Pin Nothing makes breakfast more fun and easy than these maple bacon pancake bites. They bake up golden in a mini muffin tin, have crispy bacon inside and on top, and get finished with a drizzle of maple syrup. Every bite packs fluffy pancakes and savory-sweet bacon flavor (perfect if you love an on the go breakfast or hosting a brunch spread).
When I first tried these as a cozy Sunday treat, they were gone before the coffee finished brewing. Now my family requests them for every holiday breakfast and they always disappear fast.
Ingredients
- All-purpose flour: provides structure for perfect rise and fluffy texture Choose unbleached flour for best results
- Granulated sugar: adds a touch of sweetness to balance the bacon flavor A fine, white sugar mixes in most evenly
- Baking powder: lets the bites puff up tall and tender Make sure yours is not expired
- Baking soda: works with buttermilk for a soft interior Fresh, unopened box is best
- Salt: enhances all the sweet and savory notes Fine sea salt gives the most even seasoning
- Buttermilk: brings tang and moisture Use cultured buttermilk for richer flavor or thin plain yogurt with a little milk if you are out
- Egg: is the binder holding it all together Choose a large egg at room temperature for easiest blending
- Unsalted butter: adds richness Melted and cooled slightly keeps the batter light
- Vanilla extract: gives warm flavor notes Use pure vanilla for maximum flavor impact
- Bacon: gives salty crunchy bite throughout Pick thick-cut bacon for hearty pieces and crisp it well
- Pure maple syrup: provides classic pancake sweetness Look for grade A dark or amber for robust flavor
Instructions
- Preheat and Prep:
- Heat your oven to 375 degrees Fahrenheit Place a rack in the center position Grease your mini muffin tin well with butter or line with small paper liners so the bites do not stick
- Cook the Bacon:
- Lay the bacon strips in a cold skillet then turn the heat to medium Let them cook until each piece is crisp and browned which usually takes about 7 minutes Drain slices on paper towels and chop into small bits perfect for sprinkling
- Mix the Dry Ingredients:
- In a large mixing bowl add flour sugar baking powder baking soda and salt Whisk thoroughly to evenly distribute all leaveners and avoid any salty or bitter bites
- Combine Wet Ingredients:
- In a separate medium bowl whisk together the buttermilk egg melted butter and vanilla Stir until the butter is just mixed in so the batter does not get greasy
- Make the Pancake Batter:
- Pour the wet mixture into the dry ingredients Using a spatula or wooden spoon gently fold the ingredients together just until you see no big flour streaks The batter should look a little lumpy for the fluffiest bites
- Fold in Bacon:
- Take half of the crispy bacon bits and fold them into the batter Save the rest for the golden topping
- Portion into the Pan:
- Spoon batter into the prepared muffin tin filling each cup about three quarters full Try to use one generous tablespoon per well
- Top and Bake:
- Sprinkle the remaining bacon evenly over the tops of the filled muffin cups This gives those bites a craveable bacon crust Slide the pan into the oven and bake fourteen to eighteen minutes until the bites are puffed golden and a toothpick comes out mostly clean
- Finish with Maple Syrup:
- Once baked let the bites cool in their tin for five minutes before removing to a platter Drizzle all over with pure maple syrup just before serving and provide extra syrup at the table for dipping
Pin Every time I use extra thick-cut bacon, the little crunchy bits on top get even more addictive My daughter loves sneaking the warm bites right off the rack before I can even pour the syrup.
Storage Tips
After the bites have cooled, keep them in an airtight container at room temperature for one day Refrigerate up to four days They stay tender when wrapped in wax paper and sealed tightly If you want to freeze them, lay cooled bites in a single layer on a tray until firm then place in a freezer bag Pancake bites taste just as good reheated in a microwave for twenty seconds or warmed in a toaster oven for crisp edges
Ingredient Substitutions
You can swap out the bacon for turkey bacon or fully vegetarian bacon substitutes Just crisp them up in a pan the same way Use dairy-free butter and a nut-based milk mixed with a teaspoon of lemon juice if you want a dairy-free option For gluten-free bites pick a quality all-purpose gluten-free flour blend and check the baking powder to make sure it is certified gluten-free
Serving Suggestions
Serve these bites alongside fresh fruit for a perfect brunch platter Try adding mini chocolate chips or blueberries to a few of the cups for special variety A dusting of powdered sugar makes them extra cute for holidays For a fun kid snack, provide little dipping bowls of syrup on the side and let everyone dip their own
Cultural and Seasonal Touch
Pancakes with bacon and maple syrup are a beloved part of North American breakfasts These little bites bring all those classic flavors without the fuss of flipping pancakes one by one In autumn, try swirling in a spoonful of pumpkin puree and cinnamon for a cozy seasonal twist In spring, top each bite with sliced fresh strawberries or raspberries before baking
Pin Make a double batch and freeze half for brunch emergencies or quick snacks later These pancake bites will brighten up any morning from holiday breakfast to weekday treat.
Recipe FAQ
- → Can I use turkey bacon instead of pork?
Yes, turkey bacon or vegetarian alternatives can be substituted for pork bacon. Adjust cooking times as needed for crispiness.
- → How do I make these ahead of time?
Prepare and bake the bites, then cool. Store in the refrigerator and reheat in a microwave or oven before serving.
- → What can I add for variety?
Mix in mini chocolate chips or blueberries for a sweet twist. Sprinkle them into batter before baking.
- → Are these suitable for gluten-free diets?
Use a gluten-free flour blend in place of all-purpose flour to accommodate gluten-free needs. Check all labels carefully.
- → How do I get extra fluffy bites?
Use buttermilk, avoid overmixing, and fold ingredients gently for a tender, fluffy texture every time.