Description
Pancake Poppers: Mini pancake bites with chocolate chips, perfect for snacking or breakfast. Quick, easy, and crowd-pleasing!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1½ cups whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup mix-ins of choice (blueberries, chocolate chips, diced banana, etc.)
- Cooking spray or extra butter for greasing
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 375°F (190°C). Thoroughly grease a 24-cup mini muffin tin with cooking spray or butter, making sure to coat the sides of each cup. This crucial step ensures your Pancake Poppers will release easily after baking. If you’re using mix-ins like blueberries or chocolate chips, prepare them now so they’re ready when needed.
- Step 2: Mix Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This even distribution of leavening agents is key to ensuring your Pancake Poppers rise uniformly. Create a well in the center of the dry ingredients to receive the wet ingredients.
- Step 3: Combine Wet Ingredients In a separate medium bowl, whisk the eggs until frothy, then add milk, melted butter (slightly cooled so it doesn’t cook the eggs), and vanilla extract. Whisk until smooth and well incorporated. The frothy egg mixture will help give your Pancake Poppers that light, airy texture you’re aiming for.
- Step 4: Create Your Batter Pour the wet ingredients into the well in your dry ingredients. Using a rubber spatula, gently fold the mixture together with broad strokes until just combined. Remember, those small lumps are your friends! They’ll create steam pockets during baking, resulting in fluffier poppers. Let the batter rest for 5-10 minutes to allow the gluten to relax and the baking powder to activate.
- Step 5: Fill Muffin Cups Using a cookie scoop or tablespoon, fill each muffin cup about ¾ full with batter. If using mix-ins, you can either fold them gently into the batter now or sprinkle a few pieces on top of each filled cup. For filled Pancake Poppers, fill cups halfway, add a small amount of filling (jam, Nutella, etc.), then top with additional batter.
- Step 6: Bake to Golden Perfection Bake in your preheated oven for 12-15 minutes, or until the Pancake Poppers are puffed up and golden brown on top. A toothpick inserted into the center should come out clean or with a few moist crumbs. Avoid opening the oven during the first 10 minutes of baking to prevent your poppers from deflating.
- Step 7: Serve and Enjoy Allow the Pancake Poppers to cool in the pan for 2-3 minutes, then carefully remove them using a small spoon or butter knife to loosen the edges if needed. Serve warm with maple syrup for dipping, a dusting of powdered sugar, or your favorite pancake toppings.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 poppers
- Calories: 140 calories
- Sugar: 4 grams
- Sodium: 210 mg
- Fat: 6 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 45 mg