Description
Pancake Poppers are the ultimate breakfast (or anytime) treat, combining the classic flavors of fluffy pancakes with a fun, bite-sized presentation. From sweet and indulgent to savory and surprising, these versatile poppers offer endless opportunities for creativity and delight.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon melted butter
- Optional: 1/2 cup mini chocolate chips or blueberries
- For serving: Maple syrup, powdered sugar, or honey
Instructions
1. Preheat your oven to 375°F. Lightly grease a mini muffin tin with non-stick spray or melted butter.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
3. Fill each mini muffin cup about 3/4 full with the pancake batter. If you’re adding any mix-ins like chocolate chips or blueberries, drop them into each cup before baking.
4. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Let them cool for a few minutes before transferring to a cooling rack.
5. Dust with powdered sugar, drizzle with maple syrup, or dip in honey before serving.
Notes
Avoid overmixing to keep the poppers light and fluffy.
Store cooled Pancake Poppers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg