Description
Delicious and fluffy pancake poppers perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Butter or neutral oil for greasing the pan
Instructions
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined; the batter should be thick with a few small lumps.
- Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
- Using a tablespoon or small cookie scoop, drop small mounds of batter onto the hot skillet, leaving a little space between each one.
- Cook for 1 to 2 minutes, until the bottoms are golden and small bubbles form around the edges.
- Flip each pancake popper and cook for another 1 to 2 minutes, until golden on both sides and cooked through in the center.
- Transfer cooked poppers to a plate or baking sheet and repeat with the remaining batter, greasing the pan as needed.
- Serve warm with maple syrup, powdered sugar, fruit, or your favorite toppings.
Notes
- Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg