Spanish Churro-Inspired Pancakes
These delightful pancakes combine the flavors of churros with a fluffy pancake texture, perfect for a cozy breakfast or brunch.
Ingredients
Pancake Batter
- 1.5 cups all-purpose flour Substitute half with whole-wheat flour for a nuttier flavor.
- 2 tablespoons granulated sugar Use coconut sugar as a swap.
- 1 tablespoon baking powder Provides lift for fluffy texture.
- 0.5 teaspoons salt Balances the sweetness.
- 1.25 cups milk (dairy or plant-based) Oat milk works wonderfully for creaminess.
- 1 large egg Flax egg works as a vegan substitute.
- 2 tablespoons melted butter or neutral oil Use olive oil for a Mediterranean twist.
- 1 teaspoon vanilla extract Warms the flavor.
- 1 teaspoon ground cinnamon Essential for churro-inspired flavor; add a pinch of nutmeg for depth.
Cinnamon-Sugar Coating
- 0.25 cups sugar
- 1 tablespoon ground cinnamon For coating after cooking.
Optional Toppings
- chocolate sauce
- dulce de leche
- fruit compote
Instructions
Preparation
- In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, beat the egg with the milk, melted butter, and vanilla until smooth. Pour this mixture into the dry ingredients and stir just until combined; small lumps are okay.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes; then flip and cook the other side for 1–2 minutes until golden.
- While the pancakes are hot, mix sugar and cinnamon in a shallow bowl. Gently toss each pancake in the mixture.
- Stack, drizzle with chocolate sauce or dulce de leche if desired, and serve hot.
Notes
For variations, add a splash of orange zest to the batter, use whole-wheat flour or maple syrup for healthier options, or create an indulgent dessert with cinnamon-spiked mascarpone.