Pancake Poppers (Print View)
Crispy golden exterior, airy tender center. Ideal breakfast finger food.
# Ingredient List:
→ 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 or blueberries
# How to Make:
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.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined—do not overmix. A few small lumps are acceptable.
05 - Gently fold in chocolate chips or blueberries if desired.
06 - Spoon batter evenly into prepared mini muffin cups, filling each about 3/4 full.
07 - Bake for 8 to 10 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Let cool for 2 minutes in the tin, then carefully remove. Serve warm with maple syrup, melted chocolate, or fruit preserves.
# Expert Advice:
01 -
- They cook faster than regular pancakes and everyone gets their own adorable portion
- The dipping possibilities turn breakfast into something playful and interactive
02 -
- Overmixing creates tough rubbery poppers so stop as soon as flour disappears
- Filling cups more than three quarters full causes messy overflow
03 -
- Room temperature ingredients blend more smoothly creating better texture
- A small cookie scoop makes portioning perfectly even and mess free