Churro Pancakes
A delicious fusion of fluffy pancakes and classic Spanish churros, these pancakes are brushed with butter, coated in cinnamon sugar, and finished with rich chocolate drizzle for the ultimate breakfast treat.
Equipment
- Large mixing bowl
- medium mixing bowl
- non-stick griddle or large skillet
- Whisk
- Silicone spatula
- Pastry Brush
- shallow bowl for sugar coating
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups buttermilk
- 2 large eggs
- 0.25 cup unsalted butter (melted, for batter)
- 1 tsp vanilla extract
- 0.5 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon
- 4 tbsp unsalted butter (melted, for coating)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry mixture until just combined. Do not overmix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a greased non-stick skillet or griddle over medium heat. Pour 1/4 cup portions of batter and cook until bubbles form on top.
- Flip and cook the other side until golden brown and cooked through.
- In a shallow bowl, mix sugar and cinnamon. Brush warm pancakes with melted butter.
- Dredge both sides of each warm pancake in the cinnamon-sugar mixture until fully coated.
- Stack pancakes and drizzle with chocolate syrup or ganache before serving immediately.
Notes
Do not overmix the batter—small lumps help create fluffy pancakes. Cook over medium heat so the centers cook through before the cinnamon sugar coating darkens. Best served immediately while warm and crisp.