👩🍳 Instructions
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1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
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2
In a separate medium bowl, whisk together the egg, buttermilk, milk, melted butter, and vanilla extract.
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3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
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4
Heat a non-stick skillet or aebleskiver pan over medium heat. Lightly grease with cooking spray or butter.
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5
Using a small cookie scoop or tablespoon, drop spoonfuls of batter (about 1-1.5 inches in diameter) onto the hot pan, ensuring not to overcrowd it. If using an aebleskiver pan, fill each well about two-thirds full.
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6
Cook for 2-3 minutes on the first side, or until small bubbles form on the surface and edges are golden brown. Flip each popper and cook for another 1-2 minutes until golden and cooked through.
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7
Transfer cooked pancake poppers to a plate or a wire rack to keep warm. Repeat with remaining batter.
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8
Serve immediately with your favorite toppings like maple syrup, fresh berries, or powdered sugar.
💡 Notes
For a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let sit for 5-10 minutes. These poppers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat in a microwave, toaster oven, or air fryer.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
9g
Total Fat
12g
Saturated Fat
7g
Carbs
50g
Fiber
2g
Sugar
10g
Sodium
380mg
Cholesterol
65mg
