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Breakfast Pancake Poppers
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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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: bite-sized breakfast, breakfast pancake poppers, mini pancakes, pancake muffins
Servings: 24 poppers
Calories: 45kcal
Author: Michonne Zendaya
Cost: 6

Equipment

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

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

Instructions

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