Description
Warm, cinnamon-scented pancakes inspired by churros, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk
- 1 large egg
- 2 tablespoons (28 g) melted butter
- 1 teaspoon vanilla extract
- 1/2 cup (100 g) cinnamon sugar (for topping)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined—small lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until small bubbles form on the surface, about 2–3 minutes.
- Flip and cook until golden brown, about 1–2 minutes more.
- Remove from skillet and sprinkle with cinnamon sugar immediately.
- Repeat with remaining batter and serve warm.
Notes
Avoid overmixing the batter to prevent dense pancakes. For best results, serve warm and dust with extra cinnamon sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 25g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg