Meet the Brand That’s Flipping Breakfast on Its Head
our story
Popcorn Pancakery™
Is a Brand That Pops with Purpose
Inclusive & Mindful Eating
We offer options for a variety of diets, plant-based, gluten-free, and high-protein, so everyone can enjoy a taste of the magic.
pop culture ready
With scroll-stopping visuals and a story worth sharing, our brand is built for the digital world. It’s fresh, bold, and totally snackable for your feed and your fork.
Flavor-Forward Innovation
We lead with bold ideas, combining popcorn and pancakes into something the world hasn’t seen before because food should never be boring.
Healthier Indulgence
Our mixes and pancakes are crafted with better-for-you ingredients, proving that indulgence and wellness can live on the same plate.
Inclusive & Mindful Eating
From our packaging to our puns, we’re all about fun. We create a lighthearted, feel-good brand experience that’s easy to love and hard to forget.
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:
Soak the oats: Mix the oats and yogurt in a large bowl. Let sit while you prepare the other ingredients.
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.
Preheat oven: Set oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, popcorn flour, baking powder, baking soda, salt, black pepper, and cinnamon.
Combine wet ingredients: Add eggs, melted butter, brown sugar, and vanilla to the oat-yogurt mixture. Stir until just combined.
Add dry to wet: Gently stir the flour mixture into the wet mixture using a wooden spoon. Mix until just moistened—don’t overmix.
Fold in strawberries: Add the chopped strawberries along with their juices. Fold gently into the batter.
Fill muffin tin: Spoon the batter evenly into the muffin cups.
Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
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:
Preheat oven to 350°F (175°C).
In a large bowl, beat the butter and sugar until fluffy (about 5–7 minutes). Add the egg and vanilla and mix well.
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.
Stir in the chocolate chips and pecans.
Drop a spoonful of dough onto a greased baking sheet, leaving space between each.
