Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for greasing the pan)
- Optional mix-ins: mini chocolate chips, blueberries, or sprinkles
Instructions
- Preheat your oven: Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with paper liners if you prefer.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry mixture, and it’s going to give your pancake poppers that classic fluffy pancake texture.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter. Make sure the butter has cooled slightly so it doesn’t scramble the egg.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t want to overmix the batter; it’s okay if there are a few lumps—that’s what keeps the poppers tender.
- Add mix-ins (optional): If you’re adding chocolate chips, berries, or other fun ingredients, fold them gently into the batter now.
- Spoon into muffin tin: Using a small spoon or cookie scoop, fill each muffin cup about ¾ full with batter. This will give them the perfect puffed-up shape when they bake.
- Bake: Pop the muffin tin into the oven and bake for about 10-12 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let them cool in the pan for a couple of minutes before transferring them to a wire rack. Serve warm with syrup, powdered sugar, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 5g
- Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g