Breakfast Pancake Poppers
Delicious and delightful mini pancake bites that are easy to make and perfect for any occasion. Customize with your favorite mix-ins and enjoy a game-changing breakfast experience!
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure
- ¼ cup Granulated sugar Adds light sweetness
- 1 tbsp Baking powder Leavening agent
- ½ tsp Salt Enhances overall flavor
Wet Ingredients
- 1 ¾ cups Milk Whole milk preferred but any works
- 2 large Eggs Helps bind the batter
- ¼ cup Unsalted butter Melted; adds richness
- 1 tsp Vanilla extract Flavor enhancer
Mix-ins (optional)
- ½ cup Mix-ins Ideas: Blueberries, chocolate chips, bananas, or strawberries
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a mini muffin tin with non-stick spray or butter.
- In a large bowl, whisk together the dry ingredients: All-purpose flour, Granulated sugar, Baking powder, and Salt.
- In a separate bowl, whisk together the wet ingredients: Milk, Eggs, Melted butter, and Vanilla extract.
- Slowly pour the wet mixture into the dry ingredients and gently stir until just combined.
- Fold in your chosen mix-ins.
- Scoop the batter into your prepared mini muffin tin, filling each cavity about three-quarters full.
Baking
- Bake for 12–15 minutes, until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool in the tin for about 5 minutes.
Serving
- Carefully remove the poppers from the tin and serve warm with toppings.
Notes
Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes.