Spanish Churro Pancakes A Crispy, Sweet Breakfast Indulgence. Maybe you woke up craving something cozy, a little nostalgic, and definitely sweet. Same here. These pancakes are fluffy inside, crispy at the edges, and dusted with cinnamon sugar that melts into a buttery shimmer. Think churros meet pancake stack in the best way possible. I make them on lazy weekends when I want a treat without complicated steps. If you love a good breakfast that feels special but uses pantry basics, you’re in the right place. 
Why You’ll Love This Recipe
Spanish Churro Pancakes deliver that classic churro vibe with minimal effort. You get a golden crust thanks to a light butter sizzle, a cloud-soft middle, and that signature cinnamon sugar sparkle. They’re fancy enough to share, simple enough to make half-asleep, and wildly forgiving. If your first pancake is a little uneven, the cinnamon sugar covers it with a sweet hug. I’ve tested this batter more times than I can count, and it always comes together fast.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar for the batter
- 2 teaspoons baking powder
- 1 pinch of fine salt
- 1 large egg
- 3/4 cup milk, plus 1 to 2 tablespoons if needed
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter for the batter
- Butter or neutral oil for the pan
- For the churro topping: 1/3 cup granulated sugar mixed with 1 to 1.5 teaspoons ground cinnamon
- Optional: a drizzle of honey, warm chocolate sauce, or caramel
Directions
- Make the churro sugar: Stir the sugar and cinnamon together in a shallow bowl and set it near the stove. This is key for quick dunking.
- Mix the dry ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In a second bowl, whisk egg, milk, vanilla, and melted butter.
- Combine: Pour wet into dry and whisk gently. A few small lumps are fine. If the batter feels stiff, splash in a tablespoon or two of milk.
- Heat and butter the pan: Set a nonstick skillet over medium heat. Add a small pat of butter to lightly coat.
- Cook: Drop 1/4 cup portions of batter into the pan. Cook until bubbles form and the edges look set, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden.
- Churro finish: While each pancake is hot, brush the top with melted butter and press the buttered side into the cinnamon sugar. Flip and repeat the other side if you want full coverage.
- Serve: Stack, drizzle with honey or warm chocolate, and enjoy immediately.
Pro move: Keep finished pancakes on a wire rack in a 200 F oven. They stay crisp instead of steamy.
Top Tips for the BEST Churro Dutch Baby
If you love the idea of a one-pan breakfast, try transforming this into a Dutch baby. It puffs in the oven like a little pillow, then collapses into a soft-edged pancake that begs for cinnamon sugar. Here are my favorite ways to make it awesome without stress.
- Heat the pan: Preheat a buttered 10-inch oven-safe skillet in a 425 F oven for 5 minutes before pouring in the blended batter. That heat gives you the rise.
- Blend the batter: For Dutch baby style, whisk or blend 3 eggs, 1/2 cup flour, 1/2 cup milk, 1 tablespoon sugar, 1 teaspoon vanilla, and a pinch of salt until smooth and airy.
- Use real butter: Swirl 2 tablespoons in the hot pan right before adding the batter. Butter means crisp edges and flavor.
- No peeking: Bake 16 to 18 minutes until puffed and bronzed. Opening the oven too early drops the lift.
- Churro finish: Brush with melted butter, shower in cinnamon sugar, then add sliced strawberries or a quick chocolate drizzle.
“I made the Dutch baby version for brunch and my family acted like I’d hired a chef. Crispy edges, soft middle, and that cinnamon sugar crunch was perfection.”
Heads up: The Dutch baby deflates. That’s normal and honestly part of the magic.
Equipment
You don’t need fancy tools for Spanish Churro Pancakes. A medium mixing bowl, whisk, measuring cups, and a nonstick skillet or griddle are enough. I like a silicone brush for the buttering step so the cinnamon sugar sticks evenly. A shallow bowl or pie plate makes dunking quick and less messy. If you’re making a Dutch baby, grab a 10-inch oven-safe skillet, like cast iron. A wire rack keeps pancakes crisp while you stack and serve.
On busy mornings, I pair a small pancake stack with coffee or a quick bite, and if you like easy starts too, you might love this simple morning idea: breakfast cereal kashi as a light side or a snack later in the day.
Did you know?
