Irresistible Spanish churro pancakes bring the joy of classic street‑style churros to your breakfast table in the form of fluffy, golden pancakes. Each stack is soft on the inside with lightly crisp edges, then brushed with melted butter and rolled in cinnamon sugar, just like traditional churros. A simple warm chocolate sauce or drizzle of honey on top makes them feel extra indulgent. These pancakes are perfect for a special weekend brunch, a holiday morning, or anytime you want to turn breakfast into a celebration.
Ingredients
Makes about 10–12 medium pancakes.
Pancakes
- 1 1/2 cups (190 g) all‑purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups (300 ml) milk (whole or 2%), at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Churro coating
- 1/3 cup (70 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted (for brushing)
Optional chocolate sauce
- 1/2 cup (120 ml) heavy cream or milk
- 3 oz (85 g) dark or semisweet chocolate, finely chopped
- 1 tablespoon sugar (optional, for extra sweetness)
Instructions
Start by preparing the churro coating. In a shallow bowl or plate, mix together the sugar and cinnamon and set aside. Melt the 3 tablespoons of butter for brushing and keep it warm but not hot. This will be used to coat the pancakes as they come off the griddle.
To make the pancake batter, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until everything is evenly combined. In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until no large streaks of flour remain. A few small lumps are fine; overmixing can make pancakes tough instead of fluffy. Let the batter rest for 5–10 minutes while you heat the pan.
Heat a non‑stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil. Once the surface is hot, pour about 1/4 cup of batter for each pancake onto the griddle, leaving space between them. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancakes carefully and cook for another 1–2 minutes, until golden brown on both sides and cooked through.
As each pancake finishes, immediately brush both sides lightly with the melted butter, then place it in the cinnamon sugar mixture. Turn the pancake to coat it fully, shaking off any excess sugar, and transfer it to a serving plate. Repeat with the remaining pancakes, stacking them as you go so they stay warm and soft inside while being coated in that crunchy churro layer.
For the optional chocolate sauce, heat the cream or milk in a small saucepan over low heat until steaming but not boiling. Remove from the heat, add the chopped chocolate and sugar if using, and let it sit for 1–2 minutes. Whisk until smooth and glossy. If the sauce seems too thick, thin it with a splash more milk.
To serve, stack the churro pancakes high on plates and drizzle generously with the warm chocolate sauce or a swirl of honey. Add a dusting of extra cinnamon sugar on top if you like. Enjoy them immediately while they are warm, soft, and lightly crisp on the outside—just like a plateful of breakfast churros.