Spanish Churro Pancakes
Indulge in fluffy Spanish churro pancakes coated in cinnamon sugar, the perfect breakfast treat that combines the best of pancakes and churros!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour You can use a gluten-free mix if desired.
- 2 tablespoons sugar Brown sugar adds an extra kick.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon This is the star of the show!
Wet Ingredients
- 1 cup milk Choose dairy or nondairy.
- 2 large eggs
- 1/4 cup unsalted butter, melted Butter makes everything better!
Toppings
- to taste cinnamon and sugar For dusting the pancakes.
Instructions
Preparation
- Combine dry ingredients: flour, sugar, baking powder, salt, and cinnamon in a mixing bowl.
- In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
- Slowly combine the wet and dry ingredients until just mixed. A few lumps are okay; avoid overmixing.
Cooking
- Preheat your skillet or griddle on medium heat and add a little butter or cooking spray.
- Pour scoops of batter onto the pan. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook the other side until golden and fluffy. Repeat until all batter is used.
- While the pancakes are still warm, toss them in a cinnamon-sugar mixture.
Notes
You can make these pancakes in advance and store them in the fridge for quick reheating. Store leftovers in an airtight container or freeze them with parchment between for lazy mornings. Add chocolate chips for a twist!