Go Back

Spanish Churro Pancakes

Thick and fluffy pancakes infused with churro flavors, coated in sweet cinnamon sugar for a delightful breakfast experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Spanish
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
  • 1/2 cup cinnamon sugar

Method
 

Preparation
  1. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until fully blended.
  2. In a separate bowl, combine whole milk, large egg, melted unsalted butter, and pure vanilla extract; mix until uniform.
  3. Pour wet ingredients into the bowl with dry ingredients and stir gently until just combined; do not overmix.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease the surface with butter or oil.
  2. Ladle 1/4 cup of batter onto the skillet for each pancake, spacing evenly.
  3. Allow pancakes to cook until bubbles form on the surface, then flip carefully and continue cooking until golden brown on both sides.
  4. Remove pancakes from the skillet; immediately sprinkle each with cinnamon sugar to coat while warm.
  5. Repeat the process with the remaining batter, greasing the skillet as needed.
  6. Arrange pancakes on a platter and serve warm.

Notes

Serve warm with traditional Spanish hot chocolate, fresh fruits, or a drizzle of caramel or chocolate sauce. Store leftovers stacked with parchment paper in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.