baking · breakfast · cooking · Dessert

Pancake Cupcakes

Was it breakfast, or was it dessert? It really could have been either. All 3 boys thought I was the coolest Mom ever…so it was a winner. Krusteaz had sent me a care package recently and I was thinking how much fun it would be to make them a baked pancake. I adapted a recipe off their site and made it mine….. most any brand of buttermilk style pancake mix can be used.


Pancake Cupcakes


  • 2 cups Buttermilk Pancake Mix
  • 2/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 2/3 cup milk
  • 2 Tbsp + ¼ cup warm water or 2 large eggs
  • ¼ cup unsalted butter, melted and cooled
  • 2 tsp pure vanilla extract


Preheat oven to 350°, line a 12 count muffin tin with premium liners.

Add pancake mix, sugar and cinnamon in a large bowl.

Whisk wet ingredients together, pour over dry and whisk until just mixed.

Divide equally among cups (they will be full). Bake for 14 to 20 minutes, until golden on top and a toothpick comes out clean from the center.

Let cool for 5 minutes, transfer to a cooling rack. Once cooled, frost as desired.


Maple Buttercream Frosting 


  • ¼ cup unsalted butter, room temperature
  • Pinch of fine sea salt
  • 1 cup powdered sugar
  • 2 Tbsp pure maple syrup
  • 1 Tbsp milk, if needed


With a hand mixer, beat the butter in a medium mixing bowl until smooth. Add in salt, powdered sugar, and 1 Tablespoon maple syrup, beating till smooth. Beat in second Tablespoon of maple syrup, and if needed, the milk.

Frost cooled cakes as desired. Store leftover cakes in refrigerator, loosely covered.

Makes 12.

FTC Disclaimer: We were sent product for potential use.

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