These Spanish Churro Pancakes blend the crispy, cinnamon-sugary charm of churros with soft, fluffy pancakes. They smell warmly of cinnamon and brown sugar. The outside has a light cinnamon crunch. The inside stays tender and pillowy. Serve with chocolate sauce for a perfect sweet breakfast or dessert.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 390 kcal
- Protein: 7 g
- Carbohydrates: 58 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 25 g
- Sodium: 360 mg
Why Make This Spanish Churro Pancakes
You get churro flavor without frying. These pancakes bring cinnamon-sugar crunch and a soft, tender center. They cook fast. Kids and adults both love them. They pair beautifully with warm chocolate sauce. Make them for a special weekend breakfast or a quick dessert.
How to Make Spanish Churro Pancakes
This recipe follows a simple wet-to-dry mixing method. The batter stays slightly thick so pancakes hold a light crust when cooked. Coat each pancake in cinnamon sugar right after cooking so the sugar sticks and gives a nice crunch.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- Chocolate sauce (for serving)
Directions:
Step 1: Preparation
In a bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Whisk to break any lumps and to blend the cinnamon evenly through the dry mix.
Step 2: Mixing
In another bowl, whisk together the milk, egg, and melted butter until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few small lumps are fine.
Step 3: Cooking
Heat a non-stick skillet over medium heat and lightly grease if needed. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is lightly browned, about 1–2 minutes more.
Step 4: Finishing
In a small bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon. While pancakes are still warm, coat each pancake in the cinnamon sugar mixture by gently tossing or pressing both sides into the mix. Serve warm with chocolate sauce.
How to Serve Spanish Churro Pancakes
Stack 2–3 pancakes per plate. Drizzle warm chocolate sauce over the stack. Add a dusting of extra cinnamon sugar if you like more crunch. Serve with fresh fruit like sliced bananas or strawberries to cut the sweetness. For a brunch spread, add whipped cream and a pot of coffee.
How to Store Spanish Churro Pancakes
- Short term: Keep cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to keep edges crisp.
- Freezing: Place cooled pancakes in a single layer on a baking sheet. Freeze until firm, then stack with parchment between layers in a freezer bag for up to 2 months. Reheat from frozen in a toaster oven or oven at 350°F (175°C) until warmed through.
- Note: Coat pancakes with cinnamon sugar just before serving for best texture. Coating before storing can make them soggy.
Expert Tips for Perfect Spanish Churro Pancakes
- Use room-temperature milk and egg. They blend more smoothly and give fluffier pancakes.
- Don’t overmix. Overmixed batter gives tough pancakes.
- Let the pan get hot, then lower to medium. That gives a golden crust without burning.
- Use a non-stick skillet or well-seasoned griddle for easy flipping.
- Coat pancakes immediately after cooking so the cinnamon sugar sticks while the surface is warm.
- For a richer flavor, swap 2 tablespoons of milk for buttermilk or add a splash of vanilla extract.
- If batter thickens as it sits, add a tablespoon of milk to loosen it.
Delicious Variations
- Chocolate-Churro Pancakes: Stir 2 tablespoons cocoa powder into the dry mix and use chocolate sauce as usual.
- Orange-Churro Twist: Add 1 teaspoon orange zest to the batter for a bright citrus note.
- Apple Churro Pancakes: Fold in 1/2 cup finely diced apple (tossed in a pinch of cinnamon) into the batter.
- Vegan Option: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and non-dairy milk. Use coconut oil instead of butter.
- Maple-Churro: Replace chocolate sauce with warm maple syrup and a sprinkle of chopped toasted pecans.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 12 hours. Give it a gentle stir before cooking. If it thickens, add a tablespoon of milk.
Q: Why are my pancakes flat or dense?
A: You may have overmixed the batter or used old baking powder. Stir only until combined. Use fresh baking powder for good rise.
Q: Can I bake these instead of frying on the skillet?
A: This recipe is designed for skillet-cooked pancakes. You can spoon batter into a preheated, greased waffle maker for churro waffles, but baking in the oven won’t give the same crispy edge.
Q: How do I keep pancakes warm for a crowd?
A: Hold cooked pancakes on a baking sheet in a 200°F (95°C) oven. Keep them in a single layer and cover lightly with foil for up to 20–30 minutes.
Q: Is there a low-sugar version?
A: Yes. Reduce the batter sugar or use a sugar substitute suitable for baking. For the coating, use a smaller amount of sugar or a cinnamon-sweetener blend. Note the texture and browning may change slightly.
Q: Can I use skim or plant-based milk?
A: Yes. Skim milk works but may yield slightly less rich flavor. Plant-based milks (almond, oat, soy) work fine in the same quantity.
Conclusion
These Spanish Churro Pancakes are an easy way to bring warm cinnamon sugar and soft pancake texture to your table. They take about 25 minutes from start to finish and make a cozy breakfast or sweet treat. For another take on churro-inspired pancakes and more ideas, see Churro Pancakes | Babaganosh. Enjoy the warm aroma and crunchy cinnamon finish—give them a try and share with friends.
Print
Spanish Churro Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spanish Churro Pancakes combine crispy, cinnamon-sugary churro charm with soft, fluffy pancakes, perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- Chocolate sauce (for serving)
Instructions
- In a bowl, mix together the flour, sugar, baking powder, cinnamon, and salt; whisk to break any lumps and blend evenly.
- In another bowl, whisk together the milk, egg, and melted butter until smooth; gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat; pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2–3 minutes; flip and cook until lightly browned, about 1–2 minutes more.
- In a small bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon; while pancakes are still warm, coat each pancake in the cinnamon sugar mixture and serve warm with chocolate sauce.
Notes
For best texture, coat pancakes with cinnamon sugar immediately after cooking. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 390
- Sugar: 25g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 63mg
