Description
Bringing the crunchy cinnamon-sugar charm of churros to soft, fluffy pancakes, this recipe delivers a comforting breakfast treat.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 1/4 cups milk (or a bit more for thinner batter)
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter (to brush pancakes)
Instructions
- Preheat a nonstick skillet or griddle to medium heat (about 350°F / 175°C) and lightly grease.
- Mix the coating sugar and cinnamon in a small bowl; set aside.
- Whisk dry batter ingredients in one bowl and wet ingredients in another, then combine gently. Do not overmix — a few small lumps are fine.
- Pour about 1/3 cup batter per pancake onto the heated pan. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 more minutes until golden.
- Brush cooked pancakes with melted butter, then immediately toss or sprinkle with cinnamon-sugar to make it stick.
- Serve warm with syrup or dulce de leche.
Notes
Use room-temperature egg and milk to help batter mix smoothly. Melted butter should be warm, not hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg