why make this recipe
This recipe turns plain pancakes into a fun, sweet breakfast. It gives you the warm cinnamon-sugar taste of churros with soft pancakes. It is quick, uses simple ingredients, and makes mornings feel special.
introduction
Spanish Churro-Inspired Pancakes are fluffy pancakes topped with cinnamon sugar. They taste a bit like churros but stay easy to make on your stove. Kids and adults both like them. You can make them for a slow weekend breakfast or a quick treat.
how to make Spanish Churro-Inspired Pancakes
Make the batter, cook pancakes on a hot skillet, and sprinkle them with cinnamon sugar right away. Use 1/4 cup of batter per pancake for even pancakes. Work in small batches so the skillet keeps a steady heat. Serve warm so the cinnamon sugar sticks and melts a little.
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)
Directions :
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
- Serve warm and enjoy!
how to serve Spanish Churro-Inspired Pancakes
Stack pancakes on a plate and add an extra sprinkle of cinnamon sugar. You can add a little melted butter, a drizzle of maple syrup, or a side of fresh fruit. Serve them hot so the sugar stays crunchy and tasty.
how to store Spanish Churro-Inspired Pancakes
Cool pancakes completely, then stack with parchment paper between layers. Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet or microwave until hot, then add fresh cinnamon sugar. For longer storage, freeze in a single layer then stack in a bag for up to 2 months.
tips to make Spanish Churro-Inspired Pancakes
- Do not overmix the batter. A few lumps are okay.
- Keep the skillet at medium heat so pancakes cook through without burning.
- Sprinkle cinnamon sugar immediately after cooking so it sticks.
- Use room temperature milk and egg for a smoother batter.
- Make the cinnamon sugar ahead and store in a jar to save time.
variation (if any)
- Add a little ground nutmeg or orange zest to the batter for extra flavor.
- For a richer pancake, replace 1/4 cup milk with plain yogurt.
- Make mini pancakes and serve as bite-size churro pancakes for parties.
FAQs
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine 10 minutes before cooking. Fully mixed batter is best used within 30 minutes.
Q: Can I use whole wheat flour?
A: Yes. Use half whole wheat and half all-purpose for a better texture. Pancakes may be slightly denser.
Q: How do I get a crisp sugar coating?
A: Sprinkle the cinnamon sugar right after the pancake leaves the skillet while it is still hot. The heat helps the sugar stick and become slightly crisp.
Q: Can I make these gluten free?
A: Yes. Use a 1-to-1 gluten-free flour blend and check baking powder is gluten free.
Q: Can I bake these in the oven instead?
A: You can pour batter into a greased muffin tin for pancakes and bake at 350°F (175°C) until set, but they will be more cake-like.
Conclusion
For more ideas and step-by-step photos, see Indulgent Spanish Churro-Inspired Pancakes for Breakfast Bliss.
Spanish Churro-Inspired Pancakes
Ingredients
Pancake Batter Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk Room temperature preferred
- 1 large egg Room temperature preferred
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Topping Ingredients
- ½ cup cinnamon sugar For topping
Instructions
Preparation of Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
Serving
- Stack pancakes on a plate and add an extra sprinkle of cinnamon sugar.
- You can add melted butter, a drizzle of maple syrup, or a side of fresh fruit.