Pancake Poppers (Printable Version)
Fluffy mini pancakes with golden exterior and airy center, perfect for breakfast or snacking with dipping sauces.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp vanilla extract
→ Optional Add-ins
10 - 1/4 cup mini chocolate chips
11 - 1/4 cup blueberries
# Directions:
01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin with melted butter or nonstick spray.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined—do not overmix. Small lumps are acceptable and desirable for tender results.
05 - Gently fold in chocolate chips or blueberries if desired, distributing evenly throughout the batter.
06 - Spoon batter evenly into prepared mini muffin cups, filling each approximately 3/4 full to allow for rising.
07 - Bake for 8-10 minutes until tops are golden brown and a toothpick inserted into the center emerges clean.
08 - Let cool in pan for 2 minutes, then carefully remove. Serve warm with maple syrup, melted chocolate, or fruit preserves.
# Expert Tips:
01 -
- Theyre essentially breakfast you can pop in your mouth while doing literally anything else
- The buttermilk makes them incredibly tender even after theyve cooled down
02 -
- Overmixing the batter will make these dense and chewy instead of fluffy and tender
- Letting them cool completely in the tin makes them steam themselves and lose that crisp exterior
03 -
- Use a small cookie scoop for uniform size and even baking
- Let the muffin tin cool slightly before greasing for the second batch