Pancake Poppers Recipe
Introduction
Pancake poppers are a delightful twist on classic pancakes, baked into bite-sized treats perfect for snacking or breakfast on the go. Light, fluffy, and easy to make in mini muffin tins, they’re sure to be a hit with both kids and adults alike.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk + 1 tablespoon vinegar (or use buttermilk)
- 2 tablespoons oil
- 1 egg
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and grease mini muffin tins with cooking spray.
- Step 2: In a small bowl, combine the milk and vinegar, then let it sit for 5 minutes until it curdles.
- Step 3: Stir the oil and egg into the curdled milk mixture until well combined.
- Step 4: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 5: Pour the wet mixture into the dry ingredients and stir gently until just smooth. Do not overmix.
- Step 6: Scoop about one tablespoon of batter into each mini muffin cup, filling them evenly.
- Step 7: Bake for 8 minutes, or until the poppers are puffed and pale. Remove gently with a silicone scraper and let cool slightly before serving.
Tips & Variations
- For a fun variation, fold in mini chocolate chips or fresh blueberries to the batter before baking.
- Use buttermilk instead of milk and vinegar for a richer flavor.
- Don’t overmix the batter; a few lumps are fine and will help keep the poppers tender.
- Serve with maple syrup, honey, or a dusting of powdered sugar for extra sweetness.
Storage
Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 5 minutes or in the microwave for 15 to 20 seconds until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pancake poppers gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, keeping the other ingredients the same.
Can I freeze pancake poppers?
Absolutely! Allow them to cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Reheat in the oven or toaster oven for best results.
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Pancake Poppers Recipe
- Total Time: 18 minutes
- Yield: 24 mini pancake poppers 1x
Description
Pancake Poppers are bite-sized, fluffy mini pancakes baked in a muffin tin. This easy-to-make recipe uses simple ingredients like flour, baking powder, and buttermilk to create perfect, puffed poppers that are ideal for breakfast, snacks, or serving at parties.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk + 1 tablespoon vinegar (or use buttermilk)
- 2 tablespoons oil
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease mini muffin tins with cooking spray to prevent sticking.
- Prepare Wet Mixture: In a bowl, combine the milk and vinegar, allowing the mixture to sit for 5 minutes to curdle and act like buttermilk. Then stir in the oil and egg until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute all dry components.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps but do not overmix to keep the pancakes tender.
- Fill Muffin Cups: Using a tablespoon, scoop the batter into the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 8 minutes, or until the pancake poppers have puffed up and are a pale golden color.
- Cool and Serve: Carefully remove the poppers from the muffin tins using a silicone scraper or small spatula and let cool slightly before serving. Enjoy with syrup, fruit, or your favorite pancake toppings.
Notes
- You can substitute the milk and vinegar mixture with 1 cup of store-bought buttermilk for convenience.
- Do not overfill the muffin cups to avoid spillover during baking.
- Use a silicone muffin pan or liners for easier removal of poppers.
- These poppers can be made ahead and reheated in the oven or toaster for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pancake poppers, mini pancakes, breakfast recipe, baked pancakes, easy pancake bites, kid-friendly breakfast
