Irresistible Spanish Churro Pancakes are a delicious twist on traditional pancakes, coated in cinnamon sugar and served with maple syrup.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:Spanish
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup granulated sugar (for cinnamon sugar)
1 teaspoon ground cinnamon (for cinnamon sugar)
Maple syrup (for serving)
Whipped cream (optional, for serving)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
While the pancakes are cooking, mix the sugar and cinnamon in a shallow dish.
Once cooked, immediately coat each pancake in the cinnamon sugar mixture, ensuring both sides are covered.
Serve warm with maple syrup and whipped cream if desired.
Notes
For a chocolate twist, add 1/4 cup of mini chocolate chips to the batter before cooking.
To make these pancakes even more decadent, top with fresh fruit like strawberries or bananas before serving.