This easy recipe gives small pancake bites you can grab and eat. It uses common pantry items and one pan. If you want more simple fruit ideas for breakfast, see apple breakfast recipes for extra ways to add fruit.
Why make this recipe
These Breakfast Pancake Poppers are quick and fun. They cook fast and taste like pancakes in a bite. Kids and adults both like them. You can make a batch and warm them each morning.
How to make Breakfast Pancake Poppers
Ingredients :
1 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 egg, 2 tbsp melted butter, 1 tsp vanilla extract
Directions :
Preheat oven to 375°F and grease a mini muffin pan.
Mix flour, sugar, baking powder, and salt in a bowl.
Whisk milk, egg, butter, and vanilla in another bowl.
Combine wet and dry ingredients gently.
Scoop batter into muffin pan, 2/3 full.
Bake 10–12 minutes until golden.
7. Cool slightly and serve warm with syrup.
Follow each step in order. Use a small scoop or spoon to fill the pan. Check at 10 minutes so they do not burn.
How to serve Breakfast Pancake Poppers
Serve warm with maple syrup or honey. You can add a small pat of butter or a dusting of powdered sugar. For a fuller plate, try a simple side like fluffy basmati rice or fresh fruit.
How to store Breakfast Pancake Poppers
Let the poppers cool completely. Store in an airtight container in the fridge for up to 3 days. To freeze, place them on a tray until firm, then move to a freezer bag. Reheat in the oven or microwave until warm.
Tips to make Breakfast Pancake Poppers
- Do not overmix the batter. Mix until just combined.
- Grease the mini muffin pan well so poppers lift out easily.
- Fill each cup about 2/3 full for the right size.
- Watch baking time; ovens vary. Start checking at 10 minutes.
- Use room-temperature milk and egg for a smoother batter.
Variation
- Add mini chocolate chips to the batter for a sweet treat.
- Stir in small bits of fruit like blueberries or chopped apples.
- Swap half the milk for buttermilk for a tangy taste.
- Add a pinch of cinnamon or nutmeg for warm spice.
FAQs
Q: Can I make these without a mini muffin pan?
A: Yes. Use a greased regular muffin pan for larger poppers and add a few extra minutes to bake.
Q: Can I use oil instead of melted butter?
A: Yes. Use a neutral oil like vegetable or canola in the same amount.
Q: How do I know when they are done?
A: They are done when the tops turn light golden and a toothpick comes out clean.
Q: Can I make the batter ahead?
A: You can mix the batter and store it in the fridge for one day. Stir gently before baking.
Q: Are these good for meal prep?
A: Yes. They freeze well and reheat quickly for a fast breakfast.
Conclusion
These pancake poppers make mornings easier and more fun. For quick ideas to help on a busy morning, check these busy morning food ideas. If you want high-protein breakfast ideas that suit picky eaters, see these easy high-protein breakfast ideas.
Breakfast Pancake Poppers
Ingredients
Wet Ingredients
- 3/4 cup milk Room temperature for smoother batter
- 1 large egg Room temperature for smoother batter
- 2 tbsp melted butter Can substitute with a neutral oil
- 1 tsp vanilla extract For additional flavor
Dry Ingredients
- 1 cup flour All-purpose flour recommended
- 1 tbsp sugar Can be adjusted for sweetness
- 1 tsp baking powder Leavening agent for fluffiness
- 1/4 tsp salt Enhances overall flavor
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a mini muffin pan.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla.
- Gently combine the wet and dry ingredients.
- Scoop the batter into the muffin pan, filling each cup about 2/3 full.
Baking
- Bake for 10–12 minutes until golden brown.
- Cool slightly before serving warm with syrup.