I made Maple Pancake Bites finished with a spiced maple drizzle and a surprising twist that will make you want the recipe.
I like to surprise people with Maple Pancake Poppers, tiny bit sized pancakes that somehow feel familiar and new at the same time. I use buttermilk in the batter for a tender crumb and real maple syrup in a spiced drizzle that makes every bite pop with flavor.
Theyre stupidly easy to toss together when friends drop by, and they flirt with nostalgia without feeling basic. Think of them as a playful take on Maple Pancake Bites, perfect for the kinds of Breakfast Brunch Recipes you save for special mornings.
Try one warm and you might just eat three, no shame.
Ingredients
- All purpose flour: Mostly carbs, little fiber unless whole wheat, gives structure and slight chew.
- Buttermilk: Tangy, provides moisture and tender crumb, has protein and calcium too.
- Egg: Packed with protein, helps bind and lift the batter, it’s adds richness.
- Unsalted butter: Rich in saturated fat, adds flavor and browning, makes them tender.
- Maple syrup: Pure maple is mostly sugar, it gives deep sweet caramel notes and aroma.
- Brown sugar: Sweet with molasses notes, add moisture and a bit of caramel flavor.
- Cinnamon: And warm spice, low calories, adds aromatic sweetness and subtle heat, very nice.
- Cornstarch: Pure starch used to thicken syrups, no protein, makes drizzle glossy and smooth.
Ingredient Quantities
- 1 cup all purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup buttermilk, room temp
- 1 large egg, beaten a little
- 2 tablespoons unsalted butter, melted and cooled a bit
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional but nice)
- 1/2 cup pure maple syrup, real maple
- 2 tablespoons unsalted butter for the drizzle
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon ground cinnamon for the drizzle
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice or ground cloves
- 1 teaspoon cornstarch (optional, for thicker drizzle)
- 1 tablespoon cold water if using cornstarch
- 1 tablespoon heavy cream or milk to finish the drizzle, optional
- Powdered sugar for dusting, optional
How to Make this
1. Preheat a nonstick griddle or large skillet over medium-low heat and put a baking sheet in a 200F oven to keep finished poppers warm; lightly grease your pan with a bit of butter or oil.
2. Whisk together dry ingredients: 1 cup all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine salt, and 1/4 teaspoon ground cinnamon (optional).
3. In a separate bowl mix wet ingredients: 3/4 cup room temp buttermilk, 1 large egg beaten a little, 2 tablespoons melted unsalted butter cooled slightly, and 1/2 teaspoon vanilla extract.
4. Pour the wet into the dry and stir until just combined, dont overmix, a few small lumps are fine; let the batter rest 5 minutes so the baking powder wakes up.
5. Spoon about 1 tablespoon of batter per popper onto the hot pan (you want 1 to 2 inch rounds), cook until bubbles form on top and edges look set about 90 seconds, flip and cook another 30 to 60 seconds until golden and cooked through. Work in batches and keep finished ones in the warm oven.
6. While the last batch cooks make the spiced maple drizzle: in a small saucepan combine 1/2 cup pure maple syrup, 2 tablespoons unsalted butter, 1 tablespoon packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice or cloves; warm gently over medium low heat stirring until the butter melts and sugar dissolves.
7. For a thicker drizzle mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, whisk that into the simmering maple mixture and cook a minute until it thickens; if you dont want it thicker skip this step.
8. Remove the drizzle from heat and stir in 1 tablespoon heavy cream or milk if using for a silkier finish, taste and adjust spice or sweetness if needed.
9. Pile the pancake poppers on a plate, spoon or drizzle the warm spiced maple over them, dust with powdered sugar if you want that extra pretty touch.
10. Serve immediately while warm, theyre best the same day but you can reheat briefly in a low oven; if you need to transport, pack drizzle separately so poppers dont get soggy.
Equipment Needed
1. Nonstick griddle or a large skillet, preheated over medium low heat
2. Baking sheet to keep finished poppers warm in a low oven
3. Two mixing bowls, one for dry stuff and one for the wet mix
4. Whisk for combining dry and wet ingredients
5. Measuring cups and measuring spoons for accuracy
6. Tablespoon or small cookie scoop to portion the batter
7. Spatula or thin turner for flipping the poppers
8. Small saucepan and a spoon for the spiced maple drizzle
FAQ
Maple Pancake Poppers Recipe Substitutions and Variations
- Flour — Swap the 1 cup all purpose with whole wheat pastry flour or a gluten free cup for cup blend. Use equal volume but expect a slightly denser popper; if using whole wheat add 1 to 2 tablespoons extra milk so the batter isn’t too thick. For GF picks, choose a blend with xanthan gum or add 1/4 teaspoon xanthan gum.
- Buttermilk — No buttermilk? Stir 3/4 tablespoon lemon juice or white vinegar into 3/4 cup milk, let sit 5 minutes, or thin plain yogurt with a splash of water to make 3/4 cup. Works basically the same in the batter.
- Maple syrup — If you don’t have real maple, use honey (same volume) or make a quick brown-sugar syrup by dissolving 1/2 cup packed light brown sugar in about 3 tablespoons hot water. Flavor will change but still sweet and tasty.
