These Maple Bacon Pancake Muffins are a pre-maple’d, pre-bacon-packed pancake that you bake as a muffin!
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This recipe is…
First off..the first thing to know about this recipe is that these are not your ordinary muffins…nor are they your ordinary pancakes! I need you to know (to really, really know), that this Maple Bacon Pancake Muffins creation is nothing short of absolutely EPIC!
If you’ve ever taken a perfectly fluffy pancake and rolled it around a piece of bacon and then dipped THAT pancake + bacon “taco” into a luscious pool of real maple syrup, THESE ARE FOR YOU. Also, if you love pancakes but wish there were a more efficient way to make them, THESE ARE FOR YOU, TOO!
For these Maple Bacon Pancake Muffins, we start off with a gluten-free “pancake mix” that our very own knockout gluten-free baking wiz Amber helped us develop in the Fed & Fit Kitchen. That mix is sweetened with maple syrup and then crispy pieces of bacon are stirred in. But wait, it gets even better…
While you COULD spoon this pre-bacon’ed and pre-maple’d pancakes onto a griddle for individual little pancakes, we propose the muffin approach. Spoon your mix into a muffin tray and then BAKE your Maple Bacon Pancake Muffins into golden, fluffy perfection.
How do you serve them up? Exactly as you would a pancake! I suggest a tab of fresh butter and maybe just a bit more maple syrup. Serve them up on their own, or alongside our Mixed Berry Fruit Salad with Honey and Mint, Blueberry Smoothie Bowl, or Balanced Breakfast Jars.
The next time you want pancakes but you don’t want to go through the individual spoon, cook, flip, cook, transfer-to-a-plate pancake dance, remember this recipe!
Why You’ll Love This Recipe
- Pancakes. Bacon. Maple Syrup…need we say more?!?
- Just 15 minutes of prep
- Makes a big batch of a dozen pancake muffins
Pancake Muffins Recipe Ingredients
There are two components to this recipe: the bacon and the batter. Here’s everything you’ll nee to whip up a big batch. Find ingredient notes (including substitutions and swaps) below.
For the Candied Bacon:
- Bacon – 6 slices bacon
- Maple Syrup – 2 tablespoons pure maple syrup
- Sugar – 2 tablespoons coconut sugar
For the Pancake Muffin Batter:
- Flour – 1 1/2 cups gluten free flour
- Baking powder – 2 teaspoons baking powder
- Baking soda – 1/4 teaspoon baking soda
- Salt – 1/4 teaspoon sea salt
- Butter – 6 tablespoons melted butter
- Eggs – 2 eggs
- Vanilla – 1 teaspoons vanilla extract
- Maple Syrup – 1/2 cup maple syrup
- Milk – 1/2 cup full-fat coconut milk or regular milk
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here’s how to make this recipe your own with a few easy swaps:
- Bacon – If you don’t want to make candied bacon, you can substitute with 1/3 cup Epic maple bacon bits.
- Toppers – Have fun topping these sweet-and-savory muffins: butter or blueberry jam would both be delicious!
How to Make Pancake Muffins
Here’s how these sweet-and-savory pancakes come together.
Step 1: Mix together the maple syrup and coconut sugar in a small bowl.
Step 2: Lay the bacon on a rimmed baking sheet, then brush with maple mixture on both sides. Place in the oven and bake for 15 minutes, then flip and bake for an additional 15-20 minutes until browned and crisp and remove from the oven. Keep the oven heated to 350 F. Once cooled, chop the bacon into bite-sized pieces.
Step 3: In a medium-sized bowl, whisk together the gluten free flour, baking powder, baking soda, and sea salt.
Step 4: In a large bowl, add the melted butter, eggs, vanilla extract, maple syrup, and coconut milk. Mix together with a hand-held electric mixer or stand mixer until frothy.
Step 5: Add the flour mixture to the egg mixture 1/2 cup at a time, beating continuously, until smooth. Stir in the bacon bits until they’re evenly distributed in the batter.
Step 6: Line 12 muffin tins with a parchment baking cups and fill halfway with the muffin mixture. Bake for 25 minutes at 350 F until a toothpick comes out clean.
Recipe Tip
Muffin tins – make cleanup easier on yourself by either using cupcake liners for each cup of your metal muffin tin. Or, use a silicone muffin pan, which allows you to skip the liners and pop the muffins out easily, and cleans up in a snap.
How to Serve
Serve these tasty muffins when they’re still warm from the oven, or at room temperature. Serve them with butter, or have fun with some blueberry syrup or blueberry jam.
How to Store and Reheat
Refrigerate the muffins for up to 4 days, or wrap them individually and freeze them for up to 3 months.
