Spanish Churro-Inspired Pancakes

These Spanish churro-inspired pancakes bring the magic of a Madrid street fair right to your breakfast table. I created this recipe after returning from Spain, craving those crispy, cinnamon-coated churros but wanting something I could make on a lazy Sunday morning without deep frying. The result is a fluffy pancake that captures all the warm spice and sweetness of traditional churros, complete with that signature cinnamon sugar coating that clings to every bite.

I'll never forget the first time I served these at a family brunch. My daughter took one bite and her eyes lit up as she said it tasted like our vacation in Barcelona. Now these pancakes have become our special Saturday tradition, and I love how the house fills with the scent of cinnamon and vanilla while they cook on the griddle.

Gather Your Ingredients

• All purpose flour: Forms the foundation of these pancakes and creates that tender crumb. Look for unbleached flour for the best flavor and texture.
• Granulated sugar: Adds just enough sweetness to the batter without overwhelming the cinnamon topping. This amount keeps the pancakes balanced.
• Baking powder: Your leavening agent that creates those beautiful air pockets and fluffy texture. Make sure yours is fresh by checking the expiration date.
• Salt: Enhances all the other flavors and keeps the sweetness from being one dimensional. Never skip this ingredient.
• Whole milk: Provides richness and helps create tender pancakes. The fat content matters here so avoid skim milk if possible.
• Large egg: Binds everything together and adds structure. Room temperature eggs mix more smoothly into the batter.
• Melted butter: Brings richness and that subtle dairy flavor that makes these pancakes irresistible. Let it cool slightly before adding to prevent cooking the egg.
• Pure vanilla extract: Adds depth and warmth. Mexican vanilla works beautifully here and echoes the Spanish inspiration.
• Cinnamon sugar for topping: This is what transforms these from regular pancakes into churro magic. Mix three parts sugar to one part cinnamon for the perfect ratio.

How to Make It

Combine the Dry Ingredients:

Take your large mixing bowl and add the all purpose flour, sugar, baking powder, and salt. Use a whisk to blend these together thoroughly for about 30 seconds. This step is crucial because it distributes the baking powder evenly throughout the flour, which means every pancake will rise uniformly. Make sure there are no clumps of baking powder.

Prepare the Wet Ingredients:

In a separate medium bowl, crack your egg and whisk it lightly until the yolk and white are just combined. Pour in the milk and continue whisking until uniform and frothy. Add the melted butter after it has cooled, then the vanilla extract. Whisk until fully combined and smooth.

Create the Batter:

Pour your wet mixture into the dry ingredients. Fold gently with a wooden spoon or spatula just until you no longer see dry flour—about 15 to 20 folds. The batter will look lumpy, which is correct. Let it rest for 5 minutes while you preheat your skillet or griddle.

Heat Your Cooking Surface:

Preheat a large skillet or griddle over medium heat for about 3 minutes. Grease lightly with butter or neutral oil, spreading a thin layer using a paper towel. The surface should be barely glossy, not oily.

Cook the First Side:

Use a 1/4 cup measure to scoop batter onto the hot surface, spacing pancakes about 2 inches apart. Watch for bubbles to form and begin popping and for edges to look set, about 2-3 minutes. Do not flip until ready to avoid tearing.

Flip and Finish:

Flip gently in one motion. Cook the second side for 1-2 minutes until the pancake feels springy and no raw batter seeps from the edges. The second side may not brown as evenly.

Apply the Cinnamon Sugar Coating:

Immediately after removing each pancake from the skillet, sprinkle cinnamon sugar generously on top while still hot, or gently press into the mixture for coating on both sides. Stack coated pancakes on a plate and repeat with the remaining batter.

The vanilla extract is my secret weapon in this recipe. I always use pure vanilla rather than imitation because the flavor difference is remarkable, especially in a simple recipe like this where every ingredient shines. My grandmother taught me that vanilla and cinnamon are natural partners, and in these pancakes, they create a warmth that reminds me of Sunday mornings in her kitchen. She would make regular pancakes but always had cinnamon toast on the side, and these pancakes are my way of honoring that memory by combining both into one perfect bite.

Flavor Boosters

Brown sugar in the batter creates a deeper molasses note. Greek yogurt thinned with a bit of water adds protein and tang. For a whole grain version, substitute half the all purpose flour with whole wheat flour. Buttermilk creates an even fluffier pancake if you have it on hand. Almond extract may be substituted for vanilla, but use only half as much.

Serving Suggestions

Serve pancakes hot with warm chocolate sauce for dipping to mimic chocolate con churros. Fresh berries, a dollop of whipped cream dusted with cinnamon, or dulce de leche drizzle turn breakfast into an occasion. Strong coffee or thick Spanish-style hot chocolate are perfect accompaniments. Keep pancakes warm in a 200 degree oven while finishing the batch.

Creative Twists

For fall, add pumpkin pie spice to the batter and serve with apple compote. In winter, fold mini chocolate chips into the batter and top with peppermint whipped cream. Spring is perfect for strawberry-orange toppings, while summer calls for lemon zest in the batter with blueberry sauce. Adjust cinnamon sugar as desired or replace some with fresh fruit for lighter variations.

Once you experience these pancakes, you will see why they have become our family's favorite weekend treat. With just a few tweaks, you can make them your own—happy cooking!

Common Questions About This Recipe

→ How do I achieve a fluffy pancake texture?

Use fresh baking powder and avoid overmixing the batter. These steps help the pancakes rise and stay light.

→ Can I make these pancakes ahead of time?

They're best served fresh, but you can make them in advance and reheat in the oven, then add cinnamon sugar before serving.

→ What type of flour works best?

All-purpose flour is ideal, giving a balanced texture and flavor for churro-inspired pancakes.

→ Is there a substitute for cinnamon sugar?

For variation, try using powdered sugar or a mix of brown sugar and cinnamon as a topping for similar flavor.

→ Can the batter be made without butter?

Butter adds richness, but you can use vegetable oil or melted coconut oil as alternatives without sacrificing texture.