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To make Spanish churro pancakes, you need a few key ingredients. Each one plays an important role in creating that perfect flavor and texture. Here’s what you will need: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 cup milk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1/4 cup confectioners' sugar (for dusting) - Additional cinnamon for sprinkling Each ingredient has its purpose. The flour gives structure, while the sugar adds sweetness. Baking powder helps the pancakes rise, and cinnamon gives that warm flavor we love. Salt balances all the flavors. Milk makes the batter smooth, and eggs add richness. Butter adds moisture, and vanilla gives a lovely aroma. Lastly, the sugar dusting makes them look and taste amazing! Gather these ingredients to start your cooking adventure. Trust me; this dish is a delightful twist on breakfast! {{ingredient_image_1}} Start by gathering your dry ingredients. In a large bowl, add 1 cup of all-purpose flour. Then, mix in 2 tablespoons of granulated sugar. Next, add 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Use a whisk to combine everything well. This step is key for even flavor and texture in your pancakes. In another bowl, you will mix the wet ingredients. Pour in 1 cup of milk. Add 2 large eggs, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Whisk these together until the mixture is smooth. This blend brings richness and moisture to your pancakes. Now, it's time to cook! Heat a non-stick skillet over medium heat. Lightly grease the skillet with oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, which should take about 2-3 minutes. Flip the pancakes and cook until golden brown, another 2-3 minutes. Keep the cooked pancakes warm on a plate while you finish the rest. Once all pancakes are cooked, it’s time for the finishing touch. On a separate plate, mix 1/4 cup of confectioners' sugar with additional cinnamon to your taste. Dust this cinnamon sugar mixture generously over the pancakes. This adds a sweet crunch that mimics classic churros, making your breakfast even more delightful! To make the best churro pancakes, start with your dry ingredients. In a bowl, mix 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. This blend gives pancakes their tasty flavor. Next, whisk your wet ingredients. Use 1 cup of milk, 2 large eggs, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Mix until smooth. Combine wet and dry ingredients gently. Lumps are fine; overmixing makes pancakes tough. Heat a non-stick skillet over medium heat. Lightly grease it with oil or butter. Pour about 1/4 cup of the batter onto the skillet for each pancake. Watch for bubbles to form on the surface; this takes about 2-3 minutes. Flip the pancake once bubbles appear. Cook the other side for another 2-3 minutes. Ensure both sides are golden brown. Keep cooked pancakes warm on a plate covered with a towel. This way, they stay soft and fluffy. For the perfect finish, mix confectioners' sugar and extra cinnamon on a plate. Once your pancakes are cooked, dust them generously with this mix. Stack the pancakes high for a beautiful presentation. Drizzle with chocolate or caramel sauce for extra sweetness. Serve with whipped cream or fresh fruit on the side. These touches make your breakfast a delightful treat for everyone! Pro Tips Perfect Pancake Flip: Let the pancakes cook until you see bubbles forming on the surface before flipping. This ensures they are cooked through and won’t break apart. Custom Cinnamon Sugar: Experiment with different spices in your cinnamon sugar mix, like nutmeg or cardamom, for a unique twist on the classic flavor. Keep Them Warm: Place cooked pancakes in a low oven (about 200°F/93°C) to keep them warm and fluffy while you finish cooking the rest. Make-Ahead Batter: You can prepare the pancake batter ahead of time and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking. {{image_2}} You can make churro pancakes even more fun by adding chocolate chips. Just sprinkle about 1/2 cup of chocolate chips into the batter. Mix them in gently before cooking. This adds a sweet surprise in every bite. You can also use white chocolate or peanut butter chips for a twist. If you need gluten-free churro pancakes, swap all-purpose flour for gluten-free flour. Make sure to choose a blend that works well for baking. It will keep the texture light and fluffy. You may need to add a little more milk to achieve the right batter consistency. You can create a savory version of churro pancakes too. Replace the sugar with a pinch of salt and mix in herbs like chives or basil. You can also add cheese, like feta or cheddar, for a tasty twist. Top these savory pancakes with a dollop of sour cream or yogurt for a unique breakfast. To keep your leftover pancakes fresh, place them in an airtight container. Layer each pancake with parchment paper to avoid sticking. Refrigerate them, and they will stay good for up to 3 days. If you have more pancakes, consider stacking them in the container without parchment. This will save space but may cause them to stick together. When it's time to enjoy your pancakes again, you have several options. For quick reheating, use a microwave. Heat each pancake for about 20-30 seconds. If you prefer a crispy texture, use a skillet. Heat the skillet over medium heat and warm each pancake for about 1 minute on each side. You can also pop them in a toaster. Just keep an eye on them to avoid burning. If you want to save pancakes for later, freezing is a great option. First, let them cool completely. Then, stack them with parchment paper in between each pancake. Place the stack in a freezer-safe bag or container. They will stay fresh for up to 2 months. When you're ready to eat, thaw them in the fridge overnight or warm them directly from the freezer. Enjoy those delicious churro pancakes anytime! To prevent sticking, use a non-stick skillet. Heat it on medium heat before adding batter. Lightly grease the pan with oil or butter. This helps create a barrier. If you notice sticking, adjust the heat. Too high can burn the pancakes. Too low can cause sticking. Yes, you can substitute some ingredients. Use almond milk or oat milk instead of regular milk. Coconut oil can replace butter for a dairy-free option. For sugar, try brown sugar for a richer flavor. If you're gluten-free, use a gluten-free flour blend. Each swap may change taste slightly, but it's worth trying! To make churro pancakes without eggs, use applesauce or mashed banana. Replace each egg with 1/4 cup of applesauce. This keeps the pancakes moist. You can also use a flaxseed mixture. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Many toppings pair well with churro pancakes. Fresh fruit like strawberries or bananas adds sweetness. Whipped cream gives a creamy touch. You can drizzle chocolate or caramel sauce for extra indulgence. A sprinkle of nuts adds crunch. Mix and match for your perfect breakfast! We covered essential ingredients and shared step-by-step instructions for making churro pancakes. You learned tips for fluffy results, serving ideas, and tasty variations. Plus, I included storage info and answered common questions. Next time you make these pancakes, try adding chocolate or making them gluten-free. With these insights, you will impress your family and friends. Enjoy your delicious churro pancakes!

Spanish Churro Pancakes

Delicious pancakes inspired by churros, dusted with cinnamon sugar.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Spanish
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar (for dusting)
  • to taste additional cinnamon for sprinkling

Instructions
 

  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until well combined.
  • In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine until just mixed. Be careful not to overmix; small lumps are okay.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook the other side until golden brown (another 2-3 minutes).
  • Once cooked, place the pancakes on a warm plate and cover them to keep warm while you cook the remaining pancakes.
  • On a plate, mix the confectioners' sugar with additional cinnamon. Once all pancakes are cooked, dust them generously with the cinnamon sugar mixture.

Notes

Stack pancakes high on a serving plate, drizzle with chocolate or caramel sauce, and serve with whipped cream or a side of fresh fruit for a delightful breakfast treat!
Keyword breakfast, churros, dessert, pancakes