Spanish Churro-Inspired Pancakes
These pancakes blend comforting cinnamon and sugar flavors, inspired by traditional churros, making them perfect for any breakfast or brunch occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Feel free to use gluten-free flour for a healthy option.
- 1 tablespoon baking powder This will give your pancakes that fluffy texture.
- 1 tablespoon sugar Sweetness to enhance the churro-inspired flavor.
- 1 teaspoon ground cinnamon The star spice that takes you directly to the churro cart.
- ½ teaspoon salt A pinch for balance.
Wet Ingredients
- 1 cup milk Use dairy or a plant-based alternative for a lighter version.
- 1 large egg Adds richness and helps bind the ingredients together.
- 2 tablespoons melted butter For a golden, crispy edge; coconut oil works well too.
Toppings
- 2 tablespoons sugar (for cinnamon-sugar mix) Combine with 1 tablespoon of cinnamon to sprinkle on top.
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, sugar, ground cinnamon, and salt.
- In another bowl, whisk the milk, egg, and melted butter until well blended.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. Lumps are okay!
Cooking
- Preheat a non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Sprinkle with cinnamon-sugar and serve warm with your favorite toppings.
Notes
For fluffier pancakes, let your batter rest for 10-15 minutes before cooking. Place cooked pancakes on a baking sheet in a warm oven (200°F) to keep them hot.