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 pancake pops for a weekend brunch, and the kids loved how easy they were to dip and eat. They brought a festive, autumn-inspired twist to our breakfast table.
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, or melted chocolate for dipping
Instructions
- Whisk Dry Ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Prepare Wet Ingredients:
- In a separate bowl, whisk together pumpkin purée, buttermilk, eggs, oil or melted butter, and vanilla until smooth.
- Combine Mixtures:
- 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. If using a skillet, melt a bit of butter to grease the surface.
- Cook Pancake Pops:
- For cake pop maker: Fill each cavity with about 1 tablespoon of batter. Close and cook for 3 minutes until golden and cooked through. For skillet: Drop 1-tablespoon mounds of batter onto the skillet. Cook for 2 minutes per side, until golden and set.
- Cool and Assemble:
- Let the pancake balls cool slightly, then insert a lollipop stick into each.
- Serve:
- Serve warm, with toppings or dips as desired.
Save These pancake pops always remind us of cozy fall mornings spent together, making breakfast fun and memorable.
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 a gluten-free flour blend. For dairy-free, substitute plant-based milk and oil. Always check ingredient labels for possible cross-contamination.
Nutritional Information
Per pop: 80 calories, 3 g total fat, 12 g carbohydrates, 2 g protein
Save Serve these pumpkin muffin pancake pops warm with your favorite dip, and watch them disappear quickly at any gathering.
Recipe Guide
- → Can I make these pops without dairy?
Yes, substitute plant-based milk and oil for buttermilk and butter to make them dairy-free.
- → How can I add extra texture?
Mix in mini chocolate chips or chopped pecans to the batter before cooking for more crunch.
- → What is the best way to cook them without a cake pop maker?
Form tablespoon-sized mounds on a nonstick skillet and cook each side for 2 minutes, until golden.
- → Are these suitable for lunchboxes or parties?
Absolutely, their portable shape and stick format make them perfect for lunchboxes, parties, or snacks.
- → Can I make them gluten-free?
Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
- → Which toppings pair well with them?
Try maple syrup, powdered sugar, melted chocolate, or cinnamon sugar for a flavorful finish.