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Deliciously crispy breakfast pancake poppers served with syrup

Breakfast Pancake Poppers

These fun and bite-sized Breakfast Pancake Poppers are perfect for a quick and satisfying morning treat, ideal for busy weekdays or leisurely brunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder Use fresh for best results.
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup milk Almond milk can be used for a dairy-free version.
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease your mini muffin pan well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  4. Gently incorporate the wet ingredients into the dry ingredients, mixing just until combined. Avoid over-mixing; a few lumps are fine.
Baking
  1. Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full to allow for rising.
  2. Bake for 10–12 minutes or until the poppers are golden and a toothpick inserted into the center comes out clean.
  3. Allow them to cool slightly before serving warm with syrup or your favorite toppings.

Notes

For a hearty breakfast, serve alongside scrambled eggs or yogurt. Leftovers can be stored in an airtight container for up to 3 days or frozen for 3 months.