Description
Spanish Churro Pancakes are fluffy on the inside with golden, crispy edges and coated in warm cinnamon sugar, turning a classic breakfast into a dreamy churro-inspired treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
- ¼ cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp butter, melted (for brushing)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a nonstick skillet over medium heat and lightly grease.
- Pour batter into the pan and cook until bubbles form, then flip and cook until golden with crisp edges.
- Brush warm pancakes lightly with melted butter and sprinkle generously with cinnamon sugar.
- Serve warm with syrup or fresh fruit if desired.
Notes
- For lighter pancakes, loosen the batter with a splash of milk if needed.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Adjust cinnamon to taste; a pinch of nutmeg adds warmth.
- Leftovers can be stored in the fridge for up to 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 270
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: Spanish Churro Pancakes, churro pancakes, cinnamon pancakes, breakfast recipe, churro-inspired breakfast