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.
- makes 18-36 mini cupcakes depending on how much pancake batter you make
- 1 Box of Pancake Mix
- 1/2 c. butter (room temp)
- 2 c. Confectioner's Sugar (sifted)
- 4 tbsp. Grade A Maple Syrup (room temp)
- 1 tbsp. Heavy Whipping Cream
- Preheat oven to 350 and line the mini cupcake pan with liners.
- 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.
- 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.