Pancake Poppers
These bite-sized blueberry pancake poppers are baked in a mini muffin pan for a light, fluffy center. Ready in 20 minutes, they make a perfect warm, dunkable breakfast for busy mornings.
Equipment
- Mini muffin pan
- Medium bowl
- wire whisk
- Toothpick
Ingredients
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon sugar
- 1 cup buttermilk
- 1 egg
- 2 tablespoon maple syrup
- 2 tablespoon melted butter
- 1 cup blueberries
Instructions
- Heat the oven to 350 °F and thoroughly grease a mini muffin pan. The extra greasing helps the rounded edges release cleanly after baking.
- Whisk the flour, rolled oats, baking powder, baking soda, salt, and sugar together in a medium bowl. An even dry mix helps the batter rise uniformly instead of puffing unevenly.
- Stir the buttermilk, egg, maple syrup, and melted butter in a second bowl until combined. The mixture should look smooth and lightly creamy, not foamy.
- Add the wet mixture to the dry ingredients and stir with a spoon just until the batter comes together, then fold in most of the blueberries and save a few for the tops. Stop mixing as soon as no large dry patches remain so the poppers stay light instead of dense.
- Spoon the batter into the mini muffin pan and press the reserved blueberries onto the tops. Do not overfill the cups or the batter can spill over and lose the rounded popper shape.
- Bake for 10 to 12 minutes. The batter should puff up and turn light golden brown around the edges.
- Open the oven carefully, watch for hot steam, and test a center popper with a toothpick before removing the pan. If the toothpick comes out clean, the inside is baked through.
- Let the poppers cool briefly, then run a toothpick around the edges and lift them out. They should release with a gentle nudge once the sides pull away from the pan.
Notes
Texture tip: Stop stirring as soon as the batter comes together to prevent a dense texture.
Prevent sticking: Grease the mini muffin pan generously and run a toothpick around the edges to easily release the baked poppers.
Freezing and reheating: Freeze completely cooled poppers in a single layer on a baking sheet before moving to a freezer bag. Reheat in a toaster oven for 5 minutes or microwave for 20 to 30 seconds.
Boxed mix guidance: If using a boxed pancake mix, keep the batter slightly thicker than usual so it holds its shape in the pan.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.