Fluffy Spanish Churro Pancakes with Cinnamon Sugar
Fluffy, cinnamon-sugar coated pancakes inspired by classic Spanish churros — the perfect cozy, sweet breakfast!
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cup buttermilk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
Optional Toppings
- Maple syrup
- Caramel sauce
- Whipped cream
- Fresh berries
Instructions
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt.
Prepare the Wet Ingredients
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
Make the Pancake Batter
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- A few small lumps are okay — this is the secret to fluffy pancakes.
Cook the Pancakes
- Heat a lightly oiled pan or griddle over medium heat.
- Scoop about ¼ cup of batter per pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden.
Coat in Cinnamon Sugar
- Mix cinnamon and sugar together in a shallow dish.
- While the pancakes are still warm, lightly press each side into the cinnamon sugar mixture.
Serve
- Stack on a plate and drizzle with maple syrup, caramel sauce, or any topping you like.
Notes
Tips & Variations
- Extra crispy edges: Add a tiny bit of butter to the pan for every pancake.
- Layered dulce de leche pancakes: Spread a small spoon of dulce de leche between stacked pancakes.
- Chocolate variation: Add a pinch of cocoa powder to the cinnamon sugar mixture.
- Spiced twist: Add a dash of nutmeg or cardamom to the batter for warmth.
- Healthier option: Replace half the all-purpose flour with oat flour.
Storage
- Fridge: Store for up to 3 days in an airtight container.
- Freezer: Freeze up to 2 months (layer with parchment paper).
- Reheat: Microwave 20–30 seconds or warm in a skillet.