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–+ servings
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C. Motter Cindy

Irresistible Spanish Churro Pancakes: Your Ultimate Breakfast Indulgence

These Irresistible Spanish Churro Pancakes bring the warmth of a rainy Spanish morning into your kitchen. With a fluffy pancake interior and a crispy churro exterior, they are the perfect indulgent breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour
  • 1 tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Salt
  • 1 pinch Nutmeg
Wet Ingredients
  • 1.5 cups Whole Milk
  • 2 Large Eggs
  • 1 tbsp Vanilla Extract
  • 2 tbsp Unsalted Butter melted
Churro Topping
  • 1 cup Granulated Sugar
  • 2 tbsp Ground Cinnamon

Equipment

  • Mixing bowl
  • - Whisk
  • Large skillet,
  • - Spatula

Method
 

Prepare the Batter
  1. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and nutmeg.
  2. In a separate vessel, whisk together milk, eggs, and vanilla extract. Add melted butter and mix well.
  3. Create a well in the center of the dry ingredients. Pour in the wet mixture and fold together until just combined.
Cook the Pancakes
  1. Heat a large skillet over medium heat. Add butter to the pan and let it foam.
  2. Drop spoonfuls of batter onto the skillet. Cook until bubbles form on the surface and the edges look set.
  3. Flip the pancakes and cook for another minute or two until golden brown.
  4. While still hot, dredge the pancakes in a shallow bowl filled with cinnamon and sugar.
  5. Stack the pancakes and serve warm.

Nutrition

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

Notes

For a dairy-free version, use plant-based milk and coconut oil instead of butter. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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