I make these bite-sized pancake poppers in a muffin tin, blending the sweet taste of maple syrup with crispy bacon. They’re fluffy, flavorful, and perfect for breakfast on the go or a fun brunch spread.

Maple Bacon Pancake Poppers

Why I’ll Love This Recipe

I love how these pancake poppers come together with hardly any effort and pack a ton of flavor into each bite. I don’t have to stand at the stove flipping pancakes—I just pour, bake, and enjoy. The maple and bacon combo gives me that ideal balance of sweet and savory, and they’re always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 slices bacon
1 cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup milk
1 large egg
2 tablespoons pure maple syrup
1 tablespoon melted butter

Directions

I start by preheating my oven to 400°F. I place the bacon on a foil-lined baking sheet with a rack and bake it until it’s crispy, about 15 minutes. Once it cools, I chop it into small pieces.
I lower the oven temperature to 350°F and grease a mini muffin tin.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, I beat the egg and milk, then add that to the dry ingredients, stirring just until combined.
I fold in the chopped bacon, maple syrup, and melted butter.
I scoop the batter into the muffin cups—about one tablespoon each—and bake for around 10 minutes, or until golden and set.
I let them cool slightly before serving, and sometimes I dust them with powdered sugar or serve with extra maple syrup for dipping.

Servings and timing

Servings: Makes about 20–24 mini pancake poppers
Prep time: 10 minutes
Cook time: 25 minutes (including baking bacon and poppers)
Total time: 35 minutes

Variations

I swap the bacon for cooked sausage crumbles for a different twist.
When I want a vegetarian option, I leave out the meat entirely and add blueberries or mini chocolate chips.
I like to try different spices like nutmeg or pumpkin spice for a seasonal touch.
For extra sweetness, I add a bit more maple syrup or even a drizzle of honey after baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I use the microwave for 10–15 seconds or warm them in the oven at 300°F until heated through. If I freeze them, I reheat straight from frozen—just add a couple of extra minutes to the warm-up time.

FAQs

What type of bacon works best for this recipe?

I usually go with thick-cut or center-cut bacon because it stays crisp and holds up well in the batter.

Can I make these without a mini muffin tin?

Yes, I can use a regular muffin tin, but I fill each cup only halfway and increase the baking time by a few minutes.

Do these freeze well?

They do. I freeze them in a single layer, then transfer to a zip-top bag. When I’m ready, I reheat them straight from the freezer.

Can I use pancake mix instead of making the batter from scratch?

Definitely. When I’m short on time, I use my favorite pancake mix and fold in the bacon, maple syrup, and cinnamon for flavor.

How do I keep them from drying out?

I make sure not to overbake them and always store them in an airtight container. A quick reheat with a damp paper towel helps retain moisture, too.

Conclusion

I love how these Maple Bacon Pancake Poppers make breakfast more exciting and stress-free. Whether I’m feeding a crowd or prepping ahead for busy mornings, they’re always a delicious solution. The combo of sweet maple and salty bacon is irresistible—and baking them in the oven means I get more time to enjoy my coffee.