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breakfast pancake poppers recipe

Breakfast Pancake Poppers Recipe

These delightful little bites are a fun, portable, and customizable way to enjoy all the deliciousness of fluffy pancakes in a convenient, bite-sized format, perfect for busy mornings or a playful brunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 ¼ cups milk
  • 2 tablespoons melted unsalted butter plus more for greasing
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely chopped fresh berries (blueberries, raspberries) or mini chocolate chips Optional
  • Maple syrup, whipped cream, powdered sugar, fresh fruit, chocolate sauce, or any of your favorite pancake toppings For serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Griddle or non-stick frying pan
  • Spatula
  • Tablespoon or small cookie scoop

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these ingredients are well combined to distribute the leavening agent evenly.
    1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
  2. In a separate medium bowl, lightly beat the large egg. Then, whisk in the milk, melted unsalted butter, and vanilla extract until everything is smoothly incorporated.
    1 large egg, 1 ¼ cups milk, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. It's important not to overmix; a few lumps are perfectly fine and will contribute to a tender pancake texture. If you're adding optional berries or chocolate chips, fold them in gently at this stage.
    1 tablespoon finely chopped fresh berries (blueberries, raspberries) or mini chocolate chips
  4. Heat a lightly greased griddle or non-stick frying pan over medium heat. You can test if the pan is ready by flicking a drop of water onto it; it should sizzle and evaporate quickly.
  5. Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of batter onto the hot griddle. Aim for bite-sized spheres, leaving some space between each popper to allow for easy flipping.
  6. Cook for about 2-3 minutes per side, or until each breakfast pancake popper is puffed up, golden brown, and cooked through. You'll want to flip them gently with a spatula to ensure even cooking on all sides.
  7. Once cooked, remove the breakfast pancake poppers from the griddle and serve immediately.

Notes

Can be stored in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in toaster oven, skillet, or microwave.