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 as a decadent breakfast treat.
I first made these for a weekend brunch with friends: the pops disappeared in minutes, and everyone loved the warm, gooey center with the crunchy cinnamon sugar coating. They always remind me of summer camping trips and cozy mornings at home.
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:
- 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 My family loves adding extra marshmallows for even more gooeyness, and we've started making these birthday breakfast traditions every year.
Required Tools
Cake pop maker or mini pancake pan (alternatively, a 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 soy (if using soy-based chocolate)
Nutritional Information
Per pop: calories 120, total fat 5 g, carbohydrates 17 g, protein 2 g
Save Serve these warm with your favorite drink for a playful, memorable treat everyone will love.
Recipe FAQs
- → How do I achieve a churro coating on the pops?
Brush each warm pop with melted butter and roll in a cinnamon sugar blend for classic churro flavor.
- → Can I use a skillet instead of a cake pop maker?
Yes, portion batter in rounds on a lightly greased skillet, add filling, and flip when bubbles form.
- → Are there filling alternatives to marshmallows and chocolate?
Try dark chocolate, caramel bits, or add orange zest to the batter for new flavor combinations.
- → What is the best way to serve these pops?
Thread onto sticks, drizzle with chocolate, sprinkle graham crumbs, and enjoy warm for best texture.
- → Can pancake pops be made ahead of time?
They’re best fresh, but quick reheating in the oven restores their warm texture and flavor.
- → Are these pops suitable for vegetarians?
Yes, as long as marshmallows and chocolate are vegetarian-friendly. Always check ingredient labels.