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Spanish Churro-Inspired Pancakes

A delightful twist on breakfast, these pancakes capture the essence of churros with a cinnamon-sugar crust and fluffy texture, making them perfect for family brunches.
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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: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour Can substitute with whole wheat pastry flour.
  • 3 tablespoons granulated sugar For sweetness in the batter.
  • 2 teaspoons baking powder Provides lift and lightness.
  • 0.5 teaspoon fine salt Balances the sweetness.
  • 1.25 cups milk Use dairy or plant-based milk for dairy-free.
  • 1 large egg Can substitute with 1/4 cup applesauce and a teaspoon of baking powder for egg-free.
  • 3 tablespoons melted butter, cooled Coconut oil can be used as an alternative.
  • 1 teaspoon vanilla extract Key flavor component.
Churro Topping
  • 0.5 cup granulated sugar mixed with 1 tablespoon ground cinnamon For the churro effect.
Optional Ingredients
  • 1 splash brandy or orange liqueur For an adult twist.
  • 0.5 cup mashed banana Offers a naturally sweet edge.

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, beat the egg with milk, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Small lumps are okay.
Cooking
  1. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour 1/4 cup portions of batter. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
  3. Flip carefully and cook until the other side is golden, another minute or two.
  4. Stack cooked pancakes on a plate and keep warm in a low oven.
Finishing Touches
  1. Brush each side of the pancakes lightly with melted butter and toss in the cinnamon-sugar mixture until coated.
  2. Serve immediately with powdered sugar, warm chocolate sauce, or a bowl of fresh berries and Greek yogurt.

Notes

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 2 months. Reheat in the toaster or oven.