The Ultimate Spanish Churro Pancakes

Imagine the best breakfast you’ve ever had. Now, imagine taking the crispy, sugary, cinnamon-spiced joy of a street-fair churro and fusing it with the comforting, fluffy softness of a Sunday morning pancake. Welcome to the world of Spanish Churro Pancakes. This isn’t just breakfast; it is a textural masterpiece that bridges the gap between a decadent dessert and a hearty morning meal.

The concept is simple yet revolutionary: a buttermilk pancake base that is fried in a generous amount of butter to achieve a crispy, golden edge, and then immediately tossed in a bowl of cinnamon sugar while still piping hot. The result? A pancake that crunches slightly when you bite into it, releasing a burst of sweet cinnamon spice, before giving way to a tender, steaming, buttery interior. It is the kind of dish that makes you close your eyes and sigh with happiness.

In this extensive guide, we are going to explore everything you need to know to master this recipe. We will cover the science of the perfect “churro” crust, the secrets to keeping the inside fluffy while the outside crisps, and the best toppings to elevate this dish from “great” to “legendary.” Whether you are cooking for a crowd or treating yourself to a solo brunch, these pancakes are guaranteed to become a household favorite.

Why This Recipe Works

Fusion food often runs the risk of being a gimmick, but the Churro Pancake makes perfect culinary sense. Both churros and pancakes rely on a simple batter of flour, eggs, sugar, and fat. The primary difference lies in the cooking method (deep-frying vs. griddling) and the texture.

By shallow-frying the pancakes in butter rather than just greasing the pan, we mimic the deep-fried exterior of a traditional Spanish churro. The high heat caramelizes the batter instantly, creating a seal that locks in moisture. The immediate toss in cinnamon sugar is the final stroke of genius; the heat from the pancake melts the first layer of sugar slightly, helping the rest adhere, creating that signature gritty-sweet coating that churro lovers crave.

Ingredients

The Dry Mix

• All-Purpose Flour – 1 ½ cups: The foundation of fluffiness. Avoid bread flour as it will make the pancakes too chewy.
• Granulated Sugar – 2 tablespoons: Just enough to sweeten the batter without making it burn in the pan.
• Baking Powder – 2 teaspoons: The lifting agent. Ensure it is fresh for maximum rise.
• Baking Soda – ½ teaspoon: Reacts with the buttermilk to create air bubbles.
• Salt – ½ teaspoon: Crucial to balance the sweetness of the toppings.
• Cinnamon – 1 teaspoon: Infuses the batter itself with spice, not just the coating.

The Wet Mix

• Buttermilk – 1 ¼ cups: The acid in buttermilk breaks down gluten strands, ensuring a tender crumb.
• Unsalted Butter – ¼ cup (melted and cooled): Adds richness to the batter.
• Egg – 1 large: Provides structure and richness.
• Vanilla Extract – 1 teaspoon: Complements the cinnamon perfectly.

The “Churro” Coating

• Granulated Sugar – ½ cup: White sugar works best for that classic sparkle and crunch.
• Ground Cinnamon – 1 tablespoon: Don’t be shy here; this is the primary flavor driver.
• Melted Butter – 2 tablespoons: For brushing the cooked pancakes if the sugar needs help sticking.

Optional Toppings

• Dulce de Leche: A caramel-like sauce that is traditional with churros.
• Mexican Chocolate Sauce: Chocolate with a hint of chili and cinnamon.
• Whipped Cream: To cut through the sweetness.

Instructions

Phase 1: The Batter

1. Whisk Dry Ingredