Spanish Churro Pancakes Recipe

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Imagine your morning starting with the scent of cinnamon sugar melting over warm, golden pancakes.

That’s the soul of Spanish Churro Pancakes a playful twist that captures the crispy-fluffy joy of churros and turns it into a stackable breakfast you’ll crave again and again. Whether you’re running late for work, feeding your family, or simply craving something comforting, this recipe brings café-level indulgence to your kitchen with minimal fuss.

Ingredients for Spanish Churro Pancakes

Dry Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk (swap with almond or oat milk for dairy-free)
• 1 large egg
• 2 tablespoons melted butter (plus extra for cooking)
• 1 teaspoon vanilla extract

For the Churro Topping

• 1/2 cup cinnamon sugar mixture (blend 1/2 cup sugar with 1 tablespoon ground cinnamon)

Optional Add-Ins

• 1/4 cup mini chocolate chips
• A pinch of nutmeg for warmth
• Whipped cream or dulce de leche for topping

How to Make Spanish Churro Pancakes

Step 1 – Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This forms the light, fluffy foundation — don’t skip the whisking; it aerates the mixture for that perfect rise.

Step 2 – Combine Wet Ingredients

In another bowl, whisk milk, egg, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine — overmixing will make the pancakes tough.

Step 3 – Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter for each pancake. Watch for tiny bubbles to form on top — that’s your cue to flip. Cook the other side until golden brown and lightly crisp at the edges.

Step 4 – Add the Churro Magic

While still warm, sprinkle each pancake generously with cinnamon sugar. The heat will slightly melt the sugar, forming that nostalgic churro-like crust. Stack, serve, and inhale deeply — this is what weekend mornings were made for.

Tips for Perfect Churro Pancakes

• Use room-temperature ingredients: They mix more evenly and make fluffier pancakes.
• Don’t overflip: Once per side is enough — flipping too often deflates them.
• Crispier edges? Add a touch more butter to the skillet before each pour.
• Warm your cinnamon sugar: Pre-warm it in the microwave for 10 seconds so it melts beautifully on contact.

Easy Variations & Substitutions

• Chocolate Dipped Churro Pancakes: Serve with a quick chocolate ganache drizzle.
• Vegan Option: Swap egg for 1 flax egg (1 tbsp flaxseed + 3 tbsp water). Use plant milk and coconut oil instead of butter.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and reduce milk slightly if batter feels thin.
• Healthier Twist: Replace half the flour with oat flour for a heartier texture.

Serving Ideas

• Pair with fresh strawberries, whipped cream, or a drizzle of honey for balance.
• For brunch flair, serve alongside café con leche or a Spanish-style hot chocolate for dunking.
• Hosting guests? Stack them high, dust with powdered sugar, and call it your “five-minute Spanish dessert breakfast.”

FAQs About Spanish Churro Pancakes

Can I make the batter ahead of time?

Yes! Store covered in the fridge for up to 24 hours. Stir gently before cooking — the batter may thicken slightly.

How can I make them extra fluffy?

Separate the egg, beat the white until frothy, and fold it in at the end. It’s an easy trick for pancake loft without extra baking powder.

Can I freeze leftovers?

Absolutely. Layer cooled pancakes between parchment sheets and freeze for up to 2 months. Reheat in the toaster or oven for a quick weekday treat.

Are these authentic Spanish churros?

Not exactly — they’re a fusion homage inspired by Spain’s beloved churros, reimagined as a cozy breakfast stack.

Nutrition Information (Per Pancake)

• Calories: 150
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 5 g (2 g saturated)
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg

(Values approximate and vary based on toppings.)

Why These Pancakes Win Every Time

There’s something quietly joyful about making pancakes that feel like dessert but still count as breakfast. These Spanish Churro Pancakes balance nostalgia, ease, and indulgence no deep fryer, no mess, just that sweet crunch meeting a soft, fluffy bite.

If you’ve ever thought, “I don’t have time for fancy breakfasts,” this recipe will change your mind and maybe your mornings, too. Try them once, and next time you’ll find yourself doubling the batch.

Your turn: make them, taste them, and share your version. Because great mornings deserve a little cinnamon sparkle.

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