Name: Spanish Churro-Inspired Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons granulated sugar (for the batter); 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon (for the batter); 1 ¼ cups milk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; ¼ cup granulated sugar; 1 tablespoon ground cinnamon

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The aroma of cinnamon and warm sugar always takes me back to bustling Spanish street markets, where the air hums with conversation and the irresistible scent of freshly fried churros. But let’s be real, deep-frying isn’t exactly a weeknight breakfast affair. That’s why I absolutely adore these Spanish Churro-Inspired Pancakes. They capture all the magic of that classic treat – the crispy sugared exterior, the soft interior, the warm spice – but in a familiar pancake form that’s perfect for a leisurely weekend morning or even a special weekday breakfast.

Why You’ll Love This Dish

There’s something uniquely comforting about pancakes, and when you infuse them with the irresistible flavors of a churro, you’ve hit breakfast gold. This recipe isn’t just about making pancakes; it’s about transforming your morning routine into a mini culinary escape. You’ll love these for their ease – no fiddly frying required – and for their incredible flavor profile that beautifully balances sweet and spicy. They’re perfect for a family brunch, a cozy breakfast-in-bed moment, or simply when you’re craving something a little extraordinary without too much effort.

> “These churro pancakes are an absolute game-changer! My kids devoured them, and I loved how simple it was to get that familiar churro flavor into a breakfast staple. The cinnamon sugar crust is divine!” – A recent tester

How This Recipe Comes Together

Crafting these Spanish Churro-Inspired Pancakes is surprisingly straightforward. You’ll start by whisking together your dry ingredients, including a secret churro-like spice blend. Then, you’ll combine the wet ingredients – eggs, milk, and a touch of vanilla – before gently folding everything together. The magic really happens as they cook: once flipped, a generous sprinkle of cinnamon sugar creates that signature sweet, slightly crisp crust we all adore in a churro. A quick cook, and they’re ready for your favorite toppings!

Key Ingredients

To bring these delightful pancakes to life, here’s what you’ll need:

All-purpose flour: The base for our fluffy pancakes.
Granulated sugar: Adds sweetness both inside the batter and for that iconic cinnamon-sugar coating.
Baking powder & baking soda: These leavening agents ensure light, airy pancakes.
Salt: A pinch balances the sweetness and enhances flavor.
Cinnamon: The star spice, essential for that churro essence, used in both the batter and the topping.
Nutmeg: A touch enhances the warmth and complexity of the spice blend.
Large eggs: Bind the ingredients and contribute to richness.
Milk: Any milk (dairy or non-dairy) works well to create a smooth batter.
Melted butter: Adds moisture, richness, and that delicious buttery flavor.
Vanilla extract: A classic flavor enhancer that complements the spices.
Vegetable oil or butter for cooking the pancakes.

Directions to Follow

Here’s a step-by-step guide to making your Spanish Churro-Inspired Pancakes:

Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and nutmeg. Make sure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, lightly beat the eggs. Then, whisk in the milk, melted butter, and vanilla extract until well combined.
Mix Batter: Pour the wet ingredients into the dry ingredients. Stir just until combined. A few small lumps are perfectly fine; overmixing can lead to tough pancakes.
Prepare Cinnamon Sugar Topping: In a small bowl, combine the remaining 1/4 cup of granulated sugar and 1 tablespoon of cinnamon. Stir until thoroughly mixed. Set aside.
Cook Pancakes: Heat a lightly oiled or buttered griddle or large non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle.
Add Cinnamon Sugar: As soon as you pour the batter and before the pancakes set, generously sprinkle the tops of the uncooked pancakes with the prepared cinnamon sugar mixture.
Flip and Finish: Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the second side, or until golden brown and cooked through.
Serve Warm: Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more oil or butter to the griddle as needed. Serve immediately.

What to Serve It With

While these Churro-Inspired Pancakes are fantastic on their own, the real fun begins with the toppings! Their cinnamony sweetness pairs beautifully with a variety of accompaniments. Here are some ideas:

Warm Chocolate Sauce: Drizzle generously for the classic churro-and-chocolate experience.
Dulce de Leche: A sweet, caramelized milk sauce that adds a rich, creamy indulgence.
Whipped Cream: Light and airy, a perfect contrast to the pancake’s texture.
Fresh Berries: Strawberries, raspberries, or blueberries add a burst of freshness and a touch of tartness.
Sliced Bananas: A natural pairing for cinnamon and a lovely soft texture.
Chopped Nuts: Toasted pecans or walnuts add a delightful crunch.
Powdered Sugar Dusting: A simple, elegant finish that adds extra sweetness.
Maple Syrup: A classic for a reason, it never disappoints.
Coffee-Flavored Glaze: Mix powdered sugar with a bit of strong brewed coffee for an adult-friendly topping.

For an extra touch, consider a dollop of vanilla bean ice cream if serving these for dessert!

The Best Way to Save Extras

Should you find yourself with leftover Spanish Churro-Inspired Pancakes – a rare occurrence in my house – proper storage ensures you can enjoy them later.

Cool Completely: Allow any uneaten pancakes to cool completely on a wire rack before storing. This prevents them from becoming soggy.
Refrigerator: Place the cooled pancakes in an airtight container or a resealable bag, separating layers with parchment paper to prevent sticking. They will keep fresh in the refrigerator for up to 3 days.
Freezer: For longer storage, flash freeze the cooled pancakes in a single layer on a baking sheet until solid (about 30 minutes). Then, transfer them to a freezer-safe bag or container, again separating layers with parchment paper. They can be frozen for up to 2 months.
Reheating: To reheat, pop them directly into a toaster, toaster oven, or microwave until warmed through. The toaster or toaster oven will help crisp up that cinnamon-sugar crust again.

Pro Chef Tips

Achieving pancake perfection is within reach with a few helpful pointers:

Don’t Overmix the Batter: This is the golden rule of pancakes! Mixing too much develops the gluten, resulting in tough, chewy pancakes. Mix until just combined; a few lumps are perfectly acceptable.
Let the Batter Rest: If you have 10-15 minutes, let the batter rest at room temperature. This allows the gluten to relax and the baking powder to activate fully, leading to fluffier pancakes.
Test Your Griddle Temperature: A properly heated griddle is key. Drop a tiny bit of water on it; if it sizzles and evaporates quickly, it’s ready. Too hot and they’ll burn; not hot enough and they won’t brown properly.
Even Cinnamon Sugar Application: When sprinkling the cinnamon sugar, try to get an even layer. This ensures every bite has that delightful crispy, sweet crust.
Keep Warm: As you cook batches, place the finished pancakes on a baking sheet in a warm oven (around 200°F / 95°C) to keep them toasty until you’re ready to serve.

Different Ways to Try It

These Churro-Inspired Pancakes are wonderfully versatile. Don’t hesitate to experiment with these creative twists:

Apple Cinnamon Swirl: Gently fold in finely diced apples that have been sautéed with a pinch of cinnamon before adding them to the batter.
Chocolate Chip Integration: For a double indulgence, add mini chocolate chips to the batter alongside the other ingredients.
Orange Zest Brightness: A little orange zest in the batter or sprinkled on top can brighten the flavors and complement the cinnamon beautifully.
Spice It Up: If you love more warmth, add a tiny pinch of ground cloves or ginger to your spice blend.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-friendly version. Ensure your baking powder is also gluten-free.
Vegan Twist: Use a plant-based milk (like almond or soy milk), a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), and vegan butter to make this recipe completely plant-based.

Common Questions

How do I prevent my pancakes from sticking to the pan?

Ensure your griddle or skillet is properly seasoned and lightly greased with butter or vegetable oil for each batch. Using a good-quality non-stick pan also helps tremendously. Don’t try to flip the pancake too early; wait until bubbles form on the surface and the edges look set.

Can I make the batter ahead of time?

While it’s best to cook pancakes with freshly made batter for optimal fluffiness (as leavening agents start working once wet ingredients are added), you can prepare the dry ingredients and wet ingredients separately and store them in airtight containers in the fridge. Combine them just before cooking. If you must make the batter ahead, it can be refrigerated for up to 1 day, but you might need to add a touch more milk to thin it if it thickens.

Why are my pancakes not fluffy?

Several factors can lead to dense pancakes. The most common culprit is overmixing the batter, which develops gluten and makes them tough. Mix only until the ingredients are just combined. Also, ensure your baking powder and baking soda are fresh; expired leavening agents won’t give your pancakes the lift they need. Lastly, letting the batter rest for 5-10 minutes before cooking can help activate the leaveners for a fluffier result.