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Pancake Cupcakes are topped with maple frosting and sprinkled with chocolate chips, these treats are perfect for breakfast, snacks, or any time you crave something sweet.
Have you ever wished you could eat pancakes on the go, without the syrupy mess? Well, guess what? Pancake Cupcakes are here to make that dream come true!
HERE IS WHAT OUR READERS ARE SAYING:
“Yum! Think I could find an excuse to eat these for breakfast? Whatever you say, I’m planning on doing it anyway!” – Nicola
Cupcake pancakes are super fun to make, and the best part is that they taste just like your favorite pancakes but in a fun cupcake form.
They’re a big hit with the whole family, and you can even get the little ones involved in making them.
Seriously, get those kids baking! From the frosting recipe to the cupcake batter, this is an opportunity to make memories.
Little hands love things like this. I know it takes patience, trust me. But Lily learns so much when she bakes with me. And the little pancake muffins will still turn out great.
These cupcakes are great for busy mornings when you want a quick and easy breakfast recipe that’s still delicious and satisfying. But, I mean, they are still cupcakes so they are perfect any time of the day.
Let’s get into how you can whip up a batch of these pancake cupcakes with maple buttercream frosting!
Some of our other favorite cupcake recipes we have on our site include: Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting, Monster Cookie Cupcakes, and Lemon Cupcakes with Strawberry Buttercream.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PANCAKE CUPCAKES:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO ADD CHOCOLATE CHIPS?
- WHAT IS THE TEXTURE LIKE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Pancake Cupcakes with Maple Buttercream Frosting
WHY THIS RECIPE WORKS:
- Easy Ingredients: Uses simple ingredients you likely already have in your kitchen.
- Perfect for Sharing: Ideal for feeding the entire family or surprising friends with a fun treat.
- Delicious Taste: The maple frosting adds a perfect pancake flavor, making these cupcakes a perfect breakfast or snack.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Milk
- Granulated sugar
- Maple syrup
- Vegetable oil
- Egg
- Vanilla extract
- Bisquick Original Pancake & Baking Mix
- Mini semi-sweet chocolate chips
- Unsalted butter
- Powdered sugar
- Heavy cream
HOW TO MAKE PANCAKE CUPCAKES:
- Preheat the oven to 375°F. Line a cupcake tin with 11 liners and set aside.
- In a large bowl, whisk together the milk, sugar, maple syrup, oil, egg, and vanilla until smooth.
- Add the bisquick and whisk to combine with no lumps.
- Stir in the chocolate chips until well combined.
- Add 3 tablespoons of batter to each liner.
- Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, take them out and cool completely on a wire rack.
- While the cupcakes cool, make the frosting. In the body of a stand mixer with the paddle attachment, cream the butter until smooth.
- Add the powdered sugar a little at a time until fully incorporated.
- Stir in the maple syrup, vanilla, and salt. Scrape down the sides.
- Add the heavy cream and stir it in. Once it is incorporated, place the mixer on medium-high speed and whip for 3 minutes.
- Frost the cupcakes and serve.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO ADD CHOCOLATE CHIPS?
While the chocolate chips are super tasty, no, you don’t have to.
Feel free to customize your cupcakes with your favorite toppings or mix-ins!
Really, anything you like on homemade pancakes will probably be great on these cupcakes.
WHAT IS THE TEXTURE LIKE?
The texture is slightly dense, more like a muffin texture, making it perfect for a cupcake version of pancakes.
They make a more hearty breakfast than a regular cupcake would. The super fluffy frosting makes an excellent contrast.
ANY ADDITIONS?
Make sure you save the recipe card down below. These are going to be popular in your house!
- Fresh blueberries or your favorite fruit
- Cinnamon sugar for a sweet and spicy twist
- Nutritional information suggests adding nuts like walnuts or pecans
- Drizzle with extra maple syrup on top for more maple flavor
- Sprinkle with powdered sugar for a sweet finish
- Add a tiny bit of white vinegar to the milk for a buttermilk taste
- Freshly cooked bacon bits for a savory touch
- Swirl in some strawberry or blueberry jam
- Top with a dollop of whipped cream for extra yum
ANY SUBSTITUTIONS?
