Breakfast Pancake Poppers
Delightful, bite-sized pancake treats perfect for busy mornings or leisurely brunches. Easy to make and customizable with your favorite mix-ins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 3/4 cups Milk
- 2 large Eggs
- 1/4 cup Unsalted butter (melted)
- 1 tsp Vanilla extract
- 1/2 cup Mix-ins (optional: Blueberries, chocolate chips, bananas, or strawberries)
Instructions
- Prepare the Batter: In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, whisk the wet ingredients: milk, eggs, melted butter, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; a few lumps are totally fine!
- Mix-in Love: Add your favorite mix-ins, like blueberries or chocolate chips, to give your poppers an extra burst of flavor.
- Scoop and Bake: Preheat your oven to 375°F (190°C). Scoop the batter into a greased mini muffin tin, filling each cavity about ¾ full.
- Bake: Bake for 12–15 minutes, or until the poppers are golden brown and a toothpick inserted comes out clean.
- Cool Down: Let the pancake poppers rest in the pan for 5 minutes before transferring them to a wire rack.
- Serve: Enjoy warm, drizzled with maple syrup, dusted with powdered sugar, or topped with your favorite fruits!
Notes
For fluffier poppers, be cautious with mixing. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
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