Pin it 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 made these pumpkin muffin pancake pops for a fall brunch, and everyone loved their sweet pumpkin flavor and fun, grab-and-go style. They were gone before I could even refill the plate.
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: 2/3 cup (150 g) unsweetened
- 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: 2 tbsp (28 g) for greasing
- 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.
- Mix wet ingredients
- In a separate bowl, whisk together pumpkin purée, buttermilk, eggs, oil (or melted butter), and vanilla until smooth.
- Combine wet and dry
- Add wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Preheat cooking surface
- Preheat cake pop maker or nonstick skillet over medium heat. If using skillet, melt some butter to grease.
- Cook pancake pops
- For cake pop maker: fill each cavity with about 1 tablespoon 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.
- Cool and assemble
- Let pancake balls cool slightly, then insert a lollipop stick into each.
- Serve
- Serve warm with optional dips or toppings as desired.
Pin it My kids love helping stick the lollipop sticks into each pop and deciding which topping goes on next. These always make breakfast feel special in our home.
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. For gluten-free, use a GF flour blend. For dairy-free, use plant-based milk and oil. Always check labels for cross-contamination.
Nutritional Information (per pop)
Calories: 80, Total Fat: 3 g, Carbohydrates: 12 g, Protein: 2 g
Pin it Try these pops for a festive breakfast or as a creative dessert at your next gathering. The pumpkin and spice flavor shines in every bite.
Recipe FAQs
- → Can I make these pops without a cake pop maker?
Yes, use a nonstick skillet to cook tablespoon-sized batter mounds; flip to brown both sides evenly until set.
- → What toppings pair well with pancake pops?
Try maple syrup, powdered sugar, melted chocolate, cinnamon sugar, or white chocolate for extra flavor.
- → How do I make this treat dairy-free?
Replace buttermilk with plant-based milk and use vegetable oil instead of butter for greasing and in batter.
- → Are these pops suitable for kids' lunchboxes?
Absolutely! Their portable size and stick format make them ideal for lunchboxes, snacks, or party platters.
- → Can I customize the add-ins for extra texture?
Yes, stir in mini chocolate chips or chopped pecans into the batter before cooking for added flavor.
- → Is it possible to make this gluten-free?
Use a gluten-free flour blend instead of regular flour and check all ingredient labels for cross-contamination.