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Spanish Churro Pancakes Recipe

Spanish Churro Pancakes

Enjoy the delightful fusion of pancakes and churros with these Spanish Churro Pancakes, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Spanish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour provides structure and fluffiness
  • 2 tablespoons sugar adds sweetness
  • 1 tablespoon baking powder ensures pancakes rise
  • 1/2 teaspoon salt enhances flavors
  • 1 cup milk adds moisture; use almond milk if dairy-free
  • 1 large egg binds ingredients
  • 2 tablespoons melted butter adds moisture
  • 1 teaspoon vanilla extract adds flavor
  • 1/2 cup cinnamon sugar for churro-like finish

Equipment

  • Non-stick Skillet

Method
 

  1. Gather and measure all ingredients. Whisk together dry ingredients: flour, sugar, baking powder, and salt. In another bowl, mix wet ingredients: milk, egg, melted butter, and vanilla extract.
  2. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Watch for bubbles on the surface of the pancakes, then flip. Cook until golden brown and remove from skillet.
  4. Immediately sprinkle each pancake with cinnamon sugar. Serve warm.

Notes

For a dairy-free version, substitute milk with almond milk. These pancakes are best served fresh and warm, as the cinnamon sugar creates a delightful crust when it melts slightly on the hot pancakes.