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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.

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 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

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