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Fluffy Breakfast-for-Lunch Pancake Dippers Easy Recipe with Maple Syrup

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Fluffy, bite-sized pancake dippers perfect for breakfast or lunch, served with maple syrup. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • 1 cup (240ml) milk (whole milk or dairy-free alternative like almond or oat milk)
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • Maple syrup for dipping

Instructions

  1. In a medium bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, beat the egg with milk, melted butter, and vanilla extract until smooth and slightly frothy.
  3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined; some lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Drop tablespoon-sized dollops of batter (about 1 ½ inches in diameter) onto the skillet. Insert a wooden skewer or toothpick into each before the batter sets, or thread after cooking if preferred.
  6. Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook for another 1-2 minutes until golden brown.
  7. Transfer cooked dippers to a warm plate or oven set at 200°F (93°C) while cooking the rest.
  8. Serve warm with plenty of maple syrup for dipping.

Notes

Do not overmix the batter to keep dippers fluffy. Use fresh baking powder for best rise. Cook on medium heat to avoid burning outside while raw inside. Maple syrup is essential for authentic flavor. Leftovers can be refrigerated for up to 2 days and reheated in toaster oven or skillet for best texture.

Nutrition

Keywords: pancake dippers, breakfast, maple syrup, easy recipe, bite-sized pancakes, quick snack, comfort food

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