Maple Bacon Pancake Bites

These maple bacon pancake bites have revolutionized breakfast in my household, combining the classic flavors of pancakes with irresistible bacon in convenient bite-sized portions that disappear almost as quickly as I can make them.

I created these during a chaotic holiday morning when I needed something special but manageable with a houseful of guests. The combination was such a hit that they've become our signature breakfast for every special occasion since.

• 1 cup all purpose flour: provides the perfect structure without becoming heavy
• 2 tablespoons brown sugar: adds depth of flavor that white sugar cannot match
• 1 tablespoon baking powder: ensures those perfect fluffy bites every time
• 1/2 teaspoon salt: balances the sweetness and enhances all other flavors
• 1 cup milk: creates moisture and tenderness in each bite
• 1 large egg: acts as the binding agent while adding richness
• 2 tablespoons melted butter: contributes to that irreplaceable buttery pancake flavor
• 1 teaspoon vanilla extract: adds warmth and complexity to the sweet elements
• 1 cup cooked and crumbled maple flavored bacon: brings that irresistible sweet and savory element
• Maple syrup for drizzling: intensifies the maple flavor and adds moisture
• Cooking spray or oil for greasing: prevents sticking in the pan

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and thoroughly grease a mini muffin tin with cooking spray, making sure to coat the sides of each cup to prevent any sticking. I recommend using a high quality non stick pan for best results.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until completely incorporated. Creating this dry mixture first ensures even distribution of the leavening agents throughout the batter.

Combine Wet Ingredients:

In a separate bowl, thoroughly whisk the milk, egg, melted butter, and vanilla extract until they form a smooth, consistent mixture. The butter should be melted but not hot enough to cook the egg when added.

Create Your Batter:

Pour the wet ingredients into the dry ingredients using a gentle folding motion with a spatula. Mix just until you no longer see dry flour. Overmixing activates gluten and creates tough pancake bites, so those small lumps are actually your friends.

Add The Star Ingredient:

Gently fold in your crumbled maple bacon, distributing it evenly throughout the batter. I recommend slightly undercooking the bacon before adding it as it will continue to cook in the oven.

Fill The Muffin Cups:

Using a small cookie scoop or tablespoon, fill each muffin cup about two thirds full. This allows space for the batter to rise without overflowing during baking.

Bake To Perfection:

Bake in your preheated oven for 12 to 15 minutes. Look for golden brown tops and insert a toothpick in the center of one bite to check doneness. The toothpick should come out clean or with just a few moist crumbs.

Cool And Release:

Allow the pancake bites to cool in the pan for about 3 minutes before attempting to remove them. Run a butter knife gently around the edges to help release if needed.

Serve And Enjoy:

Arrange on a serving plate while still warm and drizzle generously with pure maple syrup right before serving for maximum flavor impact.

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The maple flavored bacon is truly the heart of this recipe. I discovered its magic when my daughter accidentally poured maple syrup over her bacon at a diner when she was five. The combination was so divine that it inspired this recipe, which has been our Christmas morning tradition for eight years running.

Make Ahead Options

These pancake bites shine as a make ahead breakfast option. You can prepare the batter the night before and refrigerate it in a covered container. In the morning, give it a gentle stir, fold in the bacon which should be cooked and crumbled in advance, and proceed with baking. Alternatively, bake them completely, cool thoroughly, and store in an airtight container. They will keep at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months. For best results when freezing, place them on a baking sheet until frozen solid, then transfer to a freezer bag to prevent sticking together.

Dietary Adaptations

This versatile recipe adapts beautifully to various dietary needs. For gluten free pancake bites, substitute a 1 to 1 gluten free flour blend. Dairy free versions work well with almond or oat milk and plant based butter. For a healthier twist, use whole wheat pastry flour for half the all purpose flour, reduce the sugar by half, and use turkey bacon instead of regular bacon. The recipe also works with artificial sweeteners if needed, though the texture may be slightly different. These modifications maintain the essence of the recipe while accommodating different nutritional requirements.

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Flavor Variations

While the classic maple bacon combination is unbeatable, this recipe welcomes creative variations. Adding 1/2 cup of blueberries creates a fruity contrast to the savory bacon. Chocolate lovers can fold in 1/3 cup mini chocolate chips for an indulgent treat. For a savory version, skip the maple flavored bacon and use regular bacon with 1/4 cup of shredded cheddar cheese and a pinch of black pepper. Apple cinnamon pancake bites emerge when you add 1/2 cup of finely diced apples and 1/2 teaspoon of cinnamon to the batter. For special occasions, try adding 2 tablespoons of sprinkles to the batter for birthday pancake bites that delight children and adults alike.

Frequently Asked Questions

→ Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon works well as a substitute. It offers a leaner alternative while maintaining the savory flavor.

→ Can I make these ahead of time?

Absolutely! Store them in an airtight container in the fridge for up to three days, and reheat before serving.

→ What other toppings work besides maple syrup?

Honey, fruit compote, or even a sprinkle of powdered sugar are great alternatives to maple syrup.

→ How do I ensure the bites don't stick to the tin?

Grease the muffin tin well with cooking spray or oil, or use mini cupcake liners for easy release.

→ Can I make these gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free flour blend that works well for baking.