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Spanish Churro Pancakes

Fluffy, golden pancakes coated in buttery cinnamon sugar just like classic churros. These Spanish Churro Pancakes are a fun, sweet breakfast idea that’s perfect for brunch, cozy mornings, and beautiful pancakes aesthetic plates.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 Pancakes
Ingredients Method Notes

Ingredients
  

  • For the Pancakes
  • 1½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1¼ cups milk
  • 1 large egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
  • For the Churro Coating
  • ½ cup granulated sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp melted butter for brushing
  • Optional Toppings
  • Maple syrup
  • Chocolate sauce
  • Fresh strawberries or bananas
  • Whipped cream

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
  2. In another bowl, whisk milk, egg, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
  4. Heat a non-stick pan over medium heat and lightly grease it.
  5. Pour ¼ cup batter onto the pan. Cook until bubbles form (about 2 minutes). Flip and cook the other side until golden.
  6. In a shallow bowl, mix sugar and cinnamon for the coating.
  7. Brush warm pancakes lightly with melted butter and dip into cinnamon sugar on both sides.
  8. Serve stacked with syrup, chocolate sauce, or fresh fruit.

Notes

Do not overmix the batter for extra fluffy pancakes.
Coat pancakes while still warm so cinnamon sugar sticks well.
Serve immediately for best texture and flavor.
You can freeze pancakes without coating and reheat later.