Description
Delightful mini pancake poppers perfect for a quick and fun breakfast or snack. These bite-sized treats are made with a fluffy buttermilk pancake batter and can be customized with chocolate chips, blueberries, or sausage for added flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter, plus more for greasing
Optional Mix-ins
- 1/2 cup mini chocolate chips, blueberries, or cooked crumbled sausage
Instructions
- Preheat and Prepare Pan. Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until smooth.
- Combine Batter. Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep the batter light and fluffy.
- Add Mix-ins. Fold in your choice of mini chocolate chips, blueberries, or cooked crumbled sausage gently to distribute evenly.
- Fill Muffin Cups. Spoon the batter evenly into the greased mini muffin cups, filling each about three-quarters full to allow room for rising.
- Bake. Bake in the preheated oven for 10 to 12 minutes or until the poppers are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve. Let the poppers cool slightly in the pan before removing. Serve warm with maple syrup for dipping.
Notes
- Create a batch with different mix-ins to enjoy various flavors.
- Store leftover poppers in an airtight container to maintain freshness.
- Reheat leftovers in the microwave or toaster oven for convenience.
