These bite-sized pancake poppers are warm, fluffy, and easy to make. They bake in a muffin tin, giving you golden edges and soft centers in every popper. Add chocolate chips or fresh fruit for bursts of flavor. They smell buttery and sweet while baking and taste like mini pancakes with a tender crumb — perfect for breakfast, snack time, or a party platter.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 12 poppers
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — based on 12 poppers, without optional add-ins)
- Calories per serving: 80 kcal
- Protein: 2 g
- Carbohydrates: 11 g
- Fat: 3 g
- Fiber: 0.5 g
- Sugar: 3 g
- Sodium: 140 mg
Why Make This Pancake Poppers
Pancake poppers turn a familiar favorite into portable, shareable bites. They bake quickly and hold mix-ins well, so you get melted chocolate, juicy berry pockets, or plain buttery crumbs. They appeal to kids and adults alike and work as a quick breakfast, brunch finger food, or a sweet snack. The texture is tender inside with lightly crisp tops, and they fill the kitchen with a warm, inviting smell.
How to Make Pancake Poppers
The process is simple: whisk dry ingredients, mix wet ingredients, combine gently, fold in extras, and bake in a greased muffin tin. Work quickly but don’t overmix — a few lumps keep them tender. Use room-temperature egg and buttermilk to help ingredients blend evenly. Scoop batter to the same level in each cup so they bake uniformly. Expect fluffy centers and golden edges in about 10–12 minutes.
Ingredients:
1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, Chocolate chips or fruit (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a muffin tin. Greasing with butter or nonstick spray prevents sticking and helps the edges brown.
Step 2: Mixing
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips or fruit if using. Avoid overmixing to keep the poppers light and tender.
Step 3: Cooking
Fill each muffin cup about 2/3 full with the batter. Place the tin in the preheated oven and bake for 10–12 minutes or until golden brown and a toothpick inserted comes out clean. Rotate the tin halfway through if your oven has hot spots.
Step 4: Finishing
Let cool slightly before serving. Use a small knife to loosen the edges if needed. Serve warm so chocolate chips are melty or fruit is juicy. For a pretty finish, dust with powdered sugar or drizzle with maple syrup.
How to Serve Pancake Poppers
Serve them warm on a platter with small bowls of maple syrup, honey, or yogurt for dipping. Top with a pat of butter and a drizzle of syrup for a classic touch. Offer berries, sliced bananas, or whipped cream for a brunch spread. For parties, place toothpicks in each popper for easy grabbing.
How to Store Pancake Poppers
- Room temperature: Store in an airtight container for up to 24 hours. Reheat briefly to restore softness.
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat in a toaster oven or microwave for 20–30 seconds.
- Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes or microwave until warm.
Expert Tips for Perfect Pancake Poppers
- Don’t overmix: Stir until the dry streaks disappear. A few small lumps are okay.
- Use room-temperature wet ingredients: They blend more smoothly and trap air for lift.
- Even scoops: Use an ice cream scoop for uniform poppers that bake evenly.
- Add-ins: Gently fold in chocolate chips or berries last to avoid overworking the batter.
- Watch the bake time: Small poppers can overbake quickly. Check at 10 minutes.
- Prevent soggy bottoms: Make sure your muffin tin is well-greased and preheated oven is at temperature before baking.
- Flavor boosts: Add 1/2 teaspoon vanilla extract or a pinch of cinnamon to the wet mix for extra warmth.
Delicious Variations
- Chocolate Chip: Fold in 1/2 cup semisweet chips. Sprinkle a few on top before baking.
- Blueberry Lemon: Fold in 1/2 cup fresh blueberries and 1 teaspoon lemon zest.
- Banana Nut: Stir in 1/2 cup mashed banana and 1/4 cup chopped walnuts.
- Savory Herb: Omit sugar, add 1/4 cup grated cheddar and 1 tablespoon chopped chives for a savory bite.
- Mini Cinnamon Roll: Swirl a cinnamon-sugar mixture into each cup before baking and top with a quick glaze.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes. If you don’t have buttermilk, stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes. It will slightly thicken and acidify like buttermilk.
Q: How many poppers does this recipe make?
A: It makes about 12 poppers when you fill each muffin cup about 2/3 full. Yield changes if you use larger or smaller muffin cups.
Q: Can I make these ahead for a party?
A: Yes. Bake, cool, and store in the refrigerator for up to 3 days. Reheat in a warm oven for 5–8 minutes before serving. For larger batches, freeze and reheat as needed.
Q: My poppers came out dense. What went wrong?
A: Likely overmixing. Overworked batter develops gluten and yields a denser crumb. Also check baking powder/soda freshness — old leavening agents reduce lift.
Q: Can I add chocolate chips or fruit? Will it change baking time?
A: Yes — fold them in gently. Small add-ins like chips or berries usually don’t change baking time much, but very wet fruit may add a minute or two. Check with a toothpick.
Q: Are these suitable for kids’ lunchboxes?
A: Yes. Let them cool completely, then pack in an airtight container. Add a small dipping container of syrup or yogurt on the side.
Conclusion
These Pancake Poppers are a fast, crowd-pleasing treat that tastes like mini pancakes with a tender, buttery crumb. They bake in about 10–12 minutes and take just 10 minutes to prep, so you can have warm poppers on the table quickly. For another take or to compare variations, see the full Pancake Poppers Recipe at Pancake Poppers Recipe. Give them a try — they’re simple, delicious, and perfect for mornings, snacks, or gatherings.
Print
Pancake Poppers
- Total Time: 22 minutes
- Yield: 12 poppers 1x
- Diet: Vegetarian
Description
These bite-sized pancake poppers are warm, fluffy, and easy to make. They bake in a muffin tin, giving you golden edges and soft centers, perfect for breakfast, snacks, or parties.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Chocolate chips or fruit (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips or fruit if using.
- Fill each muffin cup about 2/3 full with the batter and bake for 10–12 minutes or until golden brown. Rotate the tin halfway through baking.
- Let cool slightly before serving. Dust with powdered sugar or drizzle with syrup for serving.
Notes
Store in an airtight container at room temperature for up to 24 hours, in the refrigerator for up to 3 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 80
- Sugar: 3g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
