Maple, Bacon, Pancake Bites!!! Oh yes…. you read that right 😉 I said maple. I also said bacon. Put together into the perfect breakfast pancake bite. I went to bed the other night, thinking of what I wanted to do with the kiddos this weekend. The last time I took them to Pike’s Place Market they had a blast and have wanted to go back to ride the ferris wheel. Then it reminded me of the doughnuts we love so much at the Market. They are mini doughnuts made right in front of you, and you can buy them by the half or full dozen. My absolute favorite ones are the maple glazed doughnut dipped in chopped bacon. OH MY WORD they are heavenly! So the idea for this breakfast was born! I decided to give it a go… but instead of doughnuts, I decided to make pancake bites. This was the result…. They were so delicious! And they didn’t last long either. The kids gobbled them up like little piggies… oink, oink 🙂
- 3 cups all-purpose flour
- ¼ cup sugar
- ½ tsp. salt
- 1 Tbs. baking powder
- 2½ cups milk
- 1 Tbs. white vinegar
- 2 tsp. vanilla extract
- 2 eggs
- ½ stick butter, melted
- ½ cup cream cheese, softened
- 1 cup confectioners sugar
- ¼ cup real maple syrup
- Pinch of salt
- 1 pound bacon, cooked crisp and finely chopped
- Real maple syrup
- Preheat oven to 425 degrees.
- In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
- In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter.
- Pour the wet ingredients into the dry ingredients and mix well.
- Grease or spray two mini muffin baking pans. Fill cups ⅔ full.
- Bake for 9-12 minutes or until lightly golden brown on top.
- While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth.
- Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup! Enjoy!!
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Thank you for visiting! Please be patient as I am going in a new direction with my site and will post more soon! xoxo ~Kelly
This is an awesome idea!!!
Yuuuummmmmmmmm! I’m making these ASAP!
What is the weight of a “stick of butter” ?
Hi Mary. Sorry about that…. one stick is 1/2 cup, 4 oz. or 113 grams 🙂
Can I make these ahead of time and freeze them?
Hi Karen. I’m not sure…. I’ve never tried it. I made this recipe up as I went… and the kids gobbled them up, so there weren’t any left! Please let me know if you try to freeze them and if it works or not. Sorry I’m not much help 🙁
Karen, did you ever try to freeze them? I think I am going to attempt it, but I will freeze just the muffins, no glaze or bacon. After I warm them up I will do the last step. I would love to know if you tried it and whether it worked or not??
Hi Kathy,
Did you end up making these ahead of time? We are having a Christmas breakfast next weekend for our friends and thought this would be a good addition to the menu. I am worried however, that they may not taste as great if they are not fresh out of the oven.
Thanks,
Michelle
Hi Michelle! You can make them ahead of time… but I do think they’d taste best if they were made that day. Another trick to cut time, is to just use a good brand of pancake mix instead of making homemade batter. If you baked them at home and took them somewhere for brunch, I’m sure they’d turn out great!
You’re a genius! This may be the best recipe ever.
I try… I try 😉 LOL That comment seriously cracked me up Suzette! Thanks for checking out my recipe…. and let me know how you like it, if you decide to make it. I always love to hear the feedback.
Do you think these could be made in a standard cupcake size tin?
Yes of course! You’d just need to adjust your baking time 🙂
Hey Kelly. I lived this idea and I wanted to ask about full size tin.
After I pushed send I saw I was on the auto email list….I DETEST email so could u pls kindly remove me from the email….
I removed you Tina 🙂
Made these yesterday for church coffee hour. These are wonderful! The perfect bite. Did not and would not change a thing. One thing I loved about them is they are not to sweet and the little bit of bacon is so good!!!!! Thank you!!!!
Oh I’m so glad you enjoyed them Katie!
I couldn’t get the powered sugar to mix all the way in, left a bunch of tiny clumps. Any suggestions?
Hi Rae! I would sift the sugar prior to mixing it with the other ingredients if you’re having problems with clumping 🙂
Hi there. I made these in a full size muffin pan with Better Batter gluten-free flour. I did change the recipe slightly by using buttermilk instead of milk and vinegar. I also used 3 eggs instead of 2. I’m posting it on the Better Batter site with credit given to you for the original recipe. Thanks for the inspiration through Pinterest! Have a blessed day!
Thank you Jennifer! I’d love to see pics or feedback on how they came out!! I always like to cut out gluten when it’s an option… not because I have to… just because it’s so easy to consume so much these days.
Could you just mix the bacon in the batter? Or how about fruit? Or oats? I try to avoid extra sugar for toppings.. They would then also be better for the guys heading out hunting early in the am.
Did anyone find out if these freeze well? I have used your recipe in the past and my kids loved it would like to get away from baking at am.
I haven’t tired freezing them Nikeva…. but please let me know if you try it and if it comes out! 🙂
Hey!
Great idea!
But a question, can you eat this cold? Or is it better warm?
Thanks!
I would eat them warm… but you could try them cold 🙂
Hi,
can you make the batter and icing the day before and bake them the next morning?
I’m planning on making these for easter!
X
Made these last night as a trial run before a shower brunch.
Batter isn’t very sweet so I added some maple syrup to the batter and that helped a bunch.
Maybe I’m the only one that didn’t figure this out but don’t use paper cups for this recipe because the dough will stick to it! Worked fine with silicone cups but optimal results was with no cups. Hopefully this prevents someone making the same mistake as me.
These look phenomenal, girl! Totally gonna make these–thanks for sharing the recipe. 🙂