Everyone Loves Breakfast, Right? Pancake Cupcakes

by Jennifer Wieland
Pancake Cupcakes with Maple Syrup Buttercream and Bacon

This morning I made the kids waffle sticks for breakfast. As I was waiting for the waffles to finish cooking, I realized that the waffle batter was similar in consistency to cake batter. I began to think – would these work as cupcakes? I threw the left over batter into cupcake liners and into the oven they went! While they were cooking I worked on a maple syrup buttercream.  The frosting came out yummy! The cupcakes weren’t bad but they weren’t fabulous either. I needed to experiment with this idea further, so I used pancake batter – some plain, some with blueberries and the rest with chocolate chips. Of course, everyone likes butter on top of a stack of pancakes, so what the hay – I brushed on some melted butter when they came out. I mean if you are going to take a massively carb overloaded food like pancakes and make them into cupcakes with frosting, is a little butter really going to hurt? Please – no one  answer that question. I like to push the envelope, so I cooked up some bacon, crumbled it, and sprinkled it all over these little fellas. We all know bacon makes EVERYTHING better.

So what was the verdict? They weren’t bad! I think this is a great way to use up leftover pancake batter so it doesn’t go to waste. This can also make an unusual breakfast for someone’s birthday or would work great the morning after a kid’s sleepover. You could chop up bacon, sausage, etc. and let the kids all add their own “sprinkles”. This would also probably make you the coolest parent in the neighborhood. These are an excellent choice to make with the kids, even if you are leery of baking.

Side note: These do stick a bit to the cupcakes liners so I would suggest spraying the liners with some butter flavored cooking spray if you want to. You can sweeten the cupcake part by adding fruit or chocolate chips to the batter, otherwise it tends not to taste overly sweet.


Pancake Cupcakes with Maple Syrup Buttercream and Bacon

Pancake Cupcakes with Maple Syrup Buttercream and Bacon
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2028 calories
273 g
295 g
109 g
1 g
69 g
656 g
38 g
265 g
4 g
32 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2028
Calories from Fat 959
% Daily Value *
Total Fat 109g
Saturated Fat 69g
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 295mg
Sodium 38mg
Total Carbohydrates 273g
Dietary Fiber 0g
Sugars 265g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Pancake Cupcakes
  1. makes 18-36 mini cupcakes depending on how much pancake batter you make
  2. 1 Box of Pancake Mix
  3. Water
  4. Add-Ins
  5. Butter
For the Maple Syrup Buttercream
  1. 1/2 c. butter (room temp)
  2. 2 c. Confectioner's Sugar (sifted)
  3. 4 tbsp. Grade A Maple Syrup (room temp)
  4. 1 tbsp. Heavy Whipping Cream
For the Cupcakes
  1. Preheat oven to 350 and line the mini cupcake pan with liners.
  2. The pancake cupcakes were made with a Complete Buttermilk Pancake Mix. I followed the instructions on the box to make the pancake mix by just adding water. Fruit, flavor chips, etc can be added. Spoon into liners and bake for 9-10 minutes. Remove from oven and brush with melted butter after removing them from the pan. Cool completely and then frost.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high for about 3 minutes. Add the confectioner's sugar all at once and the maple syrup and turn the mixer on to stir. Once incorporated add the heavy whipping cream and beat on medium-high for 3-5 minutes until fluffy.
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