Why Make This Recipe
Chocolate Stuffed Churro Pancakes bring the perfect combination of fluffy pancakes and sweet chocolate to your breakfast table. If you love churros and pancakes, this recipe is the best of both worlds. It’s easy to make and great for serving a crowd or enjoying a special treat with your family. Who wouldn’t love biting into a pancake that is filled with melted chocolate?
How to Make Chocolate Stuffed Churro Pancakes
Ingredients:
- 1 1/2 cups self-raising flour
- 1 teaspoon baking powder heaped
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 1/4 cup butter, melted and cooled slightly
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/4 cup milk
- 1/2 cup chocolate chips or buttons
- 4 tablespoons sugar (for cinnamon sugar)
- 1 teaspoon ground cinnamon (for cinnamon sugar)
Directions:
- In a large bowl, combine the self-raising flour, baking powder, sugar, ground cinnamon, and salt. Mix well.
- Make a well in the center of the dry ingredients. Add the melted butter, egg, vanilla extract, and milk to the well.
- Whisk the mixture until smooth and well combined.
- Heat a nonstick pan over low to medium heat and add a little melted butter.
- Pour less than 1/4 cup of the pancake batter onto the pan. Add a few chocolate chips in the center, then cover with more batter.
- Cook the pancake until it is golden brown, then carefully flip it over and cook the other side.
- Once done, remove the pancake and coat it in cinnamon sugar (mix 4 tablespoons of sugar with 1 teaspoon of ground cinnamon).
- Serve warm with fruit, ice cream, or enjoy them plain.
How to Serve Chocolate Stuffed Churro Pancakes
These pancakes are best served warm. You can add toppings like whipped cream, fresh fruits, or a drizzle of chocolate syrup. They make a delightful addition to a brunch or a cozy breakfast at home.
How to Store Chocolate Stuffed Churro Pancakes
If you have any leftovers, store the pancakes in an airtight container in the fridge for up to 2 days. You can also freeze them. Place the pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be reheated in the toaster or microwave.
Tips to Make Chocolate Stuffed Churro Pancakes
- Make sure your pan is not too hot to avoid burning the pancakes. A medium heat works well.
- Use a cookie scoop to measure the batter for even-sized pancakes.
- Feel free to adjust the amount of chocolate chips as per your preference.
Variation
For a healthier option, you can replace half of the flour with oat flour and add in some chopped nuts or berries. This adds extra flavor and nutrition to the pancakes.
FAQs
Q: Can I use regular flour instead of self-raising flour?
A: Yes, you can use regular all-purpose flour, but you need to add baking powder to it.
Q: What can I substitute for chocolate chips?
A: You can use chopped nuts, dried fruits, or even peanut butter as a stuffing.
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter the night before. Just keep it covered in the fridge and give it a good mix before cooking.
Chocolate Stuffed Churro Pancakes
Ingredients
Method
- In a large bowl, combine the self-raising flour, baking powder, sugar, ground cinnamon, and salt. Mix well.
- Make a well in the center of the dry ingredients. Add the melted butter, egg, vanilla extract, and milk to the well.
- Whisk the mixture until smooth and well combined.
- In a separate bowl, mix 4 tablespoons of sugar with 1 teaspoon of ground cinnamon for the coating.
- Heat a nonstick pan over low to medium heat and add a little melted butter.
- Pour less than 1/4 cup of the pancake batter onto the pan. Add a few chocolate chips in the center, then cover with more batter.
- Cook the pancake until it is golden brown, then carefully flip it over and cook the other side.
- Once done, remove the pancake and coat it in the prepared cinnamon sugar.
- Serve warm with toppings like whipped cream, fresh fruits, or a drizzle of chocolate syrup.