Why You'll Love It
- Perfect bite-size for little hands
- Ready in under 20 minutes start to finish
- Freezer-friendly for make-ahead mornings
- Endless flavor variations to keep things interesting
"My kids actually eat breakfast now! These little poppers disappear faster than I can make them."
Essential Ingredient Guide
- All-purpose flour: The foundation gives structure. I like to spoon it into the measuring cup rather than scooping, so it stays light.
- Buttermilk: Makes them incredibly tender. If you don't have buttermilk, you can make a quick version with milk and a splash of vinegar.
- Baking powder: The little lift that makes them puff up just right in the mini muffin tin.
- Egg: Binds everything together and adds richness. Room temperature blends in more smoothly.
- Maple syrup: A touch of sweetness baked right in. The real stuff makes all the difference.
- Butter: Melted and cooled slightly, it gives that lovely golden color and rich flavor.
Complete Cooking Process
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Ingredient Readiness:
Having everything measured and at room temperature, honestly, makes the batter come together without lumps. The melted butter should be cool enough that it doesn't cook the egg when you mix it in.
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Flavor Development:
The magic happens when the buttermilk and baking powder meet. You'll see little bubbles, and that's when you know they're going to be light. I sometimes add a tiny bit of vanilla extract, just a whisper, you know?
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Texture Control:
The key is not overmixing. A few lumps in the batter are fine, really. Overmixing makes them tough. Just fold it until it's combined.
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Finishing Touches:
A light brushing of butter when they come out of the oven makes them shine. And a little drizzle of syrup, or maybe a dusting of powdered sugar if you're feeling fancy.
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Serving Timing:
They're best warm, right out of the oven when the edges are just slightly crisp. But honestly, they're good at room temperature too, which is nice for packing in lunches.
- Use a small cookie scoop to fill the mini muffin tin neatly.
- A light spray of cooking spray prevents sticking, even on non-stick pans.
- Let the tin cool slightly between batches if making a large quantity.
- For a fun twist, try adding mini chocolate chips or blueberries.
Pro Tips
You know, I remember when my niece first tried these. She was so small, and the regular pancake was just too much for her little hands. These were perfect. She could hold a few in her fist and nibble away. It's those little moments that make me love this recipe. And the best part is how versatile they are. They feel like a treat, but they're really quite simple. They'd be wonderful alongside some hardboiled eggs for a more complete breakfast, or even as part of a spread of fun recipes for a special morning.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't overfill the muffin cups – two-thirds full is perfect for the rise.
- A hot oven is crucial for that initial puff.
- Let them rest in the pan for a minute before popping them out.
Frequently Asked Questions
→ Can I make these pancake poppers ahead of time?
Absolutely. They freeze beautifully. Just let them cool completely, then store them in a freezer bag. Reheat in the toaster oven or a warm oven for a few minutes.
→ What's the best way to reheat them?
The oven or toaster oven is best to keep them from getting soggy. Just a few minutes at 350°F until they're warm through.
→ Can I use a regular muffin tin instead of mini?
You can, but they'll be more like mini muffins in size and will take longer to bake. Adjust the time and keep an eye on them.
→ My batter seems too thick, is that normal?
Yes, it should be thicker than traditional pancake batter. It needs to hold its shape in the muffin cup. If it's paste-like, add a tablespoon more buttermilk.
→ Can I make these without buttermilk?
Sure. Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly.
→ Are these good for dipping?
Oh, definitely. Kids love dipping them in extra syrup or even yogurt. They'd be fun alongside some Oreo cookies for a special dessert-like breakfast.
Chef's Tips
For blueberry poppers, gently fold in ½ cup of fresh blueberries into the batter at the end.,Store cooled poppers in an airtight container at room temperature for 2 days, or freeze for up to 3 months.,For a sweeter version, you can roll the warm poppers in cinnamon sugar.
Nutrition Facts
per serving
45
Calories
1g
Protein
7g
Carbs
1.5g
Fat
Taste Profile
A mildly sweet, comforting cake-like flavor with a subtle tang from buttermilk.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let stand 5 minutes before using.
Use an equal amount of honey, or use 1 tablespoon of granulated sugar instead.
Can use whole wheat pastry flour for a nuttier flavor; texture will be denser.
Recipe Variations
Try these delicious twists on the original
Blueberry Bliss
Fold in ½ cup of fresh or frozen blueberries (do not thaw if frozen) for bursts of fruity flavor.
Cinnamon Spice
Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced version.
Chocolate Chip
Stir in ⅓ cup of mini chocolate chips for a treat-like twist. They'd be as popular as Oreo truffles with the kids.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter, resulting in dense, tough poppers.
- Overfilling the muffin cups, causing them to overflow and lose their shape.
- Using cold ingredients, which can prevent proper rising.
- Not greasing the pan well enough, leading to stuck poppers.
Meal Prep & Storage
Make Ahead Tips
The batter can be made up to 24 hours ahead and stored covered in the refrigerator. Stir gently before using. Baked poppers freeze excellently for up to 3 months.
Leftover Ideas
Reheat leftover poppers in a toaster oven or a 350°F oven for 5 minutes to restore their texture. They can also be split and toasted.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, grease pan, whisk dry ingredients together.
Whisk wet ingredients, combine with dry ingredients until just mixed.
Portion batter into mini muffin tin.
Bake for 9-11 minutes until golden and cooked through.
Cool in pan for 2 minutes, then transfer to rack. Serve.
Easy Breakfast Pancake Poppers Recipe
These bite-sized pancake poppers warm up the morning so simply, you'll wonder why you ever made big pancakes. Just little clouds of fluffy goodness that the whole family reaches for, even on the busiest days.
Timing
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1 ½ cups all-purpose flour
- 02 2 tablespoons granulated sugar
- 03 2 teaspoons baking powder
- 04 ½ teaspoon baking soda
- 05 ¼ teaspoon salt
Wet Ingredients
- 01 1 cup buttermilk
- 02 1 large egg, lightly beaten
- 03 2 tablespoons unsalted butter, melted and cooled
- 04 1 tablespoon maple syrup
- 05 1 teaspoon vanilla extract (optional)
Instructions
Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin pan with non-stick spray or butter. Honestly, don't skip this step, or they might stick.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Just a light whisk to combine everything evenly.
In another bowl, whisk the buttermilk, egg, melted butter, maple syrup, and vanilla if using. Whisk until it's smooth and well-combined.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few lumps are totally fine, you don't want to overmix. The batter will be thick.
Using a small cookie scoop or a spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 9-11 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. They puff up so nicely.
Let the poppers cool in the pan for about 2 minutes before gently removing them to a wire rack. Serve warm with extra syrup for dipping. They'd be a fun addition to a table of spooky treats for a Halloween breakfast.
Notes & Tips
- 1 For blueberry poppers, gently fold in ½ cup of fresh blueberries into the batter at the end.
- 2 Store cooled poppers in an airtight container at room temperature for 2 days, or freeze for up to 3 months.
- 3 For a sweeter version, you can roll the warm poppers in cinnamon sugar.
Tools You'll Need
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Mini muffin pan (24-cup)
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Mixing bowls (2)
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Whisk
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Spatula
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Measuring cups and spoons
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Cooling rack
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Small cookie scoop (optional but helpful)
Must-Know Tips
- Room temperature ingredients, Helps the batter come together smoothly.
- Don't overmix the batter, A few lumps are better than tough poppers.
- Grease the pan well, Ensures they pop out easily.
Professional Secrets
- Rest the batter, Letting it sit for 5 minutes after mixing allows the flour to hydrate for a tender texture.
- Hot oven start, The initial blast of heat gives them a great rise.
- Use a scale for flour, For ultimate accuracy, 180 grams of flour is perfect.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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