Introduction

Pancake poppers are a delightful twist on classic pancakes, baked into bite-sized treats that are perfect for breakfast or snacks. They’re quick to make and customizable with your favorite mix-ins like chocolate chips or berries.

A white round bowl filled with two layers of small, round golden brown pancake balls that have a slightly crispy texture on the outside and a soft, yellow inside. Some of the balls are dusted lightly with white powdered sugar, adding a delicate snowy effect. The bowl is placed on a white marbled surface with part of a white cloth with yellow and red designs visible to the side. The background is softly blurred, focusing attention on the shiny and warm pancake balls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk (or regular milk + 1 tsp vinegar)
1 large egg
1 tsp vanilla extract
2 tbsp melted butter
¼ cup mini chocolate chips or blueberries (optional)
Maple syrup, powdered sugar, or honey for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with non-stick spray or melted butter to prevent sticking.
Step 2: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix—some lumps are okay!
Step 3: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If you’re adding mix-ins like chocolate chips or berries, drop them into each cup before baking.
Step 4: Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Remove from the oven and let them cool for a few minutes before taking them out of the tin.
Step 5: Dust with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy!

Tips & Variations

Use buttermilk for a tangier flavor and fluffier texture, but regular milk with vinegar works well as a substitute.
Try adding chopped nuts, cinnamon, or even a sprinkle of cocoa powder to the batter for extra flavor.
If using frozen berries, toss them lightly in flour before adding to prevent sinking.

Storage

Store any leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave for a few seconds until heated through. They can also be frozen for up to 1 month—just thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pancake poppers without a mini muffin tin?

While a mini muffin tin gives the perfect shape, you can use a regular muffin tin for larger poppers or even bake spoonfuls on a greased baking sheet, though the shape may be less uniform.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before filling the muffin tin to refresh the mix.

Pancake Poppers Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

These delightful Pancake Poppers are mini muffin-sized pancakes baked to golden perfection, making them a fun and convenient breakfast or snack. They feature a fluffy texture with optional mix-ins like mini chocolate chips or blueberries, served best with maple syrup, powdered sugar, or honey.

Author: zara
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
Yield: 24 mini pancake poppers 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients

¾ cup buttermilk (or regular milk + 1 tsp vinegar)
1 large egg
1 tsp vanilla extract
2 tbsp melted butter

Optional Mix-ins and Toppings

¼ cup mini chocolate chips or blueberries (optional)
Maple syrup, powdered sugar, or honey for serving

Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with non-stick spray or melted butter to prevent sticking.
Make the Batter: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix—some lumps are okay!
Fill the Muffin Tin: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If you’re adding mix-ins like chocolate chips or berries, drop them into each cup before baking.
Bake to Perfection: Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Remove from the oven and let them cool for a few minutes before taking them out of the tin.
Serve and Enjoy: Dust with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy!

Notes

Do not overmix the batter to keep the pancake poppers light and fluffy.
Use buttermilk for the best flavor and texture; alternatively, regular milk mixed with vinegar works as a good substitute.
Be sure to grease the muffin tin well to prevent sticking.
For variation, try adding other mix-ins like chopped nuts or small fruit pieces.
Serve immediately for the best taste and texture.

Keywords: Pancake Poppers, Mini Pancakes, Breakfast Muffins, Baked Pancakes, Easy Breakfast