Breakfast Pancake Poppers
Delightful bites that combine classic pancake flavors with the convenience of small, portable snacks, perfect for busy mornings or brunch gatherings.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure
- 1/4 cup Granulated sugar Adds light sweetness
- 1 tbsp Baking powder Leavening agent
- 1/2 tsp Salt Enhances overall flavor
Wet Ingredients
- 1 3/4 cups Milk Whole milk preferred but any works
- 2 large Eggs Helps bind the batter
- 1/4 cup Unsalted butter Melted; adds richness
- 1 tsp Vanilla extract Flavor enhancer
Mix-ins (optional)
- 1/2 cup Mix-ins Blueberries, chocolate chips, bananas, or strawberries
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In one bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix together the wet ingredients: milk, eggs, melted unsalted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to over-mix.
- Gently fold in your chosen mix-ins.
Baking
- Scoop the batter into a greased mini muffin tin, filling each cavity about ¾ full.
- Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the pancake poppers to rest in the pan for 5 minutes before carefully removing them.
Notes
Serve warm with maple syrup, powdered sugar, or your favorite toppings. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.