Name: Spanish Churro Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup all-purpose flour; 2 tablespoon granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup whole milk; 1 large egg; 2 tablespoon melted butter, plus more for cooking; 1 teaspoon vanilla extract; ⅓ cup sugar, for coating; 1 tablespoon ground cinnamon, for coating

Hey y'all! If you're craving a breakfast that's irresistibly fluffy, coated in cinnamon sugar, and tastes just like your favorite fairground treat, these Spanish Churro Pancakes are for you. Imagine the sweet goodness of churros combined with the soft, pillowy texture of pancakes—it's a match made in breakfast heaven! These pancakes are perfect for weekend brunches, holiday mornings, or even as a fun dessert. Ready to make your kitchen smell amazing? Let's get cooking!

Save

Why You'll Love This

Ultra fluffy pancakes with that signature crispy churro coating.
Easy to make with common pantry staples, no fancy ingredients required.
Cinnamon sugar magic in every bite—a kid (and adult!) favorite.
A crowd-pleaser that's perfect for brunch or a special breakfast.
Customizable with variations and toppings for endless delicious fun.

Ingredients

1 ½ cups (190g) all-purpose flour
3 tablespoon granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup (240ml) whole milk
2 large eggs
2 tablespoon unsalted butter, melted (plus extra for frying)
1 teaspoon pure vanilla extract

Cinnamon Sugar Coating:

½ cup (100g) granulated sugar
2 teaspoon ground cinnamon

Step-by-Step Directions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together flour, 3 tablespoon sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon until well combined.

Step 2: Blend Wet Ingredients

In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.

Step 3: Combine and Rest the Batter

Pour the wet ingredients into the dry ingredients and gently mix just until combined (don't overmix—some lumps are okay). Let the batter rest for 5 minutes while you prep your pan.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Melt a little butter in the pan. Pour ¼ cup batter for each pancake, cooking 2-3 minutes per side until golden and fluffy. Flip when bubbles form on the surface.

Step 5: Coat in Cinnamon Sugar

While still warm, brush each pancake lightly with melted butter, then dip both sides into your prepared cinnamon sugar mixture.

Step 6: Serve Warm

Stack 'em up and enjoy immediately for maximum churro joy!

Notes

Don't overmix the batter—keeping some lumps will result in fluffier pancakes.
Cook pancakes over medium heat so they cook through without burning.
Keep finished pancakes warm in a low (200°F/90°C) oven while you make the rest.

Variations

Chocolate-Dipped: Drizzle or dip pancakes in melted chocolate before serving.
Filled Churro Pancakes: Drop a spoonful of Nutella or dulce de leche onto the pancake batter as it cooks, then cover with more batter.
Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend.

Required Equipment

Mixing bowls
Whisk
Non-stick skillet or griddle
Spatula
Basting brush (for butter)
Measuring cups and spoons

Storage Instructions

Store leftover Spanish Churro Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven at 300°F (150°C) for 5-7 minutes. For longer storage, freeze pancakes between layers of parchment for up to 2 months—reheat directly from frozen in the oven for best texture.

Suggested Pairings & Serving Recommendations

Serve with a mug of rich hot chocolate or café con leche.
Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Top with fresh berries or a drizzle of caramel sauce for extra decadence.

Pro Tips

Ensure your skillet is hot but not smoking before cooking—this yields a perfect golden crust.
If making for a crowd, double the cinnamon sugar mix to guarantee every pancake gets a generous coating.
Butter each pancake right before dipping in cinnamon sugar for the best texture and flavor.

FAQ

Can I make Spanish Churro Pancakes ahead of time?

Yes! Cook, cool, and store pancakes in the fridge, then reheat and coat with cinnamon sugar just before serving for that fresh churro taste.

Can I use plant-based milk or butter?

Absolutely—swap in your favorite dairy-free alternatives for a lactose-free version that’s just as delicious.

How can I keep pancakes warm and crispy before serving?

Place cooked pancakes on a wire rack in a 200°F (90°C) oven as you make multiple batches. This prevents them from getting soggy and keeps them warm.

Recipe Summary

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yields: 8 pancakes