Bacon Pancake Muffins Recipe

Introduction

Pancake muffins combine the fluffy texture of pancakes with the convenient shape of muffins, making them perfect for breakfast on the go. This recipe includes savory bacon and a touch of maple syrup for a delicious balance of flavors.

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

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted butter until well combined.
4. Step 4: 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.
5. Step 5: Fold in the cooked and crumbled bacon.
6. Step 6: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Remove the muffins from the tin and let them cool on a wire rack for a few minutes before serving.

Tips & Variations

• For a sweeter version, omit the bacon and add blueberries or chocolate chips instead.
• Use regular milk mixed with 1 tablespoon vinegar if buttermilk is not available.
• Be careful not to overmix the batter to keep the muffins light and fluffy.
• For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.

Storage

Store the pancake muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or toaster oven before serving, adding a drizzle of maple syrup if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend of equal measure and ensure your baking powder is gluten-free.

Can I use regular milk instead of buttermilk?

Yes, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute.

Bacon Pancake Muffins Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

These Pancake Muffins combine the fluffy texture of classic pancakes with the convenient, handheld format of muffins. Infused with the savory flavor of crispy bacon and a touch of maple syrup sweetness, they make for a perfect breakfast or brunch treat that’s easy to prepare and serve.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup buttermilk
• ¼ cup maple syrup, plus more for serving
• 2 tablespoons melted unsalted butter

Additional Ingredients

• ½ cup cooked and crumbled bacon

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients: In a separate medium bowl, whisk the egg, buttermilk, maple syrup, and melted unsalted butter until the mixture is smooth and well blended.
4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spoon or spatula until just combined—leave a few lumps to ensure light, fluffy muffins and avoid overmixing.
5. Add bacon: Fold in the cooked and crumbled bacon evenly into the batter, distributing the savory bits throughout.
6. Fill muffin cups: Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
8. Cool and serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack. Serve warm with extra maple syrup if desired.

Notes

• Ensure the bacon is cooked and crumbled before folding it into the batter for the best texture and flavor.
• Do not overmix the batter; some lumps are okay to keep the muffins tender.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar as a quick alternative.
• Try adding blueberries or chocolate chips for a sweet variation without bacon.
• Store leftover muffins in an airtight container for up to 2 days or freeze for longer storage.

Keywords: pancake muffins, breakfast muffins, bacon pancake muffins, maple syrup muffins, easy breakfast recipe