Spanish Churro Pancakes are the perfect fusion of crispy cinnamon-sugar churros and soft, fluffy pancakes. In this article, you’ll discover how to make authentic Spanish churro pancakes at home, the ingredients you need, expert tips for texture, and delicious serving ideas inspired by traditional Mexican and Spanish kitchens.
Why Spanish Churro Pancakes Feel So Special
Spanish Churro Pancakes stand out because they balance texture perfectly. The outside offers a delicate crispness coated in cinnamon sugar, while the inside stays tender and airy. Unlike deep-fried churros, these pancakes cook on a griddle, so you control the richness easily.
Additionally, this recipe adapts beautifully to different tastes. You can drizzle chocolate sauce, add dulce de leche, or even pair them with fresh berries. For another comforting cinnamon dessert inspiration, you might explore classic sopapillas on claricerecipes.com, which share a similar warm spice profile.
Most importantly, Spanish Churro Pancakes celebrate tradition while fitting modern family life. They come together quickly, yet they carry generations of flavor in every bite. And that’s exactly how I like to cook—simple, heartfelt, and rooted in memory.
Essential Ingredients for Authentic Spanish Churro Pancakes
Spanish Churro Pancakes rely on simple pantry staples, yet each ingredient plays an important role in creating that signature cinnamon-sugar flavor and soft texture. Because balance matters, measure carefully and use fresh ingredients for the best results.
Here’s everything you need:
All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Salt
Ground cinnamon
Whole milk
Large eggs
Vanilla extract
Unsalted butter, melted
Vegetable oil or butter for cooking
For the cinnamon sugar coating:
Granulated sugar
Ground cinnamon
Melted butter (for brushing pancakes)
Each ingredient works together to create the ideal Spanish Churro Pancakes texture. The baking powder gives lift, while the eggs provide structure. Meanwhile, brown sugar adds depth and warmth that mirrors traditional churros. If you enjoy building layered flavors like in my homemade arroz con leche on claricerecipes.com, you’ll notice how cinnamon transforms simple ingredients into something comforting and rich.
Ingredient Roles and Smart Substitutions
Although this recipe follows a classic approach, you can adjust it easily. For example, you can swap whole milk with buttermilk for a slightly tangy flavor and extra tenderness. Additionally, you can replace part of the flour with whole wheat flour for a heartier texture.
To help you understand each ingredient’s purpose, here’s a quick breakdown:
| Ingredient | Purpose |
|---|---|
| Baking Powder | Creates fluffy rise |
| Cinnamon | Delivers classic churro flavor |
| Brown Sugar | Adds depth and moisture |
| Butter | Provides richness and crisp edges |
How to Make Spanish Churro Pancakes
Making Spanish Churro Pancakes feels simple, yet the technique makes all the difference. Follow these clear steps to achieve fluffy centers and lightly crisp edges every time.
Step 1: Prepare the Cinnamon Sugar
In a shallow bowl, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon. Stir well and set aside. This mixture gives Spanish Churro Pancakes their signature coating, so blend evenly for consistent flavor.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
Mix thoroughly to distribute the leavening and spice evenly.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together:
1½ cups whole milk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons melted unsalted butter
Whisk until smooth. Then, pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix. Small lumps help keep Spanish Churro Pancakes soft and airy.
Step 4: Heat the Griddle
Place a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Once the surface feels hot, pour ¼ cup batter for each pancake.
Step 5: Cook the Pancakes
Cook for about 2–3 minutes until bubbles form on the surface. Flip carefully and cook another 1–2 minutes until golden brown. Repeat with remaining batter.
Tips for Perfect Texture Every Time
Because texture defines Spanish Churro Pancakes, control your heat carefully. If the pan gets too hot, the outside browns too fast while the inside stays undercooked. Adjust heat as needed between batches.
Immediately after cooking each pancake, brush both sides lightly with melted butter. Then coat generously in the cinnamon sugar mixture. This step recreates the classic churro exterior without deep frying.
If you enjoy achieving balanced textures like in my crispy buñuelos recipe on claricerecipes.com, you’ll appreciate how butter and cinnamon sugar transform these pancakes instantly.
