Spanish Churro-Inspired Pancakes: A Breakfast Delight!

Name: Spanish Churro-Inspired Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 cup (120 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup (240 ml) whole milk; 1 large egg; 2 tablespoons (28 g) melted butter; 1 teaspoon vanilla extract; 1/2 cup (100 g) cinnamon sugar (for topping)

Imagine the warm, cinnamon-scented steam rising from a stack of pancakes, the first forkful giving way to a tender, pillowy interior and a faint, caramelized crunch of cinnamon sugar on the surface. These Spanish churro–inspired pancakes capture that comforting aroma and familiar sweetness—only now they’re breakfast-friendly, fluffy discs perfect for lazy weekend mornings or festive brunches. Each bite combines soft, cake-like texture with the nostalgic flavor of churros: fragrant cinnamon, a whisper of vanilla, and just enough sugar to feel indulgent without being overpowering.

Make these for cozy mornings when you want to wrap the family in warmth, for weekend gatherings that deserve something special, or when you crave a quick treat with a comforting Spanish twist. If you like mixing classic flavors with simple techniques, this recipe will become a new favorite—and if you want more ideas to build a varied morning spread, check out this breakfast inspiration to pair with your stack.

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (about 2–3 pancakes per person depending on size)
Difficulty Level: Easy — perfect for beginners and busy hosts

Nutrition Highlights

Estimated nutrition per serving (recipe makes 4 servings). Nutritional estimates are based on standard ingredient values from the USDA FoodData Central and rounded for clarity. These figures exclude any additional syrup, butter, or toppings you might add at the table.

Calories: ~345 kcal
Protein: ~6.8 g
Carbohydrates: ~58.6 g (of which sugars ~25 g)
Fat: ~9.3 g
Fiber: ~0.9 g
Sodium: ~320 mg (varies with added salt and baking powder brands)

Notes: These are estimates for general guidance. For personalized dietary advice or strict tracking, consult reliable sources such as the USDA FoodData Central or a registered dietitian (see Mayo Clinic for healthy eating guidelines).

Why You’ll Love It

Irresistible aroma and flavor: The cinnamon-sugar finishing touch releases an instant feeling of warmth and nostalgia—like biting into a classic churro, but softer and breakfast-appropriate.
Perfect for sharing: This recipe makes enough for a small family or a friendly brunch crowd and is easy to double if needed.
Simple and speedy: With basic pantry staples and a straightforward method, it’s a quick way to elevate a morning without complicated techniques.
Versatile: Serve plain for a lighter treat, or dress up with fruit, yogurt, or chocolate for something celebratory.

Step-by-Step Instructions

Ingredients

1 cup (120 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240 ml) whole milk (see substitutions below)
1 large egg
2 tablespoons (28 g) melted butter
1 teaspoon vanilla extract
1/2 cup (100 g) cinnamon sugar (for topping; about 4 tablespoons sugar + 4 teaspoons ground cinnamon)

Optional ingredients and substitutions

Milk alternatives: almond, oat, or soy milk (use unsweetened to control sugar).
Vegan swap: replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) and use vegan butter or oil. Add 1/4 tsp baking soda with 1 tbsp vinegar for lift if desired.
Gluten-free: substitute a 1:1 gluten-free baking flour blend. You may need a touch more liquid.
Lighter option: use low-fat milk and reduce butter to 1 tablespoon.

Method

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined—small lumps are okay. Avoid overmixing to prevent tough pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet for each pancake (adjust size as desired).
Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook until the other side is golden brown, about 1–2 minutes more. Check doneness by ensuring the center springs back lightly.
Remove from skillet and immediately sprinkle with cinnamon sugar so it adheres while warm.
Repeat with remaining batter, stacking pancakes on a plate and keeping them warm in a low oven (about 200°F / 95°C) if needed.
Serve warm and enjoy!

Practical tips

Avoid overmixing: stir until flour streaks disappear; overworked batter gives dense results.
Heat control: medium heat prevents burning the exterior before the center cooks. Adjust heat if pancakes brown too quickly.
Test pancake: make one smaller pancake first as a temperature and thickness test; tweak heat or batter consistency as necessary.

