Spanish Churro Pancakes (Printable)

Fluffy churro-inspired pancakes with cinnamon sugar and rich chocolate dipping sauce.

# What You'll Need:

→ 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 plus extra for greasing
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

# How to Cook:

01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet mixture into dry ingredients and stir gently until just combined. Small lumps are acceptable. Allow batter to rest for 5 minutes to thicken slightly.
04 - Heat non-stick skillet or griddle over medium heat. Lightly grease surface with butter.
05 - Pour 1/4 cup batter per pancake onto griddle. Cook until bubbles form on surface and edges appear set, approximately 2-3 minutes. Flip and cook second side until golden brown, another 2-3 minutes.
06 - Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Mix thoroughly until uniform color achieved.
07 - Brush warm pancakes lightly with melted butter if desired. Press both sides into cinnamon sugar mixture while still warm for coating to adhere.
08 - Place chopped chocolate and cream in microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and glossy. Alternatively, heat in small saucepan over low heat, stirring constantly.
09 - Stack coated pancakes on serving plates. Drizzle warm chocolate sauce generously over top or serve alongside in small dipping bowl.

# Expert Advice:

01 -
  • The texture is impossibly fluffy inside with that perfect churro crunch on the outside
  • Ready in 30 minutes but tastes like something from a bakery
  • The chocolate sauce alone will become your go-to topping for everything
02 -
  • Overmixing the batter makes tough pancakes, stop as soon as flour disappears
  • The batter will bubble up when you first combine wet and dry ingredients, this is normal
  • Dust pancakes immediately after cooking while the butter helps sugar adhere properly
03 -
  • Keep finished pancakes warm in a 200°F oven while cooking the remaining batter
  • Double the chocolate sauce and store extra in the refrigerator for up to a week
  • The cinnamon sugar coating works on any pancake flavor you want to experiment with

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