Name: Pancake Poppers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk (or dairy-free milk + 1 tsp vinegar); 1 egg; 1 teaspoon vanilla extract; 2 tablespoons melted butter or coconut oil; Optional: mini chocolate chips, blueberries, chopped strawberries, or sprinkles

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Bite-sized, fluffy, and downright delightful—these Pancake Poppers are my go-to treat when I want something quick, fun, and satisfying. Whether it's for breakfast, a midday snack, or to pop into lunchboxes, these mini pancake bites are versatile and packed with flavor. They’re soft, golden, and perfect with your favorite mix-ins like chocolate chips, blueberries, or strawberries.

Pancake Poppers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup buttermilk (or dairy-free milk + 1 teaspoon vinegar)

1 egg

1 teaspoon vanilla extract

2 tablespoons melted butter or coconut oil

Optional: mini chocolate chips, blueberries, chopped strawberries, or sprinkles

Directions

I preheat the oven to 350°F (175°C) and grease a mini muffin tin.

In a medium bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, I mix the buttermilk, egg, vanilla, and melted butter until everything's nicely combined.

Then I pour the wet ingredients into the dry and gently stir until just mixed—I make sure not to overmix.

This is when I fold in any fun extras like chocolate chips or fruit.

Using a small cookie scoop, I divide the batter into the mini muffin tin.

I bake for 10–12 minutes, just until the tops are golden and a toothpick comes out clean.

Once they’re out of the oven, I let them cool slightly and serve them warm.

Servings and timing

Servings: 24 mini pancake poppers

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: 55 kcal per popper

Variations

I like using dairy-free milk and coconut oil for a plant-based version.

For a fruity pop, I mix in chopped strawberries or blueberries.

Chocolate chips always win with kids, and sprinkles make them extra fun for parties.

I’ve also tried cinnamon and a pinch of nutmeg for a warm, spiced flavor.

Storage/Reheating

I store these in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I want to reheat, I microwave a few poppers for about 20 seconds or warm them in a 300°F oven for 5 minutes.

FAQs

How do I make these gluten-free?

I use a 1:1 gluten-free all-purpose flour blend in place of regular flour. It works perfectly in this recipe without altering the texture too much.

Can I freeze Pancake Poppers?

Yes, I freeze them all the time. After cooling completely, I place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They reheat well in the microwave or oven.

What’s the best way to pack these for lunchboxes?

I pop them into a container or silicone muffin cup and include a small container of maple syrup or yogurt for dipping. They hold up great at room temperature.

Can I make these without eggs?

Yes, I’ve used a flax egg (1 tablespoon ground flax + 3 tablespoon water) as a substitute, and the results were still fluffy and delicious.

How do I know when they’re done baking?

I check that the tops are golden and a toothpick inserted in the center comes out clean. It usually takes about 10–12 minutes.

Conclusion

These Pancake Poppers are one of my favorite quick-bake recipes—simple, customizable, and loved by both kids and adults. I always find myself going back to them when I need a fun breakfast idea or a snack that travels well. Whether I keep it classic or play with fun add-ins, they never disappoint.

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Pancake Poppers

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Author: Cheryl
Total Time: 22 minutes
Yield: 24 mini pancake poppers
Diet: Vegetarian

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Description

Bite-sized, fluffy, and delicious mini pancake poppers perfect for breakfast, snacks, or lunchboxes. Customizable with your favorite add-ins like chocolate chips or fruit and baked for a lighter treat.

Instructions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry and stir gently until just mixed—do not overmix.
Fold in any optional mix-ins like chocolate chips, fruit, or sprinkles.
Using a small cookie scoop, divide the batter evenly into the prepared mini muffin tin.
Bake for 10–12 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Remove from oven, let cool slightly, and serve warm.