Delicious Pancake Poppers Recipe

Introduction

Delicious Pancake Poppers are a fun and easy twist on classic pancakes, perfect for breakfast or a snack. These bite-sized treats are packed with flavor and customizable with your favorite mix-ins like blueberries, chocolate chips, or strawberries.

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

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

Tips & Variations

• Use gluten-free flour blend to make these pancake poppers gluten-free without sacrificing texture.
• Try swapping blueberries and strawberries for chopped nuts or shredded coconut for added crunch and flavor.
• Serve with maple syrup, honey, or a dollop of yogurt for extra indulgence.
• For a dairy-free version, substitute milk with almond or oat milk, and use coconut oil instead of butter.

Storage

Store pancake poppers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm them in a toaster oven or microwave for 15–20 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pancake poppers ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. For best results, bake fresh before serving, or bake ahead and store the poppers as described.

Can I freeze pancake poppers?

Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container. Reheat in the oven or toaster oven from frozen until warm.

Delicious Pancake Poppers Recipe

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★★★★★

4.8 from 57 reviews

• Author: Gabriel
• Total Time: 25 minutes
• Yield: 24 mini pancake poppers 1x
• Diet: Vegetarian

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Description

These Delicious Pancake Poppers are bite-sized breakfast treats perfect for a quick and delightful start to your day. Made with fluffy pancake batter and customizable mix-ins like blueberries, chocolate chips, bananas, and strawberries, they’re baked to golden perfection in a mini muffin tin. Easy to prepare and fun to eat, these poppers offer a portable and tasty twist on traditional pancakes.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup milk (whole milk preferred)
• 1 large egg
• 2 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract

Mix-Ins (Optional)

• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup chocolate chips (dark or milk)
• 1 medium banana (sliced or mashed)
• 1/2 cup strawberries (chopped)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring an even distribution.
3. Combine Wet Ingredients: In another bowl, whisk the milk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and well incorporated.
4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients. Stir just until combined to avoid over-mixing, which can toughen the poppers.
5. Add Mix-Ins: Fold in your favorite mix-ins such as blueberries, chocolate chips, banana slices or mash, and chopped strawberries to the batter for added flavor and texture.
6. Fill Muffin Tin: Spoon the batter into the mini muffin tin cavities, filling each about ¾ full to allow room for rising.
7. Bake: Place the tin in the preheated oven and bake for 12–15 minutes, or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the pancake poppers to cool in the tin for about 5 minutes before gently removing them to prevent breakage. Serve warm and enjoy!

Notes

• You can easily customize these poppers with your favorite fruits or chocolate chips depending on your taste preference.
• Use gluten-free flour to make the recipe gluten-free.
• Since these are baked in a mini muffin tin, avoid overfilling to prevent batter overflow.
• To reheat, warm them briefly in a toaster oven or microwave.
• If using frozen blueberries, do not thaw before adding to batter to prevent discoloring the batter.

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

Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, blueberry poppers, chocolate chip pancakes, easy breakfast recipe