I love this recipe because it combines two of my favorite treats—pancakes and churros—into one mouthwatering breakfast. The batter is simple and quick to mix, and the cinnamon sugar topping adds the perfect sweet, spiced finish. Whether I’m making a weekend brunch or just treating myself on a weekday morning, these pancakes hit the spot every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg 2 tablespoons melted butter 1 teaspoon vanilla extract ½ cup cinnamon sugar (for topping)
Directions
I start by whisking the flour, sugar, baking powder, and salt together in a large bowl.
In a separate bowl, I mix the milk, egg, melted butter, and vanilla extract until smooth.
I pour the wet ingredients into the dry and stir just until combined, being careful not to overmix.
I heat a non-stick skillet over medium heat and lightly grease it.
I pour about ¼ cup of batter onto the skillet for each pancake.
Once bubbles form on the surface and the edges look set, I flip the pancakes and cook the other side until golden brown.
I remove each pancake from the skillet and immediately sprinkle it with cinnamon sugar while it’s still hot so it sticks well.
I repeat the process with the remaining batter and serve the pancakes warm.
Servings and timing
This recipe makes about 4 servings and takes around 30 minutes total—10 minutes for prep and 20 minutes for cooking. It’s great for a cozy breakfast or a sweet weekend treat.
Variations
I sometimes stuff a bit of Nutella or dulce de leche between two pancakes for an extra indulgent twist.
For a dairy-free version, I swap the milk for almond or oat milk and use plant-based butter.
I’ve also added a pinch of nutmeg or a dash of orange zest to the batter for extra flavor.
If I want a churro crunch, I cook the pancakes a little longer to get those crispier edges.
A drizzle of warm chocolate or caramel sauce on top turns these into a brunch-worthy dessert.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I use a toaster or warm them in a skillet so they stay crisp. If frozen, I separate each pancake with parchment paper and freeze for up to 1 month. I reheat them straight from the freezer in a toaster or oven.
FAQs
Can I make the batter ahead of time?
Yes, I can prepare the batter the night before and keep it in the fridge. I give it a quick stir before cooking the next morning.
What’s the best way to keep pancakes warm while I cook the rest?
I preheat my oven to 200°F and place cooked pancakes on a baking sheet in a single layer to keep them warm without drying out.
Can I use whole wheat flour?
Yes, but I usually use half whole wheat and half all-purpose for better texture. Whole wheat alone makes them a bit denser.
How do I get extra crispy edges?
To get those churro-like crispy edges, I cook the pancakes a little longer over medium heat and use a slightly higher amount of butter in the pan.
Can I make this recipe gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend in place of the all-purpose flour and follow the recipe as usual.
Conclusion
Spanish Churro-Inspired Pancakes are one of those breakfasts that feels like a special treat without needing a ton of effort. They’re sweet, fluffy, and just a little crispy—everything I want in a comfort food morning. Whether I’m sharing them with family or savoring a quiet morning solo, they always bring a bit of joy to the table.
