Save A wildly fun, over-the-top dessert featuring layers of cinnamon&sugar churro cake pancake, studded with chocolate and marshmallow, wrapped in flaky biscuit dough, rolled in Flamin Hot crumbs, and served on a stick. Perfect for parties or when you crave a playful, spicy&sweet treat.
I created these for a game night party, and they were the talk of the evening. Everyone loved how the spicy Flamin Hot coating played off the sweet gooey marshmallow, and kids especially enjoyed eating them on a stick.
Ingredients
- All-purpose flour: 1 cup for churro pancake layer
- Granulated sugar: 2 tbsp for pancake, 1/2 cup for coating
- Baking powder: 1 tsp for pancake
- Baking soda: 1/4 tsp for pancake
- Salt: 1/4 tsp for pancake
- Ground cinnamon: 1 tsp for pancake, 2 tsp for coating
- Whole milk: 3/4 cup for pancake
- Large egg: 1 for pancake
- Unsalted butter: 2 tbsp melted for pancake, 4 tbsp melted for coating
- Vanilla extract: 1 tsp for pancake
- Mini marshmallows: 1/2 cup for filling
- Semi-sweet chocolate chips: 1/2 cup for filling
- Graham cracker crumbs: 1/2 cup for filling
- Refrigerated flaky biscuit dough: 1 can (16 oz/450 g, 10 count)
- Flamin Hot Cheetos: 1 1/2 cups, crushed for coating
- Wooden popsicle sticks: 10 for assembly
Instructions
- Prepare the Churro Pancake Batter:
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring until just blended.
- Cook the Pancakes:
- Heat a non-stick skillet on medium. Lightly grease and pour 1/4 cup batter for each pancake. Cook 1-2 minutes per side until golden; make 5 pancakes. Cool and cut each into two halves, creating 10 semi-circles.
- Assemble the Pops:
- Flatten each biscuit dough round. Place half a churro pancake on each, top with mini marshmallows, chocolate chips, and graham cracker crumbs. Fold dough to encase filling and shape into a ball or oval. Insert a popsicle stick and seal.
- Bake:
- Arrange pops on parchment-lined baking sheet. Bake at 375°F (190°C) for 15-18 minutes until golden and flaky.
- Coat Each Pop:
- While warm, brush with melted butter. Roll pops in cinnamon&sugar mixture, then Flamin Hot Cheetos crumbs, pressing gently to adhere.
- Serve:
- Cool slightly and enjoy warm for gooey marshmallow centers.
Save This has become one of my family's favorite party treats. The kids love helping crush the Flamin Hot Cheetos and assembling the pops together.
Required Tools
Mixing bowls, whisk, non-stick skillet, baking sheet, parchment paper, pastry brush, food processor or rolling pin (for crushing Cheetos).
Allergen Information
Contains wheat (gluten), milk (dairy), eggs, soy (possible in chocolate chips), and may contain peanuts or tree nuts. Always check biscuit dough and Cheetos labels.
Nutritional Information (per pop)
Calories: approximately 310, Total Fat: 14 g, Carbohydrates: 44 g, Protein: 5 g.
Save Serve these straight from the oven for warm, gooey centers and a satisfying spicy kick. They're sure to steal the show at any gathering.
Kitchen Questions
- → How do you achieve gooey centers?
Layer mini marshmallows and chocolate chips inside the churro pancake before wrapping with biscuit dough.
- → Can I use homemade biscuit dough?
Yes, homemade biscuit dough works well and can add a personal touch to flavor and texture.
- → Is the Flamin Hot coating very spicy?
The Flamin Hot Cheetos crust adds noticeable heat, but the sweetness tempers the intensity. Adjust amount as preferred.
- → What dipping sauces pair best?
Chocolate sauce or caramel are excellent choices to complement the churro and smores flavors.
- → Can these pops be made ahead?
Yes, assemble and bake ahead, then reheat slightly before serving for warm gooey centers and crisp coating.