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.
I first made these for a weekend brunch and they instantly became a family favorite. Everyone loved how easy they were to hold and dip & the pumpkin flavor made them extra special.
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: 1/8 tsp (optional)
- Pumpkin purée (unsweetened): 2/3 cup (150 g)
- Buttermilk: 1/2 cup (120 ml)
- Large eggs: 2
- 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, or melted chocolate for dipping
Instructions
- Mix 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.
- Make Batter:
- Add wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Preheat & Grease:
- Preheat a cake pop maker or nonstick skillet over medium heat. If using skillet, melt butter to grease surface.
- Cook Pops:
- For cake pop maker: Fill each cavity with about 1 tablespoon of batter. Close and cook 3-4 minutes, until golden and cooked through. For skillet: Drop 1-tablespoon mounds of batter onto skillet. Cook 2 minutes per side, until golden and set.
- Insert Sticks:
- Let pancake balls cool slightly, then insert lollipop stick into each.
- Serve:
- Serve warm with optional dips or toppings.
Save My kids love helping me stick the lollipop sticks in, turning breakfast into a playful family tradition. It's a great way to get everyone involved and enjoy together.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, cake pop maker or nonstick skillet, lollipop sticks or skewers, spatula
Allergen Information
Contains wheat (gluten), eggs, and dairy (buttermilk, butter). For gluten-free, use gluten-free flour blend. For dairy-free, substitute plant-based milk and oil. Always check ingredient labels for possible cross-contamination.
Nutritional Information
Calories: 80, Total Fat: 3 g, Carbohydrates: 12 g, Protein: 2 g per pop
Save These pumpkin muffin pancake pops are delightful fresh or reheated. Share them with friends or freeze for a future cozy snack.
Common Questions
- → Can these pancake pops be made without dairy?
Yes, substitute buttermilk with plant-based milk and use oil instead of butter for a dairy-free result.
- → What can I add for extra texture?
Mix in mini chocolate chips or chopped pecans to the batter for more flavor and crunch.
- → Is a cake pop maker required?
No, you can cook these pops in a nonstick skillet and shape them into small rounds.
- → How should I serve pancake pops?
Enjoy warm with dips like maple syrup, powdered sugar, or melted chocolate for added sweetness.
- → Are these pops suitable for lunchboxes?
Absolutely! Their portable size makes them perfect for packing in lunchboxes and convenient snacking.
- → How can I make these gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to make a gluten-free version of the pops.