Maple Bacon Pancake Muffins
These Maple Bacon Pancake Muffins combine fluffy pancake batter, crispy bacon, and rich maple syrup into a portable, bake-and-go breakfast treat. Perfect for busy mornings, meal prep, or brunch spreads, they deliver the ultimate sweet-and-salty balance without the hassle of flipping pancakes.
Equipment
- 12-cup muffin tin
- Mixing bowl
- Whisk
Ingredients
- 2 cups pancake mix
- 1.25 cups milk (or water per package directions)
- 1 large egg
- 2 tbsp pure maple syrup (plus extra for drizzling)
- 6 slices bacon, cooked and crumbled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
- In a large bowl, whisk together pancake mix, milk, egg, maple syrup, and vanilla until just combined. Do not overmix.
- Fold in two-thirds of the crumbled bacon.
- Divide batter evenly among muffin cups, filling each about 2/3 full. Top with remaining bacon and a light drizzle of maple syrup.
- Bake 12–15 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes before removing. Serve warm with extra maple syrup for dipping.
Notes
For best texture, use extra-crispy bacon and avoid overmixing the batter. Reheat in a toaster oven or air fryer to maintain fluffiness.