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A white plate of golden-brown Danish aebleskiver, drizzled with chocolate sauce and garnished with fresh raspberries.

Breakfast Pancake Poppers

These delightful bite-sized breakfast pancake poppers are fluffy on the inside, golden and slightly crispy on the outside, and packed with your favorite sweet or savory mix-ins. Perfect for a quick grab-and-go breakfast or a fun weekend brunch, cooked easily in your air fryer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter
  • 1 1/2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk room temperature
  • 1 large egg
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract optional
Optional Mix-ins (choose one or split batter for both)
  • 1/2 cup cooked breakfast sausage crumbled
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup blueberries fresh or frozen
  • 1/4 cup mini chocolate chips
For Serving
  • Maple syrup
  • Powdered sugar

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Silicone mini muffin cups (approx. 1.5-inch diameter)

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).
  2. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
Add Mix-ins
  1. If making both savory and sweet poppers, divide the batter evenly into two separate bowls. Stir the crumbled breakfast sausage and shredded cheddar cheese into one bowl for savory poppers. Stir the blueberries or mini chocolate chips into the other bowl for sweet poppers.
Cook the Poppers
  1. Preheat your air fryer to 350°F (175°C) for about 5 minutes. Lightly grease 6-8 silicone mini muffin cups or line with parchment paper liners, ensuring they fit securely in your air fryer basket without overcrowding.
  2. Fill each prepared silicone cup about two-thirds full with the batter. Place the filled cups into the preheated air fryer basket.
  3. Cook for 6-8 minutes, or until the poppers are golden brown, puffed up, and a toothpick inserted into the center comes out clean. Cooking time may vary depending on your air fryer model and the size of your poppers.
  4. Carefully remove the cooked poppers from the air fryer and repeat the process with the remaining batter, cooking in batches as needed.
Serve
  1. Serve the Breakfast Pancake Poppers warm with a drizzle of maple syrup or a dusting of powdered sugar.

Notes

Storage: Leftover poppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them briefly in the air fryer at 300°F (150°C) for 2-3 minutes, or in the microwave.
Variations: Get creative with your mix-ins! Try diced ham, crispy bacon bits, chopped apples, cinnamon sugar, or different kinds of berries.
Non-stick spray: Using a non-stick cooking spray for the silicone cups will make removal much easier.