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Chocolate Stuffed Churro Pancakes

Chocolate Stuffed Churro Pancakes combine the fluffiness of pancakes with sweet chocolate, making them a delightful breakfast treat that's easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 1.5 cups self-raising flour
  • 1 teaspoon baking powder heaped
  • 2 tablespoons sugar
  • 0.5 teaspoon ground cinnamon
  • 0.33 teaspoon salt
  • 0.25 cups butter, melted cooled slightly
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1.25 cups milk
  • 0.5 cups chocolate chips or buttons
For the cinnamon sugar coating
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. In a large bowl, combine the self-raising flour, baking powder, sugar, ground cinnamon, and salt. Mix well.
  2. Make a well in the center of the dry ingredients. Add the melted butter, egg, vanilla extract, and milk to the well.
  3. Whisk the mixture until smooth and well combined.
  4. In a separate bowl, mix 4 tablespoons of sugar with 1 teaspoon of ground cinnamon for the coating.
Cooking
  1. Heat a nonstick pan over low to medium heat and add a little melted butter.
  2. 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.
  3. Cook the pancake until it is golden brown, then carefully flip it over and cook the other side.
  4. Once done, remove the pancake and coat it in the prepared cinnamon sugar.
Serving
  1. Serve warm with toppings like whipped cream, fresh fruits, or a drizzle of chocolate syrup.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, or freeze them for later. Reheat in toaster or microwave as needed. Adjust chocolate chip quantity to preference.