Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Name: Spanish Churro-Inspired Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/2 cup cinnamon sugar (for topping)

Close your eyes and imagine a plate that smells like a street-cart morning in Madrid: warm, buttery pancakes dusted in cinnamon-sugar, steam rising in gentle swirls, the first bite crisp at the edges and tender inside. The first forkful yields a little crackle where the cinnamon-sugar coating meets the golden surface, followed by a soft, cakey center that melts into a sugary cinnamon finish. These Spanish churro–inspired pancakes capture the playful nostalgia of churros while keeping breakfast cozy, accessible, and fast.

This recipe is perfect for weekend brunches when you want something whimsical without too much fuss, for weekday mornings when a little indulgence makes the day brighter, or for holiday breakfasts and gatherings where familiar flavors with a festive twist win everyone over. If you love the churro experience but prefer something you can flip on a skillet instead of piping and frying, you’ll love how these marry texture and aroma. For a deeper look at the inspiration behind this recipe, take a peek at this Spanish Churro-Inspired Pancakes recipe page.

At a Glance

Prep Time: 10 minutes
Cook Time: 10–12 minutes (for multiple batches)
Total Time: 20–25 minutes
Servings: 4 (about 2 pancakes per person if using 1/4 cup batter per pancake; yields ~8 pancakes)
Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Nutrition estimates below are approximate and intended as a guideline. Values were calculated using standard ingredient composition references (USDA FoodData Central) and may vary by brand, milk fat content, and portion size. For personalized dietary advice, consult registered nutrition professionals or trusted resources such as the CDC or Mayo Clinic.

Estimated nutrition per serving (recipe makes 4 servings):

Calories: ~340 kcal
Protein: ~6.8 g
Carbohydrates: ~58 g (includes ~25 g added sugar + sugar in topping)
Fat: ~9.3 g
Fiber: ~0.9 g
Sodium: variable (from baking powder and salt; ~200–350 mg depending on salt and baking powder brands)

Notes:

These figures assume whole milk and conventional all-purpose flour with the included 1/2 cup cinnamon-sugar topping distributed across servings. Omitting or reducing the topping will substantially lower sugar and calorie counts.
For general guidance about balanced meals and added sugars, see resources from the CDC and Mayo Clinic.

Perfect For…

Cozy weekend mornings when you want comfort with a sweet twist.
Festive brunches — they bring the carnival-like charm of churros to your brunch spread.
Quick gatherings — batter comes together in minutes and cooks fast, so you can feed a small crowd without turning on the oven.
Kid-friendly breakfasts or special weekday treats when you want to put a smile on faces with minimal effort.

How to Make Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup cinnamon sugar (for topping)

Optional ingredients and substitutions:

Milk: swap with 2% or plant-based milk (almond, oat) — calories and texture will vary.
Butter: use melted coconut oil or neutral oil to make dairy-free.
Flour: substitute up to half whole wheat flour for a nuttier flavor; for gluten-free, use a 1:1 gluten-free flour blend (note texture differences).
For less sugar: reduce batter sugar to 1 tablespoon and use 2–3 tablespoons of cinnamon sugar for topping.

Step-by-step instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until blended.
Pour the wet ingredients into the dry ingredients and stir until just combined — 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, spacing them comfortably.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook until golden brown, another 1–2 minutes.
Remove pancakes from the skillet and immediately sprinkle both sides lightly with the cinnamon sugar (this helps it adhere).
Repeat with remaining batter, adjusting heat as needed to prevent burning. Serve warm and enjoy!

Practical tips:

Batter thickness: if the batter seems too thick (won’t spread), add 1–2 tablespoons milk. If too thin, add a tablespoon of flour.
Don’t overcrowd the skillet — cook in batches for even heat.
Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Best Pairings

Classic: a pat of butter and warm maple syrup — simple and comforting.
Coffee & tea: pairs beautifully with strong coffee, a café con leche, or robust black tea to balance sweetness.
Fruity contrast: serve with fresh berries or a citrus compote to cut through the sugar.
Protein pairing: serve alongside scrambled eggs or smoked salmon for a fuller brunch plate — try pairing it with a high-protein breakfast like these baked cottage cheese eggs: Baked Cottage Cheese Eggs.
Dessert twist: top with dulce de leche, vanilla ice cream, or a drizzle of chocolate for an indulgent finish.

Keeping it Fresh

Room temperature: best eaten the day they’re made; you can keep pancakes covered on the counter for up to 1 day.
Refrigeration: store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave.
Freezer: layer cooled pancakes between parchment and freeze in a zip-top bag for up to 2 months. Reheat from frozen in a toaster or oven (350°F / 175°C) until warmed through.

Chef’s Advice

Heat control is key: medium heat lets pancakes cook through without burning the exterior. If pancakes brown too fast, lower the heat.
Let the batter rest 5 minutes after mixing — this hydrates the flour and improves texture.
Apply cinnamon sugar immediately off the skillet so it adheres while the pancake surface is slightly tacky. For extra crunch, lightly toast the sugar mixture in a dry pan for a minute (watch carefully) before sprinkling.
For uniform pancakes, use a 1/4-cup scoop and pour the batter into the center of the pan to ensure round shapes.

Creative Twists

Vegan churro pancakes: use plant-based milk, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) and swap butter for coconut oil. Use coconut sugar for a deeper flavor.
Gluten-free twist: swap for a certified 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it for structure.
Orange-cinnamon pancakes: add 1 teaspoon orange zest to the batter and serve with an orange-infused syrup to brighten the flavor.
Filled pancakes: sandwich a thin layer of pastry cream, Nutella, or dulce de leche between two pancakes for a decadent treat.

Recipe Q&A

Q: Can I make the batter ahead?
A: Yes — refrigerate covered for up to 24 hours. The batter may thicken; whisk gently and add a splash of milk before cooking.

Q: How do I make them less sweet?
A: Reduce the batter sugar to 1 tablespoon and use less cinnamon sugar for topping, or swap topping for a cinnamon-only dusting.

Q: My pancakes are dense — what went wrong?
A: Overmixing develops gluten; mix until just combined. Also check your baking powder is fresh — expired leavening will reduce rise.

Q: Can I pan-fry to get a crispier edge?
A: Yes — add a little more butter to your skillet and cook slightly longer at medium-low heat for a crisper exterior.

Q: Are these freezer-friendly?
A: Yes — cool completely, layer with parchment, freeze in an airtight bag for up to 2 months. Reheat in toaster or oven.

Conclusion

I hope this recipe inspires you to bring a little churro magic to your breakfast table — warm, cinnamon-kissed pancakes that are equal parts comforting and playful. Try them on a slow weekend morning or when guests arrive hungry for something special; then snap a photo and share your twist on these with our community.

For further inspiration and a more indulgent take on these pancakes, explore this indulgent version: Indulgent Spanish Churro-Inspired Pancakes for Breakfast Bliss, and if you’re planning a full brunch menu, see ideas here: Traditional Breakfast & Brunch Menu.

If you make them, let me know how you topped them — I love reader photos and creative twists. Happy flipping!