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Pancake Poppers

Fluffy mini pancake bites that are perfect for breakfast or a snack, easy to customize, and loved by the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 poppers
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar Adjust for sweetness preference
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar
  • 1 large egg For vegan, substitute with flaxseed meal
  • 2 tablespoons melted butter Or use a plant-based alternative
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, egg, melted butter, and vanilla.
  4. Pour the wet ingredients into the dry mix and stir until just combined, taking care not to overmix.
  5. Fill each muffin cup about 2/3 full with batter.
Baking
  1. Bake for 12-15 minutes, or until golden and a toothpick comes out clean.
  2. Let them cool slightly before removing from the pan. Serve warm.

Notes

Store in the fridge for 3-4 days or freeze in a zip-top bag. Reheat in the microwave for 15-30 seconds.