Spanish Churro Pancakes with Crispy Cinnamon Sugar Edges
Fluffy pancakes with crispy edges, coated in cinnamon sugar like your favorite churros. These Spanish Churro Pancakes are the perfect breakfast indulgence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
Ingredients
1½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp salt
1 egg
1¼ cups buttermilk (or milk with 1 tbsp vinegar)
2 tbsp melted butter
1 tsp vanilla extract
Butter or oil for cooking
Cinnamon Sugar Coating:
½ cup granulated sugar
1½ tsp ground cinnamon
Optional: extra melted butter for brushing
Instructions
-
Whisk dry ingredients in one bowl.
-
Whisk egg, milk, butter, and vanilla in another. Combine with dry mix until just blended.
-
Let batter rest 5–10 minutes.
-
Heat skillet with oil or butter.
-
Cook ¼ cup batter per pancake until golden and bubbly, then flip and cook until done.
-
Brush with butter and coat both sides in cinnamon sugar while warm.
-
Serve hot with syrup, fruit, or chocolate sauce.
Notes
For a richer flavor, use buttermilk. For extra crisp edges, pan-fry with butter. Freeze extras for later use.