Spanish Churro Pancakes (Print Page)

Fluffy churro-inspired pancakes coated in cinnamon sugar with rich chocolate dipping sauce.

# What You Need:

→ Pancake Batter

01 - 1 cup (125 g) all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup (180 ml) whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus more for greasing griddle)
10 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Coating

11 - 1/4 cup (50 g) granulated sugar
12 - 2 teaspoons ground cinnamon

→ Chocolate Sauce

13 - 3 oz (85 g) dark chocolate, chopped
14 - 1/3 cup (80 ml) heavy cream

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until well combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully blended and smooth.
03 - Pour wet ingredients into dry ingredients and mix until just combined; small lumps are acceptable. Let batter rest for 5 minutes to allow baking powder to activate.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges appear set, then flip and cook until golden brown, approximately 2–3 minutes per side.
06 - Combine 1/4 cup sugar with 2 teaspoons cinnamon in a small bowl, mixing thoroughly to create an even coating mixture.
07 - While pancakes are still warm, brush lightly with melted butter if desired, then generously dust both sides with the cinnamon sugar mixture.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval until chocolate is completely melted and sauce becomes smooth and glossy.
09 - Stack pancakes on serving plates and drizzle with warm chocolate sauce, or serve sauce on the side for dipping.

# Expert Tips:

01 -
  • Everything you love about churros happens to be hiding inside the fluffiest pancakes you've ever made
  • The cinnamon sugar crust creates this incredible crunch that gives way to pillowy softness
  • That chocolate sauce turns an ordinary breakfast into something that feels like dessert
02 -
  • Overmixing the batter will make your pancakes tough and dense so stop mixing as soon as the flour disappears
  • The batter resting period is actually crucial so do not skip it if you want the fluffiest results possible
  • Letting the pan get properly hot before adding batter prevents sticking and ensures even cooking
03 -
  • Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch
  • Double the cinnamon sugar mixture because you will absolutely want more for dipping

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