Donna why make this recipe
These pancake poppers are small, quick, and fun. They cook fast and please kids and adults. Make them when you want a warm, bite-size breakfast.
introduction
This easy recipe turns pancake batter into small poppers you can eat by hand. They cook in a mini muffin pan and come out soft and golden. If you like more pancake ideas, try a different simple mix like 3-ingredient almond flour pancakes for a change.
how to make Breakfast Pancake Poppers You’ll Crave Every Morning
Make the batter like normal pancakes, then bake in a mini muffin pan. Grease the pan so the poppers come out clean. Fill each cup about two thirds full so they rise but don’t overflow. Bake until they turn light gold on top.
Ingredients :
1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 egg, 2 tbsp melted butter, 1 tsp vanilla extract
Directions :
Preheat oven to 375°F and grease a mini muffin pan., Mix flour, sugar, baking powder, and salt in a bowl., Whisk milk, egg, butter, and vanilla in another bowl., Combine wet and dry ingredients gently., Scoop batter into muffin pan, 2/3 full., Bake 10–12 minutes until golden.
<, id=”instruction-step-7″>7. Cool slightly and serve warm with syrup.
how to serve Breakfast Pancake Poppers You’ll Crave Every Morning
Serve warm with syrup, honey, or jam on the side. You can also top them with fresh fruit or a dusting of powdered sugar. For a fruity pairing idea, see a quick banana pancake option like 3-ingredient banana pancakes.
how to store Breakfast Pancake Poppers You’ll Crave Every Morning
Let poppers cool fully. Store in an airtight container in the fridge up to 3 days. To reheat, warm in the oven at 300°F for 5–7 minutes or microwave for 15–30 seconds.
tips to make Breakfast Pancake Poppers You’ll Crave Every Morning
- Grease the mini muffin pan well so poppers release easily.
- Do not overmix the batter; a few lumps are fine.
- Fill each cup about two thirds full for best shape.
- Watch the first batch; oven times vary.
variation (if any)
- Add chocolate chips for a sweet version.
- Fold in small berries for fruit poppers.
- Mix a little cinnamon or nutmeg into the batter for warm spice.
FAQs
Q: Can I use a regular muffin pan?
A: Yes, but bake time will be longer and you will get larger muffins.
Q: Can I freeze these?
A: Yes. Freeze cooled poppers in a single layer, then move to a bag. Reheat from frozen in the oven.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for up to 24 hours, but the rise may be lighter.
Q: Are these egg-free?
A: The recipe uses one egg. For an egg-free version, try a flax egg or another binder.
Q: How do I make them crispier?
A: Brush the tops with a little melted butter before baking or broil for 20–30 seconds at the end, watching closely.
Conclusion
For the original recipe idea and step photos, see the full post on Breakfast Pancake Poppers: Easy, Fun Morning Snack. For more quick breakfast ideas for busy mornings, check this guide on Food Bites with Dr. Hyman – Busy Morning! – Mark Hyman, MD.
Breakfast Pancake Poppers
Ingredients
Method
- Preheat oven to 375°F and grease a mini muffin pan.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Whisk milk, egg, butter, and vanilla in another bowl.
- Combine wet and dry ingredients gently.
- Scoop batter into muffin pan, filling each cup about 2/3 full.
- Bake for 10–12 minutes until golden.
- Cool slightly and serve warm with syrup.
