Breakfast pancake poppers are bite sized pancakes baked in a mini muffin pan, so you get fluffy, golden pancake flavor without flipping a single one.
The batter mixes in two bowls from pantry items, bakes in about 12 minutes, and makes 18 poppers. Kids love them dipped in syrup, and the whole recipe takes about 25 minutes from start to finish.
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Why This Breakfast Pancake Poppers Recipe Works
A mini muffin pan bakes every popper at the same time, so you skip standing at the griddle. The oven heat makes the tops dome slightly and gives the edges a delicate golden crust.
Mixing the wet and dry ingredients separately and combining them gently keeps the batter light. A few small lumps are fine, since overmixing builds gluten and makes the poppers tough.
Melted butter and vanilla bring the flavor of classic diner pancakes, and the small size means they cool quickly for little hands.
Ingredients for Breakfast Pancake Poppers
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Cooking spray for the pan
- Maple syrup for serving
Flour. Spoon the flour into the cup and level it so the poppers stay tender rather than dense.
Baking powder. It gives the poppers their lift. Check that it is fresh, because old baking powder makes flat poppers.
Milk and egg. Use room temperature milk and egg if you can, since they blend more smoothly with the melted butter.
Melted butter. Let it cool slightly so it does not scramble the egg when you whisk the wet ingredients.
Vanilla and sugar. A small amount of sugar browns the tops without making the poppers taste like cake.
How to Make Breakfast Pancake Poppers
1. Heat the oven. Heat the oven to 375 degrees F and grease a mini muffin pan well with cooking spray.
2. Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a bowl.
3. Mix the wet ingredients. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Combine. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are fine.
5. Fill the pan. Spoon the batter into the cups, filling each about 2/3 full. This makes about 18 poppers.
6. Bake. Bake for 10 to 12 minutes, until the tops are golden brown and a toothpick comes out clean.
7. Cool and serve. Cool in the pan for a couple of minutes, then loosen each one with a small spatula and serve warm with syrup.
How to Serve Breakfast Pancake Poppers
Serve the poppers warm with maple syrup for dipping, or toss them with fresh berries and a spoonful of yogurt. For a bigger breakfast, add a stack of fluffy pancakes or cinnamon roll pancakes to the table, and round things out with blueberry crumble muffins or whole wheat blueberry muffins.
How to Store and Reheat Breakfast Pancake Poppers
Cool the poppers completely, then store them in an airtight container in the refrigerator for up to 3 days. Freeze them in a single layer, then transfer them to a freezer bag, for up to 1 month. Reheat in a toaster oven or the microwave until warm.
Tips and Variations for Breakfast Pancake Poppers
Grease generously. Use cooking spray in each cup so the poppers release cleanly.
Do not overmix. Stir just until the flour disappears for a fluffy texture.
Add mix ins. Fold in a small handful of chocolate chips, blueberries, or chopped nuts.
Use a scoop. A small cookie scoop fills the cups evenly, so the poppers bake at the same rate.
Try spices. A pinch of cinnamon in the dry ingredients gives a cinnamon toast flavor.
Dip them. Offer syrup, nut butter, or fruit compote for dipping.
Make ahead. Bake a batch, freeze them, and warm a few on busy mornings.
Store safely. Refrigerate leftovers within 2 hours. For general guidance on storing and reheating leftovers, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Breakfast Pancake Poppers
How many breakfast pancake poppers does this batch make?
The batter fills about 18 mini muffin cups, which serves 6 people with 3 each.
Can I make breakfast pancake poppers without a mini muffin pan?
You can use a regular muffin pan for larger pancake muffins, but the bake time will be longer, so test with a toothpick.
How do I keep breakfast pancake poppers from sticking?
Grease every cup with cooking spray, even if the pan is nonstick, and loosen each popper with a small spatula after a short rest.
Can I use buttermilk?
Yes. Use it in the same amount as the milk for a tangier flavor.
Can I freeze them?
Yes. Freeze the cooled poppers in a single layer, then bag them for up to 1 month. Reheat until warm.
Breakfast Pancake Poppers
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk
- Small cookie scoop
Ingredients
Main Ingredients
- 1 cup all purpose flour spooned and leveled
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 cooking spray for the pan
- 2 tbsp maple syrup for serving
Instructions
Cooking
- Prep the pan. Heat the oven to 375 degrees F and coat 18 cups of a mini muffin pan with cooking spray. Combine the dry ingredients. Whisk 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Whisk the wet ingredients. Beat 3/4 cup milk, 1 egg, 2 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
- Fold together. Add the wet mixture to the dry and stir with a spatula until just combined, leaving a few small lumps.
- Portion the batter. Fill 18 cups about 2/3 full, roughly 1 1/2 tablespoons each.
- Bake. Bake 10 to 12 minutes, until the tops are golden and spring back when pressed.
- Cool slightly. Rest for 2 to 3 minutes in the pan, then remove and serve warm with syrup.
