Save Soft and playful, these Coffee Butter Cake Pancake Pops blend the comforting flavors of coffee and buttery cake into bite-sized treats ideal for breakfast or dessert. Each pop is a fun way to enjoy a classic pancake with a delightful twist that will brighten your morning or sweeten any snack time.
I first made these pancake pops for a weekend brunch and found they were a huge hit with both kids and adults. It's amazing how the coffee aroma fills the kitchen as they cook, making everyone eager to grab a pop straight from the pan.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp (25 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 2/3 cup (160 ml)
- Strong brewed coffee, cooled: 1/4 cup (60 ml)
- Unsalted butter, melted: 1/4 cup (60 g)
- Pure vanilla extract: 1 tsp
- Unsalted butter (for greasing pan): 1 tbsp (15 g)
- Powdered sugar (optional, for dusting): 1/2 cup (60 g)
- Wooden lollipop sticks: 16–20
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs. Add milk, cooled coffee, melted butter, and vanilla extract. Whisk until well combined.
- Make Batter:
- Gradually add the wet ingredients to the dry, stirring gently until just combined. Do not overmix; some lumps are fine.
- Prepare Cooking Surface:
- Heat a nonstick pancake pop or cake pop pan, or a regular nonstick skillet, over medium-low heat. Grease lightly with butter.
- Cook Pops:
- Spoon 1 tablespoon of batter per pop onto the pan. Insert a lollipop stick into each mound of batter before flipping.
- Flip and Finish:
- Cook for 1–2 minutes, until bubbles form and edges begin to set. Flip carefully and cook another 1–2 minutes until golden and cooked through.
- Serve:
- Transfer finished pops to a plate. Repeat with remaining batter, greasing the pan as needed. Cool slightly, then dust with powdered sugar if desired. Serve warm.
Save My family loves gathering around the breakfast table and choosing their favorite pancake pop with a little extra powdered sugar. There’s always a race to see who gets the last one!
Required Tools
You'll need mixing bowls, a whisk, a nonstick pancake pop pan or skillet, measuring cups and spoons, a spatula, and wooden lollipop sticks to make this recipe successfully.
Allergen Information
This recipe contains eggs, milk, wheat (gluten), and butter. If you're preparing the pops in a shared facility, they may contain traces of nuts, so always double-check ingredient labels if allergies are a concern.
Nutritional Information
Each pop has about 75 calories, 3.8 g total fat, 8.8 g carbohydrates, and 1.6 g protein when based on a batch of 18 pops.
Save These pancake pops are best enjoyed warm and fresh for maximum softness. Try serving them with a favorite coffee drink for a cozy, memorable treat.
Recipe FAQ
- → How do I keep pancake pops soft and tender?
Avoid overmixing the batter—some lumps are fine and help prevent dense pops. Cook over medium-low heat for gentle browning.
- → Can I add chocolate chips?
Yes, fold mini chocolate chips into the batter for a mocha flavor twist before cooking.
- → Is there a gluten-free version?
Simply use a gluten-free all-purpose flour blend in place of regular flour.
- → What type of coffee works best?
Strong brewed coffee is ideal; espresso or concentrated cold brew gives the pops bold flavor.
- → Can these pops be served cold?
They taste best warm, but you can store and serve them at room temperature or chilled with dip.
- → Which dips pair well?
Try creamy coffee dip, vanilla icing, or simple powdered sugar for extra sweetness.