Spanish Churro Pancakes Recipe (Fluffy Cinnamon Sugar Breakfast)
These Spanish churro pancakes are a fun and delicious twist on a classic breakfast favorite. Light, fluffy pancakes are coated in a warm cinnamon-sugar blend, delivering all the flavors of traditional churros in every bite. Perfect for brunch, special mornings, or a sweet treat that’s easy to make and impossible to resist!
Equipment
- Mixing bowls
- Whisk
- Non‑stick skillet or griddle
- Spatula
- Shallow dish for cinnamon sugar
- Small saucepan for chocolate sauce
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar (for batter)
- 1 tbsp baking powder
- 1 pinch salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter (plus extra for cooking)
- ½ cup granulated sugar (for coating)
- 1 tbsp ground cinnamon
- ½ cup dark chocolate
- ¼ cup cream
Instructions
- Make Batter: Whisk flour, baking powder, sugar, salt, milk, egg, and melted butter until smooth.
- Cook Pancakes: Heat a non-stick skillet over medium heat. Pour batter and cook until bubbles form, then flip until golden.
- Prepare Cinnamon Sugar: Mix granulated sugar and cinnamon in a shallow dish.
- Coat Pancakes: Dip warm pancakes into cinnamon sugar, coating both sides.
- Make Chocolate Sauce: Melt dark chocolate with cream over low heat until smooth.
- Serve: Stack pancakes, drizzle with chocolate sauce, and garnish with whipped cream or berries if desired.
Notes
- Use a non-stick skillet for evenly cooked pancakes.
- Coat pancakes immediately after cooking for best texture.
- Swap dark chocolate for caramel or fruit compote for variety.
- Make mini pancakes for parties or brunch platters.
- Best enjoyed fresh, but leftovers can be reheated and recoated.