why make this recipe
These Spanish churro-inspired pancakes give you the sweet cinnamon taste of churros in a quick pancake form. They are easy to make and fun for a family breakfast. If you want to learn more about the site behind many simple recipes, read this about this site for quick context.
introduction
This recipe makes fluffy pancakes with a cinnamon-sugar finish. It uses common pantry items and cooks fast on the stove. For another very simple dessert idea that uses few ingredients, you can see this 3-ingredient ice cream recipe as a quick example.
how to make Spanish Churro-Inspired Pancakes: A Breakfast Delight!
Make the batter and cook the pancakes on a hot skillet. When they finish, sprinkle cinnamon sugar right away so it sticks. These steps are simple and work for cooks of all levels. For a sweet twist idea, try pairing bites with a soft cookie like these banana pudding cookies.
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)
This ingredient list is small and easy to follow, similar in simplicity to a creamy dessert like banana pudding with Biscoff for a different treat.
Directions :
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.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Remove from skillet and immediately sprinkle with cinnamon sugar.
Repeat with remaining batter.
Serve warm and enjoy!
how to serve Spanish Churro-Inspired Pancakes: A Breakfast Delight!
Serve stacked with extra cinnamon sugar on top. Add warm syrup, a dusting of powdered sugar, or a side of fruit. These pancakes are best hot from the pan.
how to store Spanish Churro-Inspired Pancakes: A Breakfast Delight!
Cool pancakes fully, then place in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in a skillet or microwave and add a fresh sprinkle of cinnamon sugar.
tips to make Spanish Churro-Inspired Pancakes: A Breakfast Delight!
- Do not overmix the batter; a few lumps are okay.
- Use medium heat so pancakes cook through without burning.
- Sprinkle cinnamon sugar right after cooking so it sticks well.
- Measure flour by spooning into the cup and leveling for best texture.
variation (if any)
- Add a pinch of nutmeg to the batter for warm spice.
- Fold in a small amount of chopped apple for fruit flavor.
- Make mini pancakes for a bite-size churro feel.
FAQs
Q: Can I use whole wheat flour?
A: Yes. Use a mix of half all-purpose and half whole wheat for a lighter change.
Q: Can I make the batter ahead?
A: You can mix batter and store in the fridge for up to 24 hours. Stir gently before cooking.
Q: Is there a vegan version?
A: Yes. Use plant milk, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan butter.
Q: How do I get the sugar to stick well?
A: Sprinkle cinnamon sugar while pancakes are still warm so it melts slightly and sticks.
Conclusion
These Spanish churro-inspired pancakes are an easy way to bring churro flavor to your morning. For more breakfast ideas and simple recipes, check this Breakfast collection by Clara. If you want another take on churro pancakes, you can read a related guide on Irresistible Spanish Churro Pancakes.
Spanish Churro-Inspired Pancakes
Ingredients
Pancake Batter
- 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
Topping
- 1/2 cup cinnamon sugar for topping
Instructions
Preparation
- 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.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
Serving
- Serve stacked with extra cinnamon sugar on top. Add warm syrup, a dusting of powdered sugar, or a side of fruit.
