After mastering traditional churros, I found myself craving something different for our weekend breakfast. That’s when I first dreamed up these churro pancakes, combining two beloved treats into one perfect morning dish. As I watched my kids devour their usual Sunday pancakes, it hit me – why not infuse that familiar stack with the magic of churro flavors? Those initial churro pancakes experiments led to countless weekend testing sessions, each batch getting closer to perfection.
The journey wasn’t simple. My first attempts were either too dense (trying too hard to mimic churro texture) or just regular pancakes with cinnamon sugar on top. But somewhere between the sticky failures and breakfast table taste tests, magic happened. We discovered that the right batter consistency, combined with a specific coating technique, could transform ordinary pancakes into something extraordinary.
Now, these churro pancakes have become legendary in our house. Every Saturday morning, I hear the same request: “Mom, are we having the churro ones?” They’ve turned ordinary breakfast time into mini celebrations, with everyone gathering around the griddle, waiting for the next batch to get its cinnamon-sugar coating. Even my mother-in-law, who claims she “doesn’t like sweet breakfasts,” has asked for the recipe.
What makes these pancakes special isn’t just their churro-inspired flavor – it’s how they bring everyone together. There’s something about the familiar comfort of pancakes combined with the festive feeling of churros that makes breakfast feel like a celebration. And isn’t that what weekend mornings should be about?
Time and Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 pancakes
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Large griddle or non-stick pan
- 1/4 cup measuring cup for batter
- Rubber spatula
- Pastry brush
- Wire cooling rack
- Small bowl for cinnamon sugar
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
For the Churro Coating:
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter, melted (for brushing)
Creating Perfect Churro Pancake Batter
The secret to churro pancakes lies in creating a batter that’s both light enough to make fluffy pancakes but sturdy enough to hold up to our churro-style coating. After many Sunday morning experiments, I’ve found this method works best:
- In large mixing bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Cinnamon
- Salt
- In separate bowl, combine wet ingredients:
- Whisk eggs until light
- Add milk and vanilla
- Stir in melted butter
- Create the batter:
- Make well in dry ingredients
- Pour wet ingredients into well
- Whisk gently until just combined
- Don’t overmix – some small lumps are good!
- Let rest 5 minutes
Cooking Your Churro Pancakes
The key to achieving that churro-like exterior comes from proper cooking temperature and technique. Here’s my trusted method:
- Heat griddle or pan to medium (about 350°F)
- Lightly grease cooking surface
- Pour 1/4 cup batter for each pancake
- Cook until bubbles form on surface
- Flip once and cook until golden
Creating That Classic Churro Coating
Just like a traditional churro, the cinnamon-sugar coating makes these pancakes truly special. I’ve discovered that timing is everything – you want to brush and coat each pancake while it’s still warm enough for the sugar to stick, but not so hot that the butter makes them soggy.
- Mix sugar and cinnamon in shallow dish
- Remove pancake from griddle
- Immediately brush both sides with melted butter
- Dip each side in cinnamon-sugar mixture
- Place on wire rack to prevent sogginess
Making It a Complete Breakfast
These churro pancakes are delicious on their own, but I love serving them with some special touches. A drizzle of Mexican chocolate sauce takes them over the top. Sometimes I’ll add sliced bananas or a dollop of whipped cream for extra indulgence.
For special occasions, I create a churro pancake bar. I’ll keep the pancakes warm in a low oven, then let everyone coat their own with the cinnamon-sugar mixture and choose their toppings. It’s become such a hit that my family now requests it for birthday breakfasts!
Tips for Perfect Churro Pancakes
Through countless weekend batches, I’ve learned some important tricks. Never skip the batter resting time – it makes fluffier pancakes. Keep your heat at medium; too hot and the outside will brown before the inside cooks, too cool and they won’t get that slight crisp we’re looking for.
The biggest game-changer was learning to work quickly with the coating. I now coat each pancake as it comes off the griddle rather than waiting to do them all at once. This ensures the butter and sugar mixture adheres perfectly, creating that authentic churro texture we’re after.
Making Ahead and Storage
While these are best fresh off the griddle, I understand the need to make breakfast easier. You can mix the dry ingredients the night before and combine with wet ingredients in the morning. If you have leftover pancakes, let them cool completely before storing in an airtight container. Reheat briefly in a toaster oven and give them a fresh coating of cinnamon sugar to restore their churro-like charm.
Want to explore more churro-inspired treats? Check out our complete collection of churro recipes! These pancakes are just the beginning of what you can create with those beloved churro flavors.