why make this recipe
These pancake poppers are quick and fun. They cook fast in a mini muffin pan. Kids love them and adults do too. You get bite-size pancakes that are easy to eat on busy mornings.
introduction
This simple recipe turns pancake batter into small, golden poppers. The batter uses common pantry ingredients. You can make a batch and serve them warm with syrup or toppings. They cook in about 10–12 minutes, so they work well for a fast breakfast.
how to make Breakfast Pancake Poppers You’ll Crave Every Morning
Preheat the oven and grease a mini muffin pan. Mix dry ingredients in one bowl. Whisk wet ingredients in another bowl. Stir wet into dry gently. Spoon the batter into the muffin pan, filling each cup about two thirds full. Bake until the tops turn golden. Let the poppers cool a little, then serve warm with syrup.
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.
- Cool slightly and serve warm with syrup.
how to serve Breakfast Pancake Poppers You’ll Crave Every Morning
Serve warm on a plate or in a small basket. Offer syrup, honey, or fruit jam on the side. You can also top them with fresh fruit, yogurt, or a dusting of powdered sugar. They work well for parties or a grab-and-go breakfast.
how to store Breakfast Pancake Poppers You’ll Crave Every Morning
Cool fully before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes or in the microwave for 20–30 seconds. You can freeze them on a tray, then move to a freezer bag for up to 1 month. Reheat from frozen in the oven until warm.
tips to make Breakfast Pancake Poppers You’ll Crave Every Morning
- Do not overmix the batter. A few lumps are okay.
- Fill each muffin cup about two thirds full to avoid overflow.
- Use a spoon or small cookie scoop for even sizes.
- Let them cool a little so they hold their shape when removed.
- Grease the pan well or use a silicone mini muffin pan for easy release.
variation (if any)
- Add mini chocolate chips to the batter for a sweet treat.
- Stir in a little cinnamon or lemon zest for extra flavor.
- Fold in small pieces of cooked bacon or diced apples for a savory or fruity twist.
- Swap milk for buttermilk for a tangy, fluffier popper.
FAQs
Q: Can I use a regular muffin pan?
A: Yes, but baking time will be longer. Check them at 15–18 minutes.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for up to 24 hours. Stir gently before baking.
Q: Are these good for kids?
A: Yes. They are bite-size and easy for small hands to hold. Serve with soft toppings.
Q: Can I make them dairy-free?
A: Use a plant milk and replace butter with a neutral oil to make them dairy-free.
Conclusion
For the full original take on this idea, see the recipe page for more tips and photos at a Breakfast Pancake Poppers recipe on Spice Up With Sophie. For more quick breakfast ideas that fit busy mornings, check out busy morning foods on Dr. Hyman.