If you’re like everyone in our family, you can’t resist the sweet, cinnamon-sugar flavor of a churro. And since I never have the time or energy to fry up the real thing, these easy Churro Pancakes are one way to bring that cozy flavor to the breakfast (or dinner) table — no frying required. Think everything you love about churros, wrapped up in a stack of warm, fluffy pancakes.
WHY YOU’LL LOVE THESE CHURRO PANCAKES
Easy to make – No fancy ingredients or equipment required. We’re using common pantry staples to create these delicious pancakes. They’re made just like regular pancakes with just one easy step at the end to get that churro-like coating.
Fluffy and flavorful – These churro pancakes are the perfect texture and hard to mess up! The warm cinnamon and vanilla inside, and sweet cinnamon-sugar coating on the outside give them the best flavor.
Kid-friendly – A guaranteed hit with little ones (and adults too!).
Great for meal prep – They reheat beautifully, so you can enjoy leftovers throughout the week.
INGREDIENTS
Nothing out of the ordinary here. Just common baking ingredients you probably already have on hand.
- All-purpose flour
- Sugar
- Brown sugar
- Cinnamon
- Baking soda
- Milk
- Butter
- Vanilla extract
- Egg
Cinnamon-Sugar Coating
I usually start with ¼ cup of sugar and 1 tablespoon of cinnamon for the coating, but depending on how generous you get with sprinkling (no judgment!), you might need a little more. Just whip up another batch using the same 4:1 sugar-to-cinnamon ratio.
For another churro-inspired recipe, check out my easy Churro Cookies!
STEP-BY-STEP INSTRUCTIONS
PREP SUGAR MIX: In a small bowl, add ¼ cup sugar and 1 tablespoon of cinnamon. Mix well and pour onto a plate. Gently shake the plate to evenly spread the sugar mix around and set aside.
MAKE THE BATTER: In a large mixing bowl, add the flour, sugar, cinnamon and baking soda. Whisk to combine. Add the milk and whisk again until well combined and fairly smooth. Add the egg, vanilla extract and melted butter. Mix until all ingredients are just combined. (Don’t overmix.) Let the batter sit for about 5 minutes while you heat the skillet.
COOK: Heat a nonstick skillet over medium-low heat. Once hot, pour 2 large spoonfuls of batter directly onto the skillet (about ⅓ cup). Cook for about 2-3 minutes, or until the top begins to bubble and edges start to turn golden brown. Flip the pancake and cook for another 1-2 minutes, until the bottom turns golden brown.
CHURRO COATING: When pancake is done, move it to a plate. Spread with butter and place it butter-side down onto the plate of cinnamon-sugar mix. Gently press to ensure a good amount coats it. Repeat until all the batter is gone.
SERVE: Enjoy as is or add some other toppings, like Nutella drizzle, warm maple syrup or fresh fruit!
TIPS & STORAGE
Don’t skip the cinnamon-sugar topping! It’s what gives these pancakes that classic churro flavor.
Keep the heat at medium-low so the pancakes cook through without burning. Low and slow gives you that soft, fluffy inside.
Use a nonstick pan or griddle for best results. It helps the pancakes cook evenly and get that perfect golden-brown surface without sticking.
Storing – Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment paper between each pancake so that they don’t stick to each other.
Heating – When ready to reheat, just pop them in the microwave for 20-30 seconds.
Churro Pancakes
Ingredients
- 1¼ cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp brown sugar packed
- 1½ tsp cinnamon
- 2 tsp baking soda
- 1 cup milk
- 1 egg
- 2 tsp vanilla extract
- 2 tbsp butter melted
- butter to spread on pancakes
Cinnamon-Sugar Topping:
- ¼ cup sugar
- 1 tbsp cinnamon
Instructions
- PREP SUGAR MIX: In a small bowl, add ¼ cup sugar and 1 tablespoon of cinnamon. Mix well and pour onto a plate. Gently shake the plate to evenly spread the sugar mix around and set aside. (Sometimes I end up needing more. If you do too, just whip up another batch using the same 4:1 sugar-to-cinnamon ratio.)
- MAKE THE BATTER: In a large mixing bowl, add the flour, sugar, cinnamon and baking soda. Whisk to combine. Add the milk and whisk again until well combined and fairly smooth. Add the egg, vanilla extract and melted butter. Mix until all ingredients are just combined. (Don't overmix.) Let the batter sit for about 5 minutes while you heat the skillet.
- COOK: Heat a nonstick skillet over medium-low heat. Once hot, pour 2 large spoonfuls of batter directly onto the skillet (about ⅓ cup). Cook for about 2-3 minutes, or until the top begins to bubble and edges start to turn golden brown. Flip the pancake and cook for another 1-2 minutes, until the bottom turns golden brown.
- CHURRO COATING: When pancake is done, move it to a plate. Spread with a thin layer of butter and place it butter-side down onto the plate of cinnamon-sugar mix. Gently press to ensure a good amount coats it. Repeat until all the batter is gone.
- SERVE: Enjoy as is or add some other toppings, like Nutella drizzle, warm maple syrup or fresh fruit!
- If you make this and have a quick second to scroll down and click on the stars to give it a rating, I would greatly appreciate it! Your ratings help so much. Thank you!
