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Pancake cake pops on a white plate with polka dots, a jar of maple syrup in the background.

Pancake Cake Pops

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 40 pancake pops
Calories 27kcal
Author Joss D


  • Cake Pop Maker


  • 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.


Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.2mg