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Spanish Churro Pancakes Recipe | Easy, Fluffy & Sweet Cinnamon Breakfast

Make fluffy Spanish Churro Pancakes at home! A quick, cinnamon-sweet breakfast inspired by classic Spanish churros — ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup milk (swap with almond or oat milk for dairy-free)
  • 1 large egg
  • 2 tbsp melted butter (plus extra for cooking)
  • 1 tsp 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.