Spanish Churro Pancakes – Crispy Cinnamon Breakfast Delight
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
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.
Find it online: https://www.claricerecipes.com/spanish-churro-pancakes/