Introduction

Imagine the light, fluffy goodness of a pancake in a bite-sized, poppable form—welcome to Pancake Poppers! These mini pancake bites are soft inside with a slightly crisp outside, perfect for breakfast, snacks, or dessert. They’re easy to make in one batch without flipping, making them a convenient treat for busy mornings or gatherings.

A white round ceramic dish filled with about a dozen small, round golden-brown pancake puffs, each with a slightly crispy, browned top layer and a soft, smooth yellow underside. Some puffs are lightly dusted with white powdered sugar, giving a delicate, sweet touch. The dish sits partially on a white cloth with a red and yellow floral pattern, placed on a wooden surface. In the background, there are blurred yellow and brown objects, adding warm tones to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup buttermilk (or regular milk + 1 tsp vinegar)

1 large egg

1 tsp vanilla extract

2 tbsp melted butter

¼ cup mini chocolate chips or blueberries (optional)

Maple syrup, powdered sugar, or honey for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with non-stick spray or melted butter to prevent sticking.

Step 2: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth.

Step 3: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. It’s okay to have some lumps; avoid overmixing.

Step 4: Using a spoon or small scoop, fill each mini muffin cup about ¾ full. If using chocolate chips or berries, add them to each cup before baking.

Step 5: Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Let cool a few minutes before removing from the tin.

Step 6: Serve warm dusted with powdered sugar, drizzled with maple syrup, or dipped in honey. Enjoy!

Tips & Variations

Do not overmix the batter to keep poppers light and fluffy; a few lumps are fine.

For a crispier exterior, coat the muffin tin with melted butter instead of spray.

Add mix-ins like chocolate chips, blueberries, or chopped bananas for variety.

Use whole wheat flour for a heartier texture or a gluten-free flour blend if needed.

Let the batter rest for 5 minutes before baking to improve rise and tenderness.

FAQs

Can I make pancake poppers without buttermilk?

Yes! If you don’t have buttermilk, mix regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for five minutes before using. This mimics the acidity of buttermilk and helps make the poppers fluffy.

Can I add fillings inside the pancake poppers?

Absolutely. You can fold in chocolate chips, blueberries, or small pieces of fruit into the batter before baking. Just sprinkle a few into each muffin cup after filling them with batter for a tasty surprise inside.