Description
These Breakfast Pancake Poppers are fluffy, bite-sized pancake treats baked in a mini muffin tin no flipping required! Perfect for busy mornings, meal prep, or fun family breakfasts, they’re soft, golden, and easy to customize with mix-ins like blueberries, chocolate chips, or diced fruit. Enjoy them warm with syrup, fruit, or a dusting of powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional: 1/4 cup blueberries, mini chocolate chips, or diced strawberries
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
- Fold in any desired mix-ins like blueberries or chocolate chips.
- Spoon batter into mini muffin cups, filling about 2/3 full.
- Bake for 10–12 minutes or until golden on top.
- Let cool slightly before removing from the pan.
- Serve warm with syrup, fresh fruit, or powdered sugar.
Notes
Avoid overmixing the batter to keep the poppers light and fluffy. Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the microwave or oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 poppers
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg