Best Maple Bacon Pancake Recipes

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PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING



Pancake Cupcakes With Maple-Bacon Buttercream Frosting image

The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii

Provided by DrGaellon

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

3 slices bacon
1 tablespoon maple syrup
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
5 slices bacon
3 tablespoons maple syrup
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  • Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
  • In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Provided by Tom Wilson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 12

Number Of Ingredients 13

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
  • Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
  • Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
  • Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE



Bacon Pancake Strips with Maple-Peanut Butter Sauce image

Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!

Provided by themoodyfoodie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 12

8 slices bacon
½ cup maple syrup
⅓ cup peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon olive oil
1 tablespoon melted butter, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange bacon slices on the prepared baking sheet.
  • Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  • Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
  • Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
  • Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  • Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 59.9 g, Cholesterol 76.7 mg, Fat 26.9 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 7.8 g, Sodium 1100.4 mg, Sugar 30.2 g

MAPLE-BACON OVEN PANCAKE



Maple-Bacon Oven Pancake image

"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups biscuit/baking mix
1 tablespoon sugar
3/4 cup 2% milk
2 large eggs
1/4 cup maple syrup
1-1/2 cups shredded cheddar cheese, divided
1/2 pound sliced bacon, cooked and crumbled
Additional syrup, optional

Steps:

  • In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.

Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 392mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 8g protein.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

This is one of those times when bacon really DOES belong in dessert! We loved the maple-bacon flavor in the icing... A great way to start your day!

Provided by Sheila Devor

Categories     Pancakes

Time 30m

Number Of Ingredients 15

FOR THE CUPCAKES
2 c all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 1/2 c whole milk
2 eggs
2 Tbsp unsalted butter, melted and cooled
2-3 slice bacon, crumbled into batter (optional)
FOR THE FROSTING
1 c unsalted butter, at room temperature
2 1/2 c powdered sugar
3 Tbsp maple syrup
1 tsp vanilla extract
3 slice bacon, cooked, cooled and crumbled

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
  • 2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
  • 3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it's mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
  • 4. NOTE: You can add a couple slices of crumbled bacon to your batter, as well as some maple syrup if you would like to give that cupcake some extra flavor. Just use your better judgment on the amount you want in the batter. Some folks just like a simple pancake batter thats why I have listed the bacon in the batter as being optional. They are delicious both ways. Enjoy! :)

MAPLE BACON PANCAKE



Maple Bacon Pancake image

This is a wonderful combination of flavors and its baked in a pie plate. My family loves this. Serve warm with maple syrup.

Provided by Julie Fegler

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 5

Number Of Ingredients 7

4 ounces bacon
1 cup baking mix
1 ¼ cups shredded Cheddar cheese, divided
½ cup milk
¼ cup maple syrup
2 tablespoons white sugar
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.
  • In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.
  • Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 32.2 g, Cholesterol 121.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 14.7 g, SaturatedFat 11.3 g, Sodium 706.4 mg, Sugar 16.2 g

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE



Bacon Pancake Strips with Maple-Peanut Butter Sauce image

"Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!"

Provided by @MakeItYours

Number Of Ingredients 12

8 slices bacon
1/2 cup maple syrup
1/3 cup peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons white sugar
1/2 teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon olive oil
1 tablespoon melted butter, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange bacon slices on the prepared baking sheet.
  • Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  • Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
  • Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
  • Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  • Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

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