Spanish Churro-Inspired Pancakes (Printable)

Fluffy pancakes with crispy edges, generously coated in cinnamon sugar for a Spanish-inspired breakfast treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup milk
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ For Topping

09 - 1/2 cup cinnamon sugar (mix 1/2 cup sugar with 2 teaspoons ground cinnamon)

# How To Make It:

01 - Whisk together flour, granulated sugar, baking powder, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet ingredients into dry mixture. Stir gently until just combined; avoid overmixing as small lumps are acceptable.
04 - Preheat non-stick skillet or griddle over medium heat. Lightly grease surface with butter or cooking oil.
05 - Pour approximately 1/4 cup batter per pancake onto heated surface. Cook for 2-3 minutes until surface bubbles form and edges appear set.
06 - Turn pancakes carefully and cook an additional 2 minutes until golden brown and cooked through completely.
07 - Remove from skillet and immediately sprinkle both sides with cinnamon sugar coating while pancakes remain warm.
08 - Repeat cooking process with remaining batter, re-greasing skillet as necessary between batches.
09 - Stack warm pancakes and dust with additional cinnamon sugar if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get this incredible crunch that contrasts perfectly with the fluffy middle, just like a churro but softer and more comforting
  • The cinnamon sugar coating melts slightly against the warm pancakes creating these little caramelized pockets that are absolutely magical
02 -
  • The cinnamon sugar only sticks properly when the pancakes are freshly cooked and still warm, so do not let them cool before coating
  • Overmixing the batter is the number one way to end up with dense, chewy pancakes instead of cloud-like ones
03 -
  • Mix your cinnamon sugar in larger batches and store it in a jar because you will want to use it on everything
  • Let the batter rest for 5-10 minutes before cooking, this gives the flour time to hydrate and makes for more tender pancakes
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