Description
These Pancake Poppers are fluffy, bite-sized mini pancake muffins packed with chocolate chips or fruit, perfect for dipping and ideal for a quick breakfast or snack on the go.
Ingredients
1 cup spelt flour (or all-purpose or oat flour)
2 tablespoons sugar or unrefined sweetener of choice
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk of choice
1 tablespoon vinegar or lemon juice
2 tablespoons oil or melted butter
1 teaspoon pure vanilla extract
Optional: mini chocolate chips, blueberries, or diced strawberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, vinegar (or lemon juice), oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in mini chocolate chips or fruit, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then remove from the tin and serve warm with your favorite dip.
Notes
Use oat flour and dairy-free milk for a gluten-free and vegan version.
Double the chocolate chips for a more indulgent treat.
Add cinnamon or nutmeg to the batter for extra flavor.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze in a single layer, then transfer to a freezer bag for longer storage.
Reheat in the microwave for 20 seconds or in a toaster oven until warm.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini popper
- Calories: 60
- Sugar: 2g
- Sodium: 50mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
