Spanish Churro Pancakes

These Spanish Churro Pancakes are the ultimate breakfast treat, combining the fluffy texture of a traditional buttermilk pancake with the iconic cinnamon-sugar crunch of a classic street-food snack. Perfect for a decadent weekend brunch or a special dessert, this recipe bridges the gap between a comforting morning meal and a beloved Spanish-inspired delicacy.

Why You Will Love This Recipe

There are so many reasons to fall in love with these Spanish Churro Pancakes. First, the texture is incredible; you get a soft, airy pancake interior contrasted with a delightful, gritty crunch from the cinnamon-sugar coating. Second, it is a nostalgic flavor profile that reminds many of childhood cinnamon toast but elevated with a rich chocolate dipping sauce. Finally, this recipe is incredibly versatile, working just as well for a festive breakfast as it does for a unique dessert served with a scoop of vanilla ice cream.

Ingredients

• 1.75 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1.5 cups buttermilk
• 1 large egg
• 2 tablespoons vegetable oil (plus extra for the pan)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 0.25 cup granulated sugar (for topping)
• 0.5 teaspoon ground cinnamon (for topping)
• Chocolate sauce or condensed milk for serving

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the dry ingredients: the all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of ground cinnamon, baking powder, and salt.
2. In a separate medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk these wet ingredients until the mixture is smooth and well-incorporated.
3. Pour the wet mixture into the bowl with the dry ingredients. Use a whisk or spatula to fold them together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and help keep the pancakes fluffy.
4. Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with vegetable oil or cooking spray. Pour a scant 1/4 cup of batter onto the pan for each pancake.
5. Cook for approximately 2 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 30 to 60 seconds until the bottom is golden brown and the pancake is cooked through.
6. While the pancakes are cooking, prepare the churro coating by mixing 1/4 cup of sugar with 1/2 teaspoon of ground cinnamon in a shallow bowl or on a plate.
7. Once a pancake is removed from the pan, lightly brush both sides with melted butter. Immediately press the pancake into the cinnamon-sugar mixture or sprinkle the sugar generously over the top to ensure it sticks.
8. Repeat the process until all the batter is used, then serve the pancakes warm with a side of chocolate sauce or condensed milk.

Expert Tips / Pro Tips

To achieve the best results with your Spanish Churro Pancakes, always ensure your leavening agents like baking powder are fresh. If you do not have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes. For the most authentic churro experience, use a high-quality dark chocolate sauce for dipping. When coating the pancakes, doing so while they are hot is essential, as the heat helps the butter and sugar bond to the surface for that signature “crunch.”

If you prefer a thicker, more Belgian-style texture, you can turn this batter into waffles by reducing the buttermilk to 1 cup. For those following a dairy-free diet, substitute the buttermilk with almond or soy milk mixed with a teaspoon of apple cider vinegar, and use melted coconut oil instead of butter for the coating. You can also mix in a handful of mini chocolate chips directly into the batter for an extra layer of sweetness.

Serving Suggestions

While these pancakes are traditionally served with chocolate sauce to mimic the Spanish dipping tradition, they are also delicious when drizzled with sweetened condensed milk. For a full breakfast spread, serve them alongside fresh berries or sliced bananas. If you are serving these as a dessert, add a dollop of whipped cream or a scoop of vanilla bean ice cream on top of a warm stack.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place a piece of parchment paper between each pancake to prevent sticking and store them in a freezer-safe bag for up to 2 months. To reheat, use a toaster or an oven set to 350 degrees Fahrenheit; this helps maintain the crispness of the cinnamon-sugar coating better than a microwave would.

Nutrition Information

Spanish Churro Pancakes

These Spanish Churro Pancakes are the ultimate breakfast treat, combining the fluffy texture of a traditional buttermilk pancake with the iconic cinnamon-sugar crunch of a classic street-food snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 pancakes

Course: Breakfast, Dessert

Cuisine: American, Spanish

Calories: 106

Ingredients Equipment Method Notes

Ingredients

  

Pancake Batter

• 1.75 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1.5 cups buttermilk
• 1 large egg
• 2 tablespoons vegetable oil plus extra for the pan
• 1 teaspoon vanilla extract

Churro Coating & Serving

• 2 tablespoons unsalted butter melted
• 0.25 cup granulated sugar for topping
• 0.5 teaspoon ground cinnamon for topping
• Chocolate sauce or condensed milk for serving

Equipment

• Nonstick Skillet
• Whisk
• Mixing Bowls

Method

 

1. In a large mixing bowl, whisk together the dry ingredients: the all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of ground cinnamon, baking powder, and salt.
   1.75 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 0.5 teaspoon salt
2. In a separate medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk these wet ingredients until the mixture is smooth and well-incorporated.
   1.5 cups buttermilk, 1 large egg, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract
3. Pour the wet mixture into the bowl with the dry ingredients. Use a whisk or spatula to fold them together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and help keep the pancakes fluffy.
4. Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with vegetable oil or cooking spray. Pour a scant 1/4 cup of batter onto the pan for each pancake.
5. Cook for approximately 2 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 30 to 60 seconds until the bottom is golden brown and the pancake is cooked through.
6. While the pancakes are cooking, prepare the churro coating by mixing 1/4 cup of sugar with 1/2 teaspoon of ground cinnamon in a shallow bowl or on a plate.
   0.25 cup granulated sugar, 0.5 teaspoon ground cinnamon
7. Once a pancake is removed from the pan, lightly brush both sides with melted butter. Immediately press the pancake into the cinnamon-sugar mixture or sprinkle the sugar generously over the top to ensure it sticks.
   2 tablespoons unsalted butter
8. Repeat the process until all the batter is used, then serve the pancakes warm with a side of chocolate sauce or condensed milk.
   Chocolate sauce or condensed milk

Notes

Ensure your baking powder is fresh and coat the pancakes while hot for the best signature crunch. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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