Pancake Poppers Recipe

Introduction

Pancake Poppers are a fun and delicious twist on traditional pancakes, perfect for bite-sized breakfasts or snacks. These mini treats are easy to make and customizable with your favorite mix-ins like chocolate chips or blueberries.

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

1. 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.
2. 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!
3. 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.
4. 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.
5. Step 5: Dust with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy!

Tips & Variations

• Substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice for a quick buttermilk alternative.
• Try adding mini blueberries, chopped nuts, or cinnamon to the batter for extra flavor.
• Do not overmix the batter to keep your poppers fluffy and tender.
• For a dairy-free option, use plant-based milk and melted coconut oil instead of butter.

Storage

Store 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 15-30 seconds until heated through. They also freeze well—place them in a freezer-safe bag for up to 2 months and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk by adding 1 teaspoon of vinegar or lemon juice per ¾ cup of milk. Let it sit for 5 minutes before mixing to mimic buttermilk’s acidity.

Can I make pancake poppers without chocolate chips or berries?

Absolutely! Pancake poppers are delicious on their own and can be served with maple syrup, honey, or powdered sugar for sweetness.

Pancake Poppers Recipe

Print Recipe

★★★★★

4.9 from 550 reviews

Delicious and bite-sized pancake poppers that are perfect for breakfast, brunch, or a sweet snack. These mini pancakes are fluffy, lightly sweetened, and easy to make with optional chocolate chips or blueberries for extra flavor. Baked in a mini muffin tin, they offer a fun twist on traditional pancakes and are great for serving to kids and guests alike.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 mini pancake poppers 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

• ¼ cup mini chocolate chips or blueberries

For Serving

• Maple syrup, powdered sugar, or honey

Instructions

1. 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 the pancake poppers from sticking during baking.
2. Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, vanilla extract, and melted butter, whisking until smooth. Gradually incorporate the wet ingredients into the dry, stirring gently until just combined. Avoid overmixing to keep the batter light; some lumps are perfectly fine.
3. Fill the Muffin Tin: Using a spoon or small ice cream scoop, fill each mini muffin cup about three-quarters full with the batter. If using, sprinkle mini chocolate chips or blueberries into each muffin cup before baking to add bursts of flavor.
4. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Once baked, remove from the oven and allow the pancake poppers to cool for a few minutes before removing them from the tin.
5. Serve and Enjoy: Serve the pancake poppers warm. Dust them with powdered sugar, drizzle with maple syrup, or dip in honey for an extra sweet touch. Enjoy these bite-sized treats as a fun and delicious breakfast or snack.

Notes

• Substitute buttermilk with regular milk plus 1 tsp vinegar if buttermilk is unavailable.
• Do not overmix the batter to ensure fluffy and tender pancake poppers.
• Add mix-ins like mini chocolate chips or blueberries for added flavor.
• Allow the poppers to cool slightly before removing from the muffin tin to avoid breaking.
• Serve immediately for best taste and texture.

Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, pancake muffins, kid-friendly breakfast