Sometimes you just need something warm and sweet for breakfast. These Spanish churro pancakes are the perfect treat for your next lazy weekend morning. They combine the crispy coating of a churro with the fluffiness of a pancake. You can have this restaurant-quality meal on the table in just 30 minutes.
What Makes This Recipe Special
This recipe is a total winner for cozy winter mornings. It takes the familiar comfort of a pancake and adds a fun, sugary crunch. Your family will love the warm cinnamon aroma filling the kitchen. It is an easy way to make a regular morning feel like a celebration. These pancakes are kid-approved and satisfy every sweet craving.
Simple Method for Spanish Churro Pancakes
Making these is much easier than frying traditional dough. You simply whisk together a thick buttermilk-style batter and pan-fry it. The secret is using a little oil to get those crispy, golden edges. Even if you are a beginner, you can master this technique quickly. It is all about the quick toss in cinnamon sugar while they are still hot.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh spices makes a big difference here.
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 1.25 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
- 4 tablespoons neutral frying oil
- 4 ounces 60% dark chocolate
- 0.5 cup heavy cream
Step-by-Step
- Sift flour, 3 tablespoons sugar, baking powder, 1 teaspoon cinnamon, and salt into a large bowl.
- Whisk milk, egg, melted butter, and vanilla in a separate container until emulsified.
- Fold the wet ingredients into the dry ingredients until a thick batter forms, avoiding over-agitation of gluten.
- Combine the coating sugar and 2 teaspoons cinnamon in a shallow pan and set aside.
- Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat until shimmering.
- Deposit 0.25 cup of batter per pancake into the skillet, cooking for 2-3 minutes until the periphery is set and bubbles persist.
- Flip the pancakes and cook for an additional 2 minutes until the internal temperature reaches 190 degrees Fahrenheit.
- Immediately transfer the hot pancakes to the cinnamon-sugar pan and coat all surfaces thoroughly.
- Heat heavy cream to a simmer and pour over chocolate pieces, allowing to sit for 2 minutes before whisking into a smooth ganache.
- Stack the coated pancakes and serve with the warm chocolate ganache for dipping.
Best Ways to Enjoy It
Stack these Spanish churro pancakes high on a large platter. Serve them while the chocolate ganache is still warm and pourable. You can add a side of fresh berries to cut through the richness. Pair this breakfast with a strong cup of coffee or hot cocoa. It is the ultimate way to enjoy a slow weekend morning with your favorite people.
Storage & Reheating
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to two days. For the best texture, reheat them in a toaster or a 350°F oven. This helps the exterior stay crispy rather than getting soggy in the microwave. Keep the extra ganache in a small jar and warm it gently before serving again.
Pro Tips
- Don’t skip the oil in the pan to ensure a crunchy churro texture.
- Avoid over-mixing the batter to keep the pancakes light and fluffy.
- Use a neutral oil like canola or vegetable oil for the best flavor.
- Wipe the skillet between batches to prevent the sugar from burning.
- For a winter treat, add a pinch of nutmeg to the dry ingredients.
- Toss the pancakes in sugar immediately after frying so it sticks well.
- Use high-quality dark chocolate for a rich, restaurant-style ganache.
Ways to Switch It Up
- Swap the dark chocolate for milk chocolate for a sweeter dipping sauce.
- Use a gluten-free all-purpose flour blend to make these wheat-free.
- Add a pinch of cayenne pepper to the chocolate for a Mexican-inspired kick.
- Top with sliced bananas or strawberries for a fresh seasonal touch.
Quick Answers
Can I make the batter ahead of time?
It is best to make the batter fresh for the fluffiest results. However, you can mix the dry ingredients the night before. This saves you a few minutes during the busy morning rush.
How do I know when to flip them?
Wait for bubbles to form and stay open on the surface. The edges should look dry and set. This usually takes about two to three minutes over medium heat.
Will my kids like the dark chocolate?
Most kids enjoy the combination of sugar and chocolate. If they prefer milder flavors, use 40% cocoa or milk chocolate instead. The cinnamon sugar coating is always a huge hit with picky eaters.
I hope these crispy pancakes bring a little extra joy to your breakfast table this winter. They are so fun to make and even better to eat. Happy cooking!
— Alex
Ingredients
- 1.5 cups all -purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 1.25 cups whole milk
- 1 large eg g
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
- 4 tablespoons neutral frying oil
- 4 ounces 60% dark chocolate
- 0.5 cup heavy cream
Instructions
- Sift flour, 3 tablespoons sugar, baking powder, 1 teaspoon cinnamon, and salt into a large bowl.
- Whisk milk, egg, melted butter, and vanilla in a separate container until emulsified.
- Fold the wet ingredients into the dry ingredients until a thick batter forms, avoiding over-agitation of gluten.
- Combine the coating sugar and 2 teaspoons cinnamon in a shallow pan and set aside.
- Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat until shimmering.
- Deposit 0.25 cup of batter per pancake into the skillet, cooking for 2-3 minutes until the periphery is set and bubbles persist.
- Flip the pancakes and cook for an additional 2 minutes until the internal temperature reaches 190 degrees Fahrenheit.
- Immediately transfer the hot pancakes to the cinnamon-sugar pan and coat all surfaces thoroughly.
- Heat heavy cream to a simmer and pour over chocolate pieces, allowing to sit for 2 minutes before whisking into a smooth ganache.
- Stack the coated pancakes and serve with the warm chocolate ganache for dipping.
