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Breakfast Pancake Poppers

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Delightful tiny pancake bites bursting with fresh berries, perfect for busy mornings or lazy brunches.

Ingredients

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  • 1 cup flour (can substitute with gluten-free blend)
  • 2 tablespoons sugar (can reduce or substitute)
  • 2 teaspoons baking powder (ensure freshness)
  • 1/4 teaspoon salt (balances sweetness)
  • 1 cup milk (almond or plant-based options work)
  • 1 large egg (can substitute with a flax egg for vegan)
  • 2 tablespoons melted butter (can use vegan butter or oil)
  • 1 teaspoon vanilla extract (can omit or substitute with almond extract)
  • 1/4 cup maple syrup (for drizzling)
  • 1 cup fresh berries (choose from blueberries or strawberries)
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin or popover pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, egg, melted butter, and vanilla extract thoroughly.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the poppers fluffy!
  5. Carefully fold in the berries, ensuring an even distribution.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
  8. Let them cool slightly, then dust with powdered sugar and drizzle with maple syrup before serving!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze for up to a month and reheat in the oven or microwave.

Nutrition

Find it online: https://www.tastysavvy.com/breakfast-pancake-poppers/