Dessert

Delicious Pancake Poppers Recipe

ByElla Hart December 14, 2025December 14, 2025

Introduction

Delicious Pancake Poppers are a fun and tasty twist on classic pancakes, made bite-sized for easy snacking. Loaded with your favorite mix-ins like blueberries, chocolate chips, or bananas, they’re perfect for breakfast or a sweet treat any time of day.

The image shows a pile of small, round, golden-brown cakes stacked on a white plate. Each cake is about two layers thick, with the top layer showing a slightly crispy texture and a light dusting of white powdered sugar. The cakes are soft and fluffy with a pale yellow color on the sides. Tiny pieces of bright green chopped chives are scattered over and around the cakes, adding a fresh contrast in color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
2 tablespoons granulated sugar (adds light sweetness)
2 teaspoons baking powder (acts as a leavening agent)
1/2 teaspoon salt (enhances overall flavor)
3/4 cup milk (whole milk preferred)
1 large egg (helps bind the batter)
2 tablespoons unsalted butter (melted; adds richness)
1 teaspoon vanilla extract (acts as a flavor enhancer)
1/2 cup blueberries (fresh or frozen)
1/2 cup chocolate chips (dark or milk chocolate)
1 medium banana (sliced or mashed)
1/2 cup strawberries (chopped)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
Step 2: In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk the wet ingredients until smooth: milk, egg, melted butter, and vanilla extract.
Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Step 5: Fold in your choice of mix-ins such as blueberries, chocolate chips, banana, or strawberries.
Step 6: Spoon the batter into the mini muffin tin cavities, filling each about ¾ full.
Step 7: Bake for 12 to 15 minutes until the poppers are golden brown and a toothpick inserted comes out clean.
Step 8: Let the poppers cool in the tin for about 5 minutes before carefully removing them.

Tips & Variations

For extra moist poppers, substitute half the milk with yogurt or buttermilk.
Try different mix-ins like chopped nuts, shredded coconut, or dried fruit for variety.
If using frozen fruit, fold it in gently to avoid turning the batter purple or blue.
Gluten-free flour blends work well for a gluten-free option—just ensure your baking powder is gluten-free.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in a microwave or oven until heated through. You can also freeze the poppers in a sealed bag for up to 1 month and thaw before reheating.

How to Serve

A white shallow bowl holds a stack of small, round, golden-brown mini pancakes, each about one or two layers thick with a fluffy texture. The pancakes have a lightly toasted top with a dusting of powdered sugar, giving a soft white powdery look on the golden surface. Small pieces of chopped green onions are scattered on top and around the pancakes, adding bright green color spots. The setting includes a white marbled texture under the bowl, enhancing the fresh and clean presentation. 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 eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer for a vegan or egg-free version.