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WHERE BOLD CRAVINGS MET A WILD IDEA

The Journey from Kitchen Experiments to Popcorn Pancake Magic

Where crunch meets comfort in every stack, Popcorn Pancakes that flip the script on breakfast. Say goodbye to boring bites. We fuse fluffy pancakes with crispy popcorn to deliver bold, better-for-you flavor that’s anything but ordinary.

our story

The Popcorn Pancakery™ Story

Popcorn Pancakery™ was born from a flavor dream and a fearless spirit. Founder Derwin saw the possibility where others saw breakfast as routine. One day, with popcorn in one hand and pancakes on the mind, the idea popped: *What if these two classics could fuse into something totally new But it wasn’t easy.

Transforming air-popped popcorn into usable flour wasn’t just a quirky idea—it was a real challenge. The process was messy, the results inconsistent, and the texture tricky. But Derwin was obsessed with perfecting it. Batch after batch, tweak after tweak, he kept pushing until the popcorn flour was just right—light, nutritious, and rich with flavor. And when the first pancake flipped with that perfect pop and fluff, He couldn’t wait to share it with the world.

What makes every Popcorn Pancakery™ pancake truly special is that popcorn flour is the heart of every variety. From sweet to traditional to trendy, each stack celebrates this signature ingredient, bringing new flavors, textures, and creativity to every bite.

From that moment on, Popcorn Pancakery™ grew from a kitchen curiosity into a culinary movement. What started as a bold experiment turned into a brand that celebrates joy, innovation, and better-for-you indulgence. Whether you’re nostalgic for pancakes or wild for popcorn, you’ve found your happy place.

This isn’t just food—it’s fun that feeds the soul.

At Popcorn Pancakery™, we’re not just selling pancakes, we’re crafting a movement around flavor, fun, and fearless food fusion. Our brand is a celebration of contrast: crispy meets fluffy, indulgent meets wholesome, nostalgic meets brand-new. Every element of Popcorn Pancakery, from our colorful visuals to our playful packaging, reflects a commitment to originality and joy. We are here for the curious eaters, the mindful snackers, and the pancake rebels who crave something different. While others play it safe, we pop off the plate, loud, proud, and full of surprise. Our brand identity is more than design; it’s a personality, a vibe, a community. It’s what makes someone stop mid-scroll or mid-bite and say, “Whoa, what is this?!” That reaction? That’s our brand at work. And we are just getting started.

Strawberry Oatmeal Air-Popped Popcorn Muffins

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 12 muffins

Ingredients:

  • 1¼ cups old-fashioned oats
  • 1 cup plain yogurt
  • ½ pound strawberries (about 1½ cups chopped)
  • 2 tsp white sugar
  • 1 tsp balsamic vinegar
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup packed brown sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup air-popped popcorn flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp finely ground black pepper
  • ½ tsp cinnamon

Directions:

  1. Soak the oats: Mix the oats and yogurt in a large bowl. Let sit while you prepare the other ingredients.
  2. Prep strawberries: Rinse, core, and chop the strawberries. Place them in a small bowl and sprinkle with white sugar and balsamic vinegar. Stir gently and set aside to macerate.
  3. Preheat oven: Set oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, popcorn flour, baking powder, baking soda, salt, black pepper, and cinnamon.
  5. Combine wet ingredients: Add eggs, melted butter, brown sugar, and vanilla to the oat-yogurt mixture. Stir until just combined.
  6. Add dry to wet: Gently stir the flour mixture into the wet mixture using a wooden spoon. Mix until just moistened—don’t overmix.
  7. Fold in strawberries: Add the chopped strawberries along with their juices. Fold gently into the batter.
  8. Fill muffin tin: Spoon the batter evenly into the muffin cups.
  9. Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool: Let muffins cool in the tin for a few minutes before transferring to a wire rack.

Simple Chocolate Chip Pecan Air-Popped Popcorn Cookies

Ingredients:

  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup air-popped popcorn flour
  • 1 cup chocolate chips
  • ½ cup chopped pecans

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat the butter and sugar until fluffy (about 5–7 minutes). Add the egg and vanilla and mix well.
  3. In another bowl, mix the flour, baking soda, salt, and air-popped popcorn flour. Slowly add this to the butter mixture and mix until combined.
  4. Stir in the chocolate chips and pecans.
  5. Drop a spoonful of dough onto a greased baking sheet, leaving space between each.
  6. Bake for 13–14 minutes or until golden brown.
  7. Let cool on a wire rack.