Hey there, breakfast lovers! If you’re anything like me, mornings can be a whirlwind of chaotic energy. Between getting the kids ready for school and trying to remember where I left my phone, cooking a full breakfast often feels like an impossible dream. That’s why I’m so excited to share my recipe for Breakfast Pancake Poppers! These bite-sized wonders are easy to make, quick to bake, and perfect for busy mornings. Plus, they’re a hit with the little ones. Before we dive into the recipe, you might want to check out my Crescent Roll Breakfast Recipes for more morning inspirations!
Why you’ll love this recipe
It’s no wonder my family can’t get enough of these Breakfast Pancake Poppers. First of all, they’re incredibly easy to prepare, with just 5 minutes needed to whip up the batter. No fancy gadgets or special skills required! Plus, they’re portable, which means you can take them on the go if you’re in a hurry.
These poppers also allow plenty of room for creativity. Each family member can customize theirs with different toppings—think fresh fruit, chocolate chips, or a drizzle of honey. Not to mention, they’re a perfect weekend activity for kids who love to help in the kitchen.
Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Step-by-step instructions
Preparing the oven and pan
Start by preheating your oven to 375°F. This is essential for getting that golden exterior we all love. Once that’s heating up, grease a mini muffin pan. Trust me, it’s worth using a little extra butter to ensure nothing sticks.
Mixing the dry ingredients
In a bowl, combine the flour, sugar, baking powder, and salt. Stir them together until they’re evenly mixed. This ensures your poppers will rise beautifully and taste just right.
Whisking the wet ingredients
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. The vanilla really brings out a comforting aroma that welcomes everyone into the kitchen.
Combining it all
Slowly pour the wet ingredients into the dry, and gently combine them with a spatula or wooden spoon. Be careful not to overmix—some lumps are perfectly fine. Too much stirring might lead to tough poppers, and nobody wants that!
Filling the muffin pan
Spoon the batter into the greased mini muffin pan, filling each cup about 2/3 full. This allows the poppers space to puff up without spilling over.
Baking to perfection
Bake in the preheated oven for 10-12 minutes, or until they’re a lovely golden shade. Let them cool slightly before serving, but not too long—they’re best enjoyed warm with a side of maple syrup.
Recipe tips & variations
Adding some flair: Want to jazz them up? Toss in some mini chocolate chips, berries, or even a sprinkle of cinnamon before baking for added flavor.
Gluten-free option: Substitute the flour with a gluten-free blend to cater to dietary needs without compromising taste.
Perfect syrup companions: Maple syrup is a classic, but try honey, agave nectar, or even a dollop of yogurt for a fun twist.
Storage & reheating
If you’re fortunate enough to have leftovers, store them in an airtight container at room temperature. They’ll stay fresh for 2 days, or pop them in the fridge for up to a week. To reheat, just give them a quick zap in the microwave, or a few minutes in the oven at 350°F to bring back some of that freshly-baked warmth.
FAQs
Can I make these pancake poppers ahead of time?Absolutely! They can be made a day in advance and stored as mentioned above.
Are there egg substitutes for this recipe?Yes, a flaxseed egg or applesauce can work as egg alternatives if you need them.
Do they freeze well?Definitely. Freeze any extra poppers in a single layer on a baking sheet. Once frozen, transfer them to a zip-lock bag. They can be stored for about a month and reheated in the oven.
Can I use whole wheat flour?You can, but expect a denser texture. You might also need a bit more liquid to achieve the desired consistency.
Recipes you may like
Looking for more breakfast ideas? Don’t miss these delightful recipes:
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
I can’t wait for you to try these Breakfast Pancake Poppers in your own kitchen. Enjoy the simplicity and deliciousness of a breakfast that’s approachable for any busy household!
Print
Breakfast Pancake Poppers
- Total Time: 17 minutes
- Yield: 12 poppers 1x
- Diet: Vegetarian
Description
A quick and easy recipe for Breakfast Pancake Poppers that are perfect for busy mornings.
Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and grease a mini muffin pan.
- In a bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Slowly pour the wet ingredients into the dry and gently combine.
- Spoon the batter into the greased mini muffin pan, filling each cup about 2/3 full.
- Bake for 10-12 minutes, until golden, and let cool slightly before serving.
Notes
- Add mini chocolate chips, berries, or cinnamon for extra flavor.
- For a gluten-free option, substitute the flour with a gluten-free blend.
- Maple syrup, honey, or yogurt are great accompaniments.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 poppers
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg