PANCAKE CUPCAKE RECIPE: VANILLA TOPPED

Imagine this ultimate mash-up to be the kind of thing that attacks your taste buds, like pillowy pancakes swirled with scrumptious cupcakes. That is what these Pancake Cupcakes are all about! To the ultimate lover of brunches and desserts that I am, great idea struck me in one of my late-night baking sprees.

Believe me, you’re going to love these little gems. They are what you need for mornings when you can’t really make up your mind about if you’d rather have pancakes or cupcakes—and, hey, really, why should you? These will totally steal the show at any brunch.

The Pancake Cupcake Idea: How I Got There.

It was one of those chilling Sunday mornings. I was in my usual mode of flipping pancakes, one after the other, for my family, which couldn’t get enough of those fluffy stacks. As I watched them douse plate after plate with maple syrup, a quick idea popped up: what if I could make some portable, less messy versions of the pancakes but nailed all those great flavors?

Pancake-Topped Vanilla Cupcakes

Recipe by EmmaCourse: Cupcakes

Servings

12

servings

Prep time

50

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• For the Vanilla Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs, room temperature

• 1/2 cup milk, room temperature

• 1 tsp vanilla extract

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• For the Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3-4 cups powdered sugar, sifted

• 2-3 tbsp milk or heavy cream

• 1 tsp vanilla extract

• A pinch of salt

• For the Mini Pancakes:

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 cup buttermilk

• 1 large egg

• 2 tbsp melted butter

• 1 tsp vanilla extract

• Butter for greasing the pan

• For the Decoration:

• Maple syrup (for drizzling)

• Fondant or a small pat of butter (made from
  buttercream or fondant)

• Powdered sugar (for dusting)

• Fresh berries (optional)

Steps

• Preheat and Prepare the Cupcake Batter:
  – Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  – In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
  – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  – Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing on low speed until just combined. The batter should be smooth and slightly thick.
• Bake the Cupcakes:
  – Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  – Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  – Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Prepare the Mini Pancakes:
  – In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  – In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
  – Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  – Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
  – Drop small spoonfuls of batter (about 1-2 inches in diameter) onto the skillet to form mini pancakes.
  – Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
  – Repeat until all the batter is used. Set the mini pancakes aside to cool.
  
• Prepare the Buttercream Frosting:
  – In a large bowl, beat the softened butter until creamy.
  – Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  – Add the vanilla extract, pinch of salt, and 2 tablespoons of milk or cream. Beat on high speed until the frosting is smooth and fluffy. If the frosting is too thick, add more milk or cream until the desired consistency is reached.
  
• Assemble the Cupcakes:
  – Pipe or spread a generous swirl of buttercream frosting onto each cooled cupcake.
  – Take 2-3 mini pancakes, and if desired, spread a small amount of frosting between each pancake to create a sticky, sweet mini pancake tower. Stack the frosted pancakes on top of each cupcake.
  
• Decorate the Cupcakes:
  – Drizzle a small amount of maple syrup over the mini pancake stack, letting it drip slightly onto the frosting.
  – Place a small pat of fondant or buttercream shaped like butter on top of the pancake stack.
  – Optionally, dust the cupcakes lightly with powdered sugar and add a few fresh berries for extra color and flavor.

Emma’s Tips

•Pancake Size: Use a small spoon or a squeeze bottle to control the size of the mini pancakes and ensure they are uniform.

•Frosting Between Pancakes: Adding a thin layer of frosting between each pancake adds extra sweetness and helps keep the stack secure.

•Frosting Consistency: If the frosting is too soft to hold the pancakes, chill it for a few minutes in the refrigerator before piping.

•Serving: These cupcakes are best enjoyed on the day they are made, as the pancakes will stay soft and the syrup will keep the frosting fresh.

Serving Suggestions

These show-stopping pancakes cupcakes don’t really need much else, but really, why stop? Serve them up with a toppings bar of various syrups, fresh fruits, and whipped cream for a fun interactive dessert. To make the experience much more adult-like, I would go down well with a maple bourbon cocktail or a smooth coffee liqueur.

These Pancake Cupcakes really prove to be no child’s play as a dessert but throw a discotheque party for your taste buds and ways to coolly mix your favorite flavors together in ways you would least expect. They really go to show that sometimes the best ideas come from being a little wild and thinking out of the box—well, you know—outside the griddle. So why not whip up a batch and just watch it vanish quicker than you could say maple syrup? Save this Pancake Cupcakes recipe for your next brunch party, because your guests will LOVE you for it!

FAQ

These Pancake Cupcakes are more than just a dessert – they’re a celebration of creativity in the kitchen and the joy of bringing together beloved flavors in unexpected ways. They prove that sometimes, the best ideas come from thinking outside the box (or in this case, outside the griddle). So go ahead, whip up a batch, and watch as they disappear faster than you can say “maple syrup”!

And don’t forget to pin this Pancake Cupcakes recipe for your next brunch party – your guests will thank you!