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 Pumpkin Muffin Pancake Pops for a weekend brunch. Their light texture and pumpkin spice scent filled the kitchen, and everyone loved how easy they were to grab on a stick. These have become a must-have for fall gatherings in our house.
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
- Combine 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 pumpkin purée, buttermilk, eggs, oil or melted butter, and vanilla until smooth.
- Bring together:
- Add wet ingredients to dry. Stir gently until just combined. Do not overmix.
- Prepare cooking surface:
- Preheat cake pop maker or nonstick skillet over medium. If using skillet, grease with butter.
- Cook pancake pops:
- If using cake pop maker, fill each cavity with 1 tbsp batter. Cook 3-4 minutes until golden. If using skillet, drop 1-tbsp mounds onto surface. Cook 2 minutes per side.
- Assemble pops:
- Let pancake balls cool slightly, then insert a lollipop stick into each.
- Serve:
- Serve warm with desired toppings.
Save My kids love helping insert the sticks into each fluffy pumpkin pancake pop, and it quickly turns into a family affair. Seeing them dip their pops into chocolate or maple syrup always makes breakfast extra special.
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.
Nutritional Information (per pop)
Calories: 80, Total Fat: 3 g, Carbohydrates: 12 g, Protein: 2 g
Save Enjoy these pumpkin muffin pancake pops warm for a cozy treat. They're perfect for sharing and easy to customize with your favorite toppings.
Common Questions
- → Can I make these pancake pops dairy-free?
Yes. Substitute plant-based milk for buttermilk and use vegetable oil or vegan butter.
- → Can I add mix-ins for texture?
Absolutely! Mini chocolate chips or chopped nuts add extra crunch and flavor to the batter.
- → Do I need a cake pop maker?
No. A nonstick skillet works well—just shape with a tablespoon and cook until golden.
- → How do I serve pancake pops?
Serve warm with maple syrup, powdered sugar, or melted chocolate, or enjoy plain for a snack.
- → Can I make these pops gluten-free?
Yes. Use a gluten-free flour blend to replace regular flour for allergen-friendly pops.