Breakfast Pancake Poppers
These delightful Breakfast Pancake Poppers are mini pancakes baked to perfection, offering a fun twist on a traditional breakfast. Perfect for families and quick mornings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk Can substitute with buttermilk or almond milk.
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract Can swap with almond extract.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding gently to combine.
- Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake in the preheated oven for 10–12 minutes until golden brown.
- Let them cool slightly before serving warm with syrup.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months. Reheat before serving.