Churros started as a humble fried dough treat and evolved across cultures with different shapes and fillings. Bringing that churro spirit to pancakes is a shortcut to all the cinnamon sugar joy without a pot of hot oil on the stove. A little butter brushed on a hot pancake mimics the light fry flavor, and the sugar clings beautifully. If you want a deeper churro vibe, add a small pinch of nutmeg to your cinnamon sugar. It’s subtle but cozy.
One more sweet tip: whisking the batter gently helps keep pancakes tender. Overmixing can make them tough. I stop whisking as soon as the flour streaks disappear. Also, resting the batter for 5 minutes lets the flour hydrate so your pancakes cook evenly.
If you’re building a brunch spread, balance sweet with something bright or fruity. A bowl of berries, citrus segments, or a little yogurt helps round out the plate. And if you want more dessert inspiration for later, check out these fun ideas: 10 easy easter dessert recipes.
More Traditional & Tex-Mex Breakfast Recipes
Once you’ve nailed Spanish Churro Pancakes, try a savory counterpart. I love breakfast tacos with scrambled eggs, salsa, and avocado. Migas are another favorite with tortilla strips mixed into fluffy eggs. If you want hand-held and quick, make a warm wrap with cooked tenders, lettuce, and a little salsa ranch. It’s not traditional, but it’s fast and hits the spot. Here’s an option for busy mornings: chicken tender wraps. For a classic diner mood, fry up breakfast potatoes and top with a sprinkle of paprika and parsley. Or keep it simple with bacon and eggs, then bring out leftover cinnamon sugar to dust your toast for a tiny churro moment.
Common Questions
How do I keep the pancakes crispy? Cook on medium heat with a light butter coat, then place finished pancakes on a wire rack instead of stacking on a plate. The rack keeps steam from softening the edges.
Can I make the batter ahead? Mix dry ingredients and wet ingredients separately the night before. Combine in the morning. If the batter sits fully mixed for hours, it can lose some lift.
What if I do not have a nonstick pan? A well-seasoned cast iron pan works great. Just be sure it’s hot and lightly buttered to help prevent sticking.
Can I swap the sugar? Coconut sugar works for the batter and topping. The flavor is slightly deeper, and the texture still gives that churro crunch.
How do I reheat leftovers? Toast pancakes in a dry skillet for 1 to 2 minutes per side. They’ll crisp back up and the cinnamon sugar will re-awaken nicely.
A Sweet Little Sendoff
These Spanish Churro Pancakes are my lazy morning love language. They’re easy, craveable, and bring that street-fair sparkle to your kitchen without a big fuss. Make the classic stack, or go for the Dutch baby puff if you want a wow moment. If you’re planning a full spread, peek at a Traditional Breakfast & Brunch Menu for pairing ideas, or treat yourself and compare flavors with the real thing by checking out Indulge in Heavenly Churros | Order Online | Sweet … – Sweet Churro. Now grab your whisk, heat that pan, and let the cinnamon sugar do its magic.
Spanish Churro Pancakes
Ingredients
For the pancake batter
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar for the batter
- 2 teaspoons baking powder
- 1 pinch fine salt
- 1 large egg
- 3/4 cup milk, plus 1 to 2 tablespoons if needed
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter for the batter
- Butter or neutral oil for the pan
For the churro topping
- 1/3 cup granulated sugar mixed with 1 to 1.5 teaspoons ground cinnamon
- Optional: a drizzle of honey, warm chocolate sauce, or caramel
Instructions
Preparation
- Make the churro sugar: Stir the sugar and cinnamon together in a shallow bowl and set it near the stove.
- Mix the dry ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In a second bowl, whisk egg, milk, vanilla, and melted butter.
- Combine: Pour wet into dry and whisk gently. A few small lumps are fine. If the batter feels stiff, splash in a tablespoon or two of milk.
Cooking
- Heat a nonstick skillet over medium heat with a small pat of butter to lightly coat.
- Drop 1/4 cup portions of batter into the pan. Cook until bubbles form and the edges look set, about 2 to 3 minutes.
- Flip and cook for 1 to 2 minutes more until golden.
- While each pancake is hot, brush the top with melted butter and press the buttered side into the cinnamon sugar. Flip and repeat on the other side if full coverage is desired.
Serving
- Stack the pancakes, drizzle with honey or warm chocolate, and enjoy immediately.