If you’ve got a mini muffin pan you could use that too! Just keep an eye on them while baking.
- Use almond milk or coconut milk for a dairy-free version
- Substitute maple syrup with honey or agave nectar
- Gluten-free Bisquick for a gluten-free option
- Use a homemade pancake mix if you prefer
- Brown sugar can replace granulated sugar for a deeper flavor
HOW TO STORE:
Room Temp: Place in an airtight container at room temp for up to 2 days.
Freezer: Wrap cupcakes individually in plastic wrap, then store them in a freezer bag for up to 3 months. Thaw and enjoy!
DANA’S TIPS AND TRICKS:
- Use a cookie scoop for even batter distribution into the cupcake liners.
- For golden brown tops, watch the cupcakes closely as they bake and check with a toothpick.
- Let the cupcakes cool on a wire rack to keep them from getting soggy.
- Mix the frosting well to incorporate as much air as possible for a light and fluffy texture.
- Experiment with adding a tiny bit of different flavors to the frosting like cinnamon or nutmeg.
- Get creative with toppings! The fun part is making each pancake cupcake your own.
Pancake Cupcakes are a super fun way to enjoy pancakes in a convenient, mess-free cupcake form.
With the delicious flavors of maple syrup, vanilla, and chocolate chips, these cupcakes are sure to become a new favorite for breakfast or any time you need a sweet treat.
They’re easy to make, customizable, and perfect for sharing with everyone you love.
If you like this recipe, you might also like:
If you’ve tried these PANCAKE CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pancake Cupcakes with Maple Buttercream Frosting
Ingredients
- 1/3 cup milk
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1 & 1/2 cups Bisquick Original Pancake & Baking Mix
- 3/4 cup mini semi sweet chocolate chips
For the maple frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- pinch of salt
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 375°F. Line a cupcake tin with 11 liners and set aside.
- In a large bowl, whisk together the milk, sugar, maple syrup, oil, egg, and vanilla until smooth.1/3 cup milk, 1/4 cup granulated sugar, 1/4 cup maple syrup, 1/4 cup vegetable oil, 1 large egg, 2 teaspoons vanilla extract
- Add the bisquick and whisk to combine with no lumps.1 & 1/2 cups Bisquick Original Pancake & Baking Mix
- Stir in the chocolate chips until well combined.3/4 cup mini semi sweet chocolate chips
- Add 3 tablespoons of batter to each liner.
- Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, take them out and cool completely on a wire rack.
- While the cupcakes cool, make the frosting. In the body of a stand mixer with the paddle attachment, cream the butter until smooth.1 cup unsalted butter
- Add the powdered sugar a little at a time until fully incorporated.2 cups powdered sugar
- Stir in the maple syrup, vanilla, and salt. Scrape down the sides.1/2 cup maple syrup, 2 teaspoons vanilla extract, pinch of salt
- Add the heavy cream and stir it in. Once it is incorporated, place the mixer on medium-high speed and whip for 3 minutes.2 tablespoons heavy cream
- Frost the cupcakes and serve.
Notes
- Use a cookie scoop for even batter distribution into the cupcake liners.
- For golden brown tops, watch the cupcakes closely as they bake and check with a toothpick.
- Let the cupcakes cool on a wire rack to keep them from getting soggy.
- Mix the frosting well to incorporate as much air as possible for a light and fluffy texture.
- Experiment with adding a tiny bit of different flavors to the frosting like cinnamon or nutmeg.
- Get creative with toppings! The fun part is making each pancake cupcake your own.
Nutrition
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Yum! Think I could find an excuse to eat these for breakfast? Whatever you say, I’m planning on doing it anyway!
Dana, these are gorgeous!! Love it. Thank you. Pinning!
What a great idea. I always find it really fun when something traditional is made into a different format… like pancake batter into muffins. Love that! Thanks for sharing!
yummy! Thank you for sharing and for linking up to the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo
I’ve never thought of making cupcakes with pancake dough. That is brilliant! It would be yummy to do fruit or something like that instead of the chocolate chips.
I want to lick my screen right now! Yummy. Pinned. Lou Lou Girls