Imagine waking up to the warm, comforting aroma of golden pancakes infused with the sweet, spicy notes of cinnamon sugar—this is the magic of our Spanish churro pancakes. Inspired by the beloved Spanish treat churros, these pancakes deliver a delightful twist on breakfast favorites, combining fluffy textures with that iconic cinnamon-sugar coating.
Perfect for a cozy weekend brunch or a special occasion breakfast, these pancakes bring a burst of flavor and indulgence with every bite. Whether served with a drizzle of maple syrup or a dollop of whipped cream, they promise to be a crowd-pleaser that elevates your morning routine.
- Unique churro-inspired flavor with cinnamon sugar glaze makes breakfast exciting.
- Simple ingredients and quick preparation perfect for weekday or weekend mornings.
- Light, fluffy pancakes that balance sweetness and spice beautifully.
Ingredients
- All-purpose flour: Provides the base structure for pancakes, ensuring a tender and fluffy texture.
- Granulated sugar: Adds subtle sweetness to the batter, balancing the cinnamon coating.
- Baking powder: A leavening agent that helps the pancakes rise and become light.
- Salt: Enhances the overall flavor and balances the sweetness.
- Whole milk: Adds moisture and richness, contributing to a tender crumb.
- Large egg: Binds ingredients together and adds protein for structure.
- Unsalted butter, melted: Adds a rich buttery flavor and tenderizes the pancakes.
- Pure vanilla extract: Provides warm, sweet aroma and enhances flavor complexity.
- Cinnamon sugar: Classic churro coating made of cinnamon mixed with granulated sugar, adding sweet spice to each bite.
Instructions
- Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. This step ensures even distribution of the dry components, essential for consistent texture and rise.
- Combine Wet Ingredients
In a separate bowl, beat together whole milk, large egg, melted unsalted butter, and pure vanilla extract until uniform. Mixing the wet ingredients first allows for smoother incorporation with the dry.
- Blend Wet and Dry
Pour the wet mixture into the dry bowl and stir gently until just combined. Avoid overmixing to maintain fluffy pancakes—some lumps are okay.
- Preheat and Grease Skillet
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Properly greased and heated pans prevent sticking and promote even browning.
- Cook Pancakes
Ladle about 1/4 cup of batter per pancake onto the skillet, spacing evenly. Cook until bubbles form on the surface, then flip carefully to cook golden brown on both sides.
- Add Cinnamon Sugar Coating
Remove pancakes from the skillet and immediately sprinkle with cinnamon sugar while warm. This helps the sugar stick and gives that signature churro flavor.
- Serve Warm
Arrange pancakes on a platter and serve immediately to enjoy their soft texture and melty cinnamon sugar glaze at their best.
- Do not overmix your batter; overmixing creates dense pancakes.
- Use melted butter in the batter for a richer flavor but grease your pan separately to prevent burning.
- For best results, serve these pancakes fresh and warm to enjoy their signature texture and taste.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet to maintain crispness and warmth.
Serving Suggestions
Serve these churro pancakes with fresh berries, a dollop of whipped cream, or a drizzle of warm maple syrup. Pair with coffee or hot chocolate for a delightful brunch experience.
- For extra fluffy pancakes, sift the flour before measuring and keep batter slightly lumpy.
- Use a non-stick or well-seasoned cast iron skillet to get golden edges without sticking.
- Adjust cinnamon sugar quantity to your preference; try mixing in a bit of nutmeg for a spicy twist.
FAQs
- Can I make these pancakes dairy-free?
Yes, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.
- How can I store pancake batter if I want to prepare ahead?
It’s best to make the batter fresh. If needed, store in the fridge up to 1 day and gently re-stir before cooking.
- Can I freeze leftover cooked pancakes?
Absolutely, freeze cooled pancakes in an airtight bag for up to 2 months. Reheat in toaster or oven.
- What is the secret to getting crispy edges like churros?
Cooking on medium heat and slightly greasing the pan helps pancakes develop crispy edges reminiscent of churros.
- Can I add toppings other than cinnamon sugar?
Yes, try chocolate chips, fresh fruit, or a drizzle of caramel for delicious variations.
- Is this recipe suitable for gluten-free diets?
This recipe uses all-purpose flour, so it is not gluten-free. Substitute with a gluten-free flour blend for adaptation.
Spanish Churro Pancakes
Equipment
- 1 large bowl
- 1 non-stick skillet
- 1 whisk
- 1 ladle
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/2 cup cinnamon sugar
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl until well combined.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until uniform.
- Pour wet ingredients into dry ingredients and stir gently until just combined without overmixing.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Ladle 1/4 cup batter onto the skillet for each pancake, spacing them evenly.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Remove pancakes from skillet and immediately sprinkle cinnamon sugar on each while warm.
- Repeat with remaining batter, greasing skillet as needed.
- Arrange pancakes on a platter and serve warm.
Notes
- Do not overmix to keep pancakes fluffy.
- Adjust cinnamon sugar amount to taste.
- Best served warm for optimal texture.
