Pancake poppers are a fun way to liven up breakfast! And they are easier, quicker, and healthier than regular pancakes.
My kids LOVE pancakes, but making pancakes poses several problems for me. First, they take forever to cook because I can only make four at a time on my mini griddle.
Second, my son can’t seem to regulate his syrup intake. I’m lazy so I let my kids dish up their own food. However, when it comes to syrup, my son’s sugar monster comes out and he can’t even keep it all on the plate, he pours so much.
These awesome chocolate chip pancake poppers solve both my problems – I put them in the oven all at once in my 24 cup mini muffin pan (no you can’t borrow it – just get your own on Amazon for $18).
And because these pancake poppers already have syrup and a few chocolate chips, there’s NO ADDITIONAL SYRUP NEEDED! My kids didn’t even ask!
Bam! In fifteen minutes, I’m the best mom ever (for the moment). And I do consider these a healthier option to pancakes – I mean, less syrup. That’s good in my book!
These pancake mini muffins will delight your kids – and keep the syrup to a minimum!
- 1 1/2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 cup milk
- 2 tbsp maple syrup
- 2 tbsp butter melted
- 1 egg
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
Grease mini muffin pan with non-stick spray.
Preheat oven to 400 degrees F.
In a large bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and cinnamon.
Stir in wet ingredients: milk, syrup, butter, egg, and vanilla.
Fold in mini chocolate chips.
Fill mini muffin cups with batter, (about 1 tbsp each for 24 cups).
Bake for 8 – 10 minutes.
Enjoy with syrup, or without!
Looking for some more breakfast fun? Check out my Fluffy Heart-Shaped Pancake recipe on DenverParent.net! You can make them any shape. You can tell I’ve got kids – no boring ol’ pancakes will do!