Spanish Churro Pancakes Recipe

Introduction

Spanish Churro Pancakes bring the warm, cinnamon-sugar flavors of classic churros to your breakfast table in pancake form. These fluffy, spiced pancakes topped with cinnamon sugar are a delightful treat that’s easy to make and sure to please the whole family.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Additional butter or oil for cooking
• For Cinnamon Sugar Topping:
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
2. Step 2: In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
3. Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter may be slightly lumpy—avoid overmixing.
4. Step 4: Preheat a non-stick griddle or skillet over medium heat. Lightly coat with additional butter or oil to prevent sticking.
5. Step 5: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Step 6: Carefully flip the pancakes and cook on the other side until golden brown, approximately 2-3 more minutes.
7. Step 7: While the pancakes are cooking, combine the granulated sugar and cinnamon in a small bowl to make the cinnamon sugar topping.
8. Step 8: Once cooked, immediately sprinkle the warm pancakes generously with the cinnamon sugar topping, pressing lightly so it sticks.
9. Step 9: Serve the Spanish Churro Pancakes warm, optionally with syrup or fresh fruit for extra flavor.

Tips & Variations

• For a richer flavor, use half-and-half or whole milk instead of skim milk.
• You can add a pinch of nutmeg or pumpkin pie spice for extra warmth.
• Try drizzling with chocolate sauce or dulce de leche for a decadent twist.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (about 200°F/90°C).

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to retain softness. The cinnamon sugar topping is best applied fresh after reheating to keep its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance. Keep it covered in the refrigerator and give it a gentle stir before cooking.

How can I make these pancakes gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture may vary slightly, so monitor cooking times closely.

Spanish Churro Pancakes Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

These Spanish Churro Pancakes combine the fluffy texture of classic pancakes with the sweet cinnamon-sugar flavor of traditional churros. Perfect for breakfast or brunch, these pancakes are lightly spiced with cinnamon and finished with a crispy cinnamon sugar topping that mimics the iconic churro coating.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (serves 4) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Spanish-American Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Additional butter or oil for cooking

Cinnamon Sugar Topping

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined.
2. Mix Wet Ingredients: In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Whisk until the ingredients are fully incorporated.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter might be slightly lumpy, but avoid overmixing to keep pancakes tender.
4. Preheat Cooking Surface: Preheat a non-stick griddle or skillet over medium heat. Lightly coat it with additional butter or oil to prevent sticking.
5. Cook Pancakes (First Side): Pour 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles start to form on the surface and the edges look set, approximately 2 to 3 minutes.
6. Cook Pancakes (Second Side): Carefully flip the pancakes and cook on the other side until golden brown, another 2 to 3 minutes.
7. Prepare Cinnamon Sugar Topping: While the pancakes cook, mix the granulated sugar and cinnamon in a small bowl to create the cinnamon sugar topping.
8. Finish Pancakes: Once the pancakes are cooked, immediately sprinkle them with the cinnamon sugar topping while they are still warm so the sugar sticks well to the surface.
9. Serve Warm: Serve the Spanish Churro Pancakes warm and optionally add more cinnamon sugar or your favorite syrup for extra indulgence.

Notes

• Do not overmix the batter to avoid tough pancakes; some lumps are okay.
• Use a non-stick skillet or griddle for best results and easy flipping.
• The cinnamon sugar topping should be added immediately after cooking to stick well to the warm pancakes.
• You can serve with maple syrup, whipped cream, or fresh fruit for added flavor and texture.
• Butter can be substituted with a neutral oil if needed.

Keywords: Spanish churro pancakes, cinnamon sugar pancakes, breakfast pancakes, churro inspired recipe, cinnamon pancakes