Description

These fluffy, bite-sized pancake poppers are baked in a mini muffin tin, making them a fun and easy breakfast or brunch option. Perfect for meal prep, customizable with mix-ins, and a kid-friendly treat that’s quick to grab and enjoy.

Ingredients

2 cups All-purpose flour

¼ cup Granulated sugar

1 tablespoon Baking powder

½ teaspoon Salt

1 ¾ cups Milk (whole milk preferred)

2 large Eggs

¼ cup Unsalted butter, melted

1 teaspoon Vanilla extract

½ cup Mix-ins (optional: blueberries, chocolate chips, bananas, or strawberries)

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Instructions

Preheat the oven to 375°F and grease a mini muffin tin.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in mix-ins if using.
Scoop the batter into the prepared mini muffin tin, filling each cavity about ¾ full.
Bake for 12–15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes before removing.
Serve warm with maple syrup, powdered sugar, or fresh fruit.

Notes

For a fruity twist, add fresh blueberries, bananas, or strawberries.
Mix in mini chocolate chips for a sweet variation.
For a savory option, fold in cooked beef bits or shredded cheese.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 1 week.
Freeze for up to 2 months and reheat in the oven or microwave before serving.

Nutrition

Serving Size: 1 pancake popper
Calories: 70
Sugar: 3g
Sodium: 60mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.3g
Protein: 2g
Cholesterol: 15mg