Breakfast Pancake Poppers You’ll Crave Every Morning
Imagine fluffy, bite-sized pancakes perfect for dipping, made effortlessly in a mini muffin pan. These delightful breakfast poppers are an absolute game-changer for busy mornings or a fun weekend brunch, offering all the classic pancake flavor in an easy-to-eat format. Get ready to transform your breakfast routine with these irresistible treats.
Prep Time
10 minutes
Cook Time
10-12 minutes
Total Time
20-22 minutes
Servings
Makes about 24 mini poppers (4-6 servings)
Keywords
Why This Recipe Delivers
- Effortlessly delicious: All the joy of pancakes without the flipping.
- Perfectly portioned: Bite-sized treats ideal for little hands or elegant brunch spreads.
- Quick and convenient: Ready in under 25 minutes, making busy mornings a breeze.
- Customizable fun: Dip them, drizzle them, or top them with your favorite pancake accompaniments.
- Mess-free magic: Baked in a muffin tin, significantly reducing stovetop splatter.
Ingredients
- 120 g (1 cup) all-purpose flour
- 15 g (1 tablespoon) granulated sugar
- 5 g (1 teaspoon) baking powder
- 1.25 g (1/4 teaspoon) fine sea salt
- 180 ml (3/4 cup) milk (dairy or non-dairy works well)
- 1 large egg
- 30 ml (2 tablespoons) unsalted butter, melted and cooled
- 5 ml (1 teaspoon) vanilla extract
- Optional for serving: Maple syrup, fresh berries, powdered sugar, whipped cream
Instructions
- Preheat your oven to 190°C (375°F). Thoroughly grease a 24-cavity mini muffin pan with butter or non-stick cooking spray, ensuring every well is coated to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk them together vigorously for about 30 seconds until they are well combined and lump-free, which helps distribute the leavening agent evenly.
- In a separate medium bowl, whisk together the wet ingredients: milk, the large egg, the melted and cooled unsalted butter, and the vanilla extract. Whisk until the mixture is smooth and the egg is fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spoon or whisk until just combined. It's crucial not to overmix; a few small lumps are perfectly fine and will lead to tender, fluffy poppers. Overmixing develops the gluten, resulting in tough pancakes.
- Carefully scoop the pancake batter into the prepared mini muffin pan, filling each cavity approximately two-thirds full. An ice cream scoop with a trigger release or two spoons can help manage the batter neatly.
- Bake for 10-12 minutes, or until the poppers are golden brown on top, puffed up, and a toothpick inserted into the center of a few poppers comes out clean, indicating they are cooked through.
- Remove the pan from the oven and allow the pancake poppers to cool in the pan for 2-3 minutes. This crucial step allows them to firm up slightly, making them easier to remove without breaking.
- Gently remove the warm pancake poppers from the muffin pan using a small offset spatula or butter knife. Serve immediately with your favorite toppings, such as warm maple syrup, fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Mini muffin pan (24-cavity)
- Measuring cups and spoons
- Small offset spatula or butter knife (for removal)
Essential Success Tips
- Do not overmix the batter. A few lumps are good for tender results.
- Ensure your muffin pan is thoroughly greased, even if it's non-stick, to guarantee easy release.
- Allow the melted butter to cool slightly before adding it to the wet ingredients to prevent scrambling the egg.
- For even baking, make sure your oven is fully preheated before putting the pan in.
- Resist the urge to open the oven door too frequently during baking, as this can cause the poppers to deflate.
Professional Cooking Secrets
- For an extra layer of flavor, brown your butter before adding it to the wet ingredients. Melt the butter in a saucepan over medium heat until it turns a nutty brown and smells fragrant, then cool it slightly before incorporating.
- If time allows, let your batter rest for 5-10 minutes after mixing. This allows the flour to fully hydrate and the baking powder to start activating, resulting in even fluffier poppers.
- Elevate the experience by adding a tiny piece of chocolate, a few mini berries, or a sprinkle of cinnamon sugar into the center of each batter-filled cavity before baking.
Notes
- Storage: Leftover pancake poppers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. They can be reheated gently in the microwave or toaster oven.
- Freezing: These poppers freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for an hour. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat directly from frozen in a toaster oven or microwave.
- Variations: Add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced version. Incorporate a tablespoon of lemon zest for a bright, citrusy twist.
Frequently Asked Questions
Can I make these with gluten-free flour?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but the results will still be delicious.
What if I don't have a mini muffin pan?
While the mini muffin pan gives them their signature 'popper' shape, you can use a regular muffin pan for larger pancake muffins. Adjust baking time to 15-20 minutes, or until golden and cooked through.
Can I prepare the batter ahead of time?
For best results, it's ideal to mix the wet and dry ingredients just before baking to ensure optimal leavening. However, you can mix the dry ingredients and the wet ingredients separately, store them covered in the refrigerator overnight, and combine them right before baking.
Nutrition Facts (Per Serving)
Per serving (approx. 6 poppers): Calories: 220, Protein: 7g, Fat: 10g, Carbs: 25g, Fiber: 1g. (Estimates will vary based on exact ingredients and toppings).
Allergy Information
Contains dairy, eggs, and gluten. For a dairy-free option, use plant-based milk and a dairy-free butter alternative. For a gluten-free version, use a 1:1 gluten-free flour blend.
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