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Easy Churro Pancakes – Fluffy and Sweet

Easy Churro Pancakes – Fluffy and Sweet

These Easy Churro Pancakes are fluffy, buttery, and coated with sweet cinnamon sugar for a delicious breakfast that tastes like your favorite churro. Made with simple pantry ingredients, they're perfect for weekend breakfasts, brunch, and special family mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

Pancake Batter

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt – Balances the sweetness and enhances the overall flavor.
  • 1 tsp ground cinnamon – Adds the warm cinnamon flavor that gives these pancakes their churro-inspired taste
  • 1 ½ cups milk – Creates a smooth and moist pancake batter.
  • 1 large egg –
  • 1 tsp vanilla extract – Adds a sweet
  • 4 tbsp unsalted butter

Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter melted

Optional Toppings

  • Maple syrup – Adds extra sweetness and a classic pancake finish.
  • Whipped cream – Makes the pancakes extra creamy and indulgent.
  • Fresh berries – Add freshness and a pleasant contrast to the sweet pancakes.

Instructions
 

  • Mix the Dry Ingredients; In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
  • Combine the wet ingredients; In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and well combined.
  • Make the Pancake Batter; Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix the batter; a few small lumps are perfectly fine.
  • Heat the Skillet; Place a nonstick skillet or griddle over medium heat. Lightly grease it with a little butter and allow the pan to heat evenly.
  • Cook the Pancakes; Pour some pancake batter onto the hot skillet to form a pancake. Cook until bubbles begin to appear on the surface and the edges look set.
  • Flip the Pancakes; Carefully flip the pancake using a spatula. Cook the other side until golden brown and cooked through. Repeat with the remaining batter.
  • Make the Cinnamon Sugar; In a small bowl, combine the granulated sugar and ground cinnamon. Stir until the cinnamon is evenly distributed throughout the sugar.
  • Coat the Pancakes; While the pancakes are still warm, lightly brush them with melted butter. Gently coat each pancake with the cinnamon-sugar mixture.
  • Stack and Serve: Stack the churro pancakes on a serving plate. Drizzle with maple syrup and add whipped cream, fresh berries, or your favorite toppings if desired. Serve warm.

Notes

 
  • These churro pancakes are best served warm while the cinnamon-sugar coating is fresh. For extra churro flavor, coat the pancakes immediately after cooking while they are still warm.
  • Avoid overmixing the batter because this can make the pancakes dense instead of fluffy. Cook them over medium heat so the outside becomes golden while the center cooks through.
  • Leftover pancakes can be refrigerated in an airtight container for several days or frozen for longer storage. Reheat in a skillet, toaster, or microwave before serving.
  • For an extra-special breakfast, serve with maple syrup, chocolate sauce, caramel sauce, whipped cream, sliced bananas, or fresh berries.
 

Nutrition Facts

 
  • Calories: 240 kcal
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 55 mg
  • Sodium: 260 mg
  • Total Carbohydrates: 33 g
  • Dietary Fiber: 1 g
  • Total Sugars: 10 g
  • Protein: 6 g