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Pancake Cupcakes

Pancake Cupcakes


Regan @ onceamonthmeals.com


  • 1.5 cups pancake mix
  • 1 large egg
  • 2 Tablespoons butter, melted
  • 0.5 cup milk
  • 0.5 cup buttermilk
  • 8 ounces cream cheese, softened
  • 3 Tablespoons maple syrup


Combine pancake mix, egg, butter, milk, and buttermilk in a large bowl. Spray muffin tin with cooking spray. Divide pancake batter among cups. Bake at 350 degrees for 15 minutes. Remove from oven and allow to cool slightly. Combine cream cheese and maple syrup. Top muffins with cream cheese mixture.

Freezing Directions:

Prepare and bake as directed above. Place cupcakes in gallon freezer bags. Place cream cheese mixture into pint freezer bags. Place pint bags inside gallon bags, label and freeze. TO SERVE: Thaw. Heat cupcake in microwave for 1 minute, or until warm. Top with cream cheese mixture.

Servings: 12 cupcakes

**conversion chart image provided by Erik Spiekermann

7 Responses to “Pancake Cupcakes”

  1. Elizabeth B says:

    I made these as soon as I saw them last week! They were a hit! And I got to use some of my leftover buckwheat pancake mix.

  2. Sarah says:

    So, I have bisquick or I have buttermilk pancake mix. Which would you use? (Im guessing the pancake mix, since it may be lighter/ not as dense as the bisquik?)

  3. Cat says:

    Hi! Do these need to be flash frozen? Also, do I need cupcake liners?

    Thanks! New to all of this!


    • Lisa says:

      Cat – Great questions! Depending on how muffins bake in your personal muffin tins, you could use cupcake liners. I don’t ever have problems with muffins sticking to my pan, so I don’t tend to use them. No flash freezing needed – just place in your freezer bag!

  4. Angy says:

    What about nutritional info?

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