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–+ servings
Pancake Poppers

Delicious Pancake Poppers for Fun and Easy Breakfasts

These Pancake Poppers are fluffy and light, perfect for busy mornings or leisurely brunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour substitute with 1:1 gluten-free flour for gluten-free option
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Optional Mix-Ins
  • 1/2 cup mini chocolate chips
  • 1/2 cup blueberries
  • 1 teaspoon cinnamon optional

Equipment

  • mini muffin pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a mini muffin pan.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients and fold until just combined.
  5. Scoop the batter into the mini muffin pan, filling each cup about two-thirds full.
  6. Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
  7. Let the pancake poppers cool for a few minutes before serving warm.

Nutrition

Serving: 4poppersCalories: 80kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 20mgSodium: 90mgPotassium: 60mgSugar: 3gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These pancake poppers can be stored in an airtight container for up to 3 days, or frozen for a month. Reheat in the microwave for a quick breakfast.

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