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Easy Pancake Poppers

Light, fluffy bite-sized pancake poppers that are perfect for a quick breakfast or a sweet snack.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour 200g
  • 2 tbsp granulated sugar 25g
  • 1 tbsp baking powder 12g
  • 1/2 tsp salt 3g
Wet Ingredients
  • 1 cup whole milk 240ml
  • 1 large egg 50g
  • 2 tbsp melted unsalted butter plus more for greasing
  • 1 tsp vanilla extract 5ml
Add-ins and Serving
  • 1/2 cup mini chocolate chips optional
  • maple syrup for serving
  • fresh berries for serving

Equipment

  • Mini muffin tin
  • Large mixing bowl
  • Whisk
  • Cookie scoop
  • Wire cooling rack

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and generously grease a mini muffin tin with butter.
  2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until uniform.
  3. Beat the egg in a separate bowl, then whisk in the milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the mini chocolate chips if using.
  6. Fill each muffin cup about 3/4 full using a small cookie scoop.
  7. Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 2 minutes, then transfer to a wire rack.
  9. Serve warm with maple syrup and fresh berries.

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster oven for the best texture.