Introduction

These Irresistible Spanish Churro Pancakes bring the warm, comforting flavors of classic churros to your breakfast table. Soft and fluffy with a delightful cinnamon sugar topping, they’re perfect for a cozy weekend morning treat.

A stack of four thick pancakes sits on a white plate, each pancake golden brown with slightly crispy edges. The top pancake is dusted with powdered sugar, and a rich, dark syrup flows over the sides, dripping down the stack in thick streams. The background shows a soft, blurred setting, with the plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup cinnamon sugar (for topping)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 2: In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 4: Heat a non-stick skillet over medium heat and lightly grease the surface.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface, then carefully flip and cook until both sides are golden brown.
Step 7: Remove the pancakes from the skillet and immediately sprinkle generously with cinnamon sugar.
Step 8: Repeat with the remaining batter until all pancakes are cooked and coated.

Tips & Variations

For extra indulgence, drizzle warm chocolate or caramel sauce over the pancakes before serving.
Use whole milk or buttermilk for richer flavor and fluffier texture.
Try adding a pinch of nutmeg or ground cloves to the batter for a spiced twist.
If you prefer, substitute melted butter with coconut oil for a subtle tropical note.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. For best texture, sprinkle additional cinnamon sugar after reheating.

How to Serve

A stack of four thick, golden-brown pancakes sits on a white speckled plate. Each pancake layer has a soft, fluffy texture with slight crisp edges. Dark chocolate syrup is drizzled generously over the top and drips down the sides, adding a shiny, rich contrast. To the back right of the plate, there is a small brown jug filled with more syrup, and behind it, a clear glass filled with bright orange juice. The whole scene is set on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What can I use instead of cinnamon sugar?

If cinnamon sugar isn’t available, you can sprinkle powdered sugar mixed with a little ground cinnamon or simply use maple syrup for sweetness.

Irresistible Spanish Churro Pancakes Recipe

Print Recipe

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4.5 from 336 reviews

These Irresistible Spanish Churro Pancakes combine the fluffy texture of classic pancakes with the sweet, cinnamon-sugar topping inspired by traditional churros, creating a delightful breakfast or brunch treat that’s easy to make and sure to satisfy your sweet tooth.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: Spanish-inspired

Ingredients

Scale

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Topping

1/2 cup cinnamon sugar (for topping)

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning for a balanced pancake batter.
Mix Wet Ingredients: In a separate bowl, combine the milk, large egg, melted butter, and vanilla extract, mixing thoroughly to blend the liquids and flavorings smoothly.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined; avoid overmixing to ensure tender pancakes.
Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or cooking spray to prevent sticking and promote even browning.
Cook Pancakes: Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles appear on the surface and edges look set, indicating readiness to flip.
Flip and Finish Cooking: Carefully flip each pancake and cook until the other side is golden brown and the pancakes are cooked through.
Add Cinnamon Sugar Topping: Remove pancakes from the skillet and immediately sprinkle generously with cinnamon sugar to give the signature churro flavor and sweet crunch.
Repeat: Continue cooking with the remaining batter, repeating the greasing and cooking process as needed until all pancakes are done.