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–+ servings
Delicious breakfast pancake poppers served with syrup on a plate

Breakfast Pancake Poppers

Quick and easy pancake poppers, baked in a mini muffin tin, perfect for breakfast or as a snack. Kid-friendly and adaptable with your favorite add-ins.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute half for whole wheat for a nuttier flavor.
  • 1 tablespoon granulated sugar Can use honey or maple syrup, reducing milk slightly.
  • 1 teaspoon baking powder Ensure it is fresh for optimal lift.
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup milk Use dairy or unsweetened plant milk.
  • 1 large egg Replace with flax egg for vegan option.
  • 2 tablespoons melted butter Can substitute with neutral oil for dairy-free.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F and generously grease a mini muffin pan or use nonstick spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir gently with a spatula. Mix just until combined; a few small lumps are okay.
  5. Using a teaspoon or small scoop, fill each mini muffin cup about two thirds full.
Baking
  1. Bake for 10 to 12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Let the poppers cool in the pan for a few minutes, then transfer to a wire rack. Serve warm with maple syrup or your favorite toppings.

Nutrition

Serving: 2Calories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 150mgSugar: 2g

Notes

Store cooled poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 5 to 7 minutes or microwave single servings for 15 to 25 seconds until warm. For freezing, arrange cooled poppers on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

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