Introduction

Pancake Poppers are a fun and delicious twist on traditional pancakes, perfectly bite-sized for easy snacking. They’re fluffy, lightly sweetened, and great for breakfast or brunch. Plus, you can customize them with chocolate chips or blueberries for extra flavor.

The image shows a white round bowl filled with about a dozen golden brown, small, round pancake balls. Each pancake ball has a lightly browned, crispy top with a soft, fluffy texture visible on the sides. Some of the pancake balls are dusted lightly with white powdered sugar. The bowl is sitting on a wooden surface with a white marbled texture cloth partially underneath it. In the background, there are blurry elements including a jar and a small bowl, all placed against a warm-toned setting. 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 extra fluffy poppers, be sure not to overmix the batter; lumps are fine and help keep the texture light.
Try swapping all-purpose flour for whole wheat flour for a nuttier flavor and heartier texture.
Mix in your favorite add-ins like mini chocolate chips, fresh blueberries, or chopped nuts for variety.
If you don’t have buttermilk, mix regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for five minutes before using.

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 until heated through. They also freeze well—place cooled poppers in a freezer bag for up to 2 months, then thaw and reheat before serving.

How to Serve

A round white bowl filled with about 14 small, round, golden brown pancake balls, each with a slightly crispy and browned top layer, some dusted lightly with powdered sugar. The pancake balls are piled close together, showing a soft, smooth texture on the sides and a caramelized crust on top. The bowl rests on a wooden table with a white cloth featuring small yellow and red patterns partially visible under the bowl. The background is blurred but warm toned. 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?

While a mini muffin tin is ideal for shaping these bite-sized treats, you can also use silicone muffin cups or a small baking dish and cut the baked batter into squares after baking.

Can I substitute dairy milk for buttermilk?

Yes! To mimic buttermilk’s acidity, add 1 teaspoon of vinegar or lemon juice to ¾ cup of regular milk and let it sit for about five minutes before using in the recipe.