Pancake Breakfast Cupcakes

For anyone who has ever wanted to justify eating cupcakes for breakfast or pancakes for dinner, then here is your perfect excuse! These fun little treats are perfect for a birthday breakfast with sprinkles and a candle... a sweet late night treat... paired with a topping bar for kids to add their own frosting and toppings at a sleepover party brunch... or just about any special occasion, as these will be sure to put a smile on the faces of children and adults alike!

When Krusteaz asked me to create a recipe with the theme "Breakfast Night", to show you guys how much fun breakfast for dinner is, I knew these little pancake cupcake would be the perfect treat to create, using pancake mix as the base! The cupcake is made with Krusteaz Buttermilk Pancake Mix creating a fluffy, tender pancake cupcake, topped with a simple maple infused buttercream frosting and your favorite pancake toppings! Frost away and top with your favorite pancake toppings like slices of ripe banana and chopped nuts, fresh juicy berries, classic chocolate chips, some cinnamon sugar or the ever-so-popular bacon topping, for a salty/sweet, smooth/crunchy combo that is so amazinggg!

Pancake Breakfast Cupcakes


Prep Time: 20 min Total Time: 40 min Servings: 6


1 cup Krusteaz Buttermilk Pancake Mix
1/3 cup sugar
2/3 cup water
1 large egg, room temperature
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Maple Buttercream Frosting
1/4 cup (1/2 stick) unsalted butter, softened
Pinch of salt
1 cup powdered sugar, sifted
1-2 tablespoons maple syrup
1 tablespoons heavy whipping cream (substitute half and half or milk if necessary)

Pancake toppings: chocolate chips, blueberries, bacon, sliced bananas, chopped nuts, cinnamon sugar, etc.


Preheat oven to 350°F. Spray muffin pan with non-stick cooking spray or line with 6 baking cups. Stir together pancake mix and sugar in a large bowl. Whisk together water, egg, butter and vanilla in measuring cup. Pour the wet ingredients into the dry mixture and gently mix together until just incorporated. Distribute batter between 6 cups in the muffin pan, filling batter up to the top of the cup. Bake for about 14-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out clean. While the cupcakes bake, prepare the frosting. With an electric mixer, beat butter on medium speed until smooth and creamy. Add salt. Slowly beat in powdered sugar on low speed. Add maple syrup and cream. Beat on medium speed until smooth and fluffy. Frost completely cooled cupcakes. Add toppings and drizzle with maple syrup.