Easy Breakfast Pancake Poppers Recipe | Quick Morning Snack
Start your morning with these fluffy pancake poppers—a fun twist on classic pancakes! Perfect for busy mornings, brunch spreads, or kid-friendly snacks. Serve them with syrup, fruit, or chocolate drizzle for a cozy, crowd-pleasing breakfast.
Equipment
- Muffin tin (12 or 24 cups)
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Non-stick spray or butter
- Optional: silicone liners, piping bag
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (or oat/almond milk)
- 1 large egg (or flax egg)
- 2 tbsp melted butter (or coconut oil)
- 1 tsp vanilla extract
- Optional add-ins: blueberries, chocolate chips, bacon bits, shredded cheese
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin with non-stick spray or butter.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients gently—do not overmix.
- Spoon batter into muffin cups, filling about ⅔ full. Add desired mix-ins.
- Bake for 12–15 minutes, until golden and a toothpick comes out clean.
- Cool slightly, then serve warm with syrup, powdered sugar, or yogurt dip.
Notes
- Storage: Keep in airtight container for 3–4 days or freeze up to 2 months.
- Reheating: Use oven or air fryer for best texture; avoid microwaving.
- Variations: Try Nutella centers, pumpkin spice, or savory ham & cheese.
- Tip: Always grease muffin tins well to prevent sticking.