After seeing what a hit my Pancake Breakfast Cupcakes were, I wanted to create another twist on the portable pancake idea. I used the same muffin tin pancake base, but this time, I skipped the frosting and went with fun toppings like maple bacon & cinnamon sugar & chocolate chip... not to mention, they are the perfect size for dunking in a bowl of warm maple syrup!
Wrap them up for a grab-and-go morning bite, lunchbox treat, or special occasion breakfast, perfect for sleepovers, birthdays or even a special breakfast in bed! You can customize these with your favorite pancake mix-in. Try anything from blueberries, to sprinkles, chocolate chips or even bacon!
Just prepare your pancake batter...
Scoop into a mini muffin/cupcake pan.
Add toppings! I used chopped bacon...
cinnamon sugar toppings...
and my favorite, chocolate chips!
Dunk and enjoy!
Yield: 18-22 minis
Ingredients
Buttermilk Pancake Cupcakes:
- 1 cup pancake mix*
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/2 cup buttermilk, room temperature**
- 1 egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup mix-ins/toppings of your choice, like:
- chopped bacon
- cinnamon sugar (1/2 cup brown sugar mixed with 2-3 teaspoons cinnamon)
- chocolate chips
- blueberries
- chopped nuts
- sprinkles
- Maple syrup for dipping
*May substitute 1 cup flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt
**May substitute 1/2 cup milk (1%, 2% or whole) mixed with 1 1/2 teaspoons vinegar or lemon juice, let sit a few minutes until it clumps up and thickens, for a buttermilk substitute.
Directions
Preheat oven to 350 degrees F. Grease or spray a mini muffin pan with non-stick spray.
Combine pancake mix, sugar and baking powder in a small bowl. Lightly whisk buttermilk, egg, butter and vanilla in measuring cup. Combine the wet ingredients with the dry mix and gently whisk until just incorporated (it's ok if a few lumps remain). If desired, fold your favorite pancake mix-in into the batter. Pour batter into pan. Bake 8-10 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean. Serve warm with maple syrup for dipping.
Enjoy!
