Spanish Churro-Inspired Pancakes

A delightful twist on traditional pancakes inspired by churros, these pancakes are warmly spiced and covered in cinnamon sugar, making every morning feel special.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, Spanish

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Spoon into the cup and leveled for accuracy.
2 tablespoons granulated sugar You can swap for coconut sugar for deeper flavor.
1 tablespoon baking powder Double-check freshness for best rise.
½ teaspoon salt Use fine salt for even distribution.

Wet Ingredients

1 cup milk Whole milk gives the richest result; 2% or plant-based work as well.
1 large egg Room temperature for best incorporation and structure.
2 tablespoons melted butter Use unsalted and adjust salt if needed.
1 teaspoon vanilla extract Small but important for flavor.

For the Topping

½ cup cinnamon sugar Combine ground cinnamon and granulated sugar.

Method

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a non-stick skillet over medium heat and lightly grease it.

Cooking

Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Remove from skillet and immediately sprinkle with cinnamon sugar.
Repeat with remaining batter.

Serving

Serve warm and enjoy! Top with extra cinnamon sugar, honey or maple syrup, or a dollop of whipped cream.

Notes

These pancakes shine with accompaniments like warmed maple syrup, fresh berries, or a scoop of vanilla ice cream. Store leftovers in an airtight container; they can be refrigerated for up to 3 days or frozen for up to 2 months.