Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator in an airtight container. Give it a gentle stir before cooking, adding a splash of milk if it has thickened too much.

Can I freeze these pancakes?

Absolutely. Let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag. Reheat in the toaster or microwave when ready to eat. Note: The cinnamon sugar may soften, so you might want to add a fresh sprinkle after reheating.

What can I use instead of cinnamon sugar?

If you don’t have cinnamon sugar on hand, you can make your own by mixing equal parts ground cinnamon and granulated sugar. For a different flavor profile, try dusting the pancakes with powdered sugar and a squeeze of fresh lemon juice.

Spanish Churro Pancakes: Easy Breakfast Baking

Ingredients

— The Pancake Batter —

1 ½ cups (190g) all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 ¼ cups (300ml) milk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

— The Churro Coating —

½ cup granulated sugar

1 tablespoon ground cinnamon

4 tablespoons unsalted butter, melted (for brushing)

— The Chocolate Sauce —

½ cup semi-sweet chocolate chips

¼ cup heavy cream

Instructions

1. **Make the Chocolate Sauce:** Place the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until smooth and glossy. Set aside to keep warm.

2. **Prep the Coating:** In a shallow dish or pie plate, mix the ½ cup sugar and 1 tablespoon cinnamon together. Set aside.

3. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

4. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the milk, egg, melted butter (2 tbsp), and vanilla extract.

5. **Combine:** Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. It is okay if the batter is slightly lumpy—do not overmix.

6. **Cook:** Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and pop. Flip and cook for another 1–2 minutes until golden brown.

7. **Coat:** Remove the hot pancakes from the skillet. Immediately brush one (or both) sides with the remaining melted butter.

8. **Toss:** Press the buttered side of the pancake directly into the cinnamon-sugar mixture to coat it generously. Repeat with all pancakes.

9. **Serve:** Serve the pancakes warm, stacked high, with the chocolate sauce drizzled on top or on the side for dipping.

Notes

Butter is Key: Don’t skip brushing the cooked pancakes with melted butter. This acts as the ‘glue’ for the sugar and mimics the flavor of a fried churro.

Keep Warm: Since you have to coat them individually, place finished pancakes on a baking sheet in a low oven (200°F) to keep them warm while you cook the rest.

Chocolate Sauce Alternative: If you don’t want to make ganache, Dulce de Leche or warmed Nutella are excellent alternatives.

Pancake Texture: For fluffier pancakes, let the batter rest for 5-10 minutes while the pan heats up. This gives the baking powder time to activate.

Author: Anna Lovae
Prep Time: 15
Cook Time: 15
Category: Breakfast
Method: Stovetop
Cuisine: Spanish Fusion
Diet: Vegetarian