Spanish Churro-Inspired Pancakes
These pancakes are a fun twist on classic churros, combining the fluffy texture of pancakes with a delightful cinnamon-sugar coating. Perfect for a unique breakfast or brunch.
Equipment
- Large bowl
- Whisk
- Griddle or non-stick pan
- Small shallow dish or plate
Ingredients
Pancakes
- 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
Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, salt, and 1 teaspoon cinnamon.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry, stirring gently until just combined; avoid overmixing.
- Heat a lightly oiled griddle or non-stick pan over medium heat until hot but not smoking.
Cooking
- Pour ¼ cup of batter per pancake onto the griddle, cook for 2-3 minutes per side until golden brown.
- While pancakes cook, combine ¼ cup sugar and 1 tablespoon cinnamon in a shallow dish for the topping.
- As each pancake comes off the griddle, dredge both sides in the cinnamon-sugar mixture while still warm.
- Serve the coated pancakes immediately, stacked high for enjoyment.
Notes
For best results, do not overmix the batter; lumps are desirable for fluffy pancakes. Adjust the griddle temperature as needed to prevent burning and ensure even cooking.