Easy Pancake Poppers (Print version)
Fluffy mini pancake bites baked in a muffin pan with chocolate chips and served warm with maple syrup.
# Ingredients:
For the poppers
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
06 -
1/2 teaspoon ground cinnamon
07 -
1 1/4 cups (300 ml) buttermilk
08 -
1 large egg
09 -
3 tablespoons unsalted butter, melted and slightly cooled
10 -
1 tablespoon maple syrup
11 -
1 teaspoon vanilla extract
12 -
1/3 cup (55 g) mini chocolate chips
13 -
Nonstick cooking spray or extra melted butter, for the pan
For serving
14 -
Warm maple syrup, for dipping
15 -
Powdered sugar, optional
# Instructions:
01 -
Heat the oven to 375°F. Grease a 24-cup mini muffin pan well with nonstick spray or melted butter.
02 -
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 -
In a second bowl, whisk the buttermilk, egg, melted butter, maple syrup, and vanilla until smooth.
04 -
Pour the wet ingredients into the dry ingredients and stir just until the flour disappears. Fold in the mini chocolate chips without overmixing.
05 -
Divide the batter among the mini muffin cups, filling each about three-quarters full. A small cookie scoop keeps the cups even.
06 -
Bake for 9-11 minutes, until the poppers are puffed and lightly golden. Rest in the pan for 3 minutes, then remove and serve warm with maple syrup.
# Good to know:
01 -
Makes about 24 mini pancake poppers.
02 -
Best served warm with maple syrup for dipping.
03 -
Freeze cooled poppers for quick breakfasts.