Pancake Poppers Recipe
Pancake Poppers are little bites of fluffy, warm pancakes wrapped around a sweet or fruity surprise, perfect for a fun twist on your usual breakfast. Think of soft, golden pancakes…
Tip: save now, cook later.Pancake Poppers are little bites of fluffy, warm pancakes wrapped around a sweet or fruity surprise, perfect for a fun twist on your usual breakfast. Think of soft, golden pancakes filled with juicy berries, chocolate chips, or even a dollop of cream cheese, all popped into bite-sized treats that are easy to hold and even easier to eat.
I love making these because they’re a playful way to enjoy pancakes without the need for a fork and knife. They’re great for kids’ breakfasts or a brunch where everyone can grab one or two without any fuss. My favorite tip is to use fresh fruit inside to keep things fresh and add a pop of color and flavor with each bite.
Serving pancake poppers warmed up with a drizzle of maple syrup or a sprinkle of powdered sugar makes them feel like a little celebration on your plate. They’re fantastic for sharing around the breakfast table or even as a quick snack during the day. I find they bring a smile to everyone’s face because they’re so cute and tasty all at once!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a light, fluffy texture. For gluten-free, try a 1:1 gluten-free baking flour mix.
Berries: I love using fresh blueberries or cranberries for natural sweetness and a pop of color. Frozen berries work well too — just don’t thaw them fully or the batter may get watery.
Milk: Regular milk keeps the batter smooth. You can replace it with any plant-based milk like almond or oat milk for a dairy-free version.
Vegetable Oil: Use a neutral oil with a high smoke point, such as canola or sunflower oil, for frying. Avoid olive oil as it has a lower smoke point and can affect flavor.
How Do You Get Light, Fluffy Pancake Poppers without Them Absorbing Too Much Oil?
The trick to perfectly cooked pancake poppers is managing the batter and frying temperature.
- Don’t overmix the batter; a few lumps keep the texture tender.
- Maintain the oil at 350°F (175°C). Too hot will burn the outside while leaving the inside raw, and too cool will make them greasy.
- Use a small scoop or spoon to drop batter gently, so each popper is uniform in size and cooks evenly.
- Turn them occasionally while frying to brown all sides evenly.
- Drain on paper towels immediately after frying to soak up excess oil.
Equipment You’ll Need
- Deep heavy-bottomed pot or deep fryer – holds enough oil and keeps temperature steady for even frying.
- Kitchen thermometer – helps you keep the oil at the perfect 350°F for golden, non-greasy poppers.
- Small spoon or mini ice cream scoop – makes evenly sized batter drops that cook evenly.
- Slotted spoon – great for safely lifting the hot poppers out of the oil without the excess oil.
- Paper towels – use these to drain the poppers and keep them crispy after frying.
Flavor Variations & Add-Ins
- Swap berries for mini chocolate chips – melts into gooey pockets for a sweet surprise.
- Stir in small diced apples with cinnamon – a warm, comforting flavor perfect for fall mornings.
- Add a spoonful of cream cheese in the center before frying – for a creamy, tangy burst.
- Mix in a pinch of nutmeg or vanilla extract to the batter – adds subtle warmth and depth.
How to Make Pancake Poppers?
Ingredients You’ll Need:
For The Batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus extra for the pan
Fillings & Toppings:
- ½ cup fresh or frozen berries (blueberries or cranberries work well)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and get the oil ready, plus around 10-15 minutes to fry all the pancake poppers. You’ll spend a bit of time flipping them gently until golden and cooked through. So plan for about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. This helps evenly distribute the rising agents and flavors in your batter.
2. Combine Wet Ingredients:
In another bowl, beat the egg well, then add the milk and melted butter. Stir these together until smooth.
3. Make the Batter:
Pour the wet mixture into the dry ingredients bowl. Stir gently just until everything is combined—don’t overmix, little lumps are fine. Fold in the berries carefully so they’re spread through the batter but not crushed.
4. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep pan or pot. Heat it until it reaches 350°F (175°C). A kitchen thermometer is great for checking the temperature—this is key for golden, crispy poppers that aren’t greasy.
5. Fry the Poppers:
Use a small spoon or mini ice cream scoop to drop little rounds of batter carefully into the hot oil. Cook them in batches so they have room to puff up without sticking. Turn the poppers occasionally with a slotted spoon, frying for about 2-3 minutes until they’re golden brown all over and cooked inside.
6. Drain and Serve:
Remove the cooked poppers with a slotted spoon, letting the oil drip off. Place them on paper towels to soak up any extra oil. Arrange them on a serving plate, dust with powdered sugar, and offer maple syrup on the side for dipping.
Enjoy your fluffy, bite-sized pancake poppers warm from the pan — they make a fun and delicious breakfast or snack!
Can I Use Frozen Berries for Pancake Poppers?
Yes, you can use frozen berries straight from the freezer. Just fold them gently into the batter without thawing to prevent excess moisture, which can make the poppers soggy.
How Should I Store Leftover Pancake Poppers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a warm oven or toaster oven to keep their crispy exterior rather than microwaving, which can make them soft.
Can I Make Pancake Poppers Ahead of Time?
Absolutely! You can prepare the batter and refrigerate it for a few hours before frying. Just give it a gentle stir before scooping the batter into the hot oil.
What Are Some Good Filling Alternatives?
Besides berries, try mini chocolate chips, diced apples with cinnamon, or a small spoonful of cream cheese for tasty variations. Avoid large or watery fruit to keep the batter from getting too wet.