- Butter — Replace melted unsalted butter with equal parts neutral oil like canola or melted coconut oil for a dairy free option. For the drizzle you can use a vegan buttery spread melted, or just warm the syrup mixture longer to get it thicker if you skip the butter.
Pro Tips
– Test your pan first, then adjust the heat. Cook one tiny popper and watch it, if it browns too fast lower the heat, if it hardly colors raise it a little. You want a steady low sizzle so the inside cooks without the outside burning, and using a heavy skillet or cast iron helps keep the temp even.
– Dont overmix the batter, but also dont leave it lumpy forever. Stir just until the dry streaks mostly disappear, then let the batter rest a few minutes so the flour hydrates and the leaveners wake up. If it firms up too much while you cook, loosen with a tablespoon or two of milk or buttermilk, not water.
– Make uniform poppers for even cooking: use a 1 Tbsp cookie scoop or a small spoon, and give yourself space on the griddle. Flip only when bubbles are popping and edges look set, that way you avoid smashed or undercooked middles.
– For the maple drizzle, warm it gently and dont boil hard or you’ll lose the maple aroma. If you need it thicker add your cornstarch slurry slowly and stir constantly so it doesnt clump, and finish with a little butter or cream for silkiness. If youre taking these somewhere pack the drizzle separate so the poppers stay crisp.
Maple Pancake Poppers Recipe
I made Maple Pancake Bites finished with a spiced maple drizzle and a surprising twist that will make you want the recipe.
4
servings
365
kcal
Equipment: 1. Nonstick griddle or a large skillet, preheated over medium low heat
2. Baking sheet to keep finished poppers warm in a low oven
3. Two mixing bowls, one for dry stuff and one for the wet mix
4. Whisk for combining dry and wet ingredients
5. Measuring cups and measuring spoons for accuracy
6. Tablespoon or small cookie scoop to portion the batter
7. Spatula or thin turner for flipping the poppers
8. Small saucepan and a spoon for the spiced maple drizzle
Ingredients
-
1 cup all purpose flour, spooned and leveled
-
1 tablespoon granulated sugar
-
1 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/4 teaspoon fine salt
-
3/4 cup buttermilk, room temp
-
1 large egg, beaten a little
-
2 tablespoons unsalted butter, melted and cooled a bit
-
1/2 teaspoon vanilla extract
-
1/4 teaspoon ground cinnamon (optional but nice)
-
1/2 cup pure maple syrup, real maple
-
2 tablespoons unsalted butter for the drizzle
-
1 tablespoon packed light brown sugar
-
1/4 teaspoon ground cinnamon for the drizzle
-
1/8 teaspoon ground nutmeg
-
1/8 teaspoon ground allspice or ground cloves
-
1 teaspoon cornstarch (optional, for thicker drizzle)
-
1 tablespoon cold water if using cornstarch
-
1 tablespoon heavy cream or milk to finish the drizzle, optional
-
Powdered sugar for dusting, optional
Directions
- Preheat a nonstick griddle or large skillet over medium-low heat and put a baking sheet in a 200F oven to keep finished poppers warm; lightly grease your pan with a bit of butter or oil.
- Whisk together dry ingredients: 1 cup all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine salt, and 1/4 teaspoon ground cinnamon (optional).
- In a separate bowl mix wet ingredients: 3/4 cup room temp buttermilk, 1 large egg beaten a little, 2 tablespoons melted unsalted butter cooled slightly, and 1/2 teaspoon vanilla extract.
- Pour the wet into the dry and stir until just combined, dont overmix, a few small lumps are fine; let the batter rest 5 minutes so the baking powder wakes up.
- Spoon about 1 tablespoon of batter per popper onto the hot pan (you want 1 to 2 inch rounds), cook until bubbles form on top and edges look set about 90 seconds, flip and cook another 30 to 60 seconds until golden and cooked through. Work in batches and keep finished ones in the warm oven.
- While the last batch cooks make the spiced maple drizzle: in a small saucepan combine 1/2 cup pure maple syrup, 2 tablespoons unsalted butter, 1 tablespoon packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground allspice or cloves; warm gently over medium low heat stirring until the butter melts and sugar dissolves.
- For a thicker drizzle mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, whisk that into the simmering maple mixture and cook a minute until it thickens; if you dont want it thicker skip this step.
- Remove the drizzle from heat and stir in 1 tablespoon heavy cream or milk if using for a silkier finish, taste and adjust spice or sweetness if needed.
- Pile the pancake poppers on a plate, spoon or drizzle the warm spiced maple over them, dust with powdered sugar if you want that extra pretty touch.
- Serve immediately while warm, theyre best the same day but you can reheat briefly in a low oven; if you need to transport, pack drizzle separately so poppers dont get soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 142g
- Total number of serves: 4
- Calories: 365kcal
- Fat: 16.5g
- Saturated Fat: 10.3g
- Trans Fat: 0.13g
- Polyunsaturated: 0.5g
- Monounsaturated: 4.5g
- Cholesterol: 77mg
- Sodium: 358mg
- Potassium: 125mg
- Carbohydrates: 52g
- Fiber: 0.9g
- Sugar: 26g
- Protein: 6.3g
- Vitamin A: 1000IU
- Vitamin C: 0.2mg
- Calcium: 75mg
- Iron: 1.1mg
