Go Back
A stack of cinnamon-sugar coated pancakes drizzled with dark chocolate ganache on a white plate.
Print Recipe

Spanish Churro Pancakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 485kcal

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.