Tuesday, May 12, 2009

Buttermilk Pancake Cupcakes

Hot buttermilk pancakes, maple syrup and bacon...smells like breakfast on a Saturday morning! In fact, these flavors have been assembled in my Buttermilk Pancake Cupcakes. The cake is delicate and spongy with a burst of blueberry flavor. Then, covered in sweet, maple syrup frosting and topped off with a few salty bacon bits. It's all of your breakfast favorites in a to-go package. And, if made the night before, reheat in the microwave for 20 seconds and enjoy!

Y ~ squarebakery

Preheat oven to 350 degrees

Buttermilk Pancake Cupcakes
2 C pancake mix
1/2 Teaspoon baking powder
1 egg, slightly beaten
1 C buttermilk or sour cream
1/4 C organic maple syrup
1 Tablespoon vanilla
2 teaspoons cinnamon
1/4 C blueberries

Maple Frosting
2 C powdered sugar
1 Teaspoon vanilla or orange flavoring
3 Tablespoons organic maple syrup
2 Tablespoons organic butter at room temp
1 Tablespoon water
Bacon bits to sprinkle on top

In a large bowl, blend pancake mix, baking powder, egg, buttermilk, syrup, vanilla and cinnamon together until moistened. Gently fold in blueberries and let batter sit for 10 minutes. In a small bowl, mix powdered sugar, vanilla, syrup and butter together into a thick, but spreadable frosting and set aside. You may need to thin with a little water if the frosting is not easy to spread.

After 10 minutes, spoon batter into cupcake liners and bake for 20 minutes at 350 degrees. When golden, pull from oven and let cool. While cupcakes are slightly warm, spoon the maple frosting on, sprinkle with bacon bits and serve.


  1. These sound amazing! Can't wait to try them! =]

    I'm not sure I want blueberries in mine, though. Can I use the same recipe just without the blueberries?

  2. How many does this make?