Delicious Pancake Poppers Recipe

Introduction

Delicious Pancake Poppers are a fun and easy twist on classic pancakes, baked into bite-sized treats perfect for breakfast or snacks. Filled with your favorite fruits or chocolate chips, these poppers are fluffy, flavorful, and sure to please both kids and adults alike.

Ingredients

• 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
• 2 tablespoons granulated sugar (adds light sweetness)
• 2 teaspoons baking powder (acts as a leavening agent)
• 1/2 teaspoon salt (enhances overall flavor)
• 3/4 cup milk (whole milk preferred)
• 1 large egg (helps bind the batter)
• 2 tablespoons unsalted butter (melted; adds richness)
• 1 teaspoon vanilla extract (acts as a flavor enhancer)
• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup chocolate chips (dark or milk chocolate)
• 1 medium banana (sliced or mashed)
• 1/2 cup strawberries (chopped)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. Step 2: In a bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk them together thoroughly.
3. Step 3: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until the mixture is smooth.
4. Step 4: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
5. Step 5: Add your choice of mix-ins like blueberries, chocolate chips, banana, or strawberries, folding them into the batter carefully.
6. Step 6: Spoon the batter into the mini muffin tin cavities, filling each about three-quarters full.
7. Step 7: Bake for 12 to 15 minutes, or until the poppers turn golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Let the pancake poppers cool in the tin for about 5 minutes before gently removing them to serve.

Tips & Variations

• Swap out fruits or chocolate chips with nuts or shredded coconut for different textures and flavors.
• Use gluten-free flour to make these poppers suitable for those with gluten sensitivities.
• For extra moistness, try adding a tablespoon of yogurt or applesauce to the wet ingredients.
• If using frozen berries, toss them in a little flour before folding into the batter to prevent sinking.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave for about 20 seconds until heated through. They also freeze well—place poppers in a freezer bag and freeze for up to 2 months. Reheat from frozen by microwaving or baking at 350°F (175°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter the night before?

It’s best to prepare and bake the batter fresh for the fluffiest poppers, but you can mix the dry and wet ingredients separately and combine them just before baking the next day.

Can I use regular-sized muffin tins instead of mini?

Yes, but baking time will increase to about 18-20 minutes. Fill the cups ¾ full and check with a toothpick for doneness.

Delicious Pancake Poppers Recipe

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★★★★★

4.9 from 81 reviews

• Author: Victor
• Total Time: 25 minutes
• Yield: 24 mini pancake poppers 1x

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Description

Delicious Pancake Poppers are bite-sized, fluffy pancake treats baked to golden perfection with delightful mix-ins like blueberries, chocolate chips, bananas, and strawberries. Perfect for breakfast or a sweet snack, these mini pancake bites combine the classic flavors of pancakes with the convenience of a muffin, making them easy to enjoy on the go or as a fun addition to your brunch table.

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Ingredients

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Dry Ingredients

• 1 cup all-purpose flour (can use gluten-free flour for a gluten-free version)
• 2 tablespoons granulated sugar (adds light sweetness)
• 2 teaspoons baking powder (acts as a leavening agent)
• 1/2 teaspoon salt (enhances overall flavor)

Wet Ingredients

• 3/4 cup milk (whole milk preferred)
• 1 large egg (helps bind the batter)
• 2 tablespoons unsalted butter (melted; adds richness)
• 1 teaspoon vanilla extract (acts as a flavor enhancer)

Mix-ins (Optional)

• 1/2 cup blueberries (fresh or frozen)
• 1/2 cup chocolate chips (dark or milk chocolate)
• 1 medium banana (sliced or mashed)
• 1/2 cup strawberries (chopped)

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
2. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and homogenous.
4. Combine Wet and Dry Mixtures: Gradually fold the wet mixture into the dry ingredients, stirring gently just until the batter is combined. Avoid overmixing to keep the poppers fluffy.
5. Add Mix-ins: Gently fold in your choice of blueberries, chocolate chips, bananas, or strawberries to incorporate flavor and texture.
6. Fill Muffin Tin: Spoon the batter into the mini muffin tin cavities, filling each about 3/4 full to allow room for rising.
7. Bake: Bake the poppers in the preheated oven for 12 to 15 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the pancake poppers cool in the tin for about 5 minutes before gently removing them. Serve warm and enjoy!

Notes

• Use gluten-free flour to make the recipe gluten-free.
• Substitute milk with plant-based milk for a dairy-free option.
• Mix-ins are optional but add flavor and texture; choose your favorites or mix multiple.
• For a sweeter variation, sprinkle a little powdered sugar over the poppers before serving.
• Ensure not to overmix the batter to maintain tender, fluffy pancake poppers.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pancake poppers, mini pancakes, breakfast bites, baked pancakes, blueberry pancake poppers, chocolate chip pancake poppers