Description
Fluffy, bite-sized breakfast pancake poppers that are quick to make and perfect for dipping. Ideal for busy mornings, brunch, or kid-friendly breakfasts.
Ingredients
Scale
- 200 g all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 240 ml milk
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- Butter or oil, for greasing
- Maple syrup or powdered sugar, for serving
Instructions
- 1. Preheat the oven to 190°C (375°F) and generously grease a mini muffin tin.
- 2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
- 3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
- 4. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5. Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about 3/4 full.
- 6. Bake for 10–12 minutes, until puffed and lightly golden.
- 7. Remove from the oven and allow to cool slightly.
- 8. Serve warm with maple syrup or a dusting of powdered sugar.
Notes
- Do not overmix the batter to keep the poppers light and fluffy.
- You can add chocolate chips, blueberries, or cinnamon to the batter for variation.
- Leftovers can be stored in the fridge and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 poppers
- Calories: 180
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: pancake poppers, mini pancakes, easy breakfast