Pancake Poppers (Printable Version)
Fluffy mini pancakes with golden edges and tender centers, ideal for dipping.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup buttermilk or milk mixed with 1 teaspoon lemon juice
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted plus extra for greasing
09 - 1 teaspoon vanilla extract
→ Optional Add-ins
10 - 1/4 cup mini chocolate chips
11 - 1/4 cup blueberries
# How to Make It:
01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin thoroughly with melted butter or nonstick cooking spray.
02 - In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until combined—stop when a few lumps remain. Avoid overmixing to keep poppers tender.
05 - If desired, gently fold in the chocolate chips or blueberries until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full.
07 - Bake for 8 to 10 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let the poppers cool in the tin for 2 minutes, then carefully remove. Serve warm with maple syrup, melted chocolate, or fruit preserves for dipping.
# Expert Tips:
01 -
- You get all the crispy edges without standing over a hot stove flipping pancakes individually
- The portion control makes them impossible to resist grabbing just one more
- Kids and adults alike get excited about dunking food in sauces
02 -
- Overmixing the batter is the number one way to ruin the texture, so stop as soon as you no longer see dry flour
- Fill the muffin cups exactly three quarters full or they will overflow and lose their cute puffball shape
- Letting them cool for exactly 2 minutes makes them release easily but waiting longer makes them harder to remove
03 -
- Room temperature ingredients create a more uniform batter, so pull the egg and buttermilk out ten minutes before mixing
- Use a small cookie scoop for perfectly portioned batter and less mess on your hands