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I have a soft spot for mornings that smell like cinnamon and butter — these churro-inspired pancakes fit the bill. This simple take on churro flavors transforms a basic pancake batter into warm, cinnamon-sprinkled rounds that are perfect for weekend brunches, cozy breakfasts, or anytime you want a fun twist on pancakes. If you’re collecting ideas for fast, crowd-pleasing breakfasts, check out these easy breakfast recipes while your griddle heats up.
Why you’ll love this dish
These pancakes are quick to mix, use pantry staples, and deliver that nostalgic cinnamon-sugar crunch with minimal fuss. They’re budget-friendly, kid-approved, and excellent for serving a small group without standing over the stove all morning. The topping is the star — sprinkled on hot pancakes it melts slightly and gives you that churro-like bite in every forkful.
“My family called them churro pancakes and asked for seconds — crispy edges, soft center, full cinnamon flavor.”
As a home cook, I appreciate how this recipe balances speed and flavor: you don’t need special equipment, and the results taste like something from a weekend bakery.
How this recipe comes together
Start by whisking the dry ingredients, then mix the wet ingredients separately. Combine gently so the pancakes stay tender. Cook spoonfuls on a greased non-stick skillet over medium heat until bubbles form, flip, and finish until golden. The final step — sprinkling cinnamon sugar immediately after they come off the skillet — gives these pancakes their signature churro-like crust.
Gather these items
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)
Substitution tips:
- Milk: Swap with any plant-based milk (almond, oat, soy) for a dairy-free version.
- Butter: Use melted coconut oil or neutral oil for a dairy-free option.
- Flour: For gluten-free, try a 1:1 gluten-free flour blend (texture will vary).
- Cinnamon sugar: Make your own by mixing 1/2 cup sugar with 1–2 teaspoons ground cinnamon.
Step-by-step instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined — a few small lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (about 2 minutes), then flip and cook until golden brown on the other side (about 1–2 minutes).
- Remove from skillet and immediately sprinkle with cinnamon sugar so it sticks to the warm surface.
- Repeat with remaining batter, stacking cooked pancakes loosely to keep them tender.
- Serve warm and enjoy!
Best ways to enjoy it
Serve these pancakes hot with a dusting of extra cinnamon sugar, a drizzle of maple syrup, or a dollop of whipped cream for a richer treat. Fresh fruit (bananas or berries) adds bright acidity and texture contrast. For a relaxed brunch spread, pair with strong coffee or a café con leche and a slice of something bready — try a slice of 3-ingredient banana bread to round out the table.
Storage and reheating tips
- Refrigerator: Store cooled pancakes in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze single pancakes flat on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
- Reheating: For best texture, reheat in a toaster oven or regular oven at 350°F (175°C) for 6–8 minutes. Microwaving works for speed (15–30 seconds) but may soften the cinnamon-sugar crust.
Pro chef tips
- Don’t overmix: Stir until just combined to keep pancakes fluffy.
- Pan temp: Medium heat gives golden pancakes without burning the sugar topping. Test one pancake first.
- Even size: Use a 1/4-cup measuring cup for uniform pancakes and consistent cooking.
- Fresh cinnamon sugar: Mix your cinnamon sugar right before serving for the most aromatic topping.
- Crisp edges: Finish pancakes with a quick high-heat sear (10–15 seconds) if you like extra crispness on the outside.
Creative twists
- Chocolate-hazelnut drizzle: Add a spoonful of Nutella or chocolate syrup for a decadent finish.
- Pumpkin spice: Replace 1/2 teaspoon cinnamon with pumpkin pie spice and reduce vanilla to 1/2 teaspoon for fall flavor.
- Banana-studded: Fold in thinly sliced banana or chocolate chips to the batter.
- Vegan: Use flax egg (1 tbsp flaxseed meal + 3 tbsp water) and plant milk; swap butter for coconut oil.
- Churro bites: Pipe batter into small rounds or use a squeeze bottle for mini pancake morsels.
FAQ
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet ingredients separately and combine them just before cooking. Mixed batter is best used within 30–60 minutes; it may thicken slightly as baking powder reacts.
Q: How do I keep the cinnamon sugar from sliding off?
A: Sprinkle the cinnamon sugar immediately after the pancake comes off the skillet while it’s still hot and slightly moist — the sugar will adhere and melt in places, creating a pleasant crust.
Q: Can I double this recipe for a crowd?
A: Yes. Double or triple the ingredients and cook in batches. Keep cooked pancakes warm in a low oven (200°F / 95°C) on a baking sheet while you finish the rest.
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Churro-Inspired Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These churro-inspired pancakes are a quick and easy way to enjoy the nostalgic flavors of cinnamon and sugar for breakfast.
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)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined — a few small lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (about 2 minutes), then flip and cook until golden brown on the other side (about 1–2 minutes).
- Remove from skillet and immediately sprinkle with cinnamon sugar so it sticks to the warm surface.
- Repeat with remaining batter, stacking cooked pancakes loosely to keep them tender.
- Serve warm and enjoy!
Notes
For extra flavor, serve with a drizzle of maple syrup or fresh fruit. These pancakes can be stored in the refrigerator or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg