These Pancake Poppers are the perfect bite-sized twist on classic pancakes—fluffy, golden, and irresistibly fun to eat. Each mini popper has a soft, tender center and slightly crisp edges, making them ideal for breakfast on the go or as a weekend family treat. Whether you fill them with melty chocolate chips or juicy blueberries, they bake to perfection in just minutes. Serve them warm with syrup, honey, or powdered sugar for a cozy and delightful start to your day. They’re kid-friendly, easy to make, and guaranteed to disappear fast!
Ingredients
- 1 cup all-purpose flour (≈120 g)
- 1 tbsp sugar (≈12 g)
- 1 tsp baking powder (≈4 g)
- ½ tsp baking soda (≈2 g)
- ¼ tsp salt (≈1.5 g)
- ¾ cup buttermilk (180 ml) — or milk + 1 tsp vinegar
- 1 large egg
- 1 tsp vanilla extract (5 ml)
- 2 tbsp melted butter (28 g)
- ¼ cup mini chocolate chips or blueberries (optional)
- For serving: maple syrup, powdered sugar, or honey
Here’s a cleaner, more detailed, copy-paste-ready method.
Preparation (Step-by-Step)
- Preheat & prepare tin
- Heat oven to 375°F (190°C), middle rack.
- Lightly grease a mini muffin tin (24-cup) with butter or non-stick spray. For crisp edges, skip liners; for easier release, you may use mini liners.
- Set up ingredients
- Bring cold ingredients (buttermilk, egg) to cool room temp (10–15 min).
- Melt the butter and let it cool 2–3 minutes so it’s warm, not hot (prevents scrambling the egg).
- Mix dry
- In a medium bowl, whisk thoroughly: flour, sugar, baking powder, baking soda, and salt.
- Whisking aerates and evenly disperses leaveners for better rise.
- Mix wet
- In a separate bowl, whisk buttermilk (or milk + vinegar/lemon), egg, and vanilla until smooth.
- Slowly stream in the melted, slightly cooled butter, whisking constantly to emulsify (no oily streaks).
- Combine (do not overmix)
- Pour wet into dry. Using a whisk or spatula, stir gently just until the dry streaks disappear.
- Stop while lumpy—tiny lumps = tender poppers. Overmixing develops gluten and makes them tough.
- Optional add-ins
- Fold in chocolate chips or blueberries with 2–3 gentle turns. If using frozen blueberries, add from frozen and dust lightly with flour first to reduce bleeding.
- Rest the batter (quick hydrate)
- Let the batter sit 3–5 minutes. This hydrates the flour and lets bubbles form for a fluffier crumb.
- Fill the cups
- Re-stir once (one gentle turn).
- Spoon or scoop batter into each mini cup, about ¾ full (≈1 level tablespoon per cup).
- If using add-ins, distribute evenly so each cup gets some.
- Level & clean edges
- Tap the tin once on the counter to settle.
- Wipe any drips on the tin to prevent burning.
- Bake
- Bake 12–15 minutes until tops are lightly golden, edges set, and a toothpick comes out clean or with a few moist crumbs.
- Rotate the pan at 8 minutes for even color.
- Optional: center temperature should read ~200–205°F (93–96°C).
- Cool & release
- Place the tin on a rack and cool 3–5 minutes.
- Run a thin offset spatula or butter knife around edges and lift out gently. Transfer to the rack to cool 5 more minutes (steam escapes → keeps edges from softening).
- Finish & serve
- Dust with powdered sugar, drizzle maple syrup, or serve with honey for dipping. Best warm.
Helpful Notes
- Consistency check: If batter seems too thick to spoon easily, mix in 1–2 tsp milk. If it’s too runny, fold in 1–2 tsp flour.
- Blueberries: Pat fresh berries dry; large berries can sink—use smaller ones or chop.
- Batching: For a second batch, cool the tin under cold water, dry, re-grease, then refill.
Storage & Reheat
- Store: Airtight at room temp 1 day or refrigerated 3 days.
- Freeze: Up to 2 months; thaw at room temp.
- Reheat: 300°F (150°C) oven 5–7 min or air fryer 2–3 min until warm.
Soft, fluffy, and perfectly poppable—these Pancake Poppers bring all the joy of homemade pancakes in a fun, bite-sized form. Enjoy them fresh out of the oven with your favorite toppings or pack them for a quick breakfast treat. However you serve them, they’re sure to make mornings a little sweeter.
