Maple Bacon Mini Pancakes

Name: Maple Bacon Mini Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 slices bacon; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon; 1 cup milk; 1 large egg; 2 tablespoons maple syrup; 1 tablespoon unsalted butter (melted)

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Put a twist on breakfast with these easy mini pancakes! Maple syrup and crispy bacon are baked right in for an all-in-one breakfast bite.

We love pancakes, so it was only a matter of time before I figured out a way for us to have pancakes a lot more often.

One thing I don’t love? Standing over the griddle waiting for them to cook up. Sometimes laziness trumps cravings, and that’s how this mini pancake recipe was born!

A plate of mini pancakes on a table next to a teapot.

All you need to do is mix up some pancake batter, and instead of getting out your griddle, grab your muffin tin and pour the batter into the muffin wells.

Totally easy, and in a few minutes you’ll have perfect mini pancakes for popping. Why bother with those frozen bags of mini waffles when you can have these on hand in the fridge?

Feel free to make a big batch and then reheat as needed throughout the week. They’re great for snacking in the afternoon too, especially with a nice mug of hot chocolate for dipping into!

Ingredients for mini pancakes

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

The ingredients for a recipe for bacon and egg pancakes on a wooden table.

Bacon – I like to use the cut bacon, but you can use any variety you like. Cook it crisp ahead of time following my instructions for baking bacon in the oven or cook on the stove.

Flour – I use all-purpose flour in this recipe. You can also use whole wheat flour. I recommend swapping in only about half of it.

If you need it to be gluten-free, use an all purpose gluten-free blend.

Baking powder – We need baking powder to help the pancakes puff up.

Salt – I use fine sea salt. It helps enhance all the other flavors; it does not make the pancake salty.

Ground cinnamon – Cinnamon is one of my favorite additions for pancakes. You can omit it if you like.

Milk – 2% or whole milk work really well this recipe. Skim milk will do in a pinch.

Egg – You’ll need one large egg.

Maple syrup – I always recommend getting pure maple syrup! The flavor is much deeper.

Unsalted butter – I add a little bit of melted butter right before making any pancake recipe. It adds a bit of richness and helps it not stick to the pan.

A plate of mini pancakes with powdered sugar on it.

How to make this recipe

If you need to cook your bacon, heat the oven to 400°F and line a baking sheet with foil or parchment paper. Lay the bacon on top and bake for 10 minutes, or until crispy. Transfer to paper towel-lined plate to drain and let cool until easily handled.

Reduce the oven to 350°F and lightly coat a muffin tin with nonstick spray.

In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon.

A white bowl with flour, eggs, sugar, and a whisk.

A bowl of ingredients with a whisk in it.

Whisk in the egg and milk until completely blended. Just like with regular pancakes, the batter doesn’t need to be smooth. A few lumps is OK!

Crumble your bacon into small pieces (or chop) and mix it with a maple syrup until completely coated. Add the bacon to the pancake batter and stir well to mix.

Divide the batter equally into the muffin pan, using 2-3 tablespoons in each muffin well.

Bake for about 10 minutes, until lightly puffed. Cool in the pan slightly (they will sink a little) before serving. Letting it cool in the pan will help the edges release and prevent sticking when you remove them.

If not serving immediately, cool completely on a wire rack before storing.

Top mini pancakes with powdered sugar or maple syrup. Or, serve with whipped cream or vanilla yogurt for dipping.

Recipe suggestions

Don’t like bacon? No problem, just leave it out. Toss in some mini blueberries instead, or mini chocolate chips, or chopped fresh strawberries.

Pretty much anything goes — you can even add your mix-ins after the batter has been poured into the muffin tin, allowing the rest of the family to add their own breakfast flair.

You can make these into chocolate pancakes by replacing some of the flour with cocoa powder. Just about ¼ cup will do it!

FAQ

Absolutely! These come together quickly, but you can always cook them and store in the fridge until ready to eat.

You can also store the batter in the fridge and make them fresh to order.

Just like with regular pancakes, you can freeze mini pancakes. Let them cool completely on a wire rack, then transfer to a lined baking sheet in a single layer.

Freeze for 1-2 hours, until solid. Transfer to an airtight container.

To thaw, place overnight in the refrigerator, then reheat in the microwave for 45 seconds to 1 minute, or until heated through.

Silver dollar pancakes are small pancakes cooked on the griddle. They’re only about 2-3 inches in size, even though some restaurants just call any pancake smaller than plate-size silver dollar!

These mini pancakes actually use a little more batter than a silver dollar pancake, but are around the same size.

A fork is holding a piece of pancake on it.

More pancake recipes to love

Give some of these other pancake recipes a try:

Grab the kids and make a batch of mini pancakes!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.