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

Scale

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