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Spanish Churro-Inspired Pancakes

Delightful pancakes inspired by churros, combining the flavors of cinnamon and sugar with the fluffiness of traditional pancakes, perfect for any breakfast or brunch occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Spanish
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 1 cup all-purpose flour The base for those fluffy pancakes.
  • 2 tablespoons sugar Sweetens the batter beautifully.
  • 1 tablespoon baking powder Helps them rise and stay light.
  • ½ teaspoon salt Balances the sweetness.
  • ¾ cup milk For a creamy texture (try almond milk for a dairy-free option).
  • 1 large egg Binds everything together (use a flax egg for a vegan alternative).
  • 2 tablespoons melted butter Adds richness (coconut oil is a great substitution).
  • 1 teaspoon vanilla extract For that lovely aromatic touch.
  • 1 teaspoon ground cinnamon The star spice that brings churro flavor to life.
Topping Ingredients
  • ¼ cup sugar Mixed with 1 tablespoon ground cinnamon to sprinkle on top, plus chocolate sauce for drizzling (optional).

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients. Stir just until mixed; be careful not to overmix—lumps are okay!
Cooking
  1. Heat a non-stick skillet over medium heat. Once hot, lightly grease it with a little butter.
  2. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip and cook for another 2 minutes or until golden brown.
  4. Once cooked, toss the pancakes in the cinnamon-sugar mixture until coated.

Notes

These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to three days. For a healthier twist, substitute whole wheat flour for all-purpose flour. You can also freeze pancakes for later enjoyment.