Serving Suggestions

Classic: stack pancakes, add a pat of butter, and drizzle warm maple syrup.
Churro-style: dust more cinnamon sugar and add a side of dulce de leche or thickened caramel for dipping.
Fresh & bright: top with sliced strawberries, banana, or a mixed berry compote and a dollop of Greek yogurt.
Coffee pairing: serve with strong coffee, café con leche, or a spiced chai for complementary warmth.
Protein-forward: pair with a side of baked eggs or cottage-cheese-based dishes—try this protein-packed breakfast for a balanced meal.

Storage Instructions

Room temperature: Store cooled pancakes in an airtight container for up to 1 day (best enjoyed fresh).
Refrigeration: Keep in an airtight container or tightly wrapped for up to 3–4 days. Reheat gently in a skillet or microwave.
Freezer: Layer pancakes with parchment, place in a freezer-safe bag or container, and freeze for up to 2 months. Reheat from frozen in a toaster oven, oven, or microwave until warmed through.

Chef’s Advice

Texture cues: Pancakes are done when small bubbles form on top and edges set; centers should spring back when lightly pressed.
Butter vs. oil: Butter adds flavor and helps the cinnamon sugar stick; a little oil prevents burning at higher temperatures. Use a mix for best results (a small pat of butter with a light brush of oil).
Cinnamon sugar binding: Toss warm pancakes briefly in a shallow bowl with cinnamon sugar to coat evenly. Doing it while pancakes are hot helps the sugar adhere and melt slightly into the surface.
Make-ahead strategy: Keep pancakes warm on a rack set over a baking sheet in a 200°F oven while you finish the batch so they don’t steam and get soggy.

Creative Twists

Chocolate-Churro Pancakes: Add 2 tablespoons cocoa powder to the dry mix and sprinkle chopped dark chocolate on hot pancakes; serve with chocolate-hazelnut spread.
Vegan Cinnamon-Sugar Pancakes: Use a flax egg, plant-based milk, and melted coconut oil. Swap the white sugar topping for coconut sugar mixed with cinnamon for a richer flavor.
Stuffed Pancakes: Spoon a small dollop of dulce de leche, ricotta sweetened with a teaspoon of honey, or cream cheese between two smaller pancakes for a filled surprise.
Savory-sweet hybrid: Add a pinch of salt and serve with smoked salmon and a lemony crème fraîche for brunch that balances sweet and savory.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: You can refrigerate the mixed batter for up to 24 hours, but baking powder’s leavening power diminishes slightly—expect slightly flatter pancakes. For best lift, mix dry and wet separately and combine just before cooking.

Q: My pancakes turn out dense—what went wrong?
A: Likely overmixing or using too much liquid. Stir until just combined and let batter rest 5–10 minutes to hydrate the flour. Ensure baking powder is fresh.

Q: How do I keep pancakes from getting soggy when storing?
A: Cool completely on a wire rack to release steam before storing. If stacking, separate layers with parchment. Reheat in a skillet or oven to restore crisp edges.

Q: Is there a healthier version?
A: Use whole-grain or oat flour (may need more liquid), swap to low-fat milk, reduce butter to 1 tbsp or use mashed banana for part of the fat, and cut back on the cinnamon sugar topping.

Q: Can I freeze already-sanded (cinnamon-coated) pancakes?
A: Yes—freeze on a tray until firm, then transfer to a bag. Reheat gently; note that the cinnamon sugar may clump together slightly but will still taste delicious.

Conclusion

There’s something universally comforting about a warm stack of pancakes kissed with cinnamon sugar—the Spanish churro twist makes this version feel both familiar and delightfully new. Try the recipe, experiment with one of the creative twists, and share your photos or tweaks so others can enjoy the same cozy experience. For more indulgent takes on classic breakfasts, see this Indulgent Spanish Churro-Inspired Pancakes guide and explore broader morning ideas at this Breakfast collection.

Indulgent Spanish Churro-Inspired Pancakes for Breakfast Bliss: Indulgent Spanish Churro-Inspired Pancakes for Breakfast Bliss
Breakfast – Warmie Recipes: Breakfast – Warmie Recipes

Enjoy your kitchen adventures—may your mornings be warm, fragrant, and full of flavor!