Easy Breakfast Pancake Poppers
These Breakfast Pancake Poppers are fluffy, oven baked mini pancakes perfect for meal prep, busy mornings, and little hands. They are freezer friendly, kid approved, and one of my favorite ways to make sweet kitchen memories with my daughter.
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Servings: 24 mini pancake poppers
Calories: 110kcal
Cost: $6
Equipment
- 1 Mini muffin tin Nonstick works best for easy release
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop or tablespoon Helps keep all poppers the same size
Ingredients
For the Pancake Batter
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¾ cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- nonstick cooking spray
Optional Mix Ins
- ¾ cup mini chocolate chips
- ¾ cup blueberries fresh or frozen
Instructions
- Preheat and prepare: Preheat your oven to 375°F and generously spray a mini muffin tin with nonstick cooking spray. This is the step where my daughter Olivia insists on helping, and I let her hold the spray while I guide her hand so nothing sticks later.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt until everything looks evenly combined. Olivia loves counting scoops here and making sure there are no sneaky flour clumps hiding.
- Mix wet ingredients: In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth. This is usually when Olivia taste tests the vanilla and giggles like it is the best job in the kitchen.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are perfect. I always remind Olivia that overmixing makes tough pancakes, and we want soft and fluffy ones.
- Add mix ins: If using mix ins, gently fold in mini chocolate chips or blueberries. Olivia carefully sprinkles them in one by one, making sure each popper gets a little surprise inside.
- Fill the pan: Scoop the batter into the muffin tin, filling each cup about two thirds full. This keeps them from overflowing and helps them bake into perfect little pancake poppers.
- Bake: Bake for 12 to 15 minutes until the tops are lightly golden and spring back when touched. The kitchen always smells like a cozy weekend morning at this point.
- Cool and serve: Let the pancake poppers cool for a few minutes before removing them from the pan. Serve warm or let them cool completely for freezing. Olivia usually sneaks one before I even turn around.
Notes
- These breakfast pancake poppers freeze beautifully. Store cooled poppers in a freezer bag for up to 3 months.
- Reheat in the microwave for 30 to 45 seconds straight from frozen.
- For a gluten free version, use a 1:1 gluten free flour blend.
- Swap blueberries for diced strawberries or bananas for fun variations.
- This is one of those recipes that becomes more special every time you make it with your kids.
Nutrition
Serving: 40g | Calories: 110kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 60mg | Sugar: 3g | Vitamin A: 90IU | Calcium: 60mg | Iron: 1mg