Name: Spanish Churro Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/4 cups buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/3 cup granulated sugar (for cinnamon sugar coating); 1 teaspoon ground cinnamon (for coating); 2 tablespoons unsalted butter, melted (for brushing)

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I love bringing a little dessert-style comfort to the breakfast table, and these Spanish churro pancakes do exactly that. They are fluffy, golden pancakes coated in a warm cinnamon sugar mixture that reminds me of classic churros from a street market. When I drizzle them with syrup or a little chocolate sauce, they become the perfect sweet breakfast or weekend brunch treat that feels both cozy and indulgent.

Spanish Churro Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 ¼ cups buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the cinnamon sugar coating:

⅓ cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Directions

I start by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl until everything is evenly combined.

In another bowl, I whisk the buttermilk, egg, melted butter, and vanilla extract until the mixture becomes smooth and well blended.

Next, I pour the wet ingredients into the bowl of dry ingredients and gently mix them together. I make sure not to overmix the batter because a few small lumps help keep the pancakes fluffy.

I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

I pour about ¼ cup of batter onto the hot skillet for each pancake. After about 2 to 3 minutes, small bubbles appear on the surface and the edges begin to set.

I flip the pancakes and cook them for another 1 to 2 minutes until they turn golden brown and cook through.

While the pancakes finish cooking, I mix the sugar and cinnamon together in a small bowl to prepare the coating.

I lightly brush each warm pancake with melted butter and then sprinkle the cinnamon sugar generously over the top. I like serving them warm with maple syrup or chocolate sauce for an extra treat.

Servings and timing

This recipe makes 4 servings, which usually equals about 8 medium pancakes depending on the size I pour.

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Each serving contains approximately 320 calories.

Variations

I sometimes like to add small twists to this recipe depending on what I have in my kitchen. One variation I enjoy is adding mini chocolate chips directly into the batter, which melts slightly and gives the pancakes a dessert-like flavor.

Another option I like is topping the pancakes with sliced strawberries, bananas, or blueberries. The fruit balances the sweetness of the cinnamon sugar coating and adds freshness to the dish.

For an even richer flavor, I occasionally drizzle warm chocolate sauce or dulce de leche over the pancakes before serving.

If I want a lighter texture, I sometimes replace part of the all-purpose flour with whole wheat flour, which adds a subtle nutty flavor while keeping the pancakes soft.

Storage/Reheating

When I have leftover pancakes, I let them cool completely before storing them in an airtight container in the refrigerator. They usually stay fresh for up to 3 days.

To reheat, I like warming them in a skillet over low heat for a few minutes until they are heated through. I sometimes add a small pat of butter to bring back their fresh flavor.

I can also reheat them in the microwave for about 20 to 30 seconds, which is a quick option for busy mornings.

For longer storage, I freeze the pancakes by placing parchment paper between each one and sealing them in a freezer-safe bag. They can stay frozen for up to 2 months, and I reheat them directly from frozen in a toaster or skillet.

FAQs

Can I make these pancakes without buttermilk?

I sometimes make a quick substitute by mixing regular milk with a little lemon juice or vinegar and letting it sit for a few minutes. This creates a similar tangy flavor and texture to buttermilk.

Why should I avoid overmixing the pancake batter?

I have noticed that overmixing develops too much gluten in the flour, which can make the pancakes dense and tough instead of light and fluffy.

Can I prepare the batter ahead of time?

I prefer making the batter fresh because the baking powder and baking soda work best right after mixing. However, I can prepare the dry ingredients in advance to save time.

What toppings work best with churro pancakes?

I enjoy serving them with maple syrup, chocolate sauce, whipped cream, or fresh fruit. Sometimes I even add a scoop of vanilla yogurt for a creamy topping.

Can I make these pancakes gluten-free?

I can replace the all-purpose flour with a gluten-free flour blend designed for baking. The texture may change slightly, but the pancakes still turn out delicious.

Conclusion

I love how these Spanish churro pancakes transform a simple breakfast into something warm, sweet, and comforting. The fluffy pancakes paired with the cinnamon sugar coating create a flavor that reminds me of freshly made churros, but in an easy pancake form.

Whenever I want a cozy weekend breakfast or a fun brunch dish, I make this recipe and enjoy every bite with a drizzle of syrup or chocolate sauce. It is a simple recipe that always feels special.

📖 Recipe:

Spanish Churro Pancakes

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Fluffy pancakes coated in warm cinnamon sugar that capture the sweet flavor of classic Spanish churros. Perfect for a cozy breakfast or indulgent weekend brunch with syrup or chocolate drizzle.

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2–3 minutes until bubbles appear on the surface and the edges begin to set.
Flip and cook for another 1–2 minutes until golden brown and cooked through.
In a small bowl, mix the sugar and cinnamon for the coating.
Brush each warm pancake lightly with melted butter and sprinkle generously with the cinnamon sugar mixture.
Serve warm with maple syrup, chocolate sauce, whipped cream, or fresh fruit if desired.