Irresistible Pancake Poppers Recipe

Introduction

These Irresistible Pancake Poppers are mini bites of fluffy, flavorful pancake goodness, perfect for breakfast, brunch, or a snack. Baked in a mini muffin tin, they’re easy to make and fun to serve with your favorite toppings. Customize them with chocolate chips, berries, or a delicious nut butter filling for a treat everyone will love.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 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 serving: maple syrup, honey, fresh fruit, powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a mini muffin tin thoroughly with butter or non-stick spray.
2. Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine. Fold in any optional chocolate chips or berries. Let the batter rest for 5 minutes.
5. Step 5: Spoon the batter into the muffin cups, filling each about 3/4 full. For stuffed poppers, fill halfway, add a small dollop of nut butter or jam, then cover with more batter.
6. Step 6: Bake for 10–12 minutes, or until golden and a toothpick inserted comes out clean. Let cool in the pan for 2 minutes before transferring to a wire rack.
7. Step 7: Serve warm topped with maple syrup, honey, powdered sugar, or fresh fruit. Enjoy!

Tips & Variations

• Don’t overmix the batter to keep the poppers light and fluffy.
• Fully preheat your oven and grease the pan well to prevent sticking.
• Try flavor combos like peanut butter and banana, blueberries with lemon zest, or a savory mix of shredded cheese and diced turkey.
• For stuffing, add a small spoonful of nut butter, jam, or cream cheese before topping with batter.
• Serve poppers on skewers for easy dipping, or arrange them in mini cupcake liners for cute presentation.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a tray, then transfer to a freezer bag for up to 2 months. Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes to restore crisp edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pancake mix instead of making the batter from scratch?

Yes, you can substitute your favorite pancake mix. Bake the poppers for 10–12 minutes as usual and check for doneness with a toothpick.

Are these pancake poppers gluten-free or dairy-free?

You can make gluten-free poppers by swapping the all-purpose flour with a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and replace melted butter with a neutral oil.

Irresistible Pancake Poppers Recipe

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★★★★★

4.8 from 82 reviews

Irresistible Pancake Poppers are delightful mini pancake bites baked to golden perfection. These bite-sized treats combine fluffy pancake batter with optional delicious add-ins like chocolate chips or berries, making them perfect for breakfast, brunch, or a fun snack. Stuff with nut butter for an extra surprise and serve warm with maple syrup or fresh fruit.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: About 24 mini pancake poppers 1x
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Serving:

• Maple syrup
• Honey
• Fresh fruit
• Powdered sugar

Instructions

1. Preheat: Heat the oven to 375°F (190°C). Grease a mini muffin tin well using butter or non-stick spray to prevent sticking.
2. Dry mix: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of ingredients.
3. Wet mix: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and combined thoroughly.
4. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine. If using, fold in mini chocolate chips or berries. Let the batter rest for 5 minutes for better texture.
5. Fill: Spoon the batter into the mini muffin cups until about 3/4 full. For stuffed poppers, fill cups halfway, place a small dollop of nut butter or jam in the center, then cover with more batter.
6. Bake: Place the tin in the preheated oven and bake for 10 to 12 minutes, or until the poppers turn golden brown and a toothpick inserted comes out clean.
7. Cool & Serve: Let the pancake poppers cool in the pan for 2 minutes before transferring to a wire rack. Serve warm with maple syrup, honey, powdered sugar, or fresh fruit as desired.

Notes

• Do not overmix the batter to avoid dense poppers; gentle folding is key.
• Ensure the oven is fully preheated before baking for even cooking.
• Grease the mini muffin tin well to prevent popping out.
• Do not overfill muffin cups; 3/4 full is recommended to avoid overflow.
• Allow poppers to cool slightly before removing from the pan to maintain shape.
• Flavor combinations: peanut butter + banana; chocolate chips + marshmallows; blueberries + lemon zest; apple + cinnamon sugar; cream cheese + raspberry jam; savory option with shredded cheese + diced turkey.
• For serving, try skewering with toothpicks or placing in mini cupcake liners; set up a build-your-own topping bar for added fun.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze poppers on a tray first, then bag tightly; keep frozen for up to 2 months.
• Reheat in microwave for 15–20 seconds or bake at 300°F (150°C) for 5–7 minutes to regain crisp edges.
• Alternative options: use pancake mix (bake same time), substitute gluten-free flour 1:1 for gluten-free version, or use plant-based milk and oil for dairy-free variations.

Keywords: Pancake poppers, mini pancakes, breakfast bites, baked pancakes, brunch snack, stuffed pancakes, chocolate chip pancakes, berry pancakes