This delicious Pancake Poppers recipe comes together in about 20 minutes and bakes in a mini muffin tin for a quick and easy breakfast that your family will love! Switch up the mix-ins to suit your taste or use it as a “clean out the fridge” meal to get rid of leftover fruits or whatever you have lying around. Perfect for busy mornings or a snack anytime!
Ingredient Breakdown
Here’s what you’ll need to make these fantastic Pancake Poppers:
All-Purpose Flour
All-purpose flour is going to give you the best texture for these poppers. It’s versatile and provides that classic pancake flavor we all love. If you’re out of all-purpose flour, you can substitute with whole wheat flour for a healthier option, though it might change the texture slightly still delicious, though! I prefer to scoop my flour, then gently level it off for the most accurate measurement.
Sugar
Sugar adds a nice sweetness that balances the flavors in these poppers. I use granulated sugar, but feel free to switch it up with brown sugar for a deeper flavor. Just keep in mind that brown sugar might make your poppers a tad denser, but hey, sometimes density is just what you need!
Baking Powder
Baking powder is essential for achieving that perfect rise. It’s the magic ingredient that makes these poppers light and fluffy. Be sure your baking powder is fresh, if it’s been sitting in your pantry for more than six months, it’s time for a refresh!
Baking Soda
A little baking soda complements the acidity in buttermilk, helping the poppers to puff up perfectly. If you don’t have baking soda on hand, you can leave it out but may want to increase the baking powder slightly.
Salt
A couple pinches of salt brings out all the flavors on this one! Salt is super important; it enhances the sweetness and balances the overall taste. You can always go for less if you’re watching your sodium intake.
Buttermilk
Buttermilk gives these poppers their tenderness and rich flavor! If you don’t have any, no worries you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for about five minutes. You can use almond milk or soy milk too; it’ll work just as well!
Egg
An egg not only helps bind the ingredients together but also adds a nice richness. If you’re vegan or just out of eggs, you can try using a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) as a substitute.
Melted Butter
I prefer using unsalted butter in my recipes because I like to control the saltiness. The butter is going to add incredible flavor and moisture. Can’t believe I’m saying this, but you can use coconut oil if you’re looking for a dairy-free option!
Mix-ins (Optional)
Now here’s the fun part! You can toss in some chocolate chips or blueberries, but feel free to get creative! I love adding mashed bananas or even diced up apples sometimes. Fresh or frozen blueberries work well in this recipe, just toss them in frozen if you have them!
Let’s Get Cooking!
How to Make Pancake Poppers
Preheat your oven to 350°F (175°C) and grease a mini muffin tin. If you don’t have a mini muffin tin, don’t sweat it. You can use a regular muffin tin, just adjust the cooking time slightly!
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. You want to see little flecks of the flour and sugar mix, so pretty!
In another bowl, mix together the buttermilk, egg, and melted butter until well combined. You’ll notice the mixture gets all frothy from the buttermilk. So satisfying!
Pour the wet ingredients into the dry ingredients and stir until just combined. Seriously, don’t overmix! A few lumps are totally okay.
If desired, gently fold in chocolate chips or blueberries. The best part is seeing them speckled throughout the batter, just waiting to burst with flavor!
Fill each muffin cup about 2/3 full with the batter. I like using an ice cream scoop for this, it makes it easy and keeps everything nice and tidy!
Bake in the preheated oven for about 10-12 minutes or until golden brown and a toothpick comes out clean. Keep an eye on them; you don’t want them to overbake because then they can dry out!
Allow to cool slightly before removing from the muffin tin. This part is hard, I know! But it’s worth it, trust me.
Serve warm and enjoy your pancake poppers! You can drizzle them with maple syrup, dust them with powdered sugar, or just eat them as is, so good!
Why I Love This Recipe
Honestly, this is my go-to recipe when I need a quick breakfast, especially on those chaotic weekday mornings when everyone is hustling to get out the door. I’m a real sucker for easy and comforting food that brings everyone together, these pancake poppers hit the spot every time! No fuss, just deliciousness. And the best part is, you can use whatever you’ve got on hand. Got a half-eaten bag of chocolate chips? Perfect! A sad banana that needs using up? Yes, please!
I love whipping these up on Sunday, and then we can grab a few throughout the week. They also make for a fabulous snack post-playdate. Honestly, my picky 5-year-old actually asked for seconds last time, what a win!
Serving and Storage
These delightful pancake poppers are best served warm, straight from the oven, but they also keep well.
Serving Suggestions
- Maple Syrup: Always a classic!
- Fresh Fruit: Berries, banana slices, or even a bit of whipped cream.
- Nut Butter: Try almond or peanut butter for an extra boost of protein.
Storage
In the fridge: Store any leftovers in an airtight container for up to 3 days. Just pop them in the microwave for about 15 seconds, perfectly warmed and ready to eat!
Freezer friendly: Yes! These freeze beautifully. Just let them cool completely, then place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to eat, just thaw them out overnight in the fridge and reheat!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes. It’s perfect for those busy mornings when you need something nourishing but don’t want to spend all morning in the kitchen. Seriously, with such quick prep and bake time, you can enjoy these poppers in no time!
Customizable
The beauty of these pancake poppers is how versatile they are! You can throw in whatever you enjoy or have leftover in your kitchen. Chocolate chips, crushed nuts, or other fruits all work! This means you can keep trying new combinations, and it never gets boring!
Comfort Food
These poppers are like little bites of comfort heaven. With every warm, fluffy mouthful, you’ll feel all the cozy vibes, perfect for breakfast, lunch, or as a late-night treat!
If you loved this recipe, be sure to check out my Fluffy Japanese Soufflé Pancakes, my Blueberry Waffles, or my Easy Copycat McGriddle Bites!
Food is really about bringing people together, you know? This recipe definitely does that! Plus, it’s super simple, no fancy techniques needed. Just mix, bake, and enjoy the delightful smell wafting through your kitchen. Turn those everyday ingredients into something extraordinary with Pancake Poppers, it’s practically magic!
So what are you waiting for? Grab your ingredients and let’s get to popping! Join us in Pinterest for more Recipes!
Pancake Poppers
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix together the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If desired, gently fold in chocolate chips or blueberries.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for about 10-12 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm and enjoy your pancake poppers!