Irresistible Spanish Churro Pancakes Recipe

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Elevate your breakfast or brunch with Spanish Churro Pancakes—a delightful fusion of classic pancakes and the crispy, cinnamon-sugar magic of churros. This recipe transforms ordinary mornings into a festive treat, combining fluffy textures with a sweet, crunchy coating that melts in your mouth. Simple ingredients and easy steps make it perfect for beginners or anyone craving a nostalgic, indulgent breakfast.

Ingredients

Pancakes:

• 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 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 bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until evenly combined.
2. Combine Wet Ingredients: In a separate bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
3. Create the Batter: Pour wet ingredients into dry ingredients. Stir gently until just combined; small lumps are okay for tender pancakes.
4. Preheat Griddle: Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
5. Cook Pancakes: Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes.
6. Flip Carefully: Turn pancakes and cook until golden brown on the other side, another 2–3 minutes.
7. Prepare Topping: Mix sugar and cinnamon in a small bowl. Sprinkle over pancakes immediately after cooking so it sticks to the warm surface.
8. Serve Warm: Enjoy with butter, maple syrup, whipped cream, fresh berries, or chocolate sauce for extra indulgence.

Pro Tips

• Use medium heat to cook pancakes evenly and avoid burning.
• Slightly lumpy batter keeps pancakes soft and fluffy.
• For extra crispiness, cook at a slightly higher temperature, but watch carefully.
• Make a double batch and freeze extras for quick breakfasts.

Why This Recipe Works

These pancakes perfectly balance fluffy interiors with a crispy, cinnamon-sugar exterior. They combine nostalgic churro flavors with a breakfast favorite, making them fun, festive, and utterly irresistible.

Substitutions & Variations

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking mix.
• Milk Alternatives: Use almond, oat, or soy milk for a dairy-free option.
• Extra Flavor: Add nutmeg, orange zest, or chocolate chips for a twist.
• Toppings: Drizzle with caramel, Nutella, or honey for indulgent flair.

Make-Ahead, Storage & Reheating Guide

• Refrigerate: Stack cooled pancakes with parchment paper between layers in an airtight container for up to 3 days.
• Freeze: Place cooled pancakes in a single layer on a tray, freeze, then store in a freezer-safe bag for up to a month.
• Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes, or pop in a toaster/air fryer for 3–4 minutes.

Serving Ideas

• Pair with fresh berries and a dollop of whipped cream.
• Drizzle with warm chocolate or caramel sauce.
• Serve alongside cinnamon-spiced yogurt or flavored syrups for brunch elegance.

Nutrition (Per Serving Estimate)

• Calories: 350
• Carbohydrates: 50g
• Protein: 8g
• Fat: 14g
• Sugar: 18g

Frequently Asked Questions

Can I make the batter ahead of time?
Yes! Store in the fridge for up to 24 hours. Stir gently before cooking.

Can I substitute the flour?
Gluten-free baking mixes work well in a 1:1 ratio.

Can I add mix-ins?
Chocolate chips, nuts, or fruit are great additions.

How do I keep pancakes warm while cooking multiple batches?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven.

What are the best toppings?
Cinnamon sugar, syrup, fresh fruit, chocolate sauce, or whipped cream.

These Spanish Churro Pancakes are a delightful breakfast twist that’s easy, fun, and delicious. Perfect for weekends, brunch parties, or any day you want to turn a simple breakfast into a special moment. Fluffy, sweet, and crispy at the edges, they bring churro magic to your morning table with minimal effort.

Spanish Churro Pancakes Recipe

Fluffy Spanish Churro Pancakes with cinnamon sugar, perfect for brunch or a sweet breakfast treat. Easy, quick, and irresistibly delicious!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

Pancakes:

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

Cinnamon Sugar Topping:

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

Instructions

 

• Mix Dry Ingredients:

  In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until evenly combined.
• Combine Wet Ingredients:

  In a separate bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
• Create the Batter:

  Pour wet ingredients into dry ingredients. Stir gently until just combined; small lumps are okay for tender pancakes.
• Preheat Griddle:

  Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
• Cook Pancakes:

  Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes.
• Flip Carefully:

  Turn pancakes and cook until golden brown on the other side, another 2–3 minutes.
• Prepare Topping:

  Mix sugar and cinnamon in a small bowl. Sprinkle over pancakes immediately after cooking so it sticks to the warm surface.
• Serve Warm:

  Enjoy with butter, maple syrup, whipped cream, fresh berries, or chocolate sauce for extra indulgence.

Notes

• Beginner-friendly and quick to make
• Uses pantry staples for convenience
• Can be customized with toppings or mix-ins
• Freezes and reheats beautifully for later enjoyment

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