Description
There’s something magical about turning a classic dish into something fun and finger-friendly.
Ingredients
Makes approximately 24 mini pancake poppers
For the Pancake Poppers:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional add-ins: ¼ cup mini chocolate chips, chopped strawberries, or blueberries
For the Maple Glaze:
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk (more if needed for consistency)
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or melted butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla. Pour into the dry ingredients and stir just until combined. Do not overmix.
Gently fold in mini chocolate chips, blueberries, or other add-ins if using.
Spoon batter into the prepared mini muffin cups, filling each about ¾ full. Bake for 12–15 minutes, or until golden and a toothpick comes out clean.
In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust consistency as needed.
Let the poppers cool for 5 minutes, then drizzle or dip in the maple glaze. Serve warm or at room temperature.
Notes
- Don’t Overmix: Stir just until ingredients are combined to keep the texture fluffy.
- Use Fresh Buttermilk: The acidity activates the baking soda for a light rise.
- Glaze While Warm: The glaze sets perfectly if poppers are slightly warm.
- Batch Prep: Double the recipe and freeze leftovers for quick breakfasts.
- Add Texture: Top with crushed pecans or granola for a bit of crunch.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 24 mini poppers
- Calories: 85
- Sugar: 6g
- Fat: 3g
- Carbohydrates: 12g
- Protein: 2g
Keywords: Maple Pancake Poppers