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Spanish Churro Pancakes

Fluffy pancakes infused with cinnamon and vanilla, coated in a sugary cinnamon crust. A delightful breakfast treat that feels indulgent yet is easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Spanish
Calories: 220
Ingredients Method Notes

Ingredients
  

Pancake Mixture
  • 1 cup all-purpose flour (sifted) Sifted for a lighter texture
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon (ground)
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup milk (whole or almond for dairy-free)
  • 2 tablespoons unsalted butter (melted, plus more for the skillet) Melted for mixing
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, sugar, ground cinnamon, and salt until well combined.
  2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract together until fully blended.
  3. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to over-mix; small lumps are okay!
  4. Heat a large skillet over medium heat. Add a small pat of butter and let it melt, coating the bottom of the skillet.
Cooking
  1. For each pancake, pour about ¼ cup of batter into the skillet. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes, until golden brown.
  2. While the pancakes are cooking, mix the granulated sugar and cinnamon in a shallow dish. Once the pancakes are cooked, immediately coat them in the cinnamon sugar mixture.
  3. Stack your beautifully coated pancakes on a plate and serve warm with syrup, whipped cream, or fresh fruit.

Notes

Sift flour for fluffiness and don’t overmix. Keep pancakes warm in a 200°F (95°C) oven if making a large batch. Consider adding a pinch of nutmeg or cloves to the cinnamon sugar for a twist.