Spanish Churro-Inspired Pancakes: A Breakfast Delight!
Introduction
The first time these Spanish churro–inspired pancakes hit the skillet, the kitchen fills with warm, sugary cinnamon notes that tug at memory—think fairground treats and slow Sunday mornings. Each pancake sizzles to a golden edge, then yields to a tender, fluffy interior that soaks up melted butter and just-turned cinnamon sugar. The contrast of crisped surfaces and pillowy centers, plus the sweet, spicy aroma, makes every bite comforting and a little celebratory.
This recipe is perfect for cozy weekend breakfasts, brunch gatherings, or a festive twist on weeknight pancakes when you want something familiar with a playful, indulgent edge. They’re quick enough to whip up on a busy morning, yet impressive enough to serve when friends are over. If you’re collecting breakfast ideas, you might also enjoy this protein-rich morning dish: Baked Cottage Cheese Eggs.
At a Glance
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 6 pancakes (about 6 servings if serving 1 pancake each; adjust as desired)
- Difficulty level: Easy
Nutritional Breakdown
Nutrition per serving (recipe yields 6 servings). Values are approximate and were estimated using standard ingredient nutrition profiles (USDA FoodData Central). For general guidance on healthy eating and daily recommendations, consult sources such as the Mayo Clinic or CDC.
Per serving (1/6 of recipe, including cinnamon-sugar topping):
- Calories: ~230 kcal
- Protein: ~4.5 g
- Carbohydrates: ~39 g
- Fat: ~6.2 g
- Fiber: ~1.5 g (approx.)
- Sugar: ~20–25 g (depends on how much cinnamon sugar you use per pancake)
Notes: These estimates assume whole milk and include the 1/2 cup cinnamon sugar divided across servings. If you substitute lower-fat milk, use less sugar, or reduce the topping, calories and fat will be lower.
Why You’ll Love It
This version of pancakes brings together two simple pleasures: the comforting structure of a classic morning pancake and the irresistible aroma and taste of churros. The cinnamon-sugar finish provides an immediate nostalgic hit, while the pancake base keeps the texture soft and inviting—great for kids and adults alike. Make them for lazy breakfasts, themed brunches, or when you want a small, festive upgrade to your usual stack.
Method & Process
Ingredients
- 1 cup all-purpose flour (about 125 g)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (240 ml) — see substitutions below
- 1 large egg
- 2 tablespoons melted butter (about 28 g)
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (for topping; you can mix 1/2 cup granulated sugar with 1–2 teaspoons ground cinnamon)
Optional ingredients and substitutions:
- Swap whole milk for 2% or unsweetened almond milk (calories and fat will be lower).
- For a richer flavor, replace 1 tablespoon of milk with 1 tablespoon of sour cream or yogurt.
- To make the dish vegan: use a flax "egg" (1 tbsp ground flax + 3 tbsp water), plant-based milk, and melted coconut oil or vegan butter; replace baking powder with a tested vegan blend if needed.
- For a lower-sugar option: reduce the 2 tablespoons sugar in the batter to 1 tablespoon and use a light sprinkle of cinnamon only on top.
Step-by-step instructions
- In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined—small lumps are fine. Avoid overmixing to keep pancakes tender.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Space them with a little room so you can flip easily.
- Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook the other side until golden brown (another 1–2 minutes).
- Remove each pancake to a plate and immediately sprinkle liberally with cinnamon sugar so it adheres while warm.
- Repeat with the remaining batter. Serve warm and enjoy!
Practical tips
- Batter resting: a 5–10 minute rest lets baking powder work and improves texture, though you can cook immediately if short on time.
- Don’t overheat the skillet—medium heat gives the best color without burning the sugar.
- If pancakes brown too quickly, lower the heat and flip sooner.
- Use a small offset spatula to help flip pancakes without tearing.
Best Pairings
- Classic: a pat of butter and a drizzle of maple syrup.
- Beverage pairings: strong coffee, café con leche, hot chocolate, or an herbal tea like rooibos to complement the cinnamon.
- Extras: serve alongside fresh berries, sliced bananas, or a dollop of Greek yogurt for a tangy contrast.
