Introduction

Pancake Poppers are a delightful twist on traditional pancakes, made bite-sized and baked in a mini muffin tin. These fluffy little treats are perfect for breakfast, snacks, or even brunch, and can be customized with chocolate chips or blueberries for added flavor.

A white round dish filled with about fifteen small, round, golden-brown pancakes stacked and touching each other, each pancake has a slightly glossy surface with darker brown spots showing a cooked texture, lightly sprinkled with powdered sugar on top. The dish is placed on a white marbled surface with a small part of a white cloth with red patterns visible next to it. In the background, a blurry jar and a bowl of nuts add a warm, cozy feel. 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 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. Don’t overmix—some lumps are okay!
Step 3: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If you’re adding mix-ins like chocolate chips or berries, drop them into each cup before baking.
Step 4: Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Remove from the oven and let them cool for a few minutes before taking them out of the tin.
Step 5: Dust with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy!

Tips & Variations

For a dairy-free option, substitute the buttermilk with almond milk mixed with 1 tsp lemon juice and use a vegan butter alternative.
Try adding a pinch of cinnamon or a splash of orange zest to the batter for extra flavor.
Use frozen berries if fresh are unavailable; just add them directly without thawing to prevent excess moisture.
To make them extra fluffy, separate the egg, whip the whites until stiff peaks form, and gently fold them into the batter last.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave for 15-20 seconds until heated through. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

A round white ceramic dish holds about sixteen small golden brown pancake balls, each with a shiny, slightly crispy top and soft, fluffy sides. The pancake balls appear light yellow inside, with some darker, toasted spots on top giving them texture. A light dusting of powdered sugar is sprinkled unevenly over the balls, adding a touch of white contrast. The dish is placed on a white marbled surface with soft lighting enhancing the warm, cozy look of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pancake poppers without a mini muffin tin?

Yes, you can use regular muffin tins or even a baking sheet to make small pancakes, but mini muffin tins give the best shape and size for perfect poppers.

Can I prepare the batter ahead of time?

It’s best to use the batter immediately for fluffiest results, but you can refrigerate it for up to 2 hours. Give it a gentle stir before scooping into the muffin tin.