Pancake Poppers (Printable)
Fluffy mini pancakes with golden exterior and tender center. Perfect with maple syrup or fruit preserves.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Optional Add-ins
10 - 1/4 cup mini chocolate chips
11 - 1/4 cup blueberries
# How To Make It:
01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin with melted butter or nonstick spray.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth and incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined—do not overmix. Small lumps are acceptable.
05 - Gently fold in chocolate chips or blueberries if desired.
06 - Spoon batter evenly into prepared mini muffin tin, filling each cup approximately 3/4 full.
07 - Bake for 8 to 10 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for 2 minutes, then carefully remove poppers. Serve warm with maple syrup, melted chocolate, or fruit preserves.
# Expert Suggestions:
01 -
- The entire family can eat at the same time instead of waiting for batch after batch
- They reheat beautifully so you can make them ahead for busy weekday mornings
02 -
- Overmixing makes them tough and rubbery so stop as soon as the flour disappears
- Fill each cup exactly three quarters full or they will overflow and create a mess
03 -
- Room temperature ingredients blend more smoothly and create better texture
- Let the tin cool slightly before removing the poppers so they hold their shape