Spanish Churro Pancakes
Fluffy inside and crispy at the edges, these pancakes are dusted with cinnamon sugar, delivering a churro vibe with minimal effort.
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.
Notes
For keeping pancakes crispy, place finished pancakes on a wire rack instead of stacking. For Dutch baby, preheat a buttered 10-inch oven-safe skillet and bake for 16 to 18 minutes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!