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.
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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
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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.
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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.
