Irresistible Pancake Poppers Recipe
These Irresistible Pancake Poppers are bite-sized, fluffy treats perfect for breakfast or snacks. Made with a simple pancake batter enriched with buttermilk and vanilla, they can be customized with chocolate chips, berries, or a delightful nut butter filling. Baked to a golden perfection in a mini muffin tin, they are easy to make and fun to eat, served warm with maple syrup, honey, fresh fruit, or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini pancake poppers 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk (or milk + 1 teaspoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing)
- 1/2 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup mini chocolate chips
- 1/4 cup chopped strawberries or blueberries
- 1/4 cup nut butter (for stuffing)
- 1/4 teaspoon cinnamon
For Serving:
- Maple syrup
- Honey
- Fresh fruit
- Powdered sugar
Instructions
- Preheat: Preheat your oven to 375°F (190°C). Grease a mini muffin tin thoroughly with butter or non-stick spray to ensure the pancake poppers don’t stick.
- Dry Mix: In a medium bowl, whisk together all the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Wet Mix: In a separate bowl, whisk together the wet ingredients— buttermilk (or milk with lemon juice), the large egg, melted butter, and vanilla extract—until the mixture is smooth and homogenous.
- Combine: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. It’s okay if the batter has a few lumps. Fold in any optional chocolate chips or chopped berries if you are using them. Let the batter rest for 5 minutes to allow ingredients to meld.
- Fill: Spoon the batter into each mini muffin cup, filling about three-quarters full. For stuffed pancake poppers, fill halfway, add a small dollop of your chosen nut butter or jam, then cover with more batter.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the tops are golden and a toothpick inserted into the poppers comes out clean. Remove from the oven and allow them to cool for 2 minutes in the pan.
- Serve: Carefully transfer the pancake poppers to a wire rack to cool slightly. Serve them warm with maple syrup, honey, a dusting of powdered sugar, or fresh fruit for a delicious treat.
Notes
- Using buttermilk gives the poppers a tender crumb and slight tang, but regular milk with lemon juice is a good substitute.
- Do not overmix the batter to avoid tough pancake poppers; a few lumps are good.
- Greasing the mini muffin tin well prevents sticking and makes removal easier.
- Customize with your favorite mix-ins such as nuts or different berries for variety.
- These poppers are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
Keywords: pancake poppers, mini pancakes, baked pancakes, breakfast bites, muffin tin pancakes
Find it online: https://nayabaker.com/irresistible-pancake-poppers-recipe/
