Cupcake Pancakes for Two

Name: Cupcake Pancakes for Two
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1/2 teaspoon vanilla extract; 2 tablespoons rainbow sprinkles

Highlighted under: Sweet Treats & Homemade Desserts

I discovered the magic of cupcake pancakes on a lazy morning when I wanted something special but easy to whip up. The combination of pancake and cupcake flavors creates a delightful breakfast that's fluffy and sweet, satisfying both cravings in one bite. With just a few simple ingredients, I can serve these tender pancakes drizzled with syrup or topped with whipped cream and sprinkles, making them perfect for an indulgent breakfast for two. Trust me, these will elevate your breakfast game to a whole new level!

Created by

Lena

Last updated on 2026-01-16T14:50:28.953Z

As I was experimenting with breakfast ideas, I decided to merge my love for pancakes and cupcakes into one delightful dish. The result was nothing short of amazing! Each bite felt like a sweet treat, reminiscent of my favorite childhood desserts. The addition of vanilla and sprinkles gives it an authentic cupcake feel that makes mornings more cheerful.

What I found particularly helpful is to let the batter rest for a few minutes before cooking. It allows the ingredients to meld together, resulting in even fluffier pancakes. Sometimes, I like to serve them with a dollop of whipped cream and extra sprinkles because who doesn't love a little festive flair on their breakfast plate?

        Why You'll Love These Cupcake Pancakes
        Deliciously sweet flavor that combines pancakes and cupcakes
Soft and fluffy texture that feels like a treat
Easy to prepare, perfect for a cozy breakfast for two

      

The Perfect Pancake Texture

Achieving the ultimate pancake texture involves careful mixing of the batter. Overmixing can lead to tough pancakes, so it’s crucial to fold the wet and dry ingredients together gently. You want to stop mixing as soon as there are no more dry spots, allowing some lumps to remain. This technique helps create fluffy cupcakes when cooked, leading to that melt-in-your-mouth experience that defines these cupcake pancakes.

The addition of buttermilk plays a significant role in the texture of the pancakes. Its acidity reacts with the baking powder and baking soda, providing lift and lightness. In case you don’t have buttermilk on hand, a good substitute is a mixture of regular milk and vinegar or lemon juice—just let it sit for about 5 minutes before using to achieve the desired acidity.

Serving Suggestions and Variations

While these cupcake pancakes are delightful on their own, the right toppings can elevate them even further. Consider adding fresh fruit such as strawberries, blueberries, or bananas for a burst of flavor and color. You can also drizzle chocolate sauce or caramel for a richer dessert-like experience. Adding a sprinkle of powdered sugar or a dollop of whipped cream not only enhances the flavor but creates an enticing presentation.

For an adult twist, consider adding a splash of flavored extract or a bit of cocoa powder to the batter. Almond or lemon extracts can impart distinct flavors that complement the sweetness of the pancakes. Alternatively, swapping out the rainbow sprinkles for seasonal-themed ones can make these pancakes festive for special occasions, like red and green for Christmas or pastel for Easter.

Ingredients

For the Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract
2 tablespoons rainbow sprinkles

Mix all the ingredients well until combined, and you're ready to cook!

Instructions

Prepare the Batter

In a mixing bowl, combine all the dry ingredients: 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 gently fold until just combined.

Finally, fold in the rainbow sprinkles.

Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and bubbles form on the surface.

Serve

Serve the pancakes warm, topped with additional sprinkles, whipped cream, or maple syrup as desired. Enjoy your delightful breakfast!

Remember to keep the pancakes warm in a low oven while you cook the remaining batter.

Pro Tips

For an extra burst of flavor, you can add a splash of almond extract or even some chocolate chips into the batter.

Troubleshooting Pancake Issues

If your pancakes are turning out to be too dense, it might be due to overmixing the batter. Remember to fold until just combined and allow for some lumps to remain. Additionally, ensure that your baking powder and baking soda are fresh; expired leavening agents can lead to flat pancakes.

On the contrary, if your pancakes are too thin, check the consistency of your batter. It should be pourable but thick enough to hold its shape. If you find it too runny, add a tablespoon of flour at a time until achieving the right consistency. You can also adjust the cooking time—longer periods can help from becoming too gooey in the middle.

Make-Ahead and Storage Tips

These cupcake pancakes are a great option for batch cooking. You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as some settling may occur. Alternatively, you can cook a larger batch of pancakes and store them in an airtight container in the fridge for about three days or in the freezer for up to a month.

To reheat frozen pancakes, place them on a microwave-safe plate covered loosely with a paper towel and microwave for about 30 seconds, or until heated through. You can also use a toaster or toaster oven for a crispy finish, which works particularly well if you prefer a bit of texture when eating them later.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but the pancakes may not be as tender. For a buttermilk substitute, add a tablespoon of vinegar to regular milk.

→ Can I make the batter ahead of time?

It's best to prepare the batter fresh to retain the fluffiness, but you can store it in the fridge for a few hours if necessary.

→ How can I make these pancakes healthier?

You can substitute whole wheat flour for all-purpose flour, use less sugar, and even add pureed fruit for natural sweetness.

→ What can I serve with these pancakes?

They pair wonderfully with fresh fruit, yogurt, or even a drizzle of chocolate syrup for a decadent breakfast treat.