slowly beat in powdered sugar on low speed. Add maple syrup and cream. Beat on medium speed about 3 minutes until light and fluffy.

Frost completely cooled cupcakes. Add toppings and drizzle with maple syrup.