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Spanish Churro-Inspired Pancakes

Delight in the warmth and sweetness of these cinnamon-dusted pancakes inspired by churros, perfect for breakfast or dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Spanish
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour Swap half with whole wheat flour for a healthier option.
  • 2 tablespoons granulated sugar Increase for a more indulgent dessert.
  • 1 tablespoon baking powder
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Plus more for dusting.
  • 1 large egg, beaten
  • 1.25 cups milk Use buttermilk for tangier pancakes.
  • 2 tablespoons melted butter Plus more for the skillet.
  • 1 teaspoon vanilla extract
Churro Coating
  • 1/3 cup granulated sugar Mixed with 1 teaspoon ground cinnamon.
Optional Toppings
  • warm dulce de leche
  • maple syrup
  • whipped cream
  • fresh berries
  • toasted nuts

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1 teaspoon cinnamon.
  2. In a separate bowl, combine the beaten egg, milk, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry mixture and stir gently until just combined. Lumps are okay.
Cooking
  1. Heat a nonstick skillet over medium heat, add a small pat of butter and let it melt.
  2. Use a 1/4-cup measure to pour batter onto the skillet. Cook until small bubbles form on the surface.
  3. Flip the pancakes and cook until invitingly browned and cooked through.
  4. Brush with melted butter and toss in the cinnamon-sugar mixture.
Serving
  1. Serve in stacks, drizzled with dulce de leche or syrup, and top with fresh berries.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze layered between parchment for up to 2 months. Reheat in the oven at 350°F for 8-10 minutes.