Finally, stack the coated Spanish Churro Pancakes on a serving plate and keep them warm until ready to serve.
Serving, Variations, and Storing Spanish Churro Pancakes
Creative Ways to Serve Spanish Churro Pancakes
Spanish Churro Pancakes taste incredible straight from the pan, yet you can elevate them even further with thoughtful toppings and pairings. Because they already feature warm cinnamon sugar, balance them with creamy or rich additions.
First, drizzle warm chocolate sauce over the stack for a classic churro-inspired finish. Additionally, spoon dulce de leche between layers to create a decadent breakfast treat. Fresh strawberries or sliced bananas add brightness and contrast the sweetness beautifully.
If you enjoy indulgent morning treats like my tres leches cake pancakes on claricerecipes.com, you can also add whipped cream and a dusting of extra cinnamon. Meanwhile, a scoop of vanilla ice cream turns Spanish Churro Pancakes into a dessert-worthy dish for brunch gatherings.
For a traditional Spanish-style experience, serve them alongside thick hot chocolate for dipping. That pairing highlights their churro roots while keeping the preparation simple.
Flavor Variations and Proper Storage
Spanish Churro Pancakes adapt easily to different flavor preferences. For example, you can add orange zest to the batter for a subtle citrus aroma. You can also mix mini chocolate chips directly into the batter for added richness.
If you prefer a stuffed version, spread a thin layer of cream cheese frosting or dulce de leche between two pancakes before coating them in cinnamon sugar. This technique creates a filled churro-inspired stack that feels festive and satisfying.
To store leftovers, allow the pancakes to cool completely. Then place them in an airtight container and refrigerate for up to three days. When reheating, warm them in a skillet over low heat to maintain their texture. Avoid microwaving too long, since it softens the cinnamon coating.
You can also freeze Spanish Churro Pancakes by separating layers with parchment paper. Store them in a freezer-safe bag for up to two months. Reheat directly from frozen in a toaster oven for best results.
Frequently Asked Questions
What is a churro pancake?
A churro pancake combines the soft texture of a traditional pancake with the cinnamon-sugar coating of a churro. Instead of deep frying dough, you cook pancake batter on a griddle, brush it with butter, and coat it in cinnamon sugar to mimic the classic churro flavor.
What is a Spanish churro?
A Spanish churro is a fried dough pastry that originated in Spain. Cooks pipe choux-style dough into hot oil, fry it until crisp, and roll it in sugar. Many people serve churros with thick hot chocolate for dipping.
What does churro in Spanish mean?
In Spanish, the word “churro” refers to the fried dough pastry itself. The term describes its ridged shape created by piping the dough through a star-shaped nozzle.
Are churros Spanish or Chinese?
Churros originated in Spain. Some historians suggest cultural exchanges influenced similar fried dough foods worldwide, but churros remain a traditional Spanish specialty that later became popular in Latin America.
Conclusion
Spanish Churro Pancakes bring together tradition, comfort, and simplicity in one irresistible stack. They offer the crisp cinnamon sugar coating you crave while delivering the fluffy texture you expect from pancakes. Most importantly, they transform everyday mornings into something memorable. When you share Spanish Churro Pancakes with your family, you serve more than breakfast—you serve warmth, heritage, and connection.
Print
Spanish Churro Pancakes – Crispy Cinnamon Breakfast Delight
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
Spanish Churro Pancakes combine fluffy pancakes with a buttery cinnamon sugar coating. This easy breakfast recipe delivers crispy edges, soft centers, and authentic churro flavor without deep frying.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
Butter or oil for cooking
For Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter (for brushing)
Instructions
1. In a shallow bowl, mix 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.
2. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk milk, eggs, vanilla extract, and melted butter.
4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
5. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
8. Brush each warm pancake with melted butter and coat generously in cinnamon sugar.
9. Serve immediately with chocolate sauce, dulce de leche, or fresh fruit.
Notes
Do not overmix the batter to keep pancakes fluffy.
Adjust heat if pancakes brown too quickly.
Coat pancakes in cinnamon sugar while still warm for best texture.
Store leftovers in an airtight container for up to 3 days.
Freeze with parchment between layers for up to 2 months.