Description

Bite-sized, fluffy, and delicious mini pancake poppers perfect for breakfast, snacks, or lunchboxes. Customizable with your favorite add-ins like chocolate chips or fruit and baked for a lighter treat.

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk (or dairy-free milk + 1 tsp vinegar)

1 egg

1 teaspoon vanilla extract

2 tablespoons melted butter or coconut oil

Optional: mini chocolate chips, blueberries, chopped strawberries, or sprinkles

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Instructions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry and stir gently until just mixed—do not overmix.
Fold in any optional mix-ins like chocolate chips, fruit, or sprinkles.
Using a small cookie scoop, divide the batter evenly into the prepared mini muffin tin.
Bake for 10–12 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from oven, let cool slightly, and serve warm.

Notes

Use dairy-free milk and coconut oil for a vegan-friendly version.

Freeze well in a zip-top bag for up to 2 months; reheat in microwave or oven.

Try cinnamon or nutmeg for a spiced variation.

Great for lunchboxes—pair with a small container of syrup or yogurt for dipping.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pancake popper
Calories: 55
Sugar: 2g
Sodium: 70mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.3g
Protein: 1g
Cholesterol: 10mg