Breakfast Pancake Poppers
Bite sized pancakes baked in a mini muffin pan, golden outside and fluffy inside.
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk
- Small cookie scoop
Ingredients
Main Ingredients
- 1 cup all purpose flour spooned and leveled
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 cooking spray for the pan
- 2 tbsp maple syrup for serving
Instructions
Cooking
- Prep the pan. Heat the oven to 375 degrees F and coat 18 cups of a mini muffin pan with cooking spray. Combine the dry ingredients. Whisk 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Whisk the wet ingredients. Beat 3/4 cup milk, 1 egg, 2 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
- Fold together. Add the wet mixture to the dry and stir with a spatula until just combined, leaving a few small lumps.
- Portion the batter. Fill 18 cups about 2/3 full, roughly 1 1/2 tablespoons each.
- Bake. Bake 10 to 12 minutes, until the tops are golden and spring back when pressed.
- Cool slightly. Rest for 2 to 3 minutes in the pan, then remove and serve warm with syrup.
Notes
Substitutions: Swap the milk for buttermilk, and fold in chocolate chips or blueberries.
Tips: Do not overmix and grease each cup well.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month.