Pancake Cupcakes
Indulge in the delightful fusion of breakfast and dessert with these irresistible Pancake Cupcakes! Perfectly fluffy and packed with classic pancake flavor, these charming cupcakes are baked to golden perfection in just 15 minutes. Topped with a luscious maple glaze that offers the perfect hint of sweetness, they’re an innovative twist on everyone’s favorite breakfast treat. Made with pantry staples like all-purpose flour, milk, and vanilla extract, this recipe is simple yet impressive, taking the hassle out of breakfast prep while delivering on taste. Serve these Pancake Cupcakes at brunch, as a grab-and-go snack, or for an anytime treat that’s sure to delight both kids and adults alike. Whether you enjoy them plain or with a sprinkling of powdered sugar or fresh fruit, these handheld pancakes are destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Whole milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Maple syrup
- 0.75 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until fully blended.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay.
Using a spoon or cookie scoop, evenly distribute the batter into the prepared muffin tins, filling each about 2/3 full.
Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the maple glaze by whisking together the maple syrup and powdered sugar in a small bowl until smooth.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, drizzle the maple glaze generously over the cupcakes. For extra flair, you can sprinkle them lightly with powdered sugar or garnish with fruit.
Serve immediately and enjoy! Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 234.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 436 mg | 34% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
