These Pancake Poppers are fluffy, bite-sized treats packed with mini chocolate chips and made for dipping into maple syrup, nut butter, or yogurt. They’re baked in a mini muffin tin for the perfect portable breakfast or snack. I like making these when I want something fun and satisfying without the fuss of flipping pancakes on the stove.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup spelt flour (or all-purpose or oat flour)
2 tablespoons sugar or unrefined sweetener of choice
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk of choice
1 tablespoon vinegar or lemon juice
2 tablespoons oil or melted butter
1 teaspoon pure vanilla extract
Optional: mini chocolate chips, blueberries, or diced strawberries
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a mini muffin tin.
In a large bowl, I stir together the flour, sugar, baking powder, and salt.
In a separate bowl, I whisk the milk, vinegar, oil, and vanilla extract.
I pour the wet ingredients into the dry and mix gently, just until combined—being careful not to overmix.
If I’m using chocolate chips or fruit, I fold them in now.
I spoon the batter into the muffin tin, filling each cup about 3/4 of the way.
Then I bake for 12–14 minutes, or until a toothpick comes out clean.
After letting them cool slightly, I pop them out of the tin and serve warm with my favorite dip.
Servings and timing
Servings: 20 mini poppers
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Calories: 60 kcal per popper
Variations
I like how easy it is to make these my own. Sometimes I use oat flour for a gluten-free option or almond milk for a dairy-free version. For a fruity twist, I add blueberries or diced strawberries. If I want something more indulgent, I double up on the chocolate chips. These also work great with a little cinnamon or nutmeg mixed into the batter.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for about 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. When I’m ready to eat, I reheat in the microwave for about 20 seconds or pop them into the toaster oven until warm.
FAQs
How do I keep pancake poppers from sticking to the muffin tin?
I make sure to grease the mini muffin tin well with oil or use non-stick spray. Silicone mini muffin pans also work great to prevent sticking.
Can I make these pancake poppers gluten-free?
Yes, I use oat flour or a gluten-free all-purpose blend when I want to keep them gluten-free. Just make sure the other ingredients are certified gluten-free too.
What can I use instead of vinegar?
If I’m out of vinegar, lemon juice works just as well. It helps activate the baking powder for that fluffy texture.
Can I make these without added sugar?
Absolutely. I skip the sugar entirely or use mashed banana for a natural sweetener. They’ll still be delicious, especially with fruit or chocolate chips.
Are these good for meal prep?
Yes, I often make a double batch and freeze them. They’re perfect to grab-and-go on busy mornings or pack into lunchboxes.
Conclusion
Pancake Poppers are one of my favorite quick breakfasts and snacks. They’re fun, customizable, and easy to make with ingredients I usually have on hand. Whether I’m feeding a crowd or just want something tasty for myself, these little bites never disappoint.
Recipe:
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Pancake Poppers
- Total Time: 19 minutes
- Yield: 20 mini poppers
- Diet: Vegetarian
Description
These Pancake Poppers are fluffy, bite-sized mini pancake muffins packed with chocolate chips or fruit, perfect for dipping and ideal for a quick breakfast or snack on the go.
Ingredients
1 cup spelt flour (or all-purpose or oat flour)
2 tablespoons sugar or unrefined sweetener of choice
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk of choice
1 tablespoon vinegar or lemon juice
2 tablespoons oil or melted butter
1 teaspoon pure vanilla extract
Optional: mini chocolate chips, blueberries, or diced strawberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, vinegar (or lemon juice), oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in mini chocolate chips or fruit, if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
- Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then remove from the tin and serve warm with your favorite dip.
Notes
Use oat flour and dairy-free milk for a gluten-free and vegan version.
Double the chocolate chips for a more indulgent treat.
Add cinnamon or nutmeg to the batter for extra flavor.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze in a single layer, then transfer to a freezer bag for longer storage.
Reheat in the microwave for 20 seconds or in a toaster oven until warm.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini popper
- Calories: 60
- Sugar: 2g
- Sodium: 50mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
