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Fluffy churro pancakes topped with cinnamon and sugar

Spanish Churro-Inspired Pancakes

Delicious pancakes inspired by churros, topped with chocolate sauce for an indulgent breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour (use whole wheat for a healthier option) Whole wheat can be used for a healthier version.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon For that churro flair.
  • 1 cup milk (dairy or non-dairy, like almond or oat milk) Can substitute with any non-dairy milk.
  • 1 large egg
  • 2 tablespoons melted butter Coconut oil can be used for a vegan option.
  • 1 teaspoon vanilla extract
For the Chocolate Sauce
  • 1/2 cup semi-sweet chocolate chips Dark chocolate can be used for a richer taste.
  • 1/4 cup heavy cream Coconut cream for dairy-free option.
  • 1 pinch salt
For Serving
  • 2 tablespoons sugar Mix with 1 teaspoon cinnamon for cinnamon sugar.
  • Whipped cream Optional.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon until well-combined.
  2. In another bowl, mix the milk, egg, melted butter, and vanilla extract together.
  3. Combine the two mixtures and stir until just blended. The batter may be a bit lumpy.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
  4. Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
  5. While the pancakes cook, prepare the chocolate sauce by melting chocolate chips with heavy cream over low heat, stirring constantly. Add a pinch of salt.
Serving
  1. To serve, stack the pancakes on plates, drizzle with the warm chocolate sauce, and sprinkle with the cinnamon sugar. Add whipped cream if desired.

Notes

For thicker pancakes, add a little more flour. For thinner ones, add a splash more milk. Freezing: Stack between parchment and store in an airtight container. Reheat in the toaster or microwave.