Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Oh, let me take you back to a sun-kissed morning in Spain, where the air swirled with the sweet scent of churros frying to golden perfection. Those luscious, crispy treats dipped in velvety chocolate would make anyone’s heart flutter. Inspired by that delightful experience, I’ve concocted a breakfast recipe that brings all that joy right to your kitchen—Spanish Churro-Inspired Pancakes! Seriously, these fluffy pancakes, kissed with just the right amount of sweetness and cinnamon, will have you dreaming of Spain every time you take a bite.

Why you’ll love this recipe

What makes these pancakes truly special is their heavenly balance of texture and flavor. You know that satisfying crunch of a churro? Well, these pancakes have that churro vibe but with the soft, pillowiness of your favorite breakfast pancake. The blend of warm vanilla with a dusting of cinnamon sugar transforms a simple breakfast into a delightful moment of indulgence. Perfect for lazy Sundays, brunch with friends, or even a special weekday treat, these pancakes are sure to become a household favorite. Plus, simple ingredients make them approachable, so you won’t be scrambling for anything exotic during a busy morning.

Ingredients overview

Let’s dive into what you’ll need—the magic lies in the simplicity:

• 1 cup all-purpose flour: This is the base of your pancakes. You can switch to whole wheat flour for a hearty twist, but the texture will have a slight change.

• 2 tablespoons sugar: Just enough sweetness to bring out the flavors without overwhelming your palate. You can swap with coconut sugar for a unique richness.

• 1 tablespoon baking powder: This little gem is your leavening agent. Always double-check that it’s fresh for optimal fluffiness!

• 1/2 teaspoon salt: A pinch enhances all flavors. Don’t skip it—it’s a key player!

• 1 cup milk: Whole milk will yield creamier pancakes, but you can easily substitute almond or oat milk for a dairy-free version.

• 1 large egg: Binding it all together, adding moisture and richness. If vegan, you can replace it with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

• 2 tablespoons melted butter: This adds richness, but if you’re feeling adventurous, melted coconut oil could be a delightful swap.

• 1 teaspoon vanilla extract: Never underestimate the power of good vanilla! It adds a warmth that elevates your pancake game.

• 1/2 cup cinnamon sugar (for topping): This is where the magic happens! You can make your cinnamon sugar or simply mix granulated sugar with ground cinnamon to your taste.

Preparing Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Now onto the fun part—let’s get cooking!

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. It’s like a little fairy dust for your pancakes—mix it well!

2. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Make sure that butter is nice and melted and not too hot—nobody likes scrambled eggs instead of fluffy pancakes!

3. Pour the wet ingredients into the dry mix and stir gently until just combined. Remember: don’t over-mix! It’s okay if there are a few lumps—we’re going for fluffy, not rubbery.

4. Heat a non-stick skillet over medium heat. Lightly grease it with a bit of butter of oil, making sure it’s nice and hot but not smoking.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Watch them! Bubbles will start to form on the surface after about 2-3 minutes.

6. Once you see those bubbles, flip! Cook until golden brown on the other side. You want a nice, toasted look but don’t let them get lonely on the skillet for too long.

7. Remove from heat and immediately sprinkle with cinnamon sugar—this step is crucial for that genuine churro experience!

8. Repeat with remaining batter until everything’s cooked up.

Best way to enjoy it

These churro-inspired pancakes are best served warm, right off the skillet. You can create a lovely pancake stack drizzled with maple syrup or a dollop of whipped cream to elevate the experience. Pair it with fresh berries or sliced bananas for a pop of freshness. An espresso or rich café con leche on the side? Now you’re really taking a trip to Spain!

Storage and reheating tips

If by chance you have leftovers (which is rare!), let the pancakes cool completely before storing them. Place them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or a skillet for crispy edges. If you want to store them longer, freeze them in a single layer on a baking sheet before transferring to a freezer bag—this prevents them from sticking together. Reheat directly from the freezer; no need to thaw!

Pro chef tips

• Don’t skip the cinnamon sugar sprinkling! It brings that churro essence straight to your pancakes.
• Experiment with flavors: add some chocolate chips or nuts into the batter for added texture.
• If you want a variation, try baking them in a muffin tin for pancake muffins—same flavors, different fun shape!

Creative Twists

Variation is the spice of life! Feel free to add a pinch of nutmeg or even a splash of orange zest for a citrusy twist. You can also drizzle a chocolate sauce or caramel over the pancakes for a dessert-like treat. What about incorporating some pumpkin puree in the fall? The options are endless!

Key ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon sugar (for topping)

Directions to follow

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, mix milk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a non-stick skillet with grease.
5. Pour 1/4 cup batter onto the skillet.
6. Cook until bubbles form; flip and cook until golden.
7. Remove and sprinkle with cinnamon sugar right away.
8. Enjoy warm!

Your questions answered

• What’s the prep time? About 10 minutes, give or take—perfect for a quick morning treat!
• Can I use whole wheat flour? Absolutely! Just know the texture might be a bit denser, but still delicious.
• How do I make it dairy-free? Swap out the milk for almond or oat milk and replace the egg with a flax egg.
• Can I make these ahead? Yes! Make the batter the night before and store it in the fridge. Just give it a stir before cooking.
• What can I pair with these pancakes? Fresh fruits, yogurt, or even a nut butter—each will bring its own nuance of flavor!

I truly hope you give these Spanish Churro-Inspired Pancakes a try! They’re a real game changer for breakfast, and honestly, who wouldn’t relish a bit of joy to start the day? Embrace the process, get creative with your flavors, and I can’t wait to hear how they turn out. Don’t hesitate to share your adventures in the comments—let’s keep the culinary community thriving! Enjoy!

Print Recipe

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Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Difficulty: Beginner Prep Time Cook Time Total Time 25 hrs

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 5 Calories: 200

Description

Experience the joy of Spanish churros in pancake form with these fluffy, cinnamon-sugar dusted delights. Perfect for breakfast or brunch!

Ingredients for Spanish Churro-Inspired Pancakes

Scale

1/2x 1x 2x 3x

Pancake Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 2 tablespoons sugar (can be substituted with coconut sugar)
• 1 tablespoon baking powder (ensure it's fresh for optimal fluffiness)
• ¹⁄₂ teaspoon salt (enhances all flavors)
• 1 cup milk (substitute with almond or oat milk for dairy-free)
• 1 large egg (can use flax egg for a vegan version)
• 2 tablespoons melted butter (or melted coconut oil)
• 1 teaspoon vanilla extract (adds warmth and flavor)
• ¹⁄₂ cup cinnamon sugar (for topping, mix granulated sugar with ground cinnamon)

Instructions

Cooking Steps

1. Mix Dry Ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
   Mark as complete

2. Combine Wet Ingredients

   In another bowl, mix the milk, egg, melted butter, and vanilla extract.
   Ensure butter is melted but not too hot.
   Mark as complete

3. Combine Mixtures

   Pour the wet ingredients into the dry mix and stir gently until just combined.
   Do not over-mix; some lumps are okay.
   Mark as complete

4. Cook Pancakes

   Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet.
   Cook until bubbles form, then flip and cook until golden brown.
   Mark as complete

5. Serve

   Remove from skillet and immediately sprinkle with cinnamon sugar. Serve warm.
   Enjoy with maple syrup or fresh fruits!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 250mg11%

Potassium 120mg4%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 5g

Protein 4g8%

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Vitamin A 200 IU

Vitamin C 0 mg

Calcium 100 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 0.3 mg

Vitamin B6 0 mg

Folate 20 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.3 mg

Phosphorus 60 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0.5 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately for the best taste, can be stored in an airtight container.

Keywords: pancakes, churro-inspired, breakfast, cinnamon, easy recipe