Spanish Churro Pancakes

The smell of cinnamon and sugar hitting warm pancakes reminds me of Sunday mornings at my abuela's house. She didn't make churros often, but when she did, that scent would drift through every room. These pancakes capture that same magic without the deep frying. They've become my go-to when I want something special but need to get breakfast on the table fast.

Last winter, my daughter woke up craving something festive but we were snowed in. I whipped these up with what we had in the pantry, and she actually clapped her hands when I served them. Now she requests them whenever the weather turns gray and cozy.

Ingredients

• 1 cup all-purpose flour: Forms the tender base of your pancakes, so measure it by spooning into your cup and leveling off for accuracy
• 2 tablespoons granulated sugar: Just enough to enhance the natural sweetness and help those edges caramelize beautifully
• 1 tablespoon baking powder: This is what gives you those impressive fluffy stacks, so make sure yours is fresh
• 1/2 teaspoon salt: Balances all the sweetness and makes those cinnamon flavors really sing
• 1 cup milk: Creates the perfect batter consistency, though any milk you have on hand works just fine
• 1 large egg: Binds everything together while adding structure and richness to every bite
• 2 tablespoons unsalted butter, melted: Use real butter here for that authentic flavor, and melt it gently so it doesn't seize
• 1 teaspoon vanilla extract: Pure vanilla makes all the difference, so don't skip this simple ingredient
• 1/2 cup cinnamon sugar: Mix this yourself fresh (1/2 cup sugar with 2 teaspoons ground cinnamon) for the best coating

Instructions

Mix the dry ingredients:

Whisk together the flour, sugar, baking powder, and salt in a large bowl until everything is well combined and airy

Combine the wet ingredients:

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth and slightly frothy

Bring them together:

Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some small lumps for the fluffiest results

Heat your pan:

Warm a non-stick skillet or griddle over medium heat and lightly grease with butter, watching for it to shimmer slightly

Cook the pancakes:

Pour about 1/4 cup of batter onto the skillet for each pancake, cook for 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden brown

Add the magic coating:

Remove pancakes from the skillet and immediately sprinkle each side generously with cinnamon sugar while they're still warm so it sticks perfectly

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These have saved countless lazy weekend mornings when we wanted something special but didn't want to spend hours in the kitchen. There's something about standing at the stove, flipping pancakes and watching the snow fall outside, that just feels right.

Getting Those Perfect Edges

I've found that using a little extra butter in the pan and letting the pancakes cook just thirty seconds longer than I think I should creates those irresistibly crispy edges. The sugar in the batter caramelizes against the hot pan, giving you that churro crunch without any frying at all.

Serving Ideas That elevate Everything

Warm chocolate sauce or dulce de leche drizzled over the top takes these from amazing to unforgettable. Sometimes I'll add a dollop of whipped cream too, especially when we're feeling like celebrating nothing in particular.

Making This Your Own

These pancakes are incredibly forgiving and adapt beautifully to dietary needs. The texture stays perfect whether you make swaps or not.

• Use your favorite plant-based milk and vegan butter for a dairy-free version that tastes just as good
• Swap in gluten-free flour blend measure for measure, and no one will notice the difference
• Add a pinch of cayenne to the cinnamon sugar if you like that spicy chocolate churro vibe

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There's nothing quite like standing at the stove in your pajamas, making something that makes your family's eyes light up. These pancakes turn ordinary mornings into memories.

Recipe FAQs

→ What makes these different from regular pancakes?

The cinnamon sugar coating applied while warm creates that signature churro flavor and texture. The edges become extra crispy, mimicking fried churro texture while keeping the fluffy pancake interior.

→ Can I make the batter ahead of time?

Yes, the batter can be prepared the night before and stored in the refrigerator. Give it a quick stir before cooking, though you may need to add a splash of milk if it thickens overnight.

→ What's the best way to coat them in cinnamon sugar?

Sprinkle the cinnamon sugar immediately after removing from the skillet while they're still warm. This helps the sugar adhere better. You can also gently press each side into a plate of cinnamon sugar for heavier coating.

→ Can I freeze these pancakes?

Yes, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the toaster or microwave and add fresh cinnamon sugar before serving.

→ What toppings work best?

Warm chocolate sauce or dulce de leche creates an authentic churro experience. Fresh berries, whipped cream, or maple syrup also complement the cinnamon flavors beautifully.