Maple Bacon Pancake Muffins are small, soft muffins that taste like pancakes with bacon and maple syrup. Each muffin is about 180 calories, so they make a light yet tasty breakfast or snack. They bake fast and are easy to share.
Table of Contents
Why make this recipe
Make this recipe when you want a quick, filling breakfast that feels special. The muffins mix pancake flavors with salty bacon and sweet maple. They are simple to make, bake in one pan, and travel well for busy mornings. This recipe is great when you want a mix of flavors without making pancakes on the griddle.
How to make Maple Bacon Pancake Muffins
Ingredients :
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup maple syrup, plus more for serving
- 2 tablespoons melted unsalted butter
- ½ cup cooked and crumbled bacon
Directions :
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the cooked and crumbled bacon.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
- Serve warm with extra maple syrup for dipping or drizzling.
Maple Bacon Pancake Muffins
Delicious muffins that combine the flavors of pancakes, crispy bacon, and sweet maple syrup, ideal for a quick breakfast or snack.
- Total Time: 28 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup maple syrup, plus more for serving
- 2 tablespoons melted unsalted butter
- ½ cup cooked and crumbled bacon
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the cooked and crumbled bacon.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the tin and let them cool on a wire rack for a few minutes.
- Serve warm with extra maple syrup for dipping or drizzling.
Notes
Do not overmix the batter to keep the muffins soft. Use real maple syrup for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
How to serve Maple Bacon Pancake Muffins
Serve warm for the best flavor. Offer extra maple syrup on the side for dipping. These muffins pair well with fresh fruit, yogurt, or a hot cup of coffee or tea. They also work as a grab-and-go breakfast.
How to store Maple Bacon Pancake Muffins
- At room temperature: Keep in an airtight container for up to 2 days.
- In the fridge: Store in an airtight container for up to 5 days. Warm in the microwave for 10-15 seconds before serving.
- To freeze: Wrap individually and freeze up to 2 months. Thaw at room temperature or reheat in the oven at 325°F (160°C) for 8-10 minutes.
Tips to make Maple Bacon Pancake Muffins
- Do not overmix the batter. Stop when you see small lumps.
- Use real maple syrup for best taste.
- Cook and cool the bacon before crumbling so it stays crisp.
- Fill muffin cups about two-thirds full to avoid overflow.
- Check muffins at 15 minutes to avoid overbaking.
Variations
- Add 1/4 cup chopped pecans or walnuts for crunch.
- Stir in 1/2 cup blueberries for a sweet twist.
- Use turkey bacon for a lower-fat option.
- Replace half the all-purpose flour with whole wheat flour for more fiber.
FAQs
Q: Can I use pancake mix instead of flour?
A: Yes. Use the amount called for on the pancake mix box for 1 ½ cups flour and reduce baking powder if the mix already has leavening.
Q: Can I skip the bacon for a vegetarian version?
A: Yes. You can leave out the bacon or replace it with smoked tempeh bits or a savory plant-based bacon.
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine them just before baking. Mixed batter is best used right away.
Q: Are these muffins freezer-friendly?
A: Yes. Wrap them well and freeze up to 2 months. Reheat before serving.
Conclusion
Maple Bacon Pancake Muffins give you pancake flavor in a quick, easy muffin. They are sweet, salty, and ready in under 20 minutes. Try them warm with extra maple syrup for a simple special breakfast.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
