It is no secret that pancakes are a favorite in our house. For breakfast, lunch or dinner. It’s one of my go to meals for meatless Monday, actually. My husband is more of a traditionalist when it comes to pancakes. He never requests any add-ins and is perfectly content with plain pancakes drenched in syrup, of course. He could eat the same thing every time.
One of the reasons why I started this blog, was so I’d have the ideal excuse to try out new recipes and let my creativity go wild. It’s one of my most beloved things when it comes to writing about food. So, it was only a matter of time before I’d get bored with flipping one pancake after another. And shortly after, Pancake Poppers were born.
Now there are no kids to test these on in our family, but we had so much fun dipping these pancake balls in syrup. And if we can enjoy these that much, I am certain your whole family will love them as well. And talk about cuteness. Food that is adorable always tastes 1000x better anyhow.
These Pancake Poppers were baked in a Cake Pop Pan. If you don’t own one, you could totally use a mini muffin pan instead.
I am pretty sure I will never go back to standard pancakes for multiple reasons. The batter used in this recipe yields super airy and light pancakes. Once I prepared the basic batter, I beat an egg white until soft peaks formed and gently folded it into the pancake batter. It makes for the fluffiest little things. Also, you can have these ready in 15 minutes. All of your pancake poppers will be done at the same time, no more waiting until you’ve cooked your first batch to move on to the next. Everyone will be able to eat fresh poppers as soon as they pop out of the pan, ha!
And you can enjoy these any way you like. Chocolate chips, blueberries, plain like my husband loves them or any way you dress up traditional pancakes. The opportunities are endless.
These would even be a great breakfast on the go when you’re running out of time, but still want to enjoy a good meal to get you ready for the day ahead. Yeah, you can probably tell how excited I am about these. I have thought this through. I made sure I could have them any time of the day in any way possible. They’re pretty much my new obsession.
I hope they’ll be yours, too! Also, almost exactly 2 weeks until the first day of Spring. Yippee!
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 large egg white
- 1/2 cup mini chocolate chips, optional
- Preheat oven to 375 degrees F. Spray a cake pop or mini muffin pan with nonstick cooking spray. Set aside.
- 1. In a bowl, combine the flour, baking powder, salt, and sugar. Add the milk, 1 whole egg, vanilla, and melted butter. Whisk until mostly smooth. Don't overmix. It's okay if some lumps remain. In another bowl, beat remaining egg white until smooth peaks form. Gently fold into batter until incorporated. Add mini chocolate chips, if using.
- 2. Using a cookie scoop, fill each cake pop mold or muffin cup with pancake batter (fill it almost all the way) and place in the oven. Bake for 12 minutes or until a toothpick inserted in the middle comes out clean. Immediately invert pancake poppers onto a wire rack and let cool for 5 minutes or until they're safe to handle. Serve with your favorite toppings.
- Pancake Poppers are best enjoyed on the same day.