Irresistible Spanish Churro Pancakes – Easy Cinnamon Breakfast Recipe
Irresistible Spanish churro pancakes bring the flavors of a classic churro into a fluffy pancake stack! Coated in cinnamon sugar and drizzled with chocolate, these pancakes are perfect for brunch, weekend mornings, or anytime you want a sweet, indulgent breakfast with a Spanish twist.
Equipment
- Mixing bowls
- Whisk
- Cast iron skillet or nonstick pan
- Spatula
- Small bowl for cinnamon sugar
Ingredients
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- Pinch of salt
- 1 cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp butter (for cooking)
- ½ cup sugar + 1 tsp cinnamon (for coating)
- Chocolate sauce or dulce de leche (for topping)
Instructions
- Prepare Batter: Whisk flour, sugar, baking powder, and salt in one bowl. In another, mix milk, egg, and vanilla. Combine gently. Rest batter for 10 minutes.
- Cook Pancakes: Heat skillet over medium heat. Grease lightly with butter. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Coat with Cinnamon Sugar: Mix sugar and cinnamon in a small bowl. While pancakes are warm, coat each side.
- Add Toppings: Drizzle with chocolate sauce or dulce de leche. Serve stacked or individually.
Notes
- Rest batter for 10 minutes for fluffier pancakes.
- Use a cast iron skillet for crisp edges.
- Serve warm so cinnamon sugar adheres perfectly.
- Try Nutella filling or spiced sugar for holiday flair.
- Store leftovers in an airtight container for 2–3 days; reheat in oven for best texture.