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Spanish Churro Pancakes: Irresistible Cinnamon-Sugar Breakfast Treat

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Fluffy pancakes infused with cinnamon and sugar, inspired by classic Spanish churros. A sweet and comforting breakfast treat with a crisp, sugary finish.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, for cooking
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • Chocolate sauce or maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 2–3 minutes until golden brown.
  6. In a shallow bowl, mix the sugar and cinnamon for the coating.
  7. While pancakes are still warm, lightly brush with melted butter if desired and sprinkle or toss gently in the cinnamon-sugar mixture.
  8. Serve warm with chocolate sauce or maple syrup.

Notes

  • For extra crisp edges, cook pancakes slightly longer on each side.
  • You can pipe the batter in swirl shapes to resemble traditional churros.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a toaster or skillet to maintain texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/spanish-churro-pancakes/