Description
Make fluffy breakfast pancake poppers that bake fast, freeze well, and keep mornings simple. This recipe is kid friendly and cozy for busy mornings.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 half teaspoon fine salt
- 1 and 1 half cups whole milk
- 2 large eggs
- 1 half cup melted unsalted butter
- 1 teaspoon vanilla flavoring
- 3 quarters cup fresh blueberries
Instructions
- Heat the oven to 375°F and grease a 24 cup mini muffin pan.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, eggs, melted butter, and vanilla flavoring in a separate bowl until smooth.
- Pour the wet mixture into the dry mixture and stir just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- Bake for 12 to 14 minutes until puffed and lightly golden.
- Cool for 5 minutes, then remove from the pan and serve warm.
Notes
- For food safety, ensure the centers reach at least 160°F since the batter contains eggs.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American