Irresistible Spanish Churro Pancakes

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

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Breakfast

Cuisine: Spanish

Calories: 250

Ingredients Equipment Method 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

Serve

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.