Description
These Spanish Churro Pancakes combine crispy, cinnamon-sugary churro charm with soft, fluffy pancakes, perfect for breakfast or dessert.
Ingredients
Scale
- 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