Name: Pancake Poppers
Prep time: 10 min
Cook time: PT-487871H9M4S
Total time: 23 min
Cuisine: American
Ingredients: Cooking spray; 1 cup milk + 1 tablespoon vinegar (or use buttermilk); 2 tablespoons oil; 1 egg; 1 1/2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

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Pancake Poppers are delightful bite-sized mini muffins made from pancake batter—a fun, easy-to-eat treat perfect for breakfast, brunch, or on-the-go snacking.

Why You’ll Love This Recipe

They’re fluffy, portable, and freezer-friendly—great for busy mornings. You can customize them with sweet or savory add-ins, and they’re loved by both kids and adults alike. Plus, they’re quicker and less messy than traditional pancakes.

Pancake Poppers

Ingredients

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

Here’s a classic version:

cooking spray
milk + vinegar (or buttermilk)
oil
egg
all-purpose flour
sugar
baking powder
baking soda
salt

Directions

Preheat your oven to 375 °F (190 °C). Grease mini muffin tins with cooking spray.
Combine milk and vinegar in a bowl; let sit until it curdles (~5 minutes). Stir in oil and egg.
In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Combine with the wet mixture until smooth.
Scoop batter into the mini muffin cups, about one tablespoon each.
Bake until puffed and pale, about 8 minutes, keeping an eye on doneness. Remove gently with a silicone scraper.

Servings and Timing

This recipe yields about 48 mini poppers and takes around 23 minutes total (10 minutes prep, 8 minutes bake, plus 5 minutes rest or cooling).

Variations

Blueberry Popper Twist: Stir blueberries into batter and bake a bit longer (~18–20 minutes).
Chocolate Chip Whole Wheat: Mix in mini chocolate chips and use whole-wheat flour.

Storage/Reheating

Store cooled poppers in resealable bags or airtight containers. They refrigerate well, and freeze beautifully. Reheat in a microwave (~20 seconds) or toaster oven until warm.

FAQs

What can I use instead of milk and vinegar?

You can use buttermilk as a direct substitute for the milk+vinegar mixture for richer flavor.

Can I add mix-ins to the batter?

Absolutely—try blueberries, chocolate chips, nuts, or even savory add-ins like cheese.

How do I prevent soggy bottoms?

Ensure muffin tins are well-greased and bake poppers until the centers are set; slight cooking time differences may apply per oven.

Can I make these gluten-free?

Yes—substitute a gluten-free flour blend, though texture may vary slightly.

How do I know when they’re done?

They should be puffed and pale, and spring back gently when touched; about 8–9 minutes usually suffices.

Can I prepare the batter ahead of time?

Yes—you can mix the batter and refrigerate briefly before baking, though baking right away yields better rise.

What’s a savory version idea?

Mix in diced cooked beef or cheddar, omit sugar, and add herbs for savory poppers.

How long do they last in the fridge?

Stored properly, they’ll keep for up to 4 days in the fridge.

Can I freeze them?

Yes—freeze in zip-top bags. Reheat from frozen in the microwave or toaster oven for a quick snack.

Are they kid-friendly?

Absolutely—they’re bite-sized, less messy, and perfect for small hands or lunchboxes.

Conclusion

Pancake Poppers are a versatile, fun, and efficient twist on classic pancakes. Their mini size makes them ideal for meal prep, lunchboxes, or brunch spread. With endless flavor variations—from fruity and sweet to savory—these bite-sized treats are a winner all around.

Jane