Pancake Poppers (Print Version)

Golden mini pancakes with fluffy centers, ready in 25 minutes. Perfect for breakfast or snacking.

# What You'll Need:

01 - 1 cup all-purpose flour

02 - 2 tbsp granulated sugar

03 - 1 tsp baking powder

04 - 1/2 tsp baking soda

05 - 1/4 tsp salt

06 - 3/4 cup buttermilk (or milk with 1 tsp lemon juice)

07 - 1 large egg

08 - 2 tbsp unsalted butter, melted (plus more for greasing)

09 - 1 tsp vanilla extract

10 - 1/4 cup mini chocolate chips

11 - 1/4 cup blueberries

01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin with melted butter or nonstick spray.

02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

03 - In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.

04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.

05 - Fold in chocolate chips or blueberries, if using.

06 - Spoon batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.

07 - Bake for 8 to 10 minutes, until tops are golden and a toothpick inserted in the center comes out clean.

08 - Let cool for 2 minutes, then carefully remove poppers from the tin. Serve warm with maple syrup, melted chocolate, or fruit preserves.

01 -

These bite-sized breakfast treats are incredibly portable and perfect for busy mornings or grab-and-go breakfasts
The mini muffin tin creates perfectly portioned poppers that cook evenly and develop a delightful golden crust

02 -

Overmixing the batter is the number one mistake that leads to tough, rubbery poppers instead of tender ones
Room temperature ingredients incorporate more easily and create a more uniform texture in the final product

03 -

Use a small cookie scoop for uniform size and even cooking time across all poppers
Let the batter rest for 5 minutes before baking for fluffier results