Save Savory, cheesy pancake muffins with a hint of spice, baked on sticks for a fun, portable snack or breakfast treat.
I first created these pancake muffin pops for a brunch and they were the first thing to disappear from the table. The combination of cheese and jalapeño is always a hit!
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Whole milk: ¾ cup (180 ml)
- Large egg: 1
- Unsalted butter, melted and cooled: 2 tbsp
- Vanilla extract: 1 tsp
- Sharp cheddar cheese, grated: 1 cup (115 g)
- Jalapeños, seeded and finely diced: 1–2
- Chopped fresh chives (optional): 2 tbsp
- Maple syrup or ranch dressing for dipping (optional): as desired
Instructions
- Preheat and prepare:
- Preheat the oven to 375°F (190°C). Grease a 12-cup mini muffin tin or line with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until combined.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients and stir gently until just combined (do not overmix).
- Add cheese and vegetables:
- Fold in the cheddar cheese, diced jalapeños, and chives if using.
- Fill muffin tin:
- Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Insert sticks:
- Insert a lollipop or popsicle stick upright into the center of each muffin cup.
- Bake:
- Bake for 15–18 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then carefully transfer the pops to a wire rack to cool slightly.
- Serve:
- Serve warm, with maple syrup or ranch for dipping if desired.
Save Making these with my kids is always a highlight because they love putting the sticks in and creating their own dipping combinations.
Required Tools
12-cup mini muffin tin, mixing bowls, whisk, grater, measuring cups and spoons, lollipop or popsicle sticks, cooling rack
Allergen Information
Contains milk (cheese, butter, milk), egg, wheat (gluten). May contain traces of nuts or soy if using processed cheese. Always check ingredient labels for allergens.
Nutritional Information
Per pop: 110 calories, 6 g total fat, 10 g carbohydrates, 4 g protein
Save Serve these warm and enjoy the cheesy goodness with a touch of spice. They're sure to brighten your breakfast table!
Recipe FAQ
- → Can I make these muffins spicier?
Absolutely! Add more jalapeños or include a pinch of smoked paprika for extra heat.
- → What dipping sauces work best?
Maple syrup and ranch dressing pair well, but you can also try salsa or sour cream for extra flavor.
- → Can I make these without sticks?
Yes, simply bake as muffin bites and skip adding popsicle sticks for a more traditional serving style.
- → How do I store leftovers?
Keep cooled muffin pops in an airtight container in the fridge for up to 3 days. Reheat before serving.
- → Can I use different cheese types?
Sharp cheddar is ideal, but you can substitute with Monterey Jack or a spicy pepper jack for variation.
- → Are these suitable for vegetarians?
Yes, these are vegetarian-friendly, though they contain dairy and eggs.