Description
These warm, buttery pancakes dusted with cinnamon-sugar capture the playful nostalgia of churros, making them perfect for brunch or cozy mornings.
Ingredients
Scale
- 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)
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.
- 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.
- Repeat with remaining batter and serve warm.
Notes
For a less sweet version, reduce the batter sugar or the amount of cinnamon sugar for topping. These pancakes can be kept on the counter for up to 1 day and stored in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 25g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg