Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup milk (or non-dairy alternative)
- 1 large egg, at room temperature
- 2 tablespoons melted butter or oil
- Your choice of fillings (like chocolate chips, blueberries, or diced fruits)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, salt, and cinnamon until well combined.
- In another bowl, whisk together milk (or non-dairy alternative), egg (at room temperature), and melted butter or oil until smooth.
- Pour the wet ingredients into the dry ones gradually while stirring gently with a spatula or wooden spoon until just combined.
- Gently fold in your choice of fillings such as chocolate chips or fresh blueberries using a spatula.
- Spoon generous amounts of batter into greased mini muffin tins about three-quarters full.
- Bake in your preheated oven for about 12-15 minutes or until they’re puffed up and golden brown on top.
- Allow them to cool slightly before popping them out from their muffin tin homes.
- Garnish with powdered sugar or drizzle with maple syrup before serving.
Notes
Store leftover Pancake Poppers in an airtight container for freshness.
Reheat Pancake Poppers in the microwave for quick enjoyment.
Serve with fresh fruit and syrup for a delightful treat.
Add chocolate chips for extra sweetness and flavor boost!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg