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 tablespoons granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup milk; 2 large eggs; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup mix-ins (e.g., blueberries, chocolate chips, banana, or strawberries)

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If I’m looking for a cozy, fast, and fuss-free breakfast that still feels homemade, I always turn to Pancake Poppers. These fluffy little bites deliver everything I love about traditional pancakes—without the standing, flipping, and waiting. Baked in a muffin tin and ready in just 20 minutes, they’ve quickly become a staple in my kitchen.

Whether I’m prepping breakfast for a busy weekday or putting together a laid-back brunch platter, these golden poppers are always a hit. The best part? They’re endlessly customizable, freezer-friendly, and practically beg to be dipped in maple syrup or dusted with powdered sugar.

Breakfast Pancake Poppers

Why You’ll Love This Recipe

I love how easy these Pancake Poppers are to make—and even easier to enjoy. Here’s what makes this recipe so special:

No flipping required – Just mix, scoop, and bake.
Quick bake time – They’re ready in about 15 minutes.
Kid-approved and portable – Ideal for on-the-go mornings or lunchbox treats.
Totally customizable – Add blueberries, chocolate chips, banana, or even go savory.
Great for meal prep – They store and reheat beautifully.

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
Eggs
Unsalted butter, melted
Vanilla extract
Mix-ins of choice: blueberries, chocolate chips, diced banana, or chopped strawberries

Directions

Mix the 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 a separate bowl, I combine the milk, eggs, melted butter, and vanilla. Then I pour the wet into the dry ingredients and stir gently—lumps are perfectly fine! At this point, I fold in my favorite mix-ins.
Scoop into Muffin Tin
Using a small cookie scoop or spoon, I fill each muffin cup about ¾ full. I like to press a few extra toppings on top for that bakery-style look.
Bake
I bake them for 12–15 minutes, just until they’re golden and a toothpick comes out clean. If I’m using a regular muffin tin, I add a few extra minutes.
Cool and Serve
Once baked, I let them cool for about 5 minutes in the tin before gently loosening them. Then I serve them warm with maple syrup or powdered sugar.

Servings and Timing

Servings: Makes about 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 fresh lemon zest and blueberries for a bright twist.
Chocolate Chip – A handful of mini chocolate chips make these a sweet treat.
Banana Bread – Mashed ripe banana and cinnamon transform them into banana bread bites.
Birthday Cake – Rainbow sprinkles and a dash of almond extract turn these into party poppers.
Savory Version – I skip the sugar and vanilla and add shredded cheese and chopped green onions for a more savory bite.

Storage/Reheating

Fridge
Once cooled, I keep these in an airtight container in the fridge for up to 3 days. To reheat, I microwave them for about 15–20 seconds or warm them in the oven at 350°F for 5 minutes.

Freezer
To freeze, I let them cool completely, freeze them in a single layer on a baking sheet, then store them in a freezer-safe bag. They last up to 3 months. I reheat frozen ones 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 usually store leftover pancake batter in the fridge for up to 24 hours in an airtight container. I give it a gentle stir before using, and if needed, I add a pinch of fresh baking powder to restore that lift.

What else can pancake mix be used for?

Besides Pancake Poppers, I use pancake mix for waffles, muffins, quick breads, or even fritters. With a few tweaks, it becomes a really versatile base.

How do I know if pancake batter has gone bad?

If it smells sour, has a weird color, or feels separated in a way that doesn’t stir back together, I toss it. I’ve found fresh batter makes a big difference in flavor and texture.

How can I make boxed pancake mix taste better?

I improve boxed pancake mix by swapping water for milk or buttermilk, adding melted butter instead of oil, and throwing in a splash of vanilla or a dash of cinnamon.

Can I make these without a mini muffin tin?

Absolutely. I just use a regular muffin tin and extend the baking time by a few minutes. The result is jumbo poppers that are just as tasty.

Conclusion

Pancake Poppers are one of those recipes that instantly make mornings better. Whether I’m serving them with fresh fruit for a weekday breakfast or making a double batch to stash in the freezer, they’ve become a go-to in my kitchen. They’re simple, satisfying, and endlessly flexible—exactly what I need in a busy morning routine.