Spanish Churro-Inspired Pancakes
Delightful pancakes infused with the rich flavors of churros, topped with sweet cinnamon sugar for a perfect breakfast treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour or gluten-free blend.
- 2 tablespoons sugar Brown sugar can add a deeper flavor.
- 1 tablespoon baking powder Ensure it's fresh for best results.
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk Any type of milk works, including almond or oat milk.
- 1 large egg Can substitute with a flax egg or applesauce.
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Toppings
- ½ cup cinnamon sugar For topping.
Instructions
Preparation of Batter
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps; do not overmix.
Cooking the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, usually about 2 to 3 minutes.
- Flip and cook until golden brown on the other side, around another 1 to 2 minutes.
- Remove from the skillet and immediately sprinkle with cinnamon sugar while they are still warm. Repeat this process with the remaining batter.
- Serve the pancakes warm and enjoy with your favorite syrup or additional toppings if desired!
Notes
For fluffy pancakes, ensure not to overmix your batter; lumpy is okay! Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply zap them in the microwave for about 20-30 seconds or heat them in a skillet over low heat until warmed through.
