Description
These breakfast pancake poppers are easy brunch meal prep treats that save time and are customizable for every family member's preferences. They can be made ahead of time and are perfect for busy weekdays.
Ingredients
Scale
2 cups All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 3/4 cups Buttermilk
2 large Eggs
1/4 cup Melted butter
1 teaspoon Vanilla extract
1 cup Mini chocolate chips or blueberries
As needed Cooking spray
Instructions
- Step 1: Preheat your oven to 350°F. Generously spray a mini muffin tin with cooking spray
- Step 2: Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
- Step 3: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined
- Step 5: Fold in your chocolate chips or blueberries carefully
- Step 6: Fill each mini muffin cup about two-thirds full
- Step 7: Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clea
- Step 8: Let the breakfast pancake poppers cool in the pan for five minutes, then transfer them to a wire rack
Notes
Make a double batch as these poppers disappear quickly.
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 poppers
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 42mg