Delicious Pancake Poppers Recipe
Introduction
Pancake poppers are a fun and delicious twist on traditional pancakes, perfect for bite-sized breakfasts or snacks. Loaded with your favorite mix-ins like blueberries and chocolate chips, these mini treats are easy to make and sure to please kids and adults alike.
Ingredients
- 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
- 2 tablespoons granulated sugar (adds light sweetness)
- 2 teaspoons baking powder (acts as a leavening agent)
- 1/2 teaspoon salt (enhances overall flavor)
- 3/4 cup milk (whole milk preferred)
- 1 large egg (helps bind the batter)
- 2 tablespoons unsalted butter (melted; adds richness)
- 1 teaspoon vanilla extract (acts as a flavor enhancer)
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup chocolate chips (dark or milk chocolate)
- 1 medium banana (sliced or mashed)
- 1/2 cup strawberries (chopped)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Step 2: In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt.
- Step 3: In another bowl, whisk the wet ingredients: milk, egg, melted butter, and vanilla extract until smooth.
- Step 4: Fold the wet mixture into the dry ingredients, stirring gently until just combined.
- Step 5: Add your choice of mix-ins like blueberries, chocolate chips, banana, or strawberries and stir gently to combine.
- Step 6: Fill each cavity of the mini muffin tin about ¾ full with the batter.
- Step 7: Bake for 12–15 minutes, or until the poppers are golden brown and a toothpick inserted comes out clean.
- Step 8: Let cool for about 5 minutes in the pan, then gently remove the pancake poppers and serve warm.
Tips & Variations
- For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
- Mix and match your favorite fruits and chips for different flavor combinations.
- Using frozen blueberries works well; just add them directly to the batter without thawing.
- Ensure not to overmix the batter to keep the poppers light and fluffy.
Storage
Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave until heated through. They also freeze well for up to 1 month—just thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pancake poppers without a mini muffin tin?
Yes, you can use regular muffin tins for larger servings or bake the batter in a greased baking dish and cut into squares after baking, though baking time may vary.
How do I keep pancake poppers from sticking to the pan?
Make sure to lightly grease the mini muffin tin with butter or non-stick spray before adding the batter. You can also use silicone mini muffin pans for easy removal.
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Delicious Pancake Poppers Recipe
- Total Time: 25 minutes
- Yield: 24 mini pancake poppers 1x
- Diet: Vegetarian
Description
Delicious Pancake Poppers are bite-sized breakfast treats, perfect for a quick and fun morning meal. These mini pancakes are packed with your choice of mix-ins like blueberries, chocolate chips, bananas, and strawberries, baked to golden perfection in a mini muffin tin. Crispy on the edges and fluffy inside, they make an ideal grab-and-go snack for kids and adults alike.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
- 2 tablespoons granulated sugar (adds light sweetness)
- 2 teaspoons baking powder (acts as a leavening agent)
- 1/2 teaspoon salt (enhances overall flavor)
Wet Ingredients
- 3/4 cup milk (whole milk preferred)
- 1 large egg (helps bind the batter)
- 2 tablespoons unsalted butter (melted; adds richness)
- 1 teaspoon vanilla extract (acts as a flavor enhancer)
Mix-ins
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup chocolate chips (dark or milk chocolate)
- 1 medium banana (sliced or mashed)
- 1/2 cup strawberries (chopped)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent the pancake poppers from sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together thoroughly to ensure the leavening agent is evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogeneous.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients. Stir carefully until just combined to maintain a light and fluffy batter, avoiding overmixing.
- Add Mix-ins: Fold in your choice of mix-ins such as blueberries, chocolate chips, sliced or mashed banana, and chopped strawberries to add flavor and texture.
- Fill Muffin Tins: Spoon the batter into the prepared mini muffin tin cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes or until the poppers are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pancake poppers to cool in the tin for about 5 minutes before gently removing them. Serve warm for the best taste and texture.
Notes
- You can substitute gluten-free flour to make this recipe gluten-free.
- Mix and match your favorite fruits and chocolate chips for custom flavors.
- For a dairy-free version, use plant-based milk and vegan butter alternatives.
- Allow the batter to rest for 5 minutes before baking for a fluffier texture.
- Store leftovers in an airtight container and reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, blueberry pancakes, chocolate chip pancakes, easy breakfast, quick breakfast recipe