- Make it brunchy: top with whipped cream and a dusting of cocoa or serve with a side of crispy bacon or sausage.
For more hearty breakfast pairing ideas, these savory casserole options can round out a brunch spread: Biscuits and Gravy Breakfast Casserole.
Shelf Life & Storage
- Room temperature: Store leftover pancakes in an airtight container at room temperature for up to 1 day (best eaten same day for texture).
- Refrigeration: Keep pancakes in an airtight container or wrapped in foil in the fridge for up to 3–4 days. Reheat in a toaster oven or skillet to restore crisp edges.
- Freezer: Layer pancakes with parchment paper in a freezer-safe bag or container and freeze for up to 2 months. Reheat from frozen in a toaster or oven at 350°F (175°C) for 8–12 minutes.
Chef’s Advice
- Texture is king: avoid overworking the batter—mix until combined, then stop. That lightness prevents tough pancakes.
- Cinnamon-sugar adherence: sprinkle topping immediately after cooking while pancakes are still warm and slightly moist—this helps it stick.
- Even browning: give the skillet a quick wipe and re-grease every 4–5 pancakes to prevent uneven coloring from leftover sugar.
- Scale flavors: if you love cinnamon, fold 1/2–1 teaspoon ground cinnamon into the batter itself for built-in spice.
Creative Twists
- Churro-stuffed pancakes: place a small spoonful of dulce de leche or chocolate hazelnut spread on the batter after pouring into the skillet; cover with a little more batter and flip carefully.
- Gluten-free: substitute a 1:1 gluten-free flour blend formulated for baking and check that baking powder is gluten-free.
- Orange-cinnamon: add 1 teaspoon orange zest to the batter and a tiny squeeze of orange juice to the cinnamon sugar for a bright twist.
- Savory-sweet: top with mascarpone and a sprinkle of flaky sea salt for a grown-up take, balancing sweet and savory.
Recipe Q&A
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and combine wet ingredients just before cooking, or combine everything and refrigerate for up to 24 hours. Resting overnight may slightly change rise because baking powder is time-sensitive.
Q: My pancakes are dense—what went wrong?
A: Likely overmixing or too much liquid. Stir until just combined and ensure your baking powder is fresh (older leavening produces less rise).
Q: How can I reduce the sugar but keep the churro flavor?
A: Add cinnamon directly to the batter and use a light dusting of cinnamon (no sugar) on top, or use a sugar substitute designed for baking for the topping.
Q: Are these pancakes freezer-friendly?
A: Yes—cool completely, layer with parchment, and freeze up to 2 months. Reheat in a toaster oven for best texture.
Q: Any tips for making them vegan?
A: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and plant milk, plus vegan butter or coconut oil. Texture will be slightly different but still delicious.
Conclusion
If you’re craving a breakfast that feels both playful and comforting, these Spanish churro-inspired pancakes deliver on aroma, texture, and nostalgia. They’re quick to make, easy to tweak, and perfect for sharing. For another take on indulgent Spanish-style breakfast ideas, check out this feature: Indulgent Spanish Churro-Inspired Pancakes for Breakfast Bliss. And if you’re planning a full brunch spread, browse seasonal and cozy morning recipes here: Breakfast – Warmie Recipes.
Give the recipe a try, snap a photo of your stack, and share your results—I’d love to see your favorite twists and toppings!
Print
Spanish Churro-Inspired Pancakes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious pancakes inspired by churros, featuring fluffy texture and a sweet cinnamon sugar topping.
Ingredients
- 1 cup all-purpose flour (about 125 g)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (240 ml)
- 1 large egg
- 2 tablespoons melted butter (about 28 g)
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (for topping)
Instructions
- In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined—small lumps are fine. Avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form (about 2–3 minutes), then flip and cook until golden brown (1–2 minutes).
- Remove pancakes to a plate and sprinkle with cinnamon sugar while warm.
- Repeat with remaining batter. Serve warm and enjoy!
Notes
Resting the batter for 5-10 minutes improves texture. Can easily be made vegan or lower sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 20g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 4.5g
- Cholesterol: 40mg
