Description

Pancake Poppers are delightful mini pancake bites that are light, fluffy, and perfect for breakfast, brunch, or as a fun snack. Made with simple ingredients like flour, buttermilk, and eggs, these bite-sized treats bake up golden brown and can be enhanced with chocolate chips or blueberries. Serve them with maple syrup, powdered sugar, or honey for a sweet finish. Ideal for kids and adults alike, they’re also easy to prepare, freeze, and customize with savory or sweet additions.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients

¾ cup buttermilk (or regular milk + 1 tsp vinegar)
1 large egg
1 tsp vanilla extract
2 tbsp melted butter

Optional Mix-ins

¼ cup mini chocolate chips or blueberries

For Serving

Maple syrup, powdered sugar, or honey

Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with non-stick spray or melted butter to prevent sticking and ensure easy removal of the poppers.
Make the Batter: 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 pour the wet ingredients into the dry mix and stir gently until just combined. Do not overmix – some lumps are okay for tender results.
Fill the Muffin Tin: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If desired, add mini chocolate chips or blueberries on top of the batter in each cup before baking.
Bake to Perfection: Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Remove from the oven and allow the poppers to cool for a few minutes in the tin before transferring them out.
Serve and Enjoy: Dust with powdered sugar, drizzle with maple syrup, or dip in honey for extra sweetness. Serve warm and enjoy these delicious little bites!

Notes

Avoid overmixing the batter to keep the poppers light and fluffy; some lumps are fine.
Grease the muffin tin thoroughly to prevent sticking – melted butter works best for a crispier edge.
Let the batter rest for 5 minutes before baking to allow the baking soda and buttermilk to react for better rise.
Leftovers store well in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.
For gluten-free poppers, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Customize with mix-ins like chocolate chips, blueberries, or savory ingredients such as cheese and herbs.
Reheat gently in the microwave or toaster oven for best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 poppers (approx. 80g)
Calories: 150 kcal
Sugar: 5 g
Sodium: 180 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: pancake poppers, mini pancakes, breakfast bites, pancake muffins, easy breakfast, kid-friendly snack