Dessert

Easy Pancake Poppers Recipe

Byrami Hayes January 13, 2026January 13, 2026

Introduction

These Easy Pancake Poppers are a fun and delicious twist on classic pancakes, perfect for breakfast or a snack. Bite-sized and fluffy, they’re quick to make and ideal for sharing or serving at parties.

A close-up view of a small round muffin held by woman's hand on the right side of the image, with a visible bite revealing a soft, light yellow interior with melted dark chocolate chunks scattered inside. In the background, several more muffins are stacked in a white bowl, featuring a golden brown crust with some muffins having dark chocolate chips baked on top. The scene is set against a white marbled surface, creating a bright and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 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
1/2 cup mini chocolate chips (optional)

Instructions

Step 1: Preheat the oven to 375 degrees F and lightly spray a cake pop or mini muffin pan with nonstick cooking spray. Set aside.
Step 2: In a bowl, mix the flour, baking powder, salt, and sugar. In another bowl, combine the milk, whole egg, vanilla extract, and melted butter. Whisk the wet ingredients into the dry until mostly smooth, leaving a few lumps for tenderness.
Step 3: Beat the egg white in a separate bowl until smooth peaks form. Gently fold the beaten egg white into the batter until just incorporated. Stir in mini chocolate chips if desired.
Step 4: Using a cookie scoop, fill each mold in the pan almost to the top with batter. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Remove the pan from the oven and immediately invert the pancake poppers onto a wire rack. Let them cool for about 5 minutes or until they are cool enough to handle. Serve warm with your favorite toppings.

Tips & Variations

For a fruity twist, add chopped fresh berries or diced apples instead of chocolate chips.
Use flavored extracts like almond or lemon for a unique taste.
Make them dairy-free by using plant-based milk and coconut oil instead of butter.
Don’t overmix the batter; it helps keep the poppers light and fluffy.

Storage

Store leftover pancake poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in the microwave or oven until heated through. They can also be frozen for up to 1 month; thaw fully before reheating.

How to Serve

A close-up view of small round baked muffins piled in a white bowl on a white marbled texture, showing smooth golden brown tops with some muffins spotted with dark brown chocolate chips. In the foreground, a woman's hand holds one muffin broken in half to reveal a soft, light-colored crumb with melted chocolate swirled inside. The muffins have a slightly shiny, smooth texture with a fluffy interior and uneven chocolate patterns. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of a cake pop pan?

Yes, a mini muffin pan works equally well for these pancake poppers. Just be sure to adjust the baking time slightly if your cups are larger.

Are these pancake poppers gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make them gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup like regular flour.