Delicious Pancake Poppers Recipe

Introduction

Delicious Pancake Poppers are bite-sized treats perfect for breakfast or a snack. These fluffy, flavorful poppers combine classic pancake batter with your favorite mix-ins, baked to golden perfection in a mini muffin tin.

Ingredients

• 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (whole milk preferred)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup blueberries (fresh or frozen, optional)
• 1/2 cup chocolate chips (dark or milk chocolate, optional)
• 1 medium banana (sliced or mashed, optional)
• 1/2 cup strawberries (chopped, optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. Step 2: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
3. Step 3: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Step 4: Gently fold the wet ingredients into the dry ingredients, stirring just until combined; avoid overmixing.
5. Step 5: Fold in your chosen mix-ins such as blueberries, chocolate chips, banana, or strawberries.
6. Step 6: Spoon the batter into the mini muffin tin cavities, filling each about three-quarters full.
7. Step 7: Bake for 12–15 minutes, until the poppers are golden brown and a toothpick inserted comes out clean.
8. Step 8: Let the poppers cool in the tin for about 5 minutes before carefully removing them.

Tips & Variations

• For a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil.
• Try different mix-ins like chopped nuts or dried fruits to change the flavor and texture.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth and depth.
• Serve with a drizzle of maple syrup or a dusting of powdered sugar for added sweetness.

Storage

Store Pancake Poppers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 1 month. Reheat gently in a toaster oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pancake Poppers without a mini muffin tin?

A mini muffin tin works best to achieve the perfect shape and size, but you can also use a regular muffin tin. Just expect larger poppers and adjust the baking time accordingly.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Give it a gentle stir before baking, but try not to overmix to maintain fluffiness.

Delicious Pancake Poppers Recipe

Print Recipe

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4.7 from 131 reviews

Delicious Pancake Poppers are bite-sized, fluffy pancakes baked in a mini muffin tin, perfect for a quick breakfast or snack. These versatile poppers can be customized with your favorite mix-ins like blueberries, chocolate chips, bananas, or strawberries for added flavor and texture.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 pancake poppers 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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For the Batter

• 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (whole milk preferred)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Mix-ins (Optional)

• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup chocolate chips (dark or milk chocolate)
• 1 medium banana (sliced or mashed)
• 1/2 cup strawberries (chopped)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
2. Mix dry ingredients: In a bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute all dry components.
3. Mix wet ingredients: In a separate bowl, whisk together the milk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
4. Combine wet and dry: Gently fold the wet mixture into the dry ingredients. Stir just until combined, taking care not to overmix to keep the poppers light and fluffy.
5. Add mix-ins: Fold in your choice of mix-ins such as blueberries or chocolate chips, or keep plain if preferred.
6. Fill muffin tin: Spoon the batter into the greased mini muffin tin cavities, filling each about ¾ full to allow space for rising.
7. Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until the poppers turn golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve: Allow the pancake poppers to cool in the tin for about 5 minutes before gently removing them. Serve warm with optional maple syrup or powdered sugar.

Notes

• Optional: Drizzle with maple syrup or sprinkle with powdered sugar for an extra sweet touch.
• Can substitute gluten-free flour for a gluten-free version.
• Mix-ins can be customized to your liking or omitted for plain pancake poppers.
• Ensure not to overmix the batter to maintain a light, fluffy texture.
• Store leftover poppers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

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