Name: Breakfast Pancake Poppers
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup milk; 2 large eggs; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; Optional mix-ins: 1/2 cup blueberries, chocolate chips, diced banana, or chopped strawberries

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Looking for a fun, no-fuss breakfast option that feels homemade but takes almost no time at all? Let me introduce you to Pancake Poppers—a brilliant twist on classic pancakes baked right in a muffin tin. These golden, fluffy bites are soft on the inside, lightly crisp on the outside, and ready in just 30 minutes. No griddle, no flipping, no hassle—just grab-and-go goodness perfect for busy mornings or cozy brunches.

Breakfast Pancake Poppers

Why You’ll Love This Recipe

I love how Pancake Poppers capture all the comfort of traditional pancakes, but in a more efficient, adorable form. They’re incredibly versatile—sweet, savory, simple, or loaded with mix-ins like chocolate chips or berries. Whether I’m serving breakfast to guests or meal prepping for the week ahead, these poppers deliver every time. They’re also freezer-friendly, kid-approved, and endlessly customizable. Honestly, what’s not to love?

Ingredients

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

all-purpose flour
granulated sugar
baking powder
salt
milk
large eggs
unsalted butter, melted
vanilla extract
mix-ins of choice: blueberries, chocolate chips, diced banana, or chopped strawberries

Directions

Mix Your Batter
I start by preheating my oven to 375°F and greasing a mini muffin tin. In one bowl, I whisk together flour, sugar, baking powder, and salt. In another, I mix the milk, eggs, melted butter, and vanilla. Then I combine wet and dry, stirring just until everything comes together—lumps are totally fine. I gently fold in any mix-ins like berries or chocolate chips.
Fill the Muffin Tin
Using a tablespoon or small scoop, I fill each muffin cup about ¾ full. If I’m feeling extra, I top them off with a few more berries or chips.
Bake to Perfection
I bake for 12–15 minutes, just until the tops are golden and a toothpick comes out clean. For regular muffin tins, I let them go a bit longer—around 15–18 minutes.
Serve and Enjoy
After letting them cool for 5 minutes in the pan, I loosen them gently and serve warm. A drizzle of maple syrup or dusting of powdered sugar takes them over the top.

Servings and timing

Servings: 24 mini Pancake Poppers
Prep time: 10 minutes
Cook time: 15 minutes
Cooling time: 5 minutes
Total time: 30 minutes

Variations

Blueberry Lemon: I add lemon zest and blueberries for a bright, tangy batch.
Chocolate Chip: A classic—mini chips and a touch of cinnamon make these a favorite with kids.
Banana Bread: Mashed ripe bananas and cinnamon give these poppers a cozy, cake-like feel.
Birthday Cake: Sprinkles and almond extract turn them into a celebration.
Savory Twist: I skip the sugar and vanilla, then mix in shredded cheese and chopped green onions for a hearty version.

Storage/Reheating

Fridge: Once cooled, I store them in an airtight container for up to 3 days. To reheat, I microwave for 15–20 seconds or warm them in a 350°F oven for 5 minutes.

Freezer: After cooling, I freeze them on a baking sheet for 2 hours, then transfer to a freezer-safe bag or container. They’ll last up to 3 months. When I’m ready to eat, I reheat them in the microwave for 30–40 seconds or bake at 350°F for 8–10 minutes.

FAQs

How long can pancake batter sit in the fridge?

I keep pancake batter in the fridge for up to 24 hours. I just stir it gently before using, and if it’s been sitting overnight, I add a pinch of fresh baking powder to help it rise again.

What else can pancake mix be used for?

When I have extra pancake mix, I use it to make waffles, muffins, savory fritters, or quick donut holes. It’s a great base for both sweet and savory recipes.

How to know if pancake batter is bad?

If my batter smells sour, looks off-color, or separates in a weird way, I know it’s time to toss it. Fresh batter always gives the best results, especially for bite-sized bakes like these.

How to make Pearl Milling Company pancake mix better?

I improve boxed mix by swapping water for milk, using melted butter instead of oil, and adding a dash of cinnamon or vanilla. A short resting period before baking helps it fluff up nicely.

Can I make these without a mini muffin tin?

Absolutely—I’ve used a regular muffin tin before. I just adjust the bake time to 15–18 minutes, and they come out like jumbo pancake poppers. Still delicious!

Conclusion

Pancake Poppers are the breakfast upgrade I didn’t know I needed. They’re simple, satisfying, and adaptable enough to suit whatever mood or morning I’m having. Whether I’m rushing out the door or setting the table for brunch, these golden bites are always a hit. And once I tried them with browned butter? Game over. Trust me—this recipe is going straight into your regular breakfast rotation.