Cherry Red Velvet Pancake Pops

Cherry-Coded Red Velvet Pancake Pops are the kind of fun and colorful treat that turn heads at brunch or parties. Each bite packs the cocoa richness of classic red velvet, a tangy cherry glaze, and a textural crunch from pistachios. These mini pancake pops are great for kids and adults alike—imagine breakfast skewered with a dessert-style upgrade.

I first made these for a Valentine’s Day brunch with my nieces. They loved threading the pancakes on sticks and drizzling on the cherry glaze—it became a new baking tradition for us.

Ingredients

• All-purpose flour: The base of the pancakes for a light yet sturdy texture Use a quality unbleached all-purpose brand for best results
• Unsweetened cocoa powder: Gives that classic red velvet flavor Choose a rich natural cocoa for depth
• Granulated sugar: Balances cocoa bitterness and adds sweetness Opt for fine sugar to ensure it dissolves well
• Baking powder and baking soda: Helps the pancakes rise and become fluffy Always check freshness for maximum lift
• Salt: Brings out all other flavors Use fine sea salt for even seasoning
• Buttermilk: Keeps the pancakes tender and tangy Select full-fat for best flavor
• Large egg: Binds ingredients for structure Use the freshest eggs possible
• Unsalted butter: Adds richness and a soft crumb Melt it gently so it mixes in smoothly
• Red food coloring: Gives vibrant color Gel food coloring provides the brightest shade
• Vanilla extract: Rounds out the flavor Opt for pure vanilla for a floral lift
• Dark cherry syrup: The sweet and tangy base for the glaze You can make your own or use a quality store-bought version
• Lemon juice: Adds brightness and keeps the glaze from being overly sweet Use freshly squeezed if possible
• Shelled pistachios: Bring a nutty green crunch Toasting brings out their flavor
• Wooden skewers or cake pop sticks: For assembling pops Choose food-safe and splinter-free sticks

Step-by-Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together the flour cocoa powder sugar baking powder baking soda and salt for about one minute to ensure no clumps and the leaveners are evenly distributed

Combine Wet Ingredients:

In a separate bowl beat the buttermilk egg melted butter red food coloring and vanilla extract until you have a smooth well-blended mixture with even color

Bring Wet and Dry Together:

Add wet ingredients to the dry bowl and gently stir just until combined The batter should look streaky and lumpy Do not over-mix as this prevents chewy pancakes

Preheat the Skillet:

Heat a non-stick skillet or griddle to medium Grease lightly with a little butter making sure every section is coated but not pooling with fat

Cook the Mini Pancakes:

Scoop tablespoon-sized portions of batter onto the pan Cook for one to two minutes until bubbles form on the surface and edges look set Flip gently and cook another one to two minutes until golden and cooked through Continue until all batter is used

Make the Cherry Glaze:

In a small bowl whisk together dark cherry syrup and lemon juice until smooth and shiny Taste and adjust lemon if you want extra brightness

Thread the Pancake Pops:

Once pancakes have cooled slightly thread three mini pancakes onto each skewer or stick Arrange them evenly for a tidy look

Glaze and Decorate:

Using a pastry brush or spoon generously coat the pancake skewers with cherry glaze Sprinkle chopped pistachios over the sticky glaze so they adhere well

Serve and Enjoy:

Arrange pops on a platter for immediate serving For a party line them up on a rustic board for maximum effect

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I adore the way the tart cherry glaze brings all the flavors together. My young cousin calls these "breakfast lollipops" and requests them for every family sleepover.

Storage Tips

Pancake pops are best enjoyed fresh but you can make the mini pancakes a day ahead Store cooled pancakes in an airtight container lined with paper towels and refrigerate Stack them carefully to avoid sticking Reheat gently before assembling and glazing Store pistachios separately for maximum crunch Drizzle glaze and sprinkle nuts just before serving to prevent sogginess

Ingredient Substitutions

If you are out of buttermilk mix regular milk with a splash of lemon juice or vinegar and let it sit until thickened For nut-free pops skip the pistachios or use toasted coconut flakes Want more gloss in the glaze Swirl in a spoonful of honey alongside the cherry syrup and lemon juice

Serving Suggestions

Serve as a centerpiece for brunch buffets alongside fruit and whipped cream Jazz them up for dessert by dipping half of each pop in melted chocolate Small bowls of extra cherry glaze on the side let guests customize the sweetness These are also great for holiday platters and school bake sales

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Cultural and Historical Context

Red velvet cake has roots in American baking with its signature cocoa taste and striking color These pancake pops give a playful twist inspired by cake pops and mini-treat trends Dark cherry glaze nods to bright fruit flavors often paired with cocoa in modern desserts

Recipe FAQs

→ Can I make the pancake pops ahead of time?

The pancakes can be cooked a day in advance and kept refrigerated. Assemble and glaze just before serving for optimal texture.

→ What can I use instead of pistachios?

Toasted almonds work well, or omit nuts altogether for a nut-free option. Try sprinkles for extra color.

→ Is homemade cherry syrup required?

No, store-bought dark cherry syrup works perfectly, but making your own with fresh cherries adds a personal touch.

→ Can I substitute food coloring?

You can skip the food coloring, but the pancakes will not have the traditional red velvet look. Beet powder is a natural alternative.

→ How do I keep the pancakes tender?

Mix the batter gently until just combined and avoid overcooking. Buttermilk helps preserve a soft, moist texture.