Breakfast is said to be the most important meal of the day. Yet, due to busy schedules, it often becomes the most repetitive and boring meal of the day. Pancakes are a favorite breakfast dish, but if eaten on a daily basis, even the biggest pancake lover would get tired of them. I have a solution for that!
If you have kids, then you know that they can be especially difficult to please when it comes to what they eat. How about making something that your kids will eat without complaining?
In fact, I bet they will ask you for a second helping! I have just the recipe for you to try: pancake cake pops! With the word ‘cake’ in the title, it’s sure to excite your kids.
This recipe uses pantry staples, while offering a new twist on traditional pancakes. The blueberry and lemon zest combination are a winning pair of flavors.
Keep in mind that this recipe does require the use of a cake pop maker, which is a relatively new kitchen gadget. Once you use one though, you will likely be hooked. When you own one of these new gizmos, the possibilities in your kitchen will be endless.
Once baked, these cake pops resemble mini doughnut holes, which is another bonus for you if you’re trying to feed picky eaters! This recipe could be tweaked to omit the fruit if you desire, and instead sprinkle cinnamon, powdered sugar, or both, on top.
While it’s likely that these will all be gobbled up in record time, if you happen to have leftovers, store them in an airtight container in the fridge to be enjoyed another day. When you are ready to enjoy them again, pop them in the oven for a few minutes to heat through.
Pair this with a side of bacon, and you have yourself a delicious, effortless breakfast. While this cake pop recipe calls for blueberries, feel free to change it up by adding a different kind of fruit. Raspberries and chopped strawberries are good alternatives.
You could even try peaches or nectarines, cut into cubes. How many different possibilities can you envision?
Pancake Cake Pops
- 1 ¼ cups flour
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- 3/4 cup almond milk
- 2 tbsp. butter - melted
- 1 egg
- 1 tbsp. ricotta cheese
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- ½ cup fresh blueberries
- Maple syrup - to serve
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients and lemon zest in a different bowl.
- Pour the wet mixture into the dry ingredients, and mix until smooth. Fold in the blueberries. Lightly oil the cake pop maker cavities and plug the unit in to preheat.
- Pour the batter into a piping bag and fill the cake pop maker holes (fill them about 1 mm from the top). Alternatively, you can use a teaspoon to fill the holes with the batter.
- Close the lid. Bake for 4 minutes or until golden brown.
- Carefully remove the pancake pops and unplug the maker to let it cool. Serve with maple syrup.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking for dessert? Try our Canada Day 3-Milk Cake with Strawberries