Introduction

These Spanish Churro Inspired Pancakes bring the beloved flavors of cinnamon and sugar into a fluffy breakfast treat. They are easy to make and perfect for anyone who loves the sweet, spiced taste of churros in a new form.

A stack of five thick, golden-brown pancakes sits centered on a white plate with a slightly textured surface. Each pancake has a crispy, slightly rough edge with a soft, fluffy inside visible from the side. The pancakes are coated with a layer of glistening amber syrup that drips gently down the sides. On top, there is a small square of melting pale yellow butter, slightly softened by the warmth of the stack. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, mix the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 7: Remove from skillet and immediately sprinkle with cinnamon sugar.
Step 8: Repeat with remaining batter.

Tips & Variations

Use vegetable oil or cooking spray instead of butter to grease the pan for a lighter option.
For extra churro authenticity, serve with a side of warm chocolate sauce for dipping.
Try adding a pinch of nutmeg or a dash of cinnamon inside the batter for even more spice.
Use gluten-free flour to make this recipe suitable for gluten-intolerant guests.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave to keep them soft. For longer storage, you can freeze the pancakes for up to 2 months; thaw before reheating.

How to Serve

The image shows a plate full of small, round golden-brown pancakes arranged in a slightly overlapping stack. Each pancake has a soft, fluffy texture with browned edges and a light dusting of powdered sugar on top. A caramel-colored syrup is drizzled thickly over the pancakes, pooling slightly on the white plate beneath. A scoop of pale butter rests near the top of the stack, melting slightly into the warm pancakes. In the background, there are two small white bowls with sauces or syrup, and a golden fork is placed beside the pancakes on the plate. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can mix the batter and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking as it may thicken slightly.

What can I use instead of cinnamon sugar topping?

If you don’t have cinnamon sugar, simply mix granulated sugar with ground cinnamon to taste. Alternatively, powdered sugar or a drizzle of honey also work well.

Spanish Churro Inspired Pancakes Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

Delight in these Spanish Churro Inspired Pancakes, a fun twist on classic pancakes infused with the warm cinnamon sugar flavors reminiscent of traditional churros. Light, fluffy, and topped with a generous sprinkle of cinnamon sugar, these pancakes are perfect for a cozy breakfast or brunch treat.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: Spanish-inspired
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Topping

1/2 cup cinnamon sugar (for topping)

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly combine all the dry components.
Mix Wet Ingredients: In another bowl, combine the milk, large egg, melted butter, and vanilla extract, mixing well until smooth.
Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently stir until just combined; avoid overmixing to keep the pancakes fluffy.
Heat Skillet: Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
Cook Pancakes: Pour 1/4 cup of batter onto the preheated skillet for each pancake, spacing them evenly.
Flip Pancakes: Cook until bubbles form on the surface, then carefully flip each pancake and cook on the other side until they are golden brown and cooked through.
Apply Topping: Remove the cooked pancakes from the skillet and immediately sprinkle the tops generously with cinnamon sugar to capture the churro flavor.
Repeat & Serve: Continue cooking the remaining batter following the same steps, then serve warm for the best experience.

Notes

For fluffier pancakes, avoid overmixing the batter.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (about 200°F / 95°C).
You can adjust the cinnamon sugar amount to taste or add a drizzle of honey for extra sweetness.
Use unsalted butter for the batter and greasing if you want to control the salt levels more precisely.
These pancakes are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.

Keywords: churro pancakes, cinnamon sugar pancakes, Spanish inspired breakfast, fluffy pancakes, cinnamon sugar topping