Save Fluffy, bite-sized pancake pops with the cozy flavors of pumpkin and warm spices, combining the best of muffins and pancakes in a fun, portable treat.
The first time I made these pancake pops, my kitchen smelled like autumn and my kids were excited to try them on sticks. They loved dipping them into maple syrup and I loved how easy they were to prepare for busy school mornings.
Ingredients
- All-purpose flour: 1 1/4 cups (155 g)
- Brown sugar: 2 tbsp (25 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves (optional): 1/8 tsp
- Pumpkin purée (unsweetened): 2/3 cup (150 g)
- Buttermilk: 1/2 cup (120 ml)
- Eggs: 2 large
- Vegetable oil or melted butter: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Unsalted butter, for greasing: 2 tbsp (28 g)
- Lollipop sticks or skewers: 16
- Optional toppings: Maple syrup, powdered sugar, melted chocolate for dipping
Instructions
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine Wet Ingredients:
- In a separate bowl, whisk together pumpkin purée, buttermilk, eggs, oil (or melted butter), and vanilla until smooth.
- Mix Batter:
- Add wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix.
- Preheat Cooking Surface:
- Preheat a cake pop maker or a nonstick skillet over medium heat. Grease with a little butter.
- Cook Pops:
- For cake pop maker: Fill each cavity with about 1 tablespoon of batter. Close and cook for 3 to 4 minutes, or until golden and cooked through. For skillet: Drop 1-tablespoon mounds of batter onto the skillet. Cook 2 minutes per side, until golden and set.
- Insert Sticks:
- Let the pancake balls cool slightly, then insert a lollipop stick into each.
- Serve:
- Serve warm, with optional dips or toppings as desired.
Save Making these for a weekend brunch became an instant family favorite. My kids love helping, especially sticking the pops into the pancake balls and choosing their own dips.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, cake pop maker or nonstick skillet, lollipop sticks, spatula.
Allergen Information
Contains wheat (gluten), eggs, and dairy. For gluten-free, use a flour blend. For dairy-free, substitute plant-based milk and oil. Always check ingredient labels.
Nutritional Information (per pop)
Calories: 80. Total Fat: 3 g. Carbohydrates: 12 g. Protein: 2 g.
Save Enjoy these pumpkin muffin pancake pops warm and fresh with your favorite dipping sauce. They also store well in an airtight container for quick snacks.
Recipe FAQ
- → What spices give these pancake pops their cozy flavor?
Cinnamon, ginger, nutmeg, and a hint of cloves blend with pumpkin for warmth and depth.
- → Can I make these pops dairy-free?
Yes, substitute buttermilk and butter with plant-based milk and oil for a dairy-free variation.
- → Is a cake pop maker required?
No, you can use a nonstick skillet to cook the batter into round, golden pancake balls.
- → How do I serve these pancake pops?
Serve warm with maple syrup, powdered sugar, or melted chocolate for dipping or drizzling.
- → Can I add mix-ins like chocolate chips or nuts?
Absolutely! Mini chocolate chips or chopped pecans add texture and extra flavor to each bite.
- → Are these suitable for lunchboxes or parties?
Yes, their portable, bite-size shape is ideal for sharing at gatherings or packing as a snack.