Introduction

Breakfast Pancake Poppers are a fun and easy twist on traditional pancakes, perfect for busy mornings or brunch gatherings. These bite-sized treats bake quickly in a mini muffin pan and taste delicious with your favorite syrup.

A white bowl is filled with many small, thick pancakes that are golden brown on top and light yellow on the sides, showing a soft texture. The pancakes are stacked closely together, filling the bowl fully, with some pancakes leaning against others, creating a slightly uneven pile. The bowl sits on a soft, white marbled surface with a textured cloth partially visible beneath. The scene is warmly lit, highlighting the pancakes' browned tops and fluffy sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 375°F and grease a mini muffin pan thoroughly.
Step 2: In a medium bowl, mix together the flour, sugar, baking powder, and salt.
Step 3: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
Step 4: Gently combine the wet and dry ingredients, being careful not to overmix to keep the batter light.
Step 5: Scoop the batter into the mini muffin pan, filling each cup about two-thirds full.
Step 6: Bake for 10 to 12 minutes, or until the poppers turn golden and a toothpick inserted in the center comes out clean.
Step 7: Let the pancake poppers cool slightly before serving warm with syrup or your favorite toppings.

Tips & Variations

For a fruity twist, add mini chocolate chips or fresh blueberries to the batter before baking.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or microwave until warm for the best texture and flavor.

How to Serve

A white bowl filled with a pile of small round golden-brown fried dough balls. Each dough ball has a slightly crispy, browned surface with uneven texture, showing some spots darker than others. The dough balls are stacked loosely, filling the bowl almost to the top. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancake poppers ahead of time?

Yes, you can prepare them in advance and refrigerate for a day or two before reheating and serving.

What can I use instead of a mini muffin pan?

If you don’t have a mini muffin pan, you can use a regular muffin pan but expect larger portions and adjust baking time accordingly.

Breakfast Pancake Poppers Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

These Breakfast Pancake Poppers are delightful mini pancakes baked to golden perfection in a mini muffin pan, making them perfect bite-sized treats for a convenient and fun breakfast. Light, fluffy, and easy to prepare, they pair beautifully with syrup for a delicious morning start.

Author: Ella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 mini pancake poppers 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt

Wet Ingredients

3/4 cup milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a mini muffin pan thoroughly to prevent the pancake poppers from sticking during baking.
Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk them together to ensure even distribution of the leavening agents and seasoning.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Stir just until combined; be careful not to overmix as this can make the poppers tough.
Fill the Muffin Pan: Using a spoon, scoop the batter into the mini muffin pan cups, filling each about two-thirds full to allow room for rising.
Bake: Place the muffin pan in the preheated oven and bake for 10 to 12 minutes, or until the pancake poppers are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the poppers from the oven and let them cool slightly in the pan. Serve them warm, accompanied by your favorite syrup for dipping.

Notes

For extra flavor, you can add mini chocolate chips or blueberries to the batter before baking.
Ensure the muffin pan is well greased or use non-stick spray to easily release the poppers after baking.
You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
These poppers are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently before serving.

Keywords: breakfast, pancake poppers, mini pancakes, baked pancakes, easy breakfast, kid-friendly breakfast