Bacon Pancake Muffins Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- Add bacon: Fold in the cooked and crumbled bacon evenly into the batter, distributing the savory bits throughout.
- Fill muffin cups: Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- 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.
- 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
Find it online: https://biteandenjoy.com/bacon-pancake-muffins-recipe/
