Friday, May 1, 2009

Cupcake Pancakes!

Finally, a food post! But wait, it's still baking! This month's Iron Cupcake Earth Challenge is "Savory." Basically, they wonder how you can get your favorite dish in a cupcake. (Later, I found out what savory means and that this doesn't exactly fit...) I LOVE breakfast. Even though I never eat it. Hmmm. Anyway, as I thought of my love for pancakes, strawberries, and whipped cream, I had this crazy idea to try baking a pancake recipe in a cupcake pan. Turns out it's not so crazy after all...after I made them I did an online search and a few others have had the same idea. (I never check before I make things...don't want it to discourage me from trying the recipe!) But I still think mine has something different to offer. Can I just tell you, this recipe turned out absolutely DELICIOUS!!! This is a very easy recipe too-perfect for a doughdough.

The cupcake tastes exactly like a pancake, just thicker. The whipping cream has maple syrup in it and tastes divine with the cupcake!
Cupcake Pancakes - adapted from America's Test Kitchen Family Cookbook's pancake recipe

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk

Preheat oven to 400 degrees. Prepare cupcake pan by spraying with non-stick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter, and then the buttermilk.

Push the dry ingredients to the side of the bowl, leaving a hole in the middle. Pour the buttermilk mixture into the center and whisk slowly until buttermilk mixture is just mixed in. America's Test Kitchen's tip is to "mix the batter minimally" and to "stop stirring the batter when there are still streaks of flour visible."

Your batter is just put about 1/3 cup in each cup of your pan. Put the pan in the oven and bake about 10 minutes on 400 degrees. At 10 minutes mine came out perfectly. I was able to tell they were done by doing the toothpick test, just like cupcakes!

Maple Syrup Whipped Cream - adapted from America's Test Kitchen's whipped cream recipe

1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoons maple syrup

Whip the cream, sugar, and vanilla in a bowl with a mixer on low speed to dissolve the sugar. Increase speed to high. Whip until soft peaks form. Add the maple syrup and whip for about 10 seconds. It took me just a few minutes total to make the "frosting."

It's a bite out of heaven!


  1. A-W-E-S-O-M-E!!!! what a good idea! yum.

  2. Excellent idea - might have to steal this one! xo, MOm

  3. Ooh, I love these, I have been CRAVING pancakes.

  4. I'm going to make these for your dad Sunday morning...except I'm going to make a slight check my blog tomorrow afternoon...I think you'll like the change...but even without it, these are a winner! xo, Mom

  5. oh wow, I love the look of these!! Will definitely try these out next weekend, I'm sure my DD will love them. :-)

  6. I am going to make these for a mom's brunch tomorrow! Thanks!
    Love your site!

  7. They sound super delish! But I thought savory cupcakes meant salty cupcakes... not sweet.

  8. I made these and they were super good!
    I had to cook them for longer than 10 minute, probably around 15-20 minutes total though.

  9. Thanks everyone for your nice comments!
    hteac-The frosting is definitely not salty!
    sarah-thanks for the feedback...either my oven is different than yours, or it is perfectly possible that I lost track of time when baking!