Pancakes are a favorite
For breakfast, lunch, dinner and anything in between. So we figured, it will be a matter of time before we can get a little bored flipping one pancake after another… Shortly after, Pancake Poppers came to mind.
Dipping those fluffy pancake puppies in syrup is a whole different experience. And talk about cuteness! Food that looks adorable always tastes 100x better.
When you take your first bite in these delicious pancake balls, you will notice that these puppies taste like pancakes but the texture is pillow like and a lot thicker than the usual pancakes. Sounds amazing right! It is truly an indulgence.
You don’t have a pancake poppers pan? It’s all good, you can easily use a good old mini muffin pan to make this pancake balls recipe a guaranteed success.
If you’d like to know how to make pancake balls from pancake mix simply replace step 3 with the pancake mix instructions on the box. Don’t forget to incorporate the beaten egg white. Your pancake puppies will be fluffy on another level! Keep in mind depending on the type of mix you use, you’ll get slightly different results in the height and shape of your pancake poppers.
Besides the cuteness, the batter used in this pancake balls recipe yields super airy and light pancakes. Also, you can have these ready in 15 minutes. Waiting until you’ve cooked your first batch to move on to the next is over. Everyone will be able to enjoy your fluffy pancakes at the same time!
And for busy weekday mornings, when you aim for homemade pancakes in a NY minute. You can totally freeze a few, reheat in the microwave and off you go.
Before you go to grab your mini muffin pan, take a peek at our grab-and-go Emerald Spinach pancakes simple recipe.
24 pancake poppers
1 1/2 cup 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
Cake pop or mini muffin pan
Preheat oven to 200°C
Spray a cake pop or mini muffin pan with nonstick cooking spray. Set aside.
In a bowl; combine flour, baking powder, salt, and sugar. Add 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 desired.
Using a cookie scoop, fill each cake pop mold or muffin cup with pancake batter (fill it almost all the way) place in the oven. Bake (12 minutes) or until a toothpick inserted in the middle comes out clean.
Immediately invert pancake poppers onto a wire rack and let cool (5 minutes) or until they're safe to handle. Serve with your favorite toppings.
Pancake Poppers are best enjoyed on the same day.