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–+ servings

Churro Pancakes

Fluffy pancakes infused with the warm flavors of churros, coated in cinnamon sugar, perfect for a sweet breakfast or brunch.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4 pancakes

Ingredients

For the pancakes

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar for batter
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon for batter
  • 1 cup milk (whole or 2% for best richness)
  • 1 large egg
  • 2 tablespoons melted butter (plus a little for the pan)

For cinnamon sugar coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For serving

  • Chocolate sauce for serving
  • Condensed milk for drizzling

Instructions

Preparation

  • In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, salt, and 1 teaspoon cinnamon.
  • In another bowl, beat the milk, egg, and melted butter until smooth.
  • Pour the wet mixture into the dry and stir until just combined — a few small lumps are fine.

Cooking

  • Warm a non-stick skillet or griddle over medium heat and brush lightly with melted butter or oil.
  • Pour about 1/4 cup batter per pancake onto the pan. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.
  • Flip and cook 1–2 minutes more until golden.

Serving

  • While pancakes cook, stir together 1/4 cup sugar and 1 tablespoon cinnamon in a shallow bowl.
  • Immediately after each pancake comes off the skillet, toss it in the cinnamon-sugar so it adheres.
  • Stack and drizzle with chocolate sauce and condensed milk. Enjoy warm.

Notes

For variations, use yogurt or buttermilk for a richer batter, or make them dairy-free using plant milk and coconut oil. Store cooled pancakes in an airtight container for 3–4 days or freeze for up to 2 months.