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Breakfast Pancake Poppers

Delightful mini pancakes that are easy to make and perfect for busy mornings or a cozy brunch. These poppers are fluffy, family-friendly, and great for dipping in syrup.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 poppers
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup milk Can substitute with almond or coconut milk.
  • 1 pc egg Can use flaxseed meal for a vegan option.
  • 2 tbsp melted butter
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a mini muffin pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Give it a good stir.
  3. In another bowl, whisk together milk, egg, melted butter, and vanilla extract until blended.
  4. Gently combine the wet and dry ingredients until just mixed. Lumps are okay.
  5. Scoop the batter into the muffin pan, filling each cup about 2/3 full.
Baking
  1. Bake for 10–12 minutes until they are golden and fluffy.
  2. Cool slightly and serve warm with syrup.

Notes

For variations, try flavored milk, add spices, or substitute with whole wheat flour. They will keep in the fridge for up to 3 days or freeze for up to 1 month.