# What You'll Need:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
→ Cheesy Filling
09 - 1 cup shredded sharp cheddar cheese
10 - 1/2 cup cream cheese, softened
→ Churro Coating
11 - 1/2 cup granulated sugar
12 - 1 teaspoon ground cinnamon
13 - 3 tablespoons unsalted butter, melted
→ Crunchy Topping
14 - 1 cup crushed pretzels
15 - 2 tablespoons chopped fresh chives (optional)
→ Buffalo Ranch Drizzle
16 - 1/3 cup ranch dressing
17 - 2 tablespoons buffalo sauce
# Method Steps:
01 - Preheat oven to 350°F. Lightly grease a cake pop or mini muffin pan to prevent sticking.
02 - Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl, whisking well.
03 - In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth. Add wet mixture to dry ingredients and stir just until incorporated.
04 - Fold in shredded cheddar cheese and cream cheese, ensuring the batter is evenly mixed.
05 - Spoon batter into prepared pan, filling each cavity approximately three-quarters full.
06 - Bake for 10 to 12 minutes or until pops are golden brown and set. Let cool for 5 minutes, then carefully unmold.
07 - Blend granulated sugar and cinnamon in a small bowl. Brush pops with melted butter, then roll each thoroughly in cinnamon-sugar mixture.
08 - Stir ranch dressing and buffalo sauce together in a bowl until smooth; set aside for serving.
09 - Roll bottom half of each pop in crushed pretzels for a crunch finish. Sprinkle with chopped chives as desired.
10 - Insert sticks into each pop. Just before serving, drizzle with buffalo ranch sauce. Serve warm for optimal texture.
