Easy Maple Bacon Pancake Bites Recipe
Hey friend! So, the other day I was craving something sweet and savory, and came up with these Easy Maple Bacon Pancake Bites. You know, it’s the kind of recipe that takes you back to lazy Saturday mornings, when the smell of bacon would lure you out of bed. Seriously, I think even my dog was excited!
Why You’ll Love This
I make these little bites when I want to impress my family without spending all morning in the kitchen (let’s be honest, who has time for that?). My kids go absolutely bonkers for these, especially with a generous drizzle of syrup. They’re perfect for when you want to make breakfast feel a bit special. And, if you’re running late—like I often am—they’re great on-the-go snacks. One time I forgot to flip them on time, but honestly, they still tasted fantastic. Don’t sweat the small stuff!
Ingredients
- 1 cup pancake mix (sometimes I use whole wheat for a healthier twist)
- 1/2 cup milk (or use almond milk if that’s your jam)
- 1 egg
- 1/2 cup maple syrup (the real stuff—none of that fake goo!)
- 4 strips of bacon, cooked and crumbled (turkey bacon works too)
- 1 tablespoon melted butter
- Optional: a pinch of cinnamon or nutmeg for a little extra zing
Directions
- Preheat your oven to 350°F (175°C). While it’s warming up, sneak a taste of that maple syrup—go ahead, I won’t tell.
- In a mixing bowl, combine the pancake mix, milk, egg, and melted butter. Stir until smooth but don’t worry about some lumps—that’s where the magic happens!
- Fold in the crumbled bacon, reserving a bit to sprinkle on top later. This is where I usually sneak a taste (quality control, right?).
- Grease a mini muffin tin (or use paper liners if you’re out of cooking spray) and fill each cup about 3/4 full. Drizzle with maple syrup and sprinkle with remaining bacon bits.
- Bake for 12-15 minutes or until the tops are golden and a toothpick comes out clean—don’t worry if they look a bit rustic, they’re meant to be imperfect.
Notes
I once tried using coconut oil instead of butter—big mistake, made them taste like sunblock! Also, letting the batter sit for a few minutes before baking makes them fluffier, but who has that kind of discipline?
Variations
Once, I added blueberries for a fruity twist (quite lovely) but tried chocolate chips and regretted it—way too sweet for breakfast! Go figure.
Equipment
Don’t have a mini muffin tin? Use a regular one and just adjust the baking time. Or, borrow one from that neighbor who owes you a favor.
Storage
These store well in an airtight container for up to two days, but honestly, in my house, they never last more than a day!
Serving Suggestions
I like serving mine with a side of fruit or a dollop of yogurt. My partner insists on extra syrup—he’s got a sweet tooth the size of Texas.
Pro Tips
I once tried rushing the cooling process by sticking them in the fridge—bad idea, they got a bit soggy. Let them cool naturally, trust me.
FAQ
Can I freeze these? You bet! Just wrap them individually; they’ll last up to a month. Pop them in the toaster oven to reheat.
Can I make these without bacon? Sure! It’s a bit like having pancakes with just syrup, still tasty!
