This morning, I surprised my kiddos with these Cake Batter Pancake Pops, and made a Sweet Sprinkle Dip to go along with them. These are a variation of the recipe I created for Pancake Pops and they were a huge hit with my kids. They love my Pancake Pops, and sprinkles (of course!), so the two combined are a match made in heaven.
Last week, the wonderful people at Chobani sent me a case of their fabulous greek yogurt to try. Greek yogurt is the not so secret ingredient in my pancake pops, and Chobani’s vanilla yogurt along with some dry cake mix is the perfect flavor combo for my Cake Batter Pancake Pops.
Start by melting your butter, preheating your electric non-stick griddle to 325, and having your lollipop sticks and sprinkles ready to go. I use the Wilton six inch lollipop sticks purchased from Michaels.
Now, let’s make our cake batter pancake batter. Add flour, sifted dry cake mix, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat vanilla greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. Then add 1/4 cup of sprinkles and stir again.
Measure a teaspoon of pancake batter onto a hot non-stick griddle.
Carefully place sticks in pancake batter. See my original Pancake Pop post for more tips on placing the lollipop sticks as well as flipping the pancake pops.
Once pancakes are golden brown, about 5 minutes, flip and continue cooking for 3 to 4 minutes.
These are tender and delicious, and they have that signature cake batter flavor!
Serve warm with maple syrup, or make my fun sprinkle dip. Kids and grown-ups will love it!
These would be so fun for a birthday breakfast!
Or any day! Kids can never get enough of any food on a stick!
Cake Batter Pancake Pops
by Melissa at No. 2 Pencil
Makes about 30 bite size pancake pops
1/4 cup all-purpose flour1/4 cup of sifted vanilla cake mix (dry)
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1 6 oz container of fat-free vanilla greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten1/4 cup of rainbow sprinkles
Combine flour, sifted dry cake mix, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add vanilla greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt. Stir in sprinkles.
1 cup of powdered sugar
1/2 teaspoon of vanilla extract
2-3 tablespoons of milk – this will vary depending on fat content of milk, fat-free milk thins more quickly than whole milk
1/4 cup of rainbow sprinkles
Whisk together and adjust until you reach a dip-able consistency.
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