Breakfast Pancake Poppers
Delicious and fluffy pancake poppers filled with fresh berries, perfect for lazy weekend mornings or brunch gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup flour (can substitute with gluten-free blend)
- 2 tablespoons sugar (can reduce or substitute)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (almond or plant-based options work)
- 1 large egg (can substitute with a flax egg for vegan)
- 2 tablespoons melted butter (can use vegan butter or oil)
- 1 teaspoon vanilla extract (can omit or substitute with almond extract)
- 1/4 cup maple syrup (for drizzling)
- 1 cup fresh berries (choose from blueberries or strawberries)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin or popover pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, thoroughly mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Gently fold in the berries, ensuring they are evenly distributed throughout the batter.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the poppers to cool slightly before dusting with powdered sugar and drizzling with maple syrup.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for a few minutes or microwave for 15-20 seconds.
Find it online: https://breakfastrecip.com/breakfast-pancake-poppers/