Description
These Spanish Churro Pancakes are fluffy on the inside with a lightly crisp exterior, coated in warm cinnamon sugar for that classic churro-inspired flavor. An indulgent yet simple option for brunch or a special breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk milk, egg, melted butter, and vanilla until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form and edges set, about 2–3 minutes.
- Flip and cook another 2–3 minutes until golden brown.
- Mix sugar and cinnamon for topping.
- Sprinkle pancakes with cinnamon sugar while warm.
- Serve immediately with butter, syrup, or chocolate sauce.
Notes
- Cook on slightly higher heat for extra crisp edges, watching closely.
- Serve with chocolate sauce for a true churro-style experience.
- Adjust milk or flour for thicker or thinner pancakes.
- Best enjoyed fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Spanish-Inspired