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–+ servings
recipe image of flour eggs milk butter cinnamon sugar vanilla extract baking powder salt oil powdered sugar chocolate sauce caramel drizzle whipped cream fresh berries arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
C. Motter Cindy

Irresistible Spanish Churro Pancakes

Delicious Spanish-inspired pancakes with crispy cinnamon sugar coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour or gluten-free blend
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsp Granulated Sugar plus extra for coating
  • 1 tsp Ground Cinnamon plus extra for coating
Wet Ingredients
  • 1 cup Whole Milk or oat milk for dairy-free
  • 2 tbsp Unsalted Butter melted and slightly cooled
  • 2 large Eggs
  • 1 tsp Pure Vanilla Extract
Toppings
  • 1 cup Chocolate Sauce
  • 1 cup Whipped Cream
  • 1 cup Fresh Berries

Equipment

  • Large Ceramic Bowl
  • Small bowl
  • Wooden spoon
  • skillet,
  • Tiny Ramekin

Method
 

Prepare the Dry Ingredients
    Prepare the Wet Ingredients
      Combine Ingredients
        Prepare the Cinnamon Sugar Coating
          Cook the Pancakes
            Cook the Pancakes
              Cook the Pancakes
                Serve

                  Nutrition

                  Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10g

                  Notes

                  These Irresistible Spanish Churro Pancakes are best enjoyed fresh. For a dairy-free version, use plant-based milk and oil or vegan butter. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to two months.
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