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Breakfast Pancake Poppers
Michonne Zendaya

Breakfast Pancake Poppers

Mini bite-sized pancake poppers baked in a muffin pan — a quick and fun breakfast perfect for dipping in syrup or packing on the go.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 poppers
Course: Breakfast, Snack
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Equipment

  • mini muffin pan
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 375°F. Grease a mini muffin pan with nonstick spray.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed (do not overmix).
  5. Spoon batter into mini muffin cups, filling each about 3/4 full.
  6. Bake 10–12 minutes, or until golden and a toothpick inserted in the center comes out clean.
  7. Cool slightly, then serve warm with maple syrup for dipping.

Notes

Best served warm with maple syrup for dipping. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.