Spanish Churro Pancakes – A Sweet Cinnamon Sugar Twist

The Time I Tried Turning Churros Into Pancakes (Spoiler: Best Brunch Ever)

So, full confession: I grew up absolutely obsessed with churros from our local street fair (you know the ones, piping hot, silly with sugar, and so, so messy). One day, I just woke up craving those flavors but didn’t have any churro dough on hand, so I did what any half-awake home cook would do—I dumped all that cinnamon-sugar goodness into a pancake batter and hoped for the best. Truth be told, this recipe was born out of laziness and a powerful sweet tooth. If that’s not relatable, I don’t know what is!

Why You’ll Love This (And Why I Can’t Stop Making It)

I make these Spanish Churro Pancakes when my family is feeling extra needy (or just super hungry) on Saturday mornings; they basically hover around the stove like little pancake vultures. My teenagers say these taste like the best bits of a fair, without the drama of losing tickets. Some days, I’ll add chocolate drizzle and watch it disappear in record time—though, if I’m honest, there have been days when a pancake or two never made it to the table (oops). If you love cinnamon sugar and you’re tired of the same boring pancakes, this is definitely your next breakfast obsession. Plus, no mess of hot oil or waiting in line. Win-win.

What You’ll Need (And a Few Handy Shortcuts)

• 1 cup all-purpose flour (sometimes I use 50-50 with wholewheat, nobody’s noticed yet)
• 2 tbsp granulated sugar (brown sugar if that’s all you’ve got, just a bit more molasses-y)
• 1 tbsp baking powder (my grandmother always insisted on Dr. Oetker, but any will do)
• 1/2 tsp fine salt (pinch here, pinch there, you know how it goes)
• 1 1/4 tsp ground cinnamon (I measure this with my heart, honestly)
• 1 cup milk (I sometimes swap in oat milk when I’m trying to be fancy)
• 1 large egg (if you’re out, 1/4 cup applesauce actually works in a pinch—no kidding)
• 2 tbsp unsalted butter, melted (or coconut oil, which is a tad coconutty but nice)
• For coating: 1/4 cup sugar + 1 tsp cinnamon
• Optional: chocolate sauce for drizzling! (for the true churro-with-dipping-chocolate experience)

How to Make Spanish Churro Pancakes – Just Trust the Process

1. Mix the dry stuff: In a medium bowl, chuck in your flour, sugar, baking powder, salt, and cinnamon. Whisk it up. Don’t overthink it; nobody’s judging your technique.
2. Wet goes next: In a separate (much-loved, slightly stained) bowl, whisk together milk, egg, and that lovely melted butter. Accidentally scrambled your egg in warm butter before? Been there. Just make sure it’s cool-ish before adding.
3. Combine, but not too much: Pour the wet ingredients into the dry, mix just until mostly combined. Some lumps are fine—mine always looks a bit dodgy at this stage.
4. Let it rest (if you can wait). Ten minutes helps everything chill out and get fluffy. Or be impatient like me and cook right away; honestly, both work.
5. Heat your pan: Medium heat, nonstick or well-oiled. I use a little more butter than I should, but I like crispy corners (don’t @ me).
6. Ladle on the batter: About 1/4 cup per pancake. When bubbles pop on the surface and the edges look set, flip ‘em! (First ones are always a bit of a mess, but that’s the chef’s treat, right?)
7. Coat in cinnamon sugar: While still warm, toss or pat your pancakes in the cinnamon-sugar mixture. This is where I literally burn my fingers every. single. time. Worth it. I just lay them on a big plate and sprinkle, tbh.
8. Serve hot: With chocolate sauce, or honestly, with nothing at all. If you’re patient, stack them high for drama points.

Some Notes From the Trenches

• Letting the batter sit makes fluffier pancakes… or so they say. Actually, I think it works better if my kitchen isn’t freezing. (Winter struggles.)
• For crispier edges, use more butter in the pan and cook a bit longer on lower heat.
• I once tried dusting the cinnamon sugar after the pancakes cooled and, well, it just kind of fell off. Coat while warm, every time!

Variations I’ve Tested (And One Hot Mess)

• I sometimes add a tiny splash of vanilla to the batter for extra warmth. Or a pinch of nutmeg. Or both, if I’m feeling wild.
• Swapped in almond milk, which worked fine; coconut milk made them richer but maybe a bit heavy, so go easy if you try it.
• Tried thinning the batter for crepes—uh, don’t. Just… don’t.
• I even sprinkled orange zest over the finished stack once, and that was unexpectedly awesome!

What If I Don’t Have… All the Right Gear?

• Nonstick skillet is ideal, but honestly, I once used my old cast iron and just upped the butter. Worked like a charm (though cleanup was a pain in the neck).
• No whisk? A fork is fine. Or shake the wet stuff in a jar—I’ve done it in a pinch.
• Ladle MIA? Just eyeball it with a mug or a drinking glass. Measurements are more like guidelines here.

How to Store (If You Even Need To)

Leftovers will keep in an airtight container for 2 days in the fridge, but honestly, in my house it never lasts more than a day! You can reheat them in the toaster or in a pan over low heat, which crisps up the edges again. (Freezing works, but the sugar coating gets a bit weird—just my two cents.)

Serving Suggestions: Let’s Get Silly

These are killer fresh with a side of hot chocolate (seriously, try my Spanish-style hot chocolate). Sometimes I stack them high and drizzle over a dangerous amount of homemade chocolate sauce. Or sandwich them with a little dulce de leche if I’m feeling swish. Every now and then I just grab one plain and wander around the kitchen in bliss (multitasking, right?).

Pro Tips (Learned the Hard Way)

• I once tried rushing the mixing step and ended up with weird, rubbery pancakes. Patience, even when you’re starving, really pays off.
• Don’t skimp on the cinnamon sugar—more is more here.
• Let anyone else flip the pancakes if they beg; you’ll get all the glory anyway.

Real Questions I’ve Actually Gotten

• Can I make these gluten-free?
  Sure, just use your go-to GF flour blend. Texture’s a smidge different but still ace.
• Can I double the recipe?
  Absolutely. In fact, do it. (Nobody ever complains about extra pancakes in my house!)
• What if I run out of cinnamon?
  Gasp! Try pumpkin pie spice, or just sugar for a super-basic vibe. Not quite the same but still good.
• Milk alternatives?
  All-day! Soy, oat, almond—even half yogurt, half water in a bind. Once I used leftover coffee. It was… different.
• How important is letting the batter rest?
  I’d say helpful but not vital. I mean, sometimes brunch just can’t wait, am I right?

Pancake mornings: messy, sweet, always worth it.

★★★★★ 4.60 from 19 ratings

Spanish Churro Pancakes – A Sweet Cinnamon Sugar Twist

yield: 4 servings

prep: 15 mins

cook: 15 mins

total: 30 mins

Enjoy fluffy pancakes infused with the flavors of classic Spanish churros, coated in cinnamon sugar and perfect for a sweet breakfast or dessert treat.

🖨️ Print Pin Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for coating)
• 1 1/2 teaspoons ground cinnamon (for coating)
• Extra butter or oil for cooking

Instructions

1. 1
   In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. 2
   In another bowl, mix milk, eggs, melted butter, and vanilla extract until well combined.
3. 3
   Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. 4
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5
   Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden brown.
6. 6
   Mix 1/4 cup sugar and 1 1/2 teaspoons cinnamon in a shallow dish. While pancakes are still warm, dip or sprinkle each pancake with the cinnamon sugar mixture. Serve immediately and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 7 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 51 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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