Breakfast Pancake Poppers

ByYummy Recipes

If you’re tired of the same old breakfast routine, get ready to meet your new favorite morning treat: Breakfast Pancake Poppers. These bite-sized pancake balls are soft, fluffy, and stuffed with your favorite breakfast fillings—think sausage, bacon, fruit, or even gooey chocolate chips. Perfect for busy mornings, brunch buffets, or kid-friendly snacking, they’re quick to make and even easier to eat.

These little poppers are fun, customizable, and completely addictive. You can serve them plain, dunk them in syrup, or dust them with powdered sugar for a sweet finish. They’re also great for meal prepping—make a big batch and freeze them for fast weekday breakfasts. Whether you’re making them in a mini muffin tin or a cake pop pan, they’re the portable, poppable pancake upgrade you didn’t know you needed.

Why You’ll Love These Pancake Poppers

  • Handheld & Mess-Free: Great for kids, road trips, and grab-and-go mornings.
  • Stuffed with Your Favorites: Add bacon, sausage, berries, Nutella—whatever you love.
  • Make Ahead & Freeze: Store and reheat for instant breakfasts all week.
  • Fun to Make: Bake in a mini muffin tin or use an aebleskiver (Danish pancake) pan.
  • Endlessly Customizable: Sweet or savory, plain or filled, they’re easy to tweak.

Ingredients You’ll Need

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk (or regular milk + 1 tsp lemon juice)
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Optional Fillings:

  • Cooked crumbled sausage
  • Cooked chopped bacon
  • Mini chocolate chips
  • Blueberries or raspberries
  • Nutella or peanut butter
  • Diced strawberries

How to Make Pancake Poppers

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or cake pop pan.

Step 2: Mix the Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry and stir until just combined. Do not overmix—some lumps are okay!

Step 3: Fill the Pan

Spoon a small amount of batter into each mini muffin cup, filling it about 1/3 of the way.
Add your desired filling (a few sausage crumbles, berries, or a small chocolate piece).
Top with a little more batter until each cup is about 3/4 full.

Step 4: Bake

Bake for 10–12 minutes, or until the tops are golden and a toothpick comes out clean.
Let them cool in the pan for 2–3 minutes before transferring to a cooling rack.

Serving Ideas

  • Dipped in Syrup: Serve with maple syrup or honey for dunking.
  • Sprinkled with Powdered Sugar: Dust for a donut hole look and feel.
  • On a Skewer: Thread onto wooden skewers with fruit for a breakfast kabob.
  • With Yogurt or Fruit: Make it a full breakfast with a side of protein and fiber.
  • Brunch Board Style: Mix with muffins, fruit, bacon, and juice for a DIY brunch tray.

Fun Variations

  • Apple Cinnamon: Stir grated apple and cinnamon into the batter for a warm, fall flavor.
  • Lemon Poppyseed: Add lemon zest and poppyseeds for a fresh twist.
  • Pumpkin Spice: Use pumpkin puree and pie spice for a seasonal version.
  • Savory Herb & Cheese: Skip sugar and vanilla—add shredded cheese and fresh herbs instead.
  • PB&J Popper: Fill with a dab of peanut butter and jam inside each bite.

Tips for Perfect Poppers

  • Don’t Overfill the Pan: They rise a lot—leave space to prevent overflow.
  • Chop Fillings Small: Especially meat or fruit—keeps everything evenly distributed.
  • Grease Well: Even nonstick pans need a quick spray or butter to release easily.
  • Use a Cookie Scoop: For even portions and easier filling.
  • Let Them Cool Slightly: Helps them firm up and makes them easier to handle.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze in a single layer on a tray, then transfer to bags—lasts up to 2 months.
  • Reheat: Microwave for 20–30 seconds or warm in a toaster oven at 300°F until heated through.

Nutrition (Approximate per 1 popper, plain)

  • Calories: 70
  • Carbs: 8g
  • Protein: 2g
  • Fat: 3g
  • Sugar: 2g
  • Sodium: 95mg

(Fillings will vary nutrition accordingly.)

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 20–25 minutes
  • Yield: About 24 mini poppers

FAQs

Can I use boxed pancake mix?
Yes! Just prepare the mix according to the package and follow the filling and baking steps.

Can I make them without a mini muffin tin?
You can use an aebleskiver pan on the stove or even silicone molds. You can also bake in a regular muffin tin (they’ll just be larger and take a bit longer to cook).

What fillings work best?
Cooked sausage, chopped bacon, berries, chocolate chips, or jam all work great. Just keep them small and dry to avoid soggy centers.

Are these freezer friendly?
Absolutely. Flash freeze, then transfer to bags. Reheat in the microwave or oven for a fast, delicious breakfast.

Can I make these dairy-free?
Yes—use almond or oat milk and plant-based butter. The result is still light and fluffy.

Conclusion

Breakfast Pancake Poppers are the cutest, most versatile way to enjoy pancakes in bite-sized form. Whether you fill them with sausage for a savory bite or chocolate for a sweet treat, they’re sure to become a household favorite. Fast, fun, and freezer-friendly, these mini pancake balls are the ultimate breakfast hack you’ll want to make on repeat.

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