Ingredients
Dry Ingredients
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat the Oven. Preheat your oven to 375°F (190°C) and grease a mini muffin pan to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir them together to ensure even distribution.
- Whisk Wet Ingredients. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and well blended.
- Combine Wet and Dry. Gently fold the wet ingredients into the dry mixture, stirring just until combined to maintain a light batter.
- Fill the Muffin Pan. Using a spoon, scoop the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
- Bake the Poppers. Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the pancake poppers are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve. Allow the poppers to cool slightly before removing them from the pan. Serve warm with syrup or your favorite pancake toppings.
Notes
- Do not overmix the batter to keep the poppers light and fluffy.
- You can add mini chocolate chips or blueberries to the batter for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the microwave.
- These poppers are easy to double or halve depending on your serving needs.
- Prep Time: 7 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
