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hyper-realistic photo of pancake poppers, small round bite-size pancake balls cooked in an ebelskiver pan, about 1.5 inches wide, gently puffed and evenly rounded, lightly golden brown on the outside with soft fluffy pancake centers, stacked casually on a white ceramic plate, one popper split open to show the tender interior, served with a small white bowl of maple syrup for dipping, fresh blueberries and sliced strawberries around the plate, light dusting of powdered sugar, bright white kitchen background, white marble countertop, soft natural window light, clean editorial food styling, crisp focus, realistic texture, no people, no text, no logos, no watermark

Pancake Poppers

InsiderMama.com
These pancake poppers are small, round, golden pancake bites cooked in an ebelskiver-style pan. They have lightly browned outsides, soft fluffy centers, and they’re perfect for dipping in maple syrup.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 30

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon neutral oil or extra butter for greasing the pan

Toppings

  • Mini chocolate chips
  • Finely diced strawberries
  • Small blueberries
  • Cinnamon sugar
  • Maple syrup
  • Powdered sugar
  • Fresh fruit
  • Whipped butter

Instructions
 

  • Whisk the flour, sugar, baking powder, baking soda, and salt in one bowl.
  • Whisk the buttermilk, eggs, melted butter, and vanilla in another bowl.
  • Pour the wet ingredients into the dry ingredients.
  • Stir until combined.
  • Leave a few lumps in the batter.
  • Heat an ebelskiver or appe pan over medium-low heat.
  • Brush each well lightly with oil or melted butter.
  • Let the pan warm for a minute or two before adding batter.
  • Fill each well about two-thirds full with batter.
  • Add a few tiny mix-ins, if using.
  • Cook for 1 to 2 minutes, until the edges start setting.
  • Use a skewer or small spoon to turn each popper halfway.
  • Let the uncooked batter flow into the well as you turn it.
  • Continue turning until each popper becomes round and golden.
  • Cook another 2 to 3 minutes, until fully puffed and set.
  • Move the finished pancake poppers to a plate.
  • Repeat with the remaining batter.
  • Serve warm with maple syrup, powdered sugar, fresh fruit, whipped butter, or other toppings listed above.