Dessert

Delicious Pancake Poppers Recipe

ByGabriel Langdon December 13, 2025December 13, 2025

Introduction

Pancake poppers are a fun and delicious twist on classic pancakes, baked into bite-sized treats perfect for breakfast or a snack. These fluffy, flavorful poppers are easy to customize with your favorite mix-ins like berries or chocolate chips, making them a crowd-pleaser for all ages.

The image shows a pile of small, round, golden-brown cakes stacked on a white plate. Each cake is about two layers thick, with the top layer showing a slightly crispy texture and a light dusting of white powdered sugar. The cakes are soft and fluffy with a pale yellow color on the sides. Tiny pieces of bright green chopped chives are scattered over and around the cakes, adding a fresh contrast in color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
Step 2: In a bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk the wet ingredients until smooth: milk, egg, melted butter, and vanilla extract.
Step 4: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
Step 5: Stir in your choice of mix-ins such as blueberries, chocolate chips, banana, or strawberries.
Step 6: Spoon the batter into the mini muffin tin cavities, filling each about three-quarters full.
Step 7: Bake for 12–15 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Let the poppers cool in the tin for about 5 minutes before gently removing and serving.

Tips & Variations

For extra flavor, sprinkle a little cinnamon or nutmeg into the batter before baking.
Try swapping the milk for almond or oat milk for a dairy-free option.
Add a handful of chopped nuts for crunch and texture.
Use a mix of fresh and frozen berries to suit seasonal availability.

Storage

Store pancake poppers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in a microwave for about 20 seconds or in a toaster oven until heated through. They also freeze well—freeze in a single layer on a tray before transferring to a freezer-safe bag, then thaw and reheat as needed.

How to Serve

A white shallow bowl holds a stack of small, round, golden-brown mini pancakes, each about one or two layers thick with a fluffy texture. The pancakes have a lightly toasted top with a dusting of powdered sugar, giving a soft white powdery look on the golden surface. Small pieces of chopped green onions are scattered on top and around the pancakes, adding bright green color spots. The setting includes a white marbled texture under the bowl, enhancing the fresh and clean presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pancake poppers without a mini muffin tin?

Yes, you can use a regular muffin tin, but the poppers will be larger and may need a slightly longer baking time. Keep an eye on them and test with a toothpick for doneness.

Can I prepare the batter in advance?

It’s best to use the batter immediately for the fluffiest poppers, but you can refrigerate it for up to 24 hours. Give it a gentle stir before baking.