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Pancake Poppers Recipe

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★★★★★

4.6 from 70 reviews

Pancake Poppers are delightful bite-sized baked pancakes that offer the same fluffy, airy texture as classic pancakes but in a convenient mini muffin form. These soft, slightly crisp on the outside poppers are perfect for breakfast, snacks, or dessert, and can be customized with mix-ins like chocolate chips or berries. Baked in a mini muffin tin, they eliminate the need for flipping and make serving easier for families and gatherings.

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

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin using non-stick spray or melted butter to prevent the poppers from sticking and to help achieve a crispier exterior.
  2. Make the Batter: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth. Gradually combine the wet ingredients into the dry ingredients, gently stirring just until incorporated; keep some lumps intact to avoid dense poppers.
  3. Fill the Muffin Tin: Using a spoon or small scoop, fill each mini muffin cup about three-quarters full with batter. If using mix-ins like chocolate chips or blueberries, drop them into each cup now for a delightful surprise inside.
  4. Bake to Perfection: Bake in the preheated oven for 12–15 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the poppers to cool slightly before removing them from the pan.
  5. Serve and Enjoy: Dust the poppers with powdered sugar or drizzle with maple syrup or honey while still warm. These poppers are best enjoyed fresh but store well for later use.

Notes

  • Do not overmix the batter; some lumps are okay to keep the texture light and fluffy.
  • Grease the mini muffin tin well with melted butter for a crispy edge and easy removal.
  • Let the batter rest for 5 minutes before baking to activate the leavening agents fully.
  • Use a 1:1 gluten-free flour blend if you need a gluten-free version.
  • The batter can be prepared up to 12 hours in advance and refrigerated before baking.
  • Freeze leftover poppers in a single layer before transferring to a freezer-safe container for up to 3 months.
  • Reheat in the microwave for 20-30 seconds or in a toaster oven for a few minutes to restore warmth and texture.
  • Fill centers with Nutella, peanut butter, or jam before baking for a delicious surprise filling.

Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, easy breakfast, kid-friendly pancakes, bite-size pancakes, pancake snacks

Find it online: https://lucabites.com/pancake-poppers-recipe/