Pancake Poppers: Fluffy Bites for Every Morning Mood

Pancake Poppers are customizable, bite-sized treats perfect for busy mornings or snacks, making breakfast exciting every day.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 12 poppers

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Milk Substitute with any non-dairy milk if preferred.
1 tablespoon Vinegar Helps create buttermilk when mixed with milk.
2 tablespoons Oil Can be substituted with melted butter.
1 large Egg Can omit for vegan recipe by using a flax egg.
1 cup Flour Whole wheat or gluten-free flour can be used.
2 tablespoons Sugar Can reduce or substitute with honey or maple syrup.
1 teaspoon Baking Powder Essential leavening agent.
1 teaspoon Baking Soda Essential leavening agent.
1/2 teaspoon Salt Enhances flavor.

For Greasing

1 tablespoon Cooking Spray or Butter Use to grease muffin tin to prevent sticking.

Equipment

Mini muffin tin

Method

Step-by-Step Instructions for Pancake Poppers

Preheat your oven to 375°F (190°C) and grease each cup of a mini muffin tin with cooking spray or butter.
Whisk together the milk and vinegar in a medium bowl and let sit for 5 minutes to create buttermilk.
Add the oil and egg to the buttermilk mixture and whisk until smooth.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay.
Spoon about 1 tablespoon of batter into each muffin cup, filling them 3/4 full and adding mix-ins if desired.
Bake for 8 to 12 minutes until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes, loosen with a knife, and transfer to a wire rack.

Nutrition

Serving: 1popperCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 2gCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or toaster oven.

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