These are my Maple Bacon Pancake Muffins that I make on the weekend and store in the freezer.
I have been known to spoil my kids with homemade breakfast on the weekends with bacon, pancakes, eggs, omelets.
All the yummy breakfast foods we all love.
But when one of my little darlings asks for pancakes on a weekday morning when we are all rushing around getting ready for school?
My answer is obviously “No way, go get yourself some cereal or breakfast bar!”.
They can have a pretty decent homemade breakfast even on those busy school mornings.
These would also be great served right away, and an easy breakfast-for-dinner idea served with some eggs.
How to Make Maple Bacon Pancake Muffins
Cut 2 tablespoons of butter into 12 pieces and drop each one in a muffin tin.
Place it in a 375 degree oven for just a minute and they are melted.
Just so I don’t have to bother spraying them or brushing with butter.
Just a little helpful hint for ya 😉
Cut a pound of maple bacon into bite size pieces using kitchen scissors directly into a skillet over medium heat.
Cook about 5 minutes.
Mix the pancake batter according to package directions, you’ll need 2 1/2 to 3 cups of batter.
I used one that required water only.
Mix most of the bacon into the pancake batter, leaving some to sprinkle over top.
Bake these in a 375 degree oven for 15 minutes.
Serve with butter and/or maple syrup.
If freezing these, place in a gallon size bag and reheat in the microwave for 30-40 seconds when ready to eat.
Similar recipes to these maple bacon pancake muffins include…
And one of my all time favorites… Candied Bacon
Maple Bacon Pancake Muffins
A great breakfast to make ahead for those busy weekday mornings!
- 1 pound maple bacon
- 2 cups dry pancake batter mix (one that requires water only to be mixed in)
- 2 Tbsps butter
- maple syrup for dipping
Cut the bacon into bite size pieces with kitchen scissors directly into a skillet over medium heat. Cook 5 minutes.
Mix the pancake batter according to package directions. This should make about 2 1/2 to 3 cups of pancake batter. Stir in most of the bacon, leaving a few pieces to sprinkle over top.
Cut the butter into 12 pieces. Place each into a 12 muffin tin pan. Put the muffin pan into an oven set to 375 degrees for 1 minute. Remove and the butter should be melted. Swirl until the bottom of each muffin tin is evenly coated.
Pour the pancake batter and bacon mixture into the muffin tins. Sprinkle remaining bacon over top. Bake in a 375 degree oven for 15 minutes.
Serve with maple syrup for dipping.
Note: These can be frozen in a gallon size bag and reheated in the microwave for 30-40 seconds.