Description
Fluffy pancakes with a cinnamon-sugar coating, reminiscent of churros, perfect for a cozy breakfast.
Ingredients
Scale
- 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