These Spanish Churro-Inspired Pancakes bring the warm cinnamon-sugar taste of churros to your breakfast table. They are quick to make and please kids and adults. If you like simple sweet breakfasts, you will enjoy this. You can also pair them with other easy breakfast ideas like a warm air fryer breakfast roll-ups for a fun weekend spread.
Table of Contents
Introduction
This recipe mixes classic pancake batter with a sprinkling of cinnamon sugar right after cooking. The result is soft, fluffy pancakes with a crispy sweet top. You do not need special skills. Follow the simple steps and enjoy a tasty treat.
How to make Spanish Churro-Inspired Pancakes
Follow these steps in order and work at a calm pace. Use a non-stick skillet and medium heat for best results.
- Mix dry ingredients first so the baking powder spreads well.
- Mix the wet ingredients in another bowl, then combine with the dry mix.
- Do not overmix; a few small lumps are fine.
- Cook each pancake until bubbles form, then flip and finish until golden.
- Sprinkle the cinnamon sugar right after they come off the pan so it sticks.
Ingredients :
1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1 large egg, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1/2 cup cinnamon sugar (for topping)
Directions :
In a large bowl, whisk together the flour, sugar, baking powder, and salt., In another bowl, mix the milk, egg, melted butter, and vanilla extract., Pour the wet ingredients into the dry ingredients and stir until just combined., Heat a non-stick skillet over medium heat and lightly grease it., Pour 1/4 cup of batter onto the skillet for each pancake., Cook until bubbles form on the surface, then flip and cook until golden brown., Remove from skillet and immediately sprinkle with cinnamon sugar., Repeat with remaining batter., Serve warm and enjoy!
Print
Spanish Churro-Inspired Pancakes
These pancakes bring the warm cinnamon-sugar taste of churros to your breakfast table, easy to make and sure to please everyone.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (for topping)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
- Serve warm and enjoy!
Notes
Use medium heat for cooking evenly and add a pinch of nutmeg or orange zest for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
How to serve Churro Pancakes
Serve these pancakes warm. Stack them on a plate and add extra cinnamon sugar on top. You can serve with syrup, fruit, or a small bowl of yogurt. For a fuller breakfast table, add a baked dish like blueberry cottage cheese breakfast bake. The sweet pancakes go well with plain coffee or milk.
How to store Churro Pancakes
Cool the pancakes to room temperature before storing. Put them in an airtight container or a zip bag. Store in the fridge for up to 3 days. To freeze, place parchment between pancakes and freeze in a sealed bag for up to 2 months. Reheat in a toaster or oven until warm, then add fresh cinnamon sugar.
Tips to make Churro Pancakes
- Use medium heat so pancakes cook inside without burning outside.
- Melt the butter and let it cool a bit before mixing with eggs.
- Do not overmix the batter; a few lumps keep pancakes light.
- Sprinkle the cinnamon sugar right after cooking so it sticks.
- Use a 1/4 cup measure for even pancake sizes.
Variations
- Add a pinch of nutmeg to the batter for extra warmth.
- Add a little orange zest to the batter for a bright note.
- Make mini pancakes and serve as bite-sized snacks.
FAQs
- Q: Can I make the batter ahead? A: Yes. Mix the batter and store it in the fridge for up to 24 hours. Stir gently before cooking.
- Q: Can I use milk substitutes? A: Yes. Use almond, oat, or soy milk in the same amount.
- Q: How do I keep pancakes warm while cooking more? A: Place finished pancakes on a baking sheet in a 200°F (95°C) oven until all are done.
- Q: Can I reduce the sugar? A: Yes. Reduce the batter sugar and use less cinnamon sugar on top if you want less sweetness.
Conclusion
These Spanish Churro-Inspired Pancakes are easy and tasty. They bring cinnamon-sugar flavor to classic pancakes. Make them for a simple weekend treat or a special breakfast. Enjoy warm and share with family or friends.
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