Can I make pancake poppers without a mini muffin tin?

Yes, you can use a cake pop mold or even silicone ice cube trays that are oven-safe. The shape may vary slightly, but they’ll still taste great.

Can I freeze pancake poppers for later?

Absolutely. Once baked and cooled, store them in an airtight container or freezer bag and freeze for up to 2 months. Reheat in the microwave or toaster oven.

What are some good mix-ins besides chocolate chips?

Try fresh blueberries, chopped strawberries, cinnamon apples, or even shredded coconut for variety. Just avoid overly wet ingredients.

Why is my batter lumpy? Should I keep mixing?

Slight lumps are perfectly normal and actually desirable for tender pancakes. Overmixing can make the poppers dense and chewy.

Easy Pancake Poppers

Name: Easy Pancake Poppers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 ½ teaspoons baking powder; ¾ teaspoon salt; 1 tablespoon granulated sugar; 1 cup plus 1 tablespoon milk; 1 large egg; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter, melted; 1 large egg white; ½ cup mini chocolate chips (optional); Nonstick cooking spray (for pan)

Description

These pancake poppers are a fluffy, bite-sized twist on traditional pancakes—easy to make, fun to eat, and perfect for busy mornings or kid-friendly snacks.

Ingredients

Scale

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¾ teaspoon salt
1 tablespoon granulated sugar
1 cup plus 1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 large egg white
½ cup mini chocolate chips (optional)
Nonstick cooking spray (for pan)

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Instructions

Preheat the Oven: Set your oven to 375°F and spray a mini muffin tin or cake pop mold with nonstick cooking spray to prevent sticking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Combine the Wet Ingredients: Add the milk, whole egg, vanilla extract, and melted butter to the dry ingredients. Whisk the mixture until mostly smooth. Don’t worry if there are a few small lumps left—this keeps the batter light.
Whip the Egg White: In a separate bowl, beat the egg white until soft peaks form. This step is essential for making the pancake poppers light and airy.
Fold in the Egg White: Gently fold the whipped egg white into the batter using a spatula, being careful not to deflate it. If you’re using chocolate chips or other add-ins, gently fold them in now.
Fill the Pan and Bake: Use a cookie scoop or spoon to fill each mold nearly to the top with batter. Bake for about 12 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, carefully turn the poppers onto a wire rack and let them cool for about 5 minutes before serving with your favorite toppings.

Notes

Avoid overmixing the batter to keep your poppers soft and fluffy. The whipped egg white gives these poppers an extra lift, but you can skip this step if you’re in a hurry—they’ll still taste great, just be slightly denser. For a fun twist, try different fillings like banana slices, jam, or nut butter.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 poppers
Calories: 85
Sugar: 3g
Sodium: 105mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg