Description
These delightful Pancake Poppers are bite-sized treats perfect for a quick breakfast or snack. Soft and fluffy pancakes baked in a mini muffin pan make them easy to enjoy on the go. With a hint of vanilla and a golden-brown finish, they pair wonderfully with syrup or your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Grease a mini muffin pan thoroughly to prevent sticking and to ensure even baking.
- Mix dry ingredients: In a medium-sized bowl, combine the flour, sugar, baking powder, and salt. Stir well to evenly distribute all the dry components.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine mixtures: Gently fold the wet ingredients into the dry ingredients. Stir just until incorporated, being careful not to overmix to keep the batter light and fluffy.
- Fill muffin pan: Using a spoon or small scoop, fill each mini muffin cup about two-thirds full with the batter to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pancake poppers to cool slightly in the pan before removing them. Serve warm with maple syrup or your favorite toppings for a delicious breakfast bite.
Notes
- Do not overmix the batter to keep the pancake poppers tender.
- Greasing the pan well prevents sticking and helps in easy removal.
- You can add mini chocolate chips or blueberries into the batter for variation.
- Serve immediately for the best texture or reheat gently before serving.
- These poppers freeze well; reheat in the oven to retain crispness.
