Easy Pancake Poppers

Pancake Poppers are bite-sized, fluffy mini pancakes that are baked instead of cooked on a griddle. These poppable treats are perfect for breakfast, brunch, or even a snack! They are easy to make, customizable with your favorite mix-ins, and great for dipping in syrup or fruit sauces.

Why You’ll Love This Recipe

• Bite-sized and fun to eat – Perfect for kids and adults alike.
• Quick and easy – No flipping required—just bake and enjoy!
• Customizable – Add fruit, chocolate chips, or nuts for extra flavor.
• Great for meal prep – Make ahead and reheat throughout the week.
• Perfect for dipping – Enjoy with maple syrup, honey, or yogurt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Egg
• Milk (or buttermilk)
• Vanilla extract
• Melted butter
• Optional mix-ins: mini chocolate chips, blueberries, diced bananas, cinnamon

Directions

1. Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
2. Make the batter: In a bowl, whisk together flour, baking powder, salt, and sugar.
3. In another bowl, whisk the egg, milk, vanilla extract, and melted butter.
4. Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
5. Fill the muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. Add any desired mix-ins.
6. Bake: Bake for 10-12 minutes or until golden and a toothpick inserted in the center comes out clean.
7. Cool and serve: Let them cool slightly before serving with syrup, fruit, or yogurt for dipping.

Servings and Timing

• Servings: 24 pancake poppers
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes

Variations

• Stuffed Poppers: Fill the center with a small piece of cream cheese, Nutella, or peanut butter before baking.
• Healthier Option: Use whole wheat flour or almond flour for a nutritious twist.
• Dairy-Free: Swap milk for almond or oat milk and use coconut oil instead of butter.
• Savory Version: Add crumbled bacon and shredded cheese for a salty-sweet combo.
• Cinnamon Sugar Coating: Roll the baked poppers in cinnamon sugar for a churro-like treat.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in the microwave for 10-15 seconds or toast in the oven for a crispy texture.

FAQs

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

Yes! Use your favorite pancake mix and follow the package instructions, then bake as directed.

Can I make these in a regular muffin tin?

Yes, but they will take longer to bake—about 15-18 minutes.

How do I keep them from sticking to the pan?

Grease the muffin tin well or use silicone muffin liners.

Can I make these gluten-free?

Yes! Use a gluten-free flour blend instead of all-purpose flour.

What’s the best way to serve pancake poppers?

Serve with maple syrup, fruit jam, honey, or yogurt for dipping.

Can I add protein powder?

Yes! Substitute a small amount of flour with protein powder for an extra boost.

How do I make them extra fluffy?

Use buttermilk instead of regular milk, or add an extra egg for more structure.

Can I prepare the batter ahead of time?

Yes! Store the batter in the fridge for up to 24 hours before baking.

What fruits work best in this recipe?

Blueberries, diced strawberries, and mashed bananas are all great options.

Can I double the recipe?

Absolutely! Just bake in batches if needed.

Conclusion

Pancake Poppers are a fun and easy twist on classic pancakes. Whether you enjoy them plain, stuffed, or topped with your favorite mix-ins, they make for a delicious breakfast or snack. Try this recipe today and enjoy fluffy, bite-sized pancakes that everyone will love!

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