Churro Pancakes
Imagine the crispy, cinnamon-sugar goodness of a churro transformed into a fluffy pancake! These Churro Pancakes deliver an irresistible blend of warm spice and tender texture, crowned with a sweet, aromatic cinnamon-sugar coating. Perfect for a decadent breakfast or brunch, this dish is a delightful fusion that brings a festive flair to your morning table.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
4-6 servings (approx. 12-14 pancakes)
Keywords
Why This Recipe Delivers
- Unforgettable Flavor Fusion: Combines the beloved taste of churros with the comfort of fluffy pancakes.
- Quick & Easy Indulgence: Ready in under 40 minutes, making a gourmet breakfast accessible.
- Perfect for Special Occasions: Elevates any breakfast or brunch into a memorable meal.
- Customizable Toppings: Pairs beautifully with chocolate sauce, condensed milk, or even a dollop of whipped cream.
- Crowd-Pleaser: A unique twist on a classic that is sure to delight both kids and adults.
Ingredients
- 180 grams (1.5 cups) all-purpose flour
- 30 grams (2 tablespoons) granulated sugar
- 7-10 grams (1.5-2 teaspoons) ground cinnamon (use 2 teaspoons for a richer cinnamon flavor)
- 10 grams (2 teaspoons) baking powder
- 2.5 grams (½ teaspoon) salt
- 360 milliliters (1.5 cups) buttermilk (or whole milk)
- 1 large egg
- 30 milliliters (2 tablespoons) vegetable oil, plus extra for cooking
- 5 milliliters (1 teaspoon) vanilla extract
- 30 grams (2 tablespoons) unsalted butter, melted (optional, but highly recommended for coating)
- 50 grams (¼ cup) granulated sugar
- 2.5 grams (½ teaspoon) ground cinnamon (or more, to taste)
- Chocolate sauce or sweetened condensed milk, for serving
Instructions
- In a large mixing bowl, thoroughly whisk together all the dry ingredients: the all-purpose flour, 30 grams (2 tablespoons) of granulated sugar, the ground cinnamon (either 1.5 or 2 teaspoons based on preference), baking powder, and salt. This ensures even distribution of the leavening agent and spices throughout the batter.
- In a separate, medium-sized bowl, combine the wet ingredients. Whisk together the buttermilk (or milk), the large egg, 30 milliliters (2 tablespoons) of vegetable oil, and the vanilla extract until they are well combined and smooth.
- Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Using a whisk, stir the ingredients together just until they are combined. It is crucial not to overmix the batter; a few small lumps are perfectly fine and will result in a more tender pancake. Overmixing can develop the gluten, leading to tough pancakes.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly spray or brush the surface with a small amount of vegetable oil. Once the pan is hot, add a scant 60 milliliters (¼ cup) of pancake batter for each pancake. Cook for approximately 2 minutes, or until you observe small bubbles forming on the surface of the pancake and the edges appear set. The bottom should be golden brown.
- Carefully flip the pancake using a spatula. Continue to cook for another 30 seconds to 1 minute on the second side, or until the pancake is fully cooked through and golden brown. Transfer the cooked pancake to a plate and repeat the process with the remaining batter, ensuring to re-oil the pan as needed.
- While the pancakes are cooking, prepare the churro topping. In a small bowl, combine 50 grams (¼ cup) of granulated sugar and 2.5 grams (½ teaspoon) of ground cinnamon. Whisk them together until thoroughly blended. For ease of application, you can transfer this cinnamon sugar mixture to an empty spice container with a shaker lid, or simply spread it out on a shallow plate.
- Immediately after each pancake finishes cooking (while still warm), brush both sides generously with the melted unsalted butter. Then, either dredge the pancake directly into the cinnamon sugar mixture on the plate, ensuring it's coated on both sides, or liberally sprinkle the cinnamon sugar over the top of the buttered pancake. This step is essential for achieving the classic churro flavor and texture.
- Once all pancakes are coated in the cinnamon sugar, stack them warm and serve immediately. These Churro Pancakes are exquisitely complemented by a drizzle of rich chocolate sauce or a generous pour of sweetened condensed milk, allowing you to customize each bite.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Nonstick skillet or griddle
- Spatula
- Measuring cups and spoons
- Small bowl for cinnamon sugar
- Pastry brush (optional, for melted butter)
Essential Success Tips
- Do Not Overmix the Batter: Overmixing develops gluten, which can lead to tough, chewy pancakes. Mix until just combined; a few lumps are fine.
- Proper Pan Temperature: Cook on medium-low heat. If the pan is too hot, the outside will burn before the inside cooks through. If it's too cool, the pancakes will be dense.
- Fresh Baking Powder: Ensure your baking powder is fresh for maximum lift and fluffiness. Test by adding a teaspoon to hot water; it should fizz vigorously.
- Butter for Best Coating: Brushing with melted butter before the cinnamon sugar is key. It helps the sugar adhere and adds richness, mimicking a true churro.
- Serve Immediately: Churro Pancakes are best enjoyed hot off the griddle, when the cinnamon sugar is still slightly melted and the pancakes are at their fluffiest.
Professional Cooking Secrets
- Enhance the Cinnamon Aroma: For an even deeper cinnamon flavor in the topping, lightly toast the ground cinnamon in a dry pan over low heat for 30 seconds before mixing with sugar. Be careful not to burn it.
- Buttermilk Substitute Hack: If you don't have buttermilk, you can make your own by adding 15 milliliters (1 tablespoon) of white vinegar or lemon juice to a liquid measuring cup, then filling it up to the 360 milliliter (1.5 cup) mark with milk. Let it sit for 5-10 minutes until it slightly curdles.
- Fluffier Pancakes: Separate the egg yolk and egg white. Whisk the yolk with the wet ingredients. In a separate bowl, whisk the egg white to soft peaks and gently fold it into the batter at the very end. This incorporates more air, resulting in incredibly light and airy pancakes.
Notes
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or a warm oven.
- Freezing Instructions: Cooked and cooled pancakes can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag for up to 1 month. Reheat directly from frozen in a toaster oven or microwave.
- Optional Melted Butter: While optional, brushing the pancakes with melted butter before dredging in cinnamon sugar is highly recommended. It helps the cinnamon sugar adhere beautifully and adds an authentic rich flavor that truly elevates the churro experience.
Frequently Asked Questions
Can I make the pancake batter ahead of time?
While fresh batter yields the fluffiest pancakes, you can prepare the wet and dry ingredients separately the night before. Combine them just before cooking for the best results. If you must mix the whole batter, store it in an airtight container in the fridge for no more than 12 hours, but expect a slight reduction in fluffiness.
What if I don't have a nonstick skillet?
You can use a well-seasoned cast iron skillet or another heavy-bottomed pan. Just be sure to properly grease it with vegetable oil or butter before each pancake to prevent sticking and ensure even browning. Keep the heat consistent for optimal results.
Are there any alternative toppings I can use?
Absolutely! Besides chocolate sauce and condensed milk, these pancakes are fantastic with dulce de leche, a sprinkle of powdered sugar, fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for a truly dessert-like experience.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 12g, Fat: 22g, Carbs: 60g, Sugars: 30g (per serving, estimated without toppings)
Allergy Information
Contains dairy (buttermilk, butter) and gluten (all-purpose flour), and egg. For a dairy-free version, use plant-based milk and butter substitutes. For a gluten-free option, substitute with a 1:1 gluten-free all-purpose flour blend.
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