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Spanish Churro Pancakes Recipe

Fluffy Spanish Churro Pancakes with cinnamon sugar, perfect for brunch or a sweet breakfast treat. Easy, quick, and irresistibly delicious!
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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