Introduction

These Spanish churro-inspired pancakes bring the sweet, cinnamon flavor of classic churros to your breakfast table. They’re fluffy, easy to make, and topped with a delightful cinnamon sugar coating that’s sure to please the whole family.

A stack of four thick, golden-brown pancakes covered in a light dusting of white powdered sugar and cinnamon sits on a white plate. A rich, amber syrup is being poured over the top, slowly dripping down the sides of the stack and pooling on the plate. The pancakes have a slightly crispy texture on the edges with a soft and fluffy inside. The white plate rests on a white marbled surface, adding a clean and bright contrast to the warm colors of the pancakes and syrup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup cinnamon sugar (for topping)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown.
Step 7: Remove the pancake from the skillet and immediately sprinkle with cinnamon sugar.
Step 8: Repeat with the remaining batter, serving the pancakes warm and topped with cinnamon sugar.

Tips & Variations

For extra richness, substitute half the milk with buttermilk to add a slight tang and tender texture.
Try adding a pinch of nutmeg or cinnamon to the batter for an extra layer of spice.
Use a combination of brown sugar and cinnamon for a deeper, caramel-like topping flavor.
Serve with fresh fruit or a drizzle of honey for added sweetness and freshness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. To retain crispness, sprinkle with a little more cinnamon sugar after reheating.

How to Serve

A stack of five golden brown pancakes is shown, each layer thick with a slightly crispy outer edge and soft, fluffy inside. The top pancake is sprinkled with a light layer of granulated sugar and has a melting square of butter in creamy pale yellow, slowly dripping. The pancakes sit in a small pool of amber syrup that glistens around the base on a white plate with a subtle texture. The background is blurred, highlighting the rich texture and warm colors of the pancakes on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter fresh for fluffy pancakes, but you can mix the dry and wet ingredients separately and combine right before cooking.

What can I use instead of cinnamon sugar for topping?

If you prefer something different, powdered sugar, maple syrup, or a dollop of whipped cream all make delicious alternatives.

Spanish Churro-Inspired Pancakes Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

Delight in these Spanish Churro-Inspired Pancakes, a perfect fusion of classic fluffy pancakes with the sweet, cinnamon sugar crunch reminiscent of churros. These pancakes are quick to make and topped with a generous sprinkle of cinnamon sugar for a delightful breakfast or brunch treat.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: Spanish-inspired

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Topping

1/2 cup cinnamon sugar (for topping)

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined to ensure a consistent batter.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, large egg, melted butter, and vanilla extract until the mixture is smooth and well incorporated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Avoid overmixing to keep pancakes fluffy.
Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it using a small amount of butter or oil to prevent sticking.
Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip Pancakes: Carefully flip the pancakes using a spatula and cook for another 2 minutes or until golden brown on both sides.
Apply Topping: Remove pancakes from the skillet and while still warm, immediately sprinkle generously with cinnamon sugar to capture the classic churro flavor and texture.
Repeat Cooking: Continue cooking the remaining batter in the same manner, greasing the skillet as needed.
Serve: Serve the churro-inspired pancakes warm for the best taste and texture experience.

Notes

Do not overmix the batter to avoid tough pancakes.
Use a non-stick skillet for easy flipping and cooking.
For a richer flavor, use whole milk or add a touch more vanilla extract.
The cinnamon sugar topping can be adjusted to taste; use more or less based on preference.
Serve with maple syrup or whipped cream for added indulgence if desired.

Keywords: pancakes, churro-inspired, cinnamon sugar, breakfast, brunch, fluffy pancakes, sweet topping, Spanish flavor