Save A whimsical fusion of fluffy pancake pops with churro-inspired cinnamon sugar and gooey smores layers, these Smores Churro Cake Pancake Pops are perfect for parties or a decadent breakfast treat. Enjoy a playful combination of beloved flavors in one delicious bite.
I first made these for a weekend brunch with family, and they instantly became the star of the table. Kids especially loved threading the pops onto sticks and getting creative with toppings.
Ingredients
- Pancake Batter: 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 cup whole milk, 2 large eggs, 3 tbsp unsalted butter (melted), 1 tsp vanilla extract
- Churro Coating: ½ cup granulated sugar, 2 tsp ground cinnamon, 4 tbsp unsalted butter (melted)
- Smores Filling: ¾ cup mini marshmallows, ¾ cup milk chocolate chips or chopped chocolate, ½ cup graham cracker crumbs
- For Serving: Additional melted chocolate (optional), extra graham cracker crumbs (garnish)
Instructions
- Prepare Pancake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and mix until just combined (do not overmix).
- Preheat Maker:
- Preheat cake pop or mini pancake maker according to manufacturers instructions. If using a skillet, preheat over medium-low heat and grease lightly.
- Portion Batter:
- Spoon about 1 tablespoon of batter into each cake pop mold or onto skillet rounds.
- Add Smores Filling:
- Sprinkle a pinch of chocolate chips, mini marshmallows, and graham cracker crumbs on top of the batter in each mold or round. Top with another small spoonful of batter to cover the filling.
- Cook:
- Close the cake pop maker and cook for 3–4 minutes until golden brown, or flip on skillet after bubbles form (about 2 minutes per side). Repeat with remaining batter and filling.
- Churro Coating:
- Mix granulated sugar with cinnamon in a shallow bowl. Brush each warm pancake pop with melted butter, then roll in cinnamon sugar to coat.
- Serve:
- Thread each pop onto a lollipop or popsicle stick. Drizzle with melted chocolate and sprinkle with extra graham cracker crumbs if desired. Serve warm.
Save When we made these, my little one loved dipping each pop in cinnamon sugar and even tried layering extra marshmallows in between. These pops truly bring family together over sweet memories.
Required Tools
Cake pop maker or mini pancake pan (or nonstick skillet and cookie cutters), mixing bowls, whisk, measuring cups and spoons, pastry brush, lollipop or popsicle sticks
Allergen Information
Contains wheat (gluten), milk, eggs, and potentially soy or nut traces if using certain chocolates or marshmallows. Always check ingredient labels for safety.
Nutritional Information
Each pop contains approximately 120 calories, 5 g total fat, 17 g carbohydrates, and 2 g protein — a nice treat for dessert or brunch.
Save Serve warm for the best texture and gooeyness. Enjoy these creative pops with friends or family for a delightful treat that brings smiles all around.
Recipe FAQ
- → Can I make these pops without a cake pop maker?
Yes, a nonstick skillet and round cookie cutters work well to shape and cook the pancake pops.
- → How do I achieve the churro flavor in these pops?
Brush each warm pop with melted butter and roll them in a cinnamon-sugar blend for classic churro taste.
- → What type of chocolate is best for the filling?
Milk chocolate chips offer a smooth, gooey texture, but dark chocolate adds a richer flavor if preferred.
- → Can these be prepared ahead of time?
The pops are best fresh, but you can reheat them briefly in the oven to serve warm.
- → What are some serving suggestions for these pops?
Thread onto sticks, drizzle with chocolate, and sprinkle with graham cracker crumbs. Enjoy with hot chocolate or coffee.
- → Are there any allergen concerns?
They contain wheat, milk, eggs, and may include soy or nut traces depending on chocolate and marshmallow brands.