Description

A fun and tasty twist on classic pancakes—these bite-sized poppers are baked in mini muffin tins and packed with your favorite mix-ins. Perfect for breakfast on the go, brunch with friends, or packing in lunchboxes.

Ingredients

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1¾ cups milk

2 large eggs

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

Mix-ins of choice: blueberries, chocolate chips, diced banana, or chopped strawberries

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Instructions

Preheat the oven to 375°F and grease a mini muffin tin well.
In one bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix together the milk, eggs, melted butter, and vanilla extract.
Gently combine the wet and dry ingredients, leaving some lumps. Fold in your favorite mix-ins.
Using a tablespoon or small scoop, fill each muffin cup about ¾ full. Add extra berries or chips on top if desired.
Bake for 12–15 minutes until golden and a toothpick inserted in the center comes out clean. If using a regular muffin tin, bake for 15–18 minutes.
Let the poppers cool for 5 minutes, then loosen the edges with a knife.
Serve warm with maple syrup, powdered sugar, or any toppings of your choice.

Notes

These pancake poppers can be made ahead of time and stored in the fridge or freezer for later use.
For best results, grease the muffin tin well or use silicone liners to prevent sticking.
Frozen berries can be used directly in the batter without thawing, but be careful not to overmix to prevent color bleeding.
For a sweeter or dessert-like version, increase the sugar or add a glaze or powdered sugar topping after baking.

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 popper
Calories: 80
Sugar: 3g
Sodium: 50mg
Fat: 3g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg