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–+ servings
Churro Pancakes

Irresistibly Fluffy Churro Pancakes with Sweet Toppings

These churro pancakes are coated in a crunchy cinnamon sugar topping and drizzled with rich chocolate sauce, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend for gluten-free pancakes.
  • 2 tablespoons Sugar Brown sugar can be used for deeper flavor.
  • 1 teaspoon Ground Cinnamon Increase amount for extra cinnamon flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 0.25 teaspoon Salt Use kosher or sea salt for a palate-pleasing taste.
  • 1 cup Buttermilk Regular milk (dairy or plant-based) can be an alternative.
  • 1 large Egg Flax egg or applesauce can be used as a vegan alternative.
  • 2 tablespoons Vegetable Oil Melted butter can also be used for added flavor and richness.
  • 1 teaspoon Vanilla Extract Optional, but enhances overall flavor.
For the Topping
  • 2 tablespoons Unsalted Butter Optional for brushing on pancakes to help cinnamon sugar stick.
  • 2 tablespoons Sugar (for topping) Provides sweetness and crunch when mixed with cinnamon.
  • 1 teaspoon Ground Cinnamon (for topping) Adjust quantity as desired.
  • 0.5 cup Chocolate Sauce or Condensed Milk Maple syrup can serve as a substitute.

Equipment

  • mixing bowls
  • whisk
  • nonstick skillet
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions for Churro Pancakes
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of ground cinnamon, 2 teaspoons of baking powder, and a pinch of salt.
  2. In a separate medium bowl, pour in 1 cup of buttermilk, crack in 1 large egg, add 2 tablespoons of vegetable oil, and a splash of vanilla extract.
  3. Gently pour the wet mixture into the dry mix, using a whisk to combine.
  4. Heat a nonstick skillet or griddle over medium-low heat, ensuring it’s hot enough to cook the pancakes evenly.
  5. Allow the pancakes to cook until bubbles form on the surface, about 2 minutes.
  6. Carefully flip each pancake and continue cooking for an additional 30 seconds to 1 minute.
  7. In a small bowl, combine 2 tablespoons of sugar with 1 teaspoon of ground cinnamon for the topping.
  8. Stack the finished churro pancakes on plates, drizzling them generously with chocolate sauce or condensed milk.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Store leftover churro pancakes in an airtight container for up to 3 days. For longer storage, freeze cooked pancakes for up to 2 months.

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