Delightful Breakfast Pancake Poppers for Fast Mornings

These Breakfast Pancake Poppers bring joy to busy mornings with their light, fluffy texture and easy preparation.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 12 poppers

Course: Breakfast

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Flour Substitute with a 1:1 gluten-free flour blend for gluten-free option.
1/4 cup Sugar Brown sugar for richer flavor.
2 teaspoons Baking Powder Use fresh for best results.
1 pinch Salt Coarse salt enhances flavor.
3/4 cup Milk Almond milk for dairy-free option.
1 large Egg Flax egg for vegan substitute.
2 tablespoons Melted Butter Coconut oil for dairy-free option.
1 teaspoon Vanilla Extract Swap for maple syrup for a twist.

Equipment

Mini muffin tin
Mixing bowls
whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
In a large bowl, combine flour, sugar, baking powder, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Gently combine wet ingredients into dry ingredients, being careful not to overmix.
Fill each muffin cup 2/3 full with batter.
Bake for 10–12 minutes until golden and springy.
Allow to cool for about 5 minutes before removing from the tin.
Serve warm with maple syrup, fresh berries, or powdered sugar.

Nutrition

Serving: 1popperCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 3gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Reheat in the microwave for 15 seconds.

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