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.
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)
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 1/4 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.
Notes
Avoid overmixing the batter to keep the pancakes light and fluffy.
Mini chocolate chips can be added to the batter for a dessert-style twist.
Top with sliced strawberries, bananas, or blueberries for freshness.
For a richer flavor, drizzle with chocolate sauce or dulce de leche before serving.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat or microwave for 20–30 seconds.
Freeze pancakes with parchment paper between them for up to 2 months and reheat in a toaster or skillet.
If buttermilk is unavailable, mix regular milk with a small amount of lemon juice or vinegar and let it sit for a few minutes as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg
