Churro-Inspired Spanish Pancakes

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk - 1 large egg These are the core elements that create the base of your churro pancakes. All-purpose flour gives structure, while baking powder and soda help them rise. Buttermilk adds moisture and a slight tang, and the egg binds everything together. - 2 tablespoons unsalted butter, melted - 1 tablespoon vanilla extract - 1 teaspoon ground cinnamon (for pancake batter) Butter brings richness, and vanilla gives a sweet aroma. Ground cinnamon adds that special churro flavor, making each bite taste like a treat from a fair. - Chocolate sauce (for drizzling) - Additional cinnamon sugar (for garnishing) Chocolate sauce adds a sweet touch, and extra cinnamon sugar takes your pancakes to the next level. You can use these to customize your pancakes for a fun, indulgent breakfast. {{ingredient_image_2}} 1. In a large bowl, combine these dry ingredients: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon Whisk them well until there are no lumps. 2. In another bowl, mix the wet ingredients: - 1 cup buttermilk - 1 large egg - 2 tablespoons melted unsalted butter - 1 tablespoon vanilla extract Beat until smooth and uniform. 3. Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula. It's okay if the batter is slightly lumpy; don’t overmix. 1. Preheat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or cooking spray. 2. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until small bubbles form, about 2-3 minutes. 3. Flip the pancakes carefully and cook for another 2-3 minutes until they turn golden-brown. 1. Prepare the churro-inspired coating. In a shallow dish, mix together: - 1/4 cup granulated sugar - 2 teaspoons ground cinnamon Stir until well combined. 2. Once pancakes are done, coat them in the cinnamon-sugar mixture. Make sure to cover both sides. 3. Serve the pancakes warm. You can drizzle chocolate sauce on top if you want a special touch. Enjoy! To make perfect pancakes, avoid overmixing the batter. Mix until just combined. It is okay if the batter is a bit lumpy. Overmixing can make pancakes tough. For a golden-brown color, cook them on medium heat. Watch for small bubbles on the surface. Flip them when you see these bubbles forming. Cook for another 2-3 minutes until golden. The right cinnamon-sugar ratio is key for churro flavor. Use 1/4 cup of sugar and 2 teaspoons of cinnamon for coating. This mix gives the right balance of sweetness and spice. Time your coating right. Coat each pancake while they’re warm. This helps the sugar stick better. Serve your churro pancakes with flair. Stack them high on a plate for an elegant look. Drizzle with chocolate sauce for a rich touch. You can also sprinkle extra cinnamon sugar on top. Fresh fruit like strawberries or bananas adds color and taste. Pro Tips Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise and fluffiness in your pancakes. Don’t Overmix: Mix the batter just until combined to keep the pancakes light and fluffy. A few lumps are okay! Adjust the Heat: If your pancakes are browning too quickly, lower the heat slightly. Cooking them too fast can result in raw centers. Serve Immediately: For the best experience, serve these pancakes right after coating them in cinnamon sugar for optimal warmth and crunch. {{image_4}} You can make these churro pancakes fit your needs. For a dairy-free option, use almond milk or oat milk instead of buttermilk. You can also swap the egg with a flaxseed mixture. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. If you need a gluten-free version, try using a gluten-free flour blend. Many blends work well in pancakes. Just make sure it has xanthan gum for the right texture. To jazz up your churro pancakes, add chocolate chips or nuts. Chocolate chips melt and create gooey pockets of goodness. Walnuts or pecans add a nice crunch. For seasonal fun, think about pumpkin spice in the fall. Mix in pumpkin puree and a bit of nutmeg for a cozy twist. You can even add a dash of orange zest for a fresh flavor. You can enjoy these pancakes as a dessert, too! Stack them high, and serve them with whipped cream or ice cream. Drizzle with chocolate sauce for extra sweetness. For a fancy touch, try different toppings. Use fresh berries, caramel sauce, or a sprinkle of toasted coconut. Each option adds a new layer of taste and makes your plate look stunning. To store leftover pancakes, first let them cool completely. Place them in a single layer on a plate. Cover the plate with plastic wrap or foil. You can also use an airtight container. This will help keep them fresh in the fridge. For long-term storage, freezing is a great option. Stack pancakes with parchment paper between each layer. This will prevent them from sticking together. Then, place the stack in a freezer-safe bag. Squeeze out as much air as possible before sealing. The best way to reheat pancakes is in the toaster or microwave. If using the toaster, pop them in for a few minutes. They will get warm and slightly crisp. For the microwave, place pancakes on a plate. Heat them for about 20 seconds or until warm. To maintain their texture, don’t overheat. Pancakes can get tough if heated too long. Check them often while reheating. In the fridge, pancakes last about 3 to 4 days. If you freeze them, they can last up to 2 months. Just remember to check for freezer burn. Signs of spoilage include a sour smell or a change in color. If they look or smell off, it’s best to toss them. Enjoy your churro pancakes while they are fresh! Spanish churro pancakes are a fun twist on traditional pancakes. They blend soft, fluffy pancake texture with the sweet, warm flavors of churros. You use simple ingredients like flour, sugar, baking powder, and cinnamon. The batter is light and airy. When cooked, you coat the pancakes in a mix of sugar and cinnamon. This adds a delightful crunch and sweetness. You might also drizzle them with chocolate sauce for extra flavor. Yes, you can make these pancakes ahead of time! Prepare a big batch and store them in the fridge. To reheat, place them in a toaster or microwave. If using the microwave, heat for about 20-30 seconds. For the toaster, toast until warm. This keeps them soft and tasty. Enjoy them later with friends or family! You can use whole wheat flour, but the pancakes will be denser. Whole wheat gives a nuttier flavor. This change may also make them less fluffy. If you want, mix whole wheat and all-purpose flour for a balance. Start with half of each. This way, you can enjoy the benefits of both types of flour while keeping the texture light and flavorful. In this blog post, I covered how to make Spanish churro pancakes from scratch. We looked at essential and optional ingredients, step-by-step instructions, and handy tips. Remember, mixing too much can ruin your pancakes. You can customize them with various flavors, and they store well for later. As you explore this recipe, have fun experimenting with ingredients and presentation. Enjoy the delicious results, whether for breakfast or dessert!$

Churro-Inspired Spanish Pancakes

Delicious pancakes inspired by churros, coated in cinnamon sugar.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine Spanish

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (for pancake batter)
0.25 cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
1 serving chocolate sauce (optional, for drizzling)

Instructions

In a large mixing bowl, combine the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients together until they are well combined and free of lumps.
In a separate medium bowl, mix together the buttermilk, large egg, melted unsalted butter, and vanilla extract. Beat the mixture until smooth and uniform in texture.
Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. Take care not to overmix; it's perfectly acceptable for the batter to remain slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of butter or a spritz of cooking spray to prevent sticking.
For each pancake, pour about 1/4 cup of batter onto the preheated skillet. Allow the pancakes to cook undisturbed until small bubbles begin to form on the surface, which should take about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they achieve a lovely golden-brown hue.
While the pancakes are cooking, prepare the churro-inspired coating. In a shallow dish, mix together the 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon until evenly combined.
Once the pancakes are cooked, immediately transfer them to the cinnamon-sugar mixture and coat each pancake generously on both sides for that delightful churro flavor.
Serve the pancakes warm, optionally drizzling them with rich chocolate sauce and garnishing with an additional sprinkle of cinnamon sugar for added indulgence.

Notes

Serve warm with chocolate sauce for extra indulgence.

Keyword breakfast, churro, pancakes