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Spanish churro pancakes stacked with cinnamon sugar coating

Spanish Churro Pancakes

Spanish churro pancakes combine the warm cinnamon-sugar flavor of traditional churros with soft, fluffy pancakes. Cooked on a skillet and coated in a sweet cinnamon sugar mixture, they deliver the nostalgic taste of churros without deep frying perfect for an easy breakfast or weekend brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 large egg
  • 1.25 cups milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 0.5 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon (for coating)
  • 3 tbsp melted butter (for coating)

Equipment

  • mixing bowls
  • whisk
  • nonstick skillet or griddle
  • spatula
  • measuring cups and spoons

Method
 

  1. In a medium bowl whisk together the flour, sugar, baking powder, salt, and ground cinnamon until evenly combined.
  2. In another bowl whisk the egg, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine. Let the batter rest for 5 minutes.
  4. Heat a nonstick skillet over medium heat and lightly grease with butter.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles appear, then flip and cook another 1–2 minutes until golden brown.
  6. In a shallow bowl mix the sugar and cinnamon to create the churro coating. Melt the butter in a separate bowl.
  7. Brush each warm pancake lightly with melted butter.
  8. Coat the buttered pancakes in the cinnamon sugar mixture or sprinkle it evenly over the pancakes.
  9. Serve warm with toppings like maple syrup, chocolate sauce, whipped cream, or fresh fruit if desired.

Notes

For the best texture, avoid overmixing the batter and let it rest for 5 minutes before cooking. Cook pancakes over medium heat so they stay fluffy inside and lightly crisp outside. Coat the pancakes in cinnamon sugar while still warm so the mixture sticks properly. Serve with maple syrup, chocolate sauce, or fresh fruit for extra flavor.