Description
Fluffy buttermilk pancakes with a hollow center and cinnamon sugar coating, perfect for a sweet, portable breakfast. Each bite combines gooey centers with a crispy shell for a fusion of textures and flavors. Ideal for dipping and made without pork products.
Ingredients
1 cup buttermilk (Acidic liquid leavens batter)
2 cups all-purpose flour (Provides structure for hollow centers)
2 tsp baking powder (Speeds up rise without yeast)
3/4 cup granulated sugar (For browning and caramelization)
2 tsp cinnamon (Signature churro flavor)
1 large egg
1/4 cup melted coconut oil
Instructions
Mix dry ingredients: Sift flour, baking powder, sugar, and cinnamon
Combine wet ingredients: Whisk buttermilk, egg, and melted coconut oil
Gradually add wet mixture to dry ingredients until just combined
Rest batter 5 minutes for gluten relaxation
Heat nonstick pan over medium-high. Measure 1/4 cup batter in dough balls
Carefully flatten each dough ball with a spatula to form a hollow center
Cook until golden brown (3-4 minutes) then flip
While cooling, heat 1/4 cup cinnamon-sugar coating in a shallow dish
Press warm pancakes into cinnamon sugar immediately for adhered topping
Notes
Use room-temperature buttermilk for optimal browning
Avoid pressing down on pancakes during cooking to maintain internal air pockets
Cinnamon sugar coating should be slightly warm for best adhesion
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Pan-Frying
- Cuisine: American Fusion
Nutrition
- Serving Size: 2 pancakes
- Calories: 500
- Sugar: 40g
- Sodium: 350
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg