Description
Delicious Pancake Poppers are bite-sized breakfast treats made by baking a fluffy pancake batter filled with your choice of mix-ins like blueberries, chocolate chips, bananas, or strawberries. These mini pancake bites are perfect for a convenient, fun, and flavorful breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
- 2 tablespoons granulated sugar (adds light sweetness)
- 2 teaspoons baking powder (acts as a leavening agent)
- 1/2 teaspoon salt (enhances overall flavor)
Wet Ingredients
- 3/4 cup milk (whole milk preferred)
- 1 large egg (helps bind the batter)
- 2 tablespoons unsalted butter (melted; adds richness)
- 1 teaspoon vanilla extract (acts as a flavor enhancer)
Mix-ins
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup chocolate chips (dark or milk chocolate)
- 1 medium banana (sliced or mashed)
- 1/2 cup strawberries (chopped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to ensure the pancake poppers do not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until the mixture is smooth and well incorporated, forming the batter base.
- Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing which can lead to tough poppers.
- Add Mix-ins: Carefully fold in your chosen mix-ins such as blueberries, chocolate chips, slices of banana, or chopped strawberries according to your preference.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin cavities, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Remove: Allow the pancake poppers to cool in the tin for about 5 minutes before gently removing them to prevent breakage and to cool slightly before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use frozen blueberries directly without thawing to avoid coloring the batter too much.
- Mix-ins can be customized based on seasonal fruits or personal preference.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
- Ensure not to overmix the batter to keep the poppers light and fluffy.
- These pancake poppers can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, blueberry poppers, chocolate chip pancake bites
