Spanish Churro Pancakes bring warm cinnamon and sugar to a fluffy pancake morning. This twist on classic pancakes gives you the sweet, crisp bite of a churro with the soft, cozy center of a pancake. If you love playful breakfast ideas, this recipe fits busy mornings, weekend treats, or a cozy family brunch. For another simple pancake idea you can try later, see our apple yogurt pancakes for a bright, tangy option.
Why Make This Recipe
- Quick & Easy: Batter mixes in one bowl and cooks in minutes.
- Family Favorite: Kids love the cinnamon-sugar crunch and adults love the nostalgia.
- Budget-Friendly: Uses pantry staples like flour, eggs, and cinnamon.
- Comforting: Smells of warm cinnamon and browned butter fill the kitchen, making mornings feel special.
What makes this dish stand out is the final step — brushing warm pancakes with butter and rolling them in cinnamon sugar so each bite gives you a soft inside and a sweet, slightly crisp outside. It’s simple food that brings smiles and memories.
Ingredients
For the base:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (plus more for coating)
- 1 1/4 cups (300 ml) milk (whole or 2% work best)
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the topping and finishing:
- 4 tbsp unsalted butter, melted (for brushing)
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground cinnamon (for coating)
- Optional: maple syrup, dulce de leche, or whipped cream for serving
Tip: Use unsalted butter so you control the salt level. If you need a lighter option, swap milk for a plant-based milk.
How to Make Spanish Churro Pancakes
- Preheat your griddle or large skillet to medium heat and lightly grease it. Preheating ensures even browning.
- In a bowl, whisk the flour, 2 tbsp sugar, baking powder, salt, and 1 tsp cinnamon until combined. Dry ingredients mix evenly helps pancakes rise uniformly.
- In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth. Warm wet ingredients blend faster with dry for a smooth batter.
- Pour the wet mix into the dry mix and stir just until combined. A few small lumps are fine — overmixing makes pancakes tough.
- Scoop 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. This signals it’s ready to flip.
- Flip and cook the other side until golden, about 1–2 minutes longer. Watch the heat so they brown but don’t burn.
- While pancakes cook, mix 1/2 cup sugar with 2 tsp cinnamon in a shallow dish for coating. Freshly mixed cinnamon sugar tastes brighter.
- As each pancake finishes, brush one side with melted butter and press it into the cinnamon-sugar mix so it sticks and forms a light coating. The warm butter helps the sugar cling and gives the churro feel.
- Stack and serve warm with extra butter, a drizzle of maple syrup or dulce de leche, or a dusting of powdered sugar.
How to Serve Spanish Churro Pancakes
- Stack 3–4 pancakes, drizzle with warm dulce de leche or maple syrup, and sprinkle extra cinnamon sugar on top for a true churro vibe.
- Serve with a bowl of warm fruit compote or sliced bananas to cut the sweetness and add color.
- For a cozy brunch, plate with hot coffee or chocolate and a small dish of whipped cream for dipping.
Also try pairing with a light, fruity pancake like our apple yogurt pancakes on a different morning to change the mood.
How to Store Spanish Churro Pancakes
- Short-term: Cool completely, then stack with parchment between layers and store in an airtight container in the fridge for up to 2 days.
- Freezing: Lay single pancakes on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months. Add parchment between layers to prevent sticking.
- Reheat: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes or toast in a toaster oven until warm and slightly crisp. Microwaving works for speed but may soften the sugar coating.
Tips to Make Spanish Churro Pancakes
- Don’t overmix the batter — a few lumps keep pancakes tender.
- Use medium heat so pancakes brown slowly and stay soft inside.
- Brush with warm butter right after cooking; warm butter helps the cinnamon sugar stick.
- Press pancakes into the cinnamon-sugar gently to get an even coating without making them soggy.
Variation
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Apple-churro pancakes: Fold in 1/2 cup finely chopped apples and a pinch more cinnamon to the batter for a fruity twist.
Can I make the batter ahead?
Yes. Mix the dry ingredients and keep the wet ingredients separate. Combine them just before cooking, or mix fully and refrigerate for up to 8 hours. Give the batter a gentle stir before cooking.
How do I get a crisp cinnamon-sugar coating?
Brush each pancake with warm melted butter and press into the cinnamon-sugar right away. Doing this while the pancake is hot helps the sugar stick and form a slight crisp.
Can I use whole wheat flour?
You can swap half of the all-purpose flour for whole wheat for a nuttier flavor. If you use all whole wheat, expect a denser pancake; add a splash more milk if the batter feels too thick.
Conclusion
These Spanish Churro Pancakes turn a simple breakfast into a warm, sugar-kissed treat the whole family will hug you for. The smell of cinnamon and butter, the soft center, and the crunchy sugar shell create a cozy, joyful breakfast moment. If you want to explore another churro-inspired take, check this helpful guide to Churro Pancakes | Babaganosh for extra ideas and variations. Please leave a comment, give this recipe a star rating, and share it on Pinterest or Facebook to spread the warmth. What twist did you try? Let us know below!
Print
Spanish Churro Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy pancakes with a cinnamon-sugar coating, reminiscent of churros, perfect for a cozy breakfast.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (plus more for coating)
- 1 1/4 cups (300 ml) milk (whole or 2% work best)
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted (for brushing)
- 1/2 cup (100 g) granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- Optional: maple syrup, dulce de leche, or whipped cream for serving
Instructions
- Preheat your griddle or large skillet to medium heat and lightly grease it.
- In a bowl, whisk the flour, 2 tbsp sugar, baking powder, salt, and 1 tsp cinnamon until combined.
- In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet mix into the dry mix and stir just until combined.
- Scoop 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface, about 2–3 minutes.
- Flip and cook the other side until golden, about 1–2 minutes longer.
- Mix 1/2 cup sugar with 2 tsp cinnamon in a shallow dish for coating.
- Brush one side of each pancake with melted butter and press it into the cinnamon-sugar mix.
- Stack and serve warm with extra butter, maple syrup, or dulce de leche.
Notes
Use unsalted butter for better control of salt. For a lighter option, swap milk for plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg