Pancake Poppers

5 from 1 vote

These Pancake Poppers are fluffy, bite-sized pancakes baked in a mini muffin tin — no flipping, no mess, just pop them in the oven for an easy grab-and-go breakfast. Perfect for busy mornings, meal prep, or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Cooling Time 2

Total Time 24

Servings: 24 pancake poppers

Course: Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup All-purpose flour - Swap for gluten-free flour if desired
2 tablespoon Granulated sugar - Or substitute honey or maple syrup
1 ½ teaspoon Baking powder
¼ teaspoon Salt
¾ cup Milk or buttermilk - Use almond or oat milk for dairy-free
1 large Egg - Use flax egg for vegan option
2 tablespoon Melted butter - Substitute coconut oil if vegan
1 teaspoon Vanilla extract
Mix-ins - Chocolate chips, blueberries, diced banana, etc.
Toppings - Maple syrup, powdered sugar, cinnamon sugar, etc.

Equipment

1 Mini muffin tin (Use nonstick or spray generously)
2 Mixing bowls (One for wet and one for dry ingredients)
1 Whisk (For combining wet ingredients)
1 Small cookie scoop (For even portions)
1 Cooling rack (To prevent sogginess)

Method

Preheat oven and grease mini muffin tin.
Combine dry and wet ingredients until just mixed.
Gently fold in chocolate chips, fruit, or flavor add-ins.
Spoon batter into cups and bake until golden.
Let cool briefly, remove, and serve with toppings.
Place bacon or sausage piece in each cup before batter.

Nutrition

Serving: 90gCalories: 210kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 7gVitamin A: 220IUCalcium: 60mgIron: 1.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!