I find these pancake poppers so fun and easy—perfect bite‑sized pancakes that bake quickly in a mini muffin tin. They’re endlessly customizable with mix-ins or toppings like fruit, chocolate chips, or bacon, and store well in the fridge or freezer. I enjoy making a big batch ahead and warming them up in the morning for a stress‑free breakfast.

Pancake Poppers

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Baking soda (optional)
Salt
Granulated sugar (optional for sweetness)
Milk (or buttermilk substitute)
Eggs
Butter or oil, melted
Vanilla extract (optional)
Mix-ins or toppings: blueberries, chocolate chips, chopped bacon, cinnamon, syrup drizzle, etc.

directions

I preheat the oven to 350 °F (175 °C) and lightly spray a mini muffin pan.
I whisk the dry ingredients—flour, baking powder (and baking soda/salt, sugar if using)—in one bowl. In another, I mix milk (or milk + vinegar for buttermilk), eggs, melted butter (or oil), and vanilla, then combine with dry until just mixed.
I gently fold in mix-ins like blueberries or chocolate chips, or stir in chopped bacon mixed with maple syrup for a sweet-savory version.
I spoon about 1-tablespoon of batter into each muffin cup. If I’m adding toppings like extra berries or bacon, I press them gently on top.
I bake for 8–15 minutes, depending on the recipe and oven—checking around 8–12 minutes until a toothpick comes out clean and edges are lightly golden.
I remove from the pan after a few minutes, then serve warm or cool and store for later.

Servings and timing

This makes about 24 to 32 poppers, depending on batter and pan size. Total time is around 20–30 minutes, including mix-in prep and baking.

Variations

Blueberry poppers: fold fresh or frozen berries into batter.
Chocolate chip poppers: use chocolate chips or funfetti-style chips.
Maple‑bacon poppers: stir in chopped crispy bacon and a drizzle of maple syrup for a savory breakfast treat.
German-style puff pancake poppers: blend eggs, milk, flour, and vanilla then bake in butter‑coated mini cups for a puffed effect.
Fancy versions: use whole-wheat flour or Greek yogurt for a protein boost and healthier texture.

storage/reheating

I store poppers in an airtight container or zip-top bag in the fridge for up to 4 days, or freeze for longer storage. To reheat, I microwave for 10–20 seconds if chilled, or a bit longer if frozen. A toaster oven works great too—it keeps the edges crisp.

FAQs

Can I freeze pancake poppers?

Yes—I freeze them in sealed bags. They reheat well from frozen in the toaster oven or microwave.

What size pan is best?

I use a mini muffin tin (about 24–32 wells) for bite-sized poppers. A standard muffin pan makes “giant” poppers if that’s what you prefer.(Upstart Magazine, Allrecipes)

Do I need sugar in the batter?

Not necessarily—I skip sugar for a more savory version (like bacon or cheese mix-ins), or use a touch (1–2 Tbsp) for sweetness in fruit-filled poppers.

Can I use pancake mix instead of scratch batter?

Absolutely—you can mix pancake mix per instructions and bake in mini muffin cups. It works well and is even more convenient.

How do I avoid overmixing the batter?

I stir wet and dry until just combined—no more. Especially if using fruit, I gently fold to avoid purple color or overworking the batter.

Conclusion

I find pancake poppers to be a deliciously convenient twist on traditional pancakes—baked in bite-sized form, endlessly customizable, and perfect for busy mornings or as a portable snack. Whether I’m making blueberry, bacon-maple, chocolate chip, or plain versions, they always disappear fast. Let me know if you’d like a specialized variation—like gluten-free, vegan, or ones made with protein-packed yogurt!