Bacon Pancake Muffins w/ Bacon Drizzle Recipe

Name: Bacon Pancake Muffins w/ Bacon Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slice thick cut bacon; 3/4 cup granulated sugar; 1/2 cup butter (softened); 2 large eggs (lightly beaten); 1 tsp vanilla extract; 1/2 tsp almond extract; 2 1/4 cup all purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1 cup buttermilk; 5 tbsp pancake syrup; 2 cup powdered sugar; 4 tbsp pancake syrup; 6 tbsp milk; 2 1/2 slice thick cut bacon

Servings: persons

6 slice thick cut bacon
3/4 cup granulated sugar
1/2 cup butter (softened)
2 large eggs (lightly beaten)
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
5 tbsp pancake syrup
2 cup powdered sugar
4 tbsp pancake syrup
6 tbsp milk
2 1/2 slice thick cut bacon

1
Fry all 8.5 pieces of bacon until crispy, let drain on a paper towel lines plate.
2
When cool, crumble 6 pieces and set aside for the muffins.
3
Crumble remaining bacon and set aside for the drizzle.
4
Preheat oven to 375F
5
For the muffins:
6
In a small bowl cream butter and sugar.
7
Add eggs one at a time.
8
The stir in milk,syrup and extracts.
9
In a large bowl sift together flour, baking powder and salt.
10
Add wet to dry and stir until just incorporated.
11
Do not over mix.
12
Fold in crumbled bacon.
13
Prepare 6 jumbo muffin cups by spraying with baking spray.
14
Pour mix evenly amongst muffin cups.
15
Bake 26-30 minutes or until toothpick comes out clean.
16
When done let stand 10 minutes then remove and transfer to wire rack.
17
Set aside.
18
For the drizzle:
19
Stir together all drizzle ingredients.
20
If u want the drizzle thicker just add more powdered sugar a little at a time.
21
Place muffins on serving plate and drizzle with the drizzle..
22
Serve warm and enjoy!

1674

kcal

Calories

102

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slice thick cut bacon, 3/4 cup granulated sugar, 1/2 cup butter (softened), 2 large eggs (lightly beaten), and more.

Yes, Bacon Pancake Muffins w/ Bacon Drizzle falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon Pancake Muffins w/ Bacon Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions