Breakfast Pancake Poppers Recipe

Introduction

Breakfast Pancake Poppers are a fun and convenient twist on classic pancakes. These bite-sized treats are perfect for busy mornings or brunch gatherings, offering fluffy, flavorful bites you can enjoy on the go.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups milk (whole milk preferred)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup mix-ins (optional: blueberries, chocolate chips, bananas, or strawberries)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Step 3: In a separate bowl, beat the eggs and then stir in the milk, melted butter, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.
5. Step 5: Fold in your choice of mix-ins if using, such as blueberries or chocolate chips.
6. Step 6: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 12 to 15 minutes, or until the poppers are golden and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the pancake poppers to cool in the pan for about 5 minutes before removing them carefully.
9. Step 9: Serve warm with your favorite toppings like maple syrup or powdered sugar.

Tips & Variations

• For extra fluffiness, avoid overmixing the batter; a few lumps are okay.
• Try adding different mix-ins or spices like cinnamon to customize flavor.
• Use a silicone mini muffin pan for easier removal.
• For dairy-free options, substitute milk and butter with plant-based alternatives.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave until heated through. They can also be frozen for up to one month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancake poppers without mix-ins?

Yes, the mix-ins are optional and you can enjoy plain pancake poppers just as well. They still have great flavor and texture on their own.

What if I don’t have a mini muffin tin?

You can use a regular muffin tin for larger poppers or try using a silicone mold. Cooking time may need to be adjusted accordingly for size differences.

Breakfast Pancake Poppers Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

Delightful Breakfast Pancake Poppers made with a fluffy batter filled with your choice of mix-ins like blueberries or chocolate chips. These bite-sized treats are baked to golden perfection in a mini muffin tin, making them a perfect grab-and-go breakfast or snack option.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini pancake poppers 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt

Wet Ingredients

• 1 3/4 cups Milk (whole milk preferred)
• 2 large Eggs
• 1/4 cup Unsalted butter (melted)
• 1 tsp Vanilla extract

Optional Mix-ins

• 1/2 cup Mix-ins such as blueberries, chocolate chips, bananas, or strawberries

Instructions

1. Mix Batter: In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the wet ingredients: milk, eggs, melted unsalted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined, making sure not to overmix the batter to keep it fluffy. Fold in your choice of optional mix-ins such as blueberries or chocolate chips.
2. Fill Tin: Preheat your oven to 375°F (190°C). Grease a mini muffin tin with butter or non-stick spray. Using a spoon or small scoop, fill each cavity about three-quarters full with the pancake batter to allow room for rising.
3. Bake: Place the filled mini muffin tin in the preheated oven and bake for 12 to 15 minutes. Check doneness by inserting a toothpick into the center of a popper; if it comes out clean, they’re done. The pancake poppers should be golden brown on top and springy to the touch.
4. Cool: Remove the muffin tin from the oven and let the pancake poppers cool in the pan for about 5 minutes. This resting time helps them set and makes them easier to remove without breaking.
5. Serve: Carefully remove the pancake poppers from the tin and serve warm. They pair beautifully with maple syrup, powdered sugar, or your favorite breakfast toppings. Enjoy these delightful bite-sized pancakes as a fun and convenient breakfast or snack!

Notes

• You can customize your pancake poppers by adding different mix-ins like nuts or dried fruits.
• Ensure not to overmix the batter to keep the poppers light and fluffy.
• Use a non-stick mini muffin tin or thoroughly grease your tin to prevent sticking.
• These poppers can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
• Reheat in the oven or toaster oven to maintain crispness instead of microwaving.

Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, easy breakfast, sweet breakfast, skillet alternative, kid-friendly breakfast