Lindsay Ann Bakes: Mini Pancake Muffin Dunkers (maple bacon & cinnamon sugar, chocolate chip & more!)

Monday, October 14, 2013

Mini Pancake Muffin Dunkers (maple bacon & cinnamon sugar, chocolate chip & more!)

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After seeing what a hit my Pancake Breakfast Cupcakes were, I wanted to create another twist on the portable pancake idea. I used the same muffin tin pancake base, but this time, I skipped the frosting and went with fun toppings like maple bacon & cinnamon sugar & chocolate chip... not to mention, they are the perfect size for dunking in a bowl of warm maple syrup!


Wrap them up for a grab-and-go morning bite, lunchbox treat, or special occasion breakfast, perfect for sleepovers, birthdays or even a special breakfast in bed! You can customize these with your favorite pancake mix-in. Try anything from blueberries, to sprinkles, chocolate chips or even bacon!


Just prepare your pancake batter...


Scoop into a mini muffin/cupcake pan.


Add toppings! I used chopped bacon...



 cinnamon sugar toppings...




and my favorite, chocolate chips!



Dunk and enjoy!



Mini Pancake Muffin Dunkers

Yield: 18-22 minis

Ingredients 

Buttermilk Pancake Cupcakes:

  • 1 cup pancake mix*
  • 1/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk, room temperature**
  • 1 egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins/toppings of your choice, like:
    • chopped bacon 
    • cinnamon sugar (1/2 cup brown sugar mixed with 2-3 teaspoons cinnamon)
    • chocolate chips
    • blueberries
    • chopped nuts
    • sprinkles
  • Maple syrup for dipping

*May substitute 1 cup flour, mixed with 1/2 teaspoon baking soda and 1/4 teaspoon salt
**May substitute 1/2 cup milk (1%, 2% or whole) mixed with 1 1/2 teaspoons vinegar or lemon juice, let sit a few minutes until it clumps up and thickens, for a buttermilk substitute.


Directions

Preheat oven to 350 degrees F. Grease or spray a mini muffin pan with non-stick spray. 

Combine pancake mix, sugar and baking powder in a small bowl. Lightly whisk buttermilk, egg, butter and vanilla in measuring cup. Combine the wet ingredients with the dry mix and gently whisk until just incorporated (it's ok if a few lumps remain). If desired, fold your favorite pancake mix-in into the batter. Pour batter into panBake 8-10 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean. Serve warm with maple syrup for dipping.

Enjoy!



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