Spanish Churro Pancakes (Printable)
Fluffy pancakes with cinnamon sugar coating and rich dark chocolate sauce for a delightful Spanish-inspired breakfast or dessert.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted plus more for greasing
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 ounces dark chocolate, chopped
14 - 1/3 cup heavy cream
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until thoroughly combined.
02 - Whisk milk, eggs, melted butter, and vanilla extract in a separate bowl until fully blended.
03 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing. Allow batter to rest for 5 minutes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto griddle. Cook until surface bubbles form, then flip and cook until golden brown, approximately 2 to 3 minutes per side.
06 - Combine 1/4 cup sugar with 2 teaspoons cinnamon in a small bowl, mixing thoroughly.
07 - Brush warm pancakes lightly with melted butter if desired, then coat both sides with cinnamon sugar mixture.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
09 - Stack pancakes and drizzle with chocolate sauce or serve sauce alongside for dipping.
# Expert Tips:
01 -
- The cinnamon sugar coating creates that irresistible churro crunch on every single bite
- Warm chocolate sauce transforms ordinary pancakes into something that feels like dessert for breakfast
02 -
- Overmixing the batter will make your pancakes tough, so stop mixing as soon as the flour disappears
- The batter needs those 5 minutes of rest to hydrate properly, resulting in fluffier pancakes
03 -
- Keep finished pancakes warm in a 200°F oven while you cook the remaining batter
- Leftover cinnamon sugar mixture stores beautifully in a jar for your next batch