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**Dry Ingredients**

1½ cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

**Wet Ingredients**

1¼ cups milk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

**Optional Mix-ins**

Mini chocolate chips

Fresh berries

Banana slices

Cinnamon

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1. In a bowl, whisk flour, sugar, baking powder, and salt.

2. In another bowl, whisk milk, egg, melted butter, and vanilla.

3. Combine wet and dry ingredients until just mixed—do not overmix.

4. Heat a nonstick or popper pan over medium heat and lightly grease.

5. Spoon small amounts of batter into the pan to form mini pancakes.

6. Cook 1–2 minutes until bubbles form, then flip gently.

7. Cook another 1–2 minutes until golden and cooked through.

8. Repeat with remaining batter.

9. Serve warm with syrup, fruit, or your favorite toppings.

Keep the batter slightly thick so the poppers hold their shape.

Use a squeeze bottle for uniform shapes.

Store in fridge up to 4 days or freeze for up to 2 months.

Great for meal prep or brunch tables.

Pairs well with muffins, sweet breads, and creamy fruit-based desserts.