Pancake Poppers Recipe

Introduction

Pancake Poppers are bite-sized treats that bring all the comfort of classic pancakes into a fun, easy-to-eat form. Perfect for breakfast or a snack, these fluffy little bites are quick to make and customizable with your favorite mix-ins like chocolate chips or berries.

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

• For a dairy-free option, substitute the buttermilk with almond milk and vinegar, and use coconut oil instead of butter.
• Try adding chopped nuts or shredded coconut for extra texture.
• If using fresh blueberries, toss them in a little flour before adding to the batter to prevent sinking.

Storage

Store leftover Pancake Poppers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them briefly in the microwave or oven until heated through. They also freeze well—place in a freezer-safe bag and freeze for up to 1 month. Reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pancake Poppers without a mini muffin tin?

Yes, you can use a regular muffin tin, but the poppers will be larger and require a longer baking time. Adjust accordingly and check with a toothpick for doneness.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix ¾ cup of regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes before using. This mimics the acidity of buttermilk and helps the batter rise properly.

Pancake Poppers Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Delightful and bite-sized pancake poppers are perfect for a quick breakfast or snack. Made with a fluffy batter featuring buttermilk, these mini pancakes are baked to golden perfection in a muffin tin and can be customized with chocolate chips or blueberries. Serve them warm with maple syrup, powdered sugar, or honey for a delicious treat the whole family will love.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: 24 pancake poppers (based on mini muffin tins) 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 sticking and ensure easy removal of the pancake poppers.
2. Make the Batter: In a 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 add the wet ingredients to the dry ingredients, stirring gently until just combined. Some lumps in the batter are okay—avoid overmixing to keep the batter light and fluffy.
3. Fill the Muffin Tin: Using a spoon or small scoop, fill each mini muffin cup about three-quarters full with the batter. If you are adding mix-ins like mini chocolate chips or blueberries, drop a few into each cup now to disperse them evenly.
4. Bake to Perfection: Place the muffin tin in the oven and bake for 12 to 15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the tin from the oven and let the pancake poppers cool for a few minutes before removing them.
5. Serve and Enjoy: Dust the pancake poppers with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy these delightful bite-sized treats!

Notes

• For buttermilk substitute, mix ¾ cup regular milk with 1 teaspoon vinegar and let it sit for 5 minutes before using.
• Do not overmix the batter to keep the pancakes tender and fluffy.
• Mini muffin tins are preferred for perfectly sized poppers, but regular muffin tins can be used for larger portions.
• Mix-ins like chocolate chips or blueberries can be omitted for a classic pancake flavor.
• Store leftovers in an airtight container and reheat in the oven or toaster oven for best texture.

Keywords: pancake poppers, mini pancakes, breakfast recipe, baked pancakes, pancake bites, easy breakfast, chocolate chip pancakes, blueberry pancakes