Pancake Poppers Recipe
Introduction
Pancake poppers are a fun and easy twist on classic pancakes, baked in bite-sized portions perfect for snacking or breakfast on the go. They’re fluffy, light, and quick to prepare—ideal for feeding a crowd or packing in lunchboxes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk plus 1 tablespoon vinegar (or use buttermilk)
- 2 tablespoons oil
- 1 egg
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease mini muffin tins with cooking spray.
- Step 2: Combine the milk and vinegar in a bowl and let sit for 5 minutes to curdle. Stir in the oil and egg until well mixed.
- Step 3: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 4: Pour the wet ingredients into the dry ingredients and stir just until smooth and combined.
- Step 5: Scoop about one tablespoon of batter into each mini muffin cup, filling them evenly.
- Step 6: Bake for 8 minutes or until the poppers are puffed up and pale golden. Remove gently with a silicone scraper and allow to cool slightly before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a handful of mini chocolate chips to the batter.
- Use buttermilk instead of milk and vinegar for a richer taste and softer texture.
- Try adding small fruit pieces like blueberries or diced strawberries into the batter before baking.
- Greasing the muffin tins well helps prevent sticking and makes removal easier.
Storage
Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven until warm and fluffy. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen by warming in an oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pancake poppers without vinegar or buttermilk?
Yes, but using vinegar or buttermilk helps activate the baking soda, making the poppers lighter and fluffier. If you skip it, the texture might be a bit denser.
What can I use instead of mini muffin tins?
If you don’t have mini muffin tins, you can bake the batter in a regular muffin tin for larger portions, adjusting the bake time to about 12–15 minutes, or use a silicone mold with small cavities.
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Pancake Poppers Recipe
- Total Time: 18 minutes
- Yield: 48 poppers 1x
- Diet: Vegetarian
Description
These Pancake Poppers are bite-sized, fluffy mini pancakes baked in a muffin tin for a fun and easy breakfast or snack. Made with simple pantry staples like flour, milk, and eggs, they come together quickly and are perfect for kids and adults alike. Each popper is soft and tender with a lightly golden exterior, ideal for dipping in syrup or enjoying plain.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 tablespoon vinegar (or use buttermilk)
- 2 tablespoons oil
- 1 large egg
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease mini muffin tins with cooking spray to prevent sticking.
- Prepare the wet mixture: In a small bowl, combine 1 cup of milk with 1 tablespoon vinegar and let it sit for 5 minutes until it curdles, creating a buttermilk substitute. Then stir in 2 tablespoons of oil and 1 beaten egg until well mixed.
- Combine dry ingredients: In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until the batter is smooth and combined without overmixing.
- Fill the muffin cups: Using a tablespoon, scoop the batter into the prepared mini muffin tins, filling each cup approximately one tablespoon full.
- Bake the pancake poppers: Place the tins in the preheated oven and bake for about 8 minutes or until the poppers have puffed up and are a pale golden color.
- Cool and serve: Use a silicone scraper to gently remove the poppers from the tin. Let them cool slightly before serving warm with your favorite syrup or toppings.
Notes
- You can substitute the vinegar and milk with 1 cup of buttermilk to save time.
- Do not overmix the batter to keep the poppers light and fluffy.
- Mini muffin tins are best for bite-sized poppers; standard muffin tins will yield larger portions.
- These pancake poppers can be reheated in the microwave for a quick breakfast.
- Add mix-ins like blueberries or chocolate chips before baking for variations.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pancake poppers, mini pancakes, bite-sized pancakes, easy breakfast, baked pancakes, kid-friendly pancakes
