Description

These hand-held pancake pops are fluffy, filled with juicy strawberries, and dipped in glossy chocolate for a fun, easy brunch treat. Perfect for parties, brunch buffets, or a grab-and-go breakfast that feels like a celebration.

Ingredients

Scale

1 cup (125g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180ml) buttermilk (or whole milk + 1 tsp lemon juice, let sit 5 min)
2 large eggs, separated
2 tablespoons (28g) melted unsalted butter (plus extra for greasing pan)
1 teaspoon pure vanilla extract
3/4 cup (100g) fresh strawberries, diced small (about 1/4-inch pieces)
1 cup (170g) semi-sweet chocolate chips or chopped chocolate
2 teaspoons coconut oil or vegetable shortening
Sprinkles, crushed freeze-dried strawberries, or chopped nuts (optional)
Popsicle sticks, cake pop sticks, or sturdy paper straws

Instructions

Wash and dry strawberries, then dice into 1/4-inch pieces. Set out pop sticks, line a baking sheet or tray with parchment paper, and have a wire rack ready for cooling.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Separate the eggs, placing yolks in a large bowl and whites in a small clean bowl. Using a hand mixer or whisk, beat egg whites until soft peaks form.
To the bowl with yolks, add buttermilk, melted butter, and vanilla. Whisk until smooth.
Pour wet ingredients into the dry and mix gently with a spatula—don’t overmix; lumps are okay! Fold in most of the diced strawberries (save a few for topping if you like).
Add whipped egg whites to the batter. Gently fold just until combined. Batter will be thick and pillowy.
Preheat skillet over medium-low heat and brush with butter. Scoop tablespoons of batter onto the skillet, leaving space for spreading. After 30 seconds, gently insert a pop stick into each round (about halfway through). Cook until bubbles form and edges look dry, about 1-2 minutes. Flip carefully and cook 1 more minute until golden and puffed.
Transfer cooked pops to a wire rack. Let them cool for a few minutes.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring, until smooth. Or melt over a double boiler.
Dip each cooled pancake pop halfway into the melted chocolate, tapping off excess. Place on parchment and decorate with sprinkles or toppings before chocolate sets.
Chill pancake pops in the fridge for 10 minutes to set the chocolate. Serve on a platter or in a mason jar.

Notes

For gluten-free pops, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute plant milk and coconut oil for butter. Let pancake pops cool before dipping in chocolate for best results. Decorate while chocolate is wet for toppings to stick. Store in an airtight container in the fridge for up to 3 days, or freeze undipped pops for up to 1 month.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake pop
Calories: 95
Sugar: 6
Sodium: 70
Fat: 3
Saturated Fat: 1.5
Carbohydrates: 14
Fiber: 1
Protein: 2

Keywords: pancake pops, brunch, chocolate dipped, strawberry, easy breakfast, party food, kid-friendly, hand-held, pancake recipe, chocolate, strawberries