To reheat, cook them in a toaster oven, air fryer on baking mode, or oven until warmed through.
Frequently Asked Questions
It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For muffins, we recommend subbing in plain Greek yogurt (¼ cup of yogurt per egg) – Greek yogurt made for fluffy and slightly crisp on the outside muffins that had a really delicious flavor and held together really well.
More Of Our Best Gluten-Free Baking Recipes
If you tried this recipe for Maple Bacon Pancake Muffins, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Maple Bacon Pancake Muffins
Ingredients
For the Candied Bacon*:
- 6 slices bacon
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut sugar
For the Pancake Muffins:
- 1 1/2 cups gluten free flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons butter, melted
- 2 eggs
- 1 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1/2 cup full-fat coconut milk, or regular milk
Instructions
- Preheat the oven to 350 F.
- Mix together the maple syrup and coconut sugar in a small bowl.
- Lay the bacon on a rimmed baking sheet, then brush with maple mixture on both sides. Place in the oven and bake for 15 minutes, then flip and bake for an additional 15-20 minutes until browned and crisp and remove from oven. Keep the oven heated to 350 F.
- Once cooled, chop the bacon into bite-sized pieces.
- In a medium-sized bowl, whisk together the gluten free flour, baking powder, baking soda, and sea salt.
- In a large bowl, add the melted butter, eggs, vanilla extract, maple syrup, and coconut milk. Mix together with a hand-held electric mixer or stand mixer until frothy.
- Add the flour mixture to the egg mixture 1/2 cup at a time, beating continuously, until smooth. Stir in the bacon bits until they’re evenly distributed in the batter.
- Line 12 muffin tins with a parchment baking cups and fill halfway with the muffin mixture.
- Bake for 25 minutes at 350 F until a toothpick comes out clean.
Recipe Notes
Nutrition
Can I use regular sugar instead of coconut sugar?
Hi Kristina! Absolutely! Regular sugar should work great in place of the coconut sugar!
If I want to make these muffins a day ahead of an event, how should I store and reheat them (if needed)? Thanks!
These look and sound AMAZING, but I’m lactose intolerant. Can I substitute ghee or anything else for the butter and if so, in what amount/measurement? Also… can these be made with mini-muffin tins? If so, I assume you just don’t bake them as long?
Hi Molly! You can absolutely substitute ghee for the butter at a 1:1 ratio. Coconut oil, or even the bacon grease from your bacon, would also make a tasty subs in this recipe. You can also bake them in a mini muffin tin and adjust the timing. I would think 12-15 minutes would do the trick, but maybe keep an eye on them to make sure! ~Melissa
I am intrigued by this recipe. What is the nutrition information on these muffins?
We updated the recipe to include nutrition facts!
Is there a way to Pin this recipe? I have hovered over all of the photos but can’t find an icon. Thanks! Excited to make these!
The pin button should be in the top right corner! If not, you can also manually add it to Pinterest or add the Pinterest extension to your browser.
Do you think these can be made without egg? Maybe flax eggs instead? Look amazing! Thanks!
Made these and used almond flour 1:1 before reading the comments. :/ Came back to read the comments bc my muffins definitely didn’t look like yours! Oh well. Still going to eat them. They smell good at least! How should i store them for the week? in frig or on counter?
Never thought about making muffin pancakes. This look so yummy!
Saw your Instagram story re: frying plantains, how do you store your bacon fat? Do you strain it?
Can we use AP flour? or spelt flour? i.e. what is the best non-GF alternative? Thank you!
I haven’t tested it but I think AP flour should work!
The batter is very thick. Is this normal??
It is slightly thicker than a normal batter (especially if using coconut milk) but should be about the same consistency as a pancake or muffin batter. If you’re using a different flour blend than the King Arthur Measure for Measure we used here, the consistency may be different. You can go ahead and thin it out with more milk if you’re doing coconut milk thin it with a bit of water!
Freezable?
Yes! I’d freeze individually and microwave for about 30 seconds to re-warm them.
These little muffins are de-lish! I am so glad I made these yesterday and now i have a handy to-go breakfast I can eat at work! Make these now, you will not regret it!
I’m so glad you liked them Sarah!
I’ve got these in the oven now. Can’t wait to taste them. I went ahead and chopped the candied bacon and folded it into the batter, but I don’t see this step in the instructions. I’m assuming that’s the intent because of the photos.
Yes, that’s correct!
Can you use almond flour instead?? These look amazing!
Hi Amanda, you can’t sub almond flour 1:1 for these. If you’re looking for an almond flour base I’d recommend baking the Pumpkin Spice Bundt Cake into muffins, you can omit the pumpkin spice and still add the bacon to the batter!