Save These delightful bite-sized treats combine the beloved flavor of fluffy pancakes with the convenience of finger food. The buttermilk-based batter creates an exceptionally tender crumb, while baking at high heat produces that signature golden crust. Each popper balances sweetness perfectly—just enough sugar to enhance without overwhelming, making them versatile for sweet or savory toppings.
The beauty of this format lies in portion control and serving flexibility. Twenty-four individual pieces mean easy sharing, and the mini muffin tin ensures uniform sizing every time. They reheat beautifully, making them excellent for meal prep or weekend batch cooking. Customization is effortless—fold in chocolate chips, fresh berries, or even savory additions like herbs and cheese.
The smell of these baking hit me before I even opened the oven door that first Sunday morning. My roommate stumbled into the kitchen rubbing her eyes, asking what kind of breakfast sorcery was happening at 9 AM. We ended up eating half the batch straight from the tin, burning our fingers and not caring one bit.
Last summer I made these for my nephews birthday brunch and watching six year olds light up over something so simple was honestly the highlight. They were dipping them in everything maple syrup, whipped cream, even chocolate sauce before the adults confiscated the good stuff.
Ingredients
- 1 cup all purpose flour: The foundation of that fluffy texture we are after, no need to sift
- 2 tbsp granulated sugar: Just enough sweetness to balance the tang of buttermilk
- 1 tsp baking powder: Works with the baking soda for that impressive rise
- 1/2 tsp baking soda: Teams up with the buttermilk for extra fluffiness
- 1/4 tsp salt: Wakes up all the other flavors
- 3/4 cup buttermilk: The secret ingredient for tender crumb, regular milk with a squeeze of lemon works in a pinch
- 1 large egg: Room temperature eggs blend better into the batter
- 2 tbsp unsalted butter melted: Butter adds that rich breakfast flavor we all crave
- 1 tsp vanilla extract: Pure vanilla makes such a difference here
- 1/4 cup mini chocolate chips: Optional but let's be honest, you probably want them
- 1/4 cup blueberries: Fresh or frozen both work beautifully
Instructions
- Get your oven ready:
- Preheat to 400F and generously butter your mini muffin tin, getting into all those corners
- Mix the dry team:
- Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl until combined
- Whisk the wet ingredients:
- Combine buttermilk, egg, melted butter, and vanilla in another bowl until smooth
- Bring them together:
- Pour wet into dry and fold gently until just combined, lumps are your friend here
- Add your extras:
- Gently fold in chocolate chips or blueberries if you are feeling fancy
- Fill the tin:
- Spoon batter into prepared cups, about three quarters full each
- Bake until golden:
- 8 to 10 minutes should do it, they should spring back when touched
- Cool briefly:
- Let them sit for 2 minutes then carefully remove to a serving plate
Save My grandmother always said breakfast food should feel like a hug, and these little guys somehow deliver exactly that. I have started making a double batch because the first round disappears before they even hit the serving platter.
Make Ahead Magic
You can mix the dry and wet ingredients separately the night before and keep them covered in the fridge. In the morning, just combine and bake while the coffee brews.
Dipping Station Ideas
Setting out small bowls of different toppings turns these into an interactive breakfast. We have done maple syrup, warmed berry preserves, and even a quick chocolate ganache for special occasions.
Freezing For Later
Cool them completely, then freeze in a single layer before transferring to a freezer bag. They reheat beautifully in about 20 seconds in the microwave.
- Reheat directly from frozen, no thawing needed
- Pop a few in the toaster oven for a crispy exterior
- Keep a bag at work for emergency breakfast emergencies
Save There is something about bite sized food that makes everything taste better, and these pancake poppers prove it every single time.
Recipe FAQs
- → Can I make these without a mini muffin tin?
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You can use a regular muffin tin for larger portions, though baking time will increase to 12-15 minutes. Alternatively, drop spoonfuls onto a parchment-lined baking sheet for free-form shapes, though they'll spread more and lack the uniform appearance.
- → What if I don't have buttermilk?
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Regular milk works perfectly when you add 1 teaspoon of lemon juice or white vinegar, then let it sit for 5 minutes until slightly thickened. This homemade alternative provides the necessary acidity to activate the baking powder for optimal fluffiness.
- → How do I store and reheat leftovers?
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Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven for 5 minutes or microwave for 20-30 seconds until warm.
- → Why did my poppers turn out dense or heavy?
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Overmixing the batter develops gluten, creating a tough texture. Mix until just combined—some lumps are perfectly fine. Additionally, ensure your baking powder and soda are fresh, as expired leavening agents won't provide proper lift during baking.
- → Can I make these savory instead of sweet?
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Absolutely. Reduce the sugar to 1 tablespoon, omit vanilla, and add savory mix-ins like shredded cheddar, chopped scallions, cooked bacon bits, or herbs. Serve alongside soups, salads, or as appetizers with herb butter or sour cream for dipping.
