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Spanish Churro Pancakes

Decadent Spanish Churro Pancakes That Will Wow Your Mornings

These Spanish Churro Pancakes combine crispy edges and fluffy texture, making them a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Spanish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 2 tablespoons sugar Can replace with coconut sugar or a sugar alternative.
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon salt Using sea salt will give a different taste profile.
  • 1 cup milk Can be substituted with almond milk for dairy-free version.
  • 1 large egg A flax egg can be used for a vegan alternative.
  • 2 tablespoons melted butter Melted coconut oil also works well.
  • 1 teaspoon vanilla extract Fresh vanilla bean paste can enhance flavor.
For the Topping
  • 1/2 cup cinnamon sugar Mix 1/4 cup sugar with 1 tablespoon of cinnamon.

Equipment

  • Mixing bowl
  • whisk
  • non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk thoroughly to remove lumps.
  2. In a separate bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until combined and slightly frothy.
  3. Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined; lumps are okay.
  4. Preheat a non-stick skillet over medium heat for about 2 minutes, greasing lightly to prevent sticking.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges set, about 2-3 minutes.
  6. Flip and cook for an additional 1-2 minutes until golden brown. Remove from the skillet and keep warm.
  7. Immediately sprinkle cooked pancakes with cinnamon sugar topping while warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Serve warm with fresh fruit or yogurt for a balanced breakfast. Avoid overmixing to keep pancakes fluffy.

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