Description
These Irresistible Spanish Churro Pancakes are a delightful combination of fluffy pancakes and the crispy, cinnamon-sugar coating of churros, creating a unique breakfast experience.
Ingredients
Scale
1 ½ cups All-Purpose Flour
2 tablespoons Granulated Sugar (for batter)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 large Egg
1 ¼ cups Full-Fat Milk
2 tablespoons Unsalted Butter, melted (for batter)
1 teaspoon Vanilla Extract
½ cup Granulated Sugar (for churro topping)
1 tablespoon Ground Cinnamo
2–3 tablespoons Unsalted Butter, melted (for brushing)
Instructions
- In a large bowl, whisk together the dry ingredients: flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving lumps
- Heat a lightly buttered non-stick skillet over medium heat
- Pour about ¼ cup of batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brow
- Combine ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow dish
- Brush warm pancakes with melted butter and dredge in the cinnamon-sugar mixture
- Serve pancakes warm with your favorite toppings
Notes
For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
For a dairy-free option, use non-dairy milk and butter alternatives.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Cooking on stovetop
- Cuisine: Spanish-American
Nutrition
- Serving Size: 2 pancakes
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg