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Spanish Churro-Inspired Pancakes

A fun and delicious twist on traditional pancakes, these Spanish Churro-Inspired Pancakes feature a crispy exterior and a sweet cinnamon-sugar topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Spanish
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond milk or soy milk.
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Topping
  • 1/2 cup cinnamon sugar For sprinkling on top.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, mix the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
  4. Remove from skillet and immediately sprinkle with cinnamon sugar.
  5. Repeat with remaining batter.
Serving
  1. Serve warm and enjoy! You can serve with maple syrup, whipped cream, or fresh fruits.

Notes

Best served warm. If storing, let pancakes cool completely before placing them in an airtight container in the refrigerator for up to three days.