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Easy Pancake Poppers Recipe

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★★★★★

5 from 375 reviews

These Easy Pancake Poppers are a fun and bite-sized twist on classic pancakes, perfect for breakfast or a delicious snack. Made with a simple batter using all-purpose flour, baking powder, and vanilla, these mini cakes bake to golden perfection in a mini muffin or cake pop pan. Optional mini chocolate chips add an irresistible touch of sweetness. Ready in just about 30 minutes, they’re great for parties, brunch, or anytime cravings strike.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon granulated sugar

Wet Ingredients

  • 1 cup plus 1 tablespoon milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1 large egg white

Optional

  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a cake pop or mini muffin pan with nonstick cooking spray to prevent sticking. Set the pan aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until combined. This ensures even distribution of leavening and flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, 1 whole egg, vanilla extract, and melted unsalted butter until mostly smooth. Avoid overmixing to keep the batter fluffy.
  4. Make the Batter: Pour the wet ingredients into the dry ingredient mixture and whisk gently until mostly smooth. It’s okay if some small lumps remain; do not overmix to avoid tough pancakes.
  5. Beat Egg White: In a clean bowl, beat the remaining egg white until smooth, stiff peaks form. This step adds lightness and fluffiness to the pancake poppers.
  6. Fold in Egg White and Chocolate Chips: Gently fold the beaten egg white into the batter until evenly incorporated. If desired, carefully fold in the mini chocolate chips for added sweetness and texture.
  7. Scoop Batter into Pan: Using a cookie scoop or spoon, fill each cake pop or mini muffin mold almost to the top with the pancake batter. This ensures each popper rises nicely without overflowing.
  8. Bake: Place the pan in the preheated oven and bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Once baked, immediately invert the pan to release the pancake poppers onto a wire rack. Let them cool for about 5 minutes or until they are safe to handle. Serve warm with your favorite toppings such as syrup, butter, or fruit.

Notes

  • Do not overmix the batter to keep the pancake poppers tender and fluffy.
  • Beating the egg white separately and folding it in helps create a light, airy texture.
  • Use a cookie scoop for even-sized poppers for consistent baking.
  • Mini chocolate chips are optional but add a delightful sweetness.
  • Serve with syrup, fresh fruit, whipped cream, or your preferred pancake toppings for extra flavor.
  • These poppers can be prepared ahead and reheated gently in a toaster or oven.

Keywords: pancake poppers, mini pancakes, breakfast bites, easy pancakes, baked pancake bites

Find it online: https://cheframiflavor.com/easy-pancake-poppers-recipe/