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Spanish Churro Pancakes

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Fluffy pancakes coated in a crunchy cinnamon-sugar mix, inspired by traditional churros for a fun and quick breakfast.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar (for batter)
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 cup milk (dairy or plant-based)
  • 1 large egg
  • 2 tbsp melted butter or neutral oil
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar + 1 tbsp ground cinnamon (for coating)
  • Optional: melted butter for coating

Instructions

  1. In a bowl, combine flour, 2 tbsp sugar, baking powder, and salt.
  2. In another bowl, whisk milk, egg, melted butter (or oil), and vanilla.
  3. Pour wet ingredients into dry ingredients and stir until just combined; a few small lumps are okay.
  4. Heat a nonstick skillet or griddle over medium heat and lightly oil or butter it.
  5. Pour 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more.
  6. While pancakes cook, mix 1/2 cup sugar with 1 tbsp cinnamon in a shallow bowl.
  7. Brush each warm pancake lightly with melted butter and press both sides into the cinnamon sugar. Serve immediately.

Notes

For a crispier coating, press the pancake into the cinnamon sugar twice. You can store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 2 months.

Nutrition

Find it online: https://diyprzepisy.com/spanish-churro-pancakes/

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