Breakfast Pancake Poppers
Delightful twist on traditional pancakes, perfect for busy mornings and kid-approved!
Ingredients
Dry Ingredients
- 1 cup flour Can be substituted with whole wheat flour.
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk Non-dairy milk can be used.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a mini muffin pan.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla until smooth.
- Gently fold the wet ingredients into the dry mix until just combined; avoid overmixing.
- Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
Baking
- Bake for 10 to 12 minutes, or until the poppers are golden and a toothpick comes out clean.
- Let cool slightly, then serve warm with your favorite syrup.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. They can also be frozen for longer storage. To reheat, microwave for 20 seconds or use a toaster oven.