Introduction

Pancake poppers are delightful bite-sized pancakes that are perfect for breakfast or snack time. Light, fluffy, and easy to make, these mini treats can be customized with chocolate chips, berries, or your favorite mix-ins. They’re fun to eat and great for sharing with family and friends.

A white round ceramic dish filled with about a dozen golden brown, round mini pancakes with a slightly crisp surface, some showing a light, fluffy texture on the sides. The pancakes are dusted lightly with powdered sugar, giving a soft white contrast against the warm brown color. The dish sits on a white marbled surface with a cloth napkin partially underneath, featuring a simple pattern with yellow and red designs. The background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk (or regular milk + 1 tsp vinegar)
1 large egg
1 tsp vanilla extract
2 tbsp melted butter
¼ cup mini chocolate chips or blueberries (optional)
Maple syrup, powdered sugar, or honey for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with non-stick spray or melted butter to prevent sticking.
Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Some lumps are okay—do not overmix.
Step 3: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If desired, add chocolate chips or blueberries to each cup before baking.
Step 4: Bake for 12-15 minutes, until the tops are golden and a toothpick inserted comes out clean. Remove from the oven and let cool for a few minutes before removing from the tin.
Step 5: Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dip in honey. Enjoy!

Tips & Variations

Avoid overmixing the batter to keep the poppers light and fluffy; some lumps are fine.
Use melted butter to grease the muffin tin for a slightly crispier exterior.
For a healthier version, substitute whole wheat flour or swap sugar for honey or maple syrup.
Try adding fillings like Nutella, peanut butter, or jam in the center before baking for a surprise inside.
Experiment with savory ingredients like cheese and herbs by omitting sugar from the batter.
Let the batter rest for 5 minutes before baking to enhance fluffiness.

Storage

Store cooled pancake poppers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20-30 seconds or warm in a toaster oven at 300°F (150°C) for a few minutes. For longer storage, freeze poppers in a single layer until firm, then transfer to a freezer-safe container for up to 3 months. Reheat frozen poppers in the microwave for about 45 seconds or bake at 325°F (165°C) for 5-7 minutes until warmed through.

How to Serve

A white round ceramic dish filled with about thirteen small round golden brown balls showing a light crispy texture on top and smooth sides. The balls are dusted with a light layer of powdered sugar which adds a soft white contrast to the warm golden color. The dish sits on a white marbled texture with a partially visible white napkin patterned with yellow and red designs on the side. The balls look fluffy and firm, neatly arranged, showcasing a warm, fresh baked appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancake poppers gluten-free?

Yes! Use a 1:1 gluten-free flour blend instead of all-purpose flour to keep them fluffy and delicious.

Can I use a regular muffin tin instead of a mini one?

You can, but the cooking time will increase to about 18-20 minutes. The results will be more like pancake muffins rather than bite-sized poppers.