Spanish Churro Pancakes

These Spanish churro pancakes bring together everything we love about a classic churro and a soft breakfast pancake. They are fluffy inside, lightly crisp at the edges, and finished with a warm cinnamon sugar coating that melts into the surface. This is an easy, comforting recipe that feels a little special, yet comes together quickly with simple ingredients. From start to finish, you can have these on the table in about 30 minutes.

Ingredients

For the pancake batter

• 200g plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• ½ tsp fine salt
• 1 tsp ground cinnamon
• 2 large eggs
• 300ml whole milk
• 1 tsp vanilla extract
• 40g unsalted butter, melted and cooled

For cooking

• Butter or neutral oil, for the pan

For the cinnamon sugar topping

• 75g caster sugar
• 2 tsp ground cinnamon
• 30g unsalted butter, melted

How to Make Spanish Churro Pancakes

• Prepare the pan: Place a large non stick frying pan over medium heat. Add a small knob of butter and allow it to melt, coating the base evenly.
• Mix the dry ingredients: In a large bowl, whisk together the flour, caster sugar, baking powder, salt, and ground cinnamon until evenly combined.
• Combine the wet ingredients: In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until smooth.
• Make the batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. The batter should be thick but pourable. Avoid overmixing.
• Cook the pancakes: Spoon ladlefuls of batter into the hot pan. Cook for 2 to 3 minutes until bubbles appear on the surface, then flip and cook for another 1 to 2 minutes until golden and cooked through.
• Prepare the topping: Mix the caster sugar and ground cinnamon in a shallow bowl. Brush the warm pancakes lightly with melted butter, then dip or sprinkle generously with the cinnamon sugar.
• Serve warm: Stack the pancakes on a plate and finish with any extra cinnamon sugar before serving.

Tips

Why are my pancakes not fluffy?

Make sure your baking powder is fresh and avoid overmixing the batter. Overmixing can knock out the air needed for a soft rise.

How do I stop pancakes from burning?

Keep the heat at medium rather than high. Pancakes need steady heat so they cook through without catching on the outside.

Can I keep pancakes warm while cooking batches?

Yes. Place cooked pancakes on a plate and cover loosely with foil, or keep them in a low oven at 100°C for a short time.

Serving Suggestions

• Serve with thick Greek yogurt and fresh berries
• Drizzle with warm chocolate sauce or honey
• Add sliced bananas or strawberries for extra freshness

Storage

Room temperature

These pancakes are best eaten fresh. They can sit at room temperature for up to 2 hours once cooked.

Refrigerator

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze plain pancakes without the topping for up to 2 months. Defrost fully, reheat, then brush with butter and coat in cinnamon sugar before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 380mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs