If you love the crunchy, sweet cinnamon sugar topping on traditional churros, you are going to love this Spanish Churro Pancakes recipe. These fluffy buttermilk pancakes are coated in a buttery cinnamon-sugar crust and served with rich chocolate sauce to perfectly mimic the authentic churro experience.
Table of Contents
Why You Will Love This Recipe
This recipe is the ultimate mash-up of a classic Spanish dessert and a comforting American breakfast. You will love the contrast between the soft, airy interior of the pancake and the gritty, sweet crunch of the cinnamon-sugar coating. Whether you serve these for a decadent weekend brunch or as a unique dessert, they are guaranteed to be a crowd-pleaser. Plus, they are incredibly easy to customize with different dipping sauces like condensed milk or chocolate ganache.
Ingredients for Spanish Churro Pancakes
- 1.75 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 to 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons vegetable oil (plus extra for the skillet)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 0.25 cup granulated sugar (for topping)
- 0.5 teaspoon ground cinnamon (for topping)
- Chocolate sauce or condensed milk for serving
Step-by-Step Instructions
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, 2 tablespoons of sugar, ground cinnamon, baking powder, and salt.
- In a separate medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients into the dry ingredients and whisk together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray or brush the surface with vegetable oil.
- Add a scant 1/4 cup of pancake batter to the pan for each pancake. Cook for about 2 minutes, or until small bubbles form on the surface and the bottom is golden brown.
- Carefully flip the pancakes and cook for another 30 to 60 seconds until the pancakes are fully cooked through. Repeat this process until all the batter is used.
- In a shallow bowl or plate, whisk together 1/4 cup of sugar and 1/2 teaspoon of ground cinnamon to create the churro coating.
- While the pancakes are still warm, brush both sides with melted butter. Immediately press the pancakes into the cinnamon-sugar mixture or sprinkle it generously over both sides.
- Serve the warm pancakes immediately with a side of chocolate sauce, condensed milk, or traditional maple syrup.
Expert Tips for the Best Churro Pancakes
To get the most authentic “churro” texture, do not skip the melted butter step. Brushing the pancakes with butter not only adds a rich flavor but also acts as the “glue” that allows the cinnamon sugar to create that signature crunchy crust. Additionally, make sure your skillet is not too hot; cooking the pancakes over medium-low heat ensures the center is fluffy and cooked through without burning the cinnamon in the batter. If you find your batter is too thick, you can add an extra tablespoon of buttermilk to reach your desired consistency.
Variations and Substitutions
Waffle Variation: You can easily turn this batter into churro waffles. Simply reduce the buttermilk to 1 cup to create a thicker batter and cook in a preheated waffle iron.
Dairy-Free Option: Substitute the buttermilk with a dairy-free alternative like almond or oat milk mixed with a teaspoon of lemon juice. Use melted coconut oil or a vegan butter substitute for the coating.
Topping Ideas: While chocolate sauce is traditional, these are also delicious topped with whipped cream, powdered sugar, chocolate sprinkles, or even a scoop of vanilla bean ice cream for a “churro sundae” effect.
Serving Suggestions
For a truly traditional feel, serve these pancakes with a small bowl of warm chocolate ganache for dipping. If you prefer a creamier finish, drizzling them with sweetened condensed milk is a popular and delicious alternative. These pancakes also pair wonderfully with fresh fruit, such as sliced strawberries or bananas, which help balance the sweetness of the cinnamon-sugar crust.
Storage, Freezing, and Reheating
Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: These pancakes freeze exceptionally well. Place layers of parchment paper between the pancakes to prevent sticking and store them in a freezer-safe bag for up to 2 months.
Reheating: To maintain the crunchy exterior, it is best to reheat these in a toaster oven or a dry skillet over low heat. While you can use a microwave, the cinnamon-sugar coating may lose its signature crunch and become slightly syrupy.
Spanish Churro Pancakes Nutrition Information
| Nutrient | Amount Per Serving (1 Pancake) |
|---|---|
| Calories | 106 kcal |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Cholesterol | 13mg |
| Sodium | 132mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Protein | 3g |
Spanish Churro Pancakes
Ingredients
Method
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, 2 tablespoons of sugar, ground cinnamon, baking powder, and salt.
- In a separate medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients into the dry ingredients and whisk together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray or brush the surface with vegetable oil.
- Add a scant 1/4 cup of pancake batter to the pan for each pancake. Cook for about 2 minutes, or until small bubbles form on the surface and the bottom is golden brown.
- Carefully flip the pancakes and cook for another 30 to 60 seconds until the pancakes are fully cooked through. Repeat this process until all the batter is used.
- In a shallow bowl or plate, whisk together 1/4 cup of sugar and 1/2 teaspoon of ground cinnamon to create the churro coating.
- While the pancakes are still warm, brush both sides with melted butter. Immediately press the pancakes into the cinnamon-sugar mixture or sprinkle it generously over both sides.
- Serve the warm pancakes immediately with a side of chocolate sauce, condensed milk, or traditional maple syrup.
Notes
Frequently Asked Questions
Can I use store-bought cinnamon sugar?
Yes, store-bought cinnamon sugar works perfectly fine for this recipe. However, making your own allows you to adjust the ratio of cinnamon to sugar to your personal preference. Ensure you have at least 1/4 cup on hand to coat the full batch of pancakes.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1.5 cups of regular milk. Let it sit for 5 to 10 minutes until it curdles slightly before adding it to your wet ingredients.
Is the melted butter necessary for the topping?
While the melted butter is optional, it is highly recommended. It provides a rich flavor and helps the cinnamon sugar adhere to the pancake. If you prefer to skip the butter, you will need to press the warm pancakes firmly into the sugar mixture immediately after they come off the skillet.