Irresistible Pancake Poppers Recipe
Pancake Poppers are fluffy, bite-sized pancake balls with a golden exterior and pillowy center—perfect for busy mornings, brunch parties, or snacking on the go. Baked in a mini muffin tin, these poppers offer endless flavor options with mix-ins and fillings, served warm with syrup or fruit for a fun, mess-free breakfast.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20–24 poppers 1x
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk (or milk + 1 teaspoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing)
- 1/2 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup mini chocolate chips
- 1/4 cup chopped strawberries or blueberries
- 1/4 cup nut butter (for stuffing)
- 1/4 teaspoon cinnamon (for flavor twist)
For Serving:
- Maple syrup
- Honey
- Fresh fruit
- Powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease your mini muffin tin thoroughly with butter or non-stick spray to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth and fully blended.
- Combine and Mix the Batter: Pour the wet ingredients into the dry ingredients. Gently stir until just combined, leaving the batter slightly lumpy. Fold in any optional chocolate chips, berries, or cinnamon now. Let the batter rest for 5 minutes to enhance fluffiness.
- Fill the Muffin Tin: Using a small scoop or spoon, fill each mini muffin cup about 3/4 full. If stuffing with nut butter or jam, fill cups halfway, add a small dollop of the filling, and then cover with more batter.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the poppers are golden brown and a toothpick inserted in the center comes out clean. Let them cool in the tin for 2 minutes before transferring to a wire rack to cool slightly.
- Serve: Serve the pancake poppers warm with maple syrup, honey, a dusting of powdered sugar, and fresh fruit on the side for a delightful breakfast or snack.
Notes
- Don’t overmix the batter to avoid dense pancake poppers.
- Fully preheat the oven before baking for even cooking.
- Grease the muffin tin well to prevent sticking and difficult removal.
- Avoid overfilling the muffin cups to prevent batter overflow during baking.
- Let the poppers cool briefly in the pan before removing to keep them intact.
- Flavor variations: peanut butter and banana slices, mini chocolate chips with marshmallows, blueberries with lemon zest, apple chunks with cinnamon sugar, cream cheese with raspberry jam; or a savory option with shredded cheese and diced turkey.
- Presentation ideas: skewer with toothpicks for dipping, serve in mini cupcake liners, or set up a build-your-own topping bar for brunch.
- Storage: Refrigerate cooled poppers in an airtight container for up to 4 days; freeze in a single layer before transferring to a zip-top bag for up to 2 months.
- Reheat in the microwave for 15–20 seconds or in a toaster oven at 300°F (150°C) for 5–7 minutes to restore crisp edges.
Keywords: pancake poppers, bite-sized pancakes, mini pancakes, breakfast bites, brunch recipes, baked pancakes, fun breakfast, portable pancakes, pancake snacks
Find it online: https://liamjayne.com/irresistible-pancake-poppers-recipe/
