Spanish Churro Pancakes (Printable version)
Fluffy cinnamon-dusted pancakes with rich chocolate sauce, ready in 30 minutes.
# Ingredient list:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 ounces dark chocolate, chopped
14 - 1/3 cup heavy cream
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until thoroughly combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients and mix gently until just combined. The batter should remain slightly lumpy. Allow to rest for 5 minutes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional butter.
05 - Pour 1/4 cup batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, approximately 2-3 minutes. Flip and continue cooking until golden brown, an additional 2-3 minutes.
06 - Combine granulated sugar and cinnamon in a small bowl, mixing until evenly distributed.
07 - Brush warm pancakes lightly with melted butter, then generously dust both sides with the cinnamon sugar mixture.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth and glossy.
09 - Stack coated pancakes on serving plates. Drizzle warm chocolate sauce generously over the top or serve alongside for dipping.
# Expert Tips:
01 -
- The cinnamon sugar crust gives you that authentic churro crunch while keeping the inside impossibly fluffy
- That rich dark chocolate sauce takes three minutes but makes everyone feel like theyre eating dessert for breakfast
02 -
- Overmixed batter makes tough pancakes so stop stirring as soon as the flour disappears even if lumps remain
- The cinnamon sugar sticks best when pancakes are still warm so work quickly and dont let them cool completely
03 -
- A cast iron skillet holds heat beautifully and creates those gorgeous evenly browned edges
- Room temperature ingredients blend more easily and create a more uniform batter