Bite-Sized Fluffy Pancake Poppers (Printable)

Fluffy mini pancakes with golden crusts and airy centers. Ideal for breakfast or snacking with maple syrup, chocolate, or fruit preserves.

# What You Need:

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

06 - 3/4 cup buttermilk or milk with 1 teaspoon lemon juice

07 - 1 large egg

08 - 2 tablespoons unsalted butter, melted

09 - 1 teaspoon vanilla extract

10 - 1/4 cup mini chocolate chips

11 - 1/4 cup blueberries

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.

04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; a few lumps are acceptable.

05 - Gently fold in chocolate chips or blueberries if desired.

06 - Spoon batter evenly into prepared mini muffin tin, filling each cup about three-quarters full.

07 - Bake for 8 to 10 minutes until tops are golden and a toothpick inserted in the center comes out clean.

08 - Let cool for 2 minutes, then carefully remove poppers from tin. Serve warm with maple syrup, melted chocolate, or fruit preserves.

01 -

They bake in ten minutes flat, which means breakfast practically makes itself
The portion control is built in, so nobody eats three full pancakes before realizing they are stuffed
Everyone gets to customize their own dipping sauce, which turns breakfast into a fun activity

02 -

The batter thickens as it sits, so work quickly once you combine wet and dry ingredients
Overfilling the muffin cups results in pancake mushrooms, so resist the urge to add just a little more
Letting them cool completely before storing prevents soggy bottoms, though eating them warm is obviously superior

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