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.

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Prep Time 15

Cook Time 15

Total Time 30

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

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
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
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.
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.
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.
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
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
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.