Pancake Poppers
Small, fluffy pancake bites studded with blueberries, chocolate chips, banana, and strawberries, perfect for busy brunches or quick lunchbox treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini poppers 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 3/4 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup chocolate chips
- 1 medium banana, mashed or thinly sliced
- 1 cup strawberries, chopped
Instructions
- Preheat the oven to 375°F and grease a 24 cup mini muffin tin or use mini paper liners.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- Beat the eggs with the milk, melted butter, and vanilla until combined in another bowl.
- Pour wet ingredients into the dry mix and stir gently until just combined; small lumps are fine.
- Fold in the mashed banana, chopped strawberries, blueberries, and chocolate chips with a spatula.
- Spoon the batter into the prepared mini cups, filling each about three-quarters full.
- Bake in the preheated oven for 12 to 15 minutes or until the tops are set and lightly golden.
- Let the poppers cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- Serve warm for the best texture or let cool completely before storing.
Notes
If your fruit is very juicy, pat it dry to avoid thinning the batter. For even distribution, toss berries and chocolate chips lightly in a tablespoon of flour before folding them into the batter.
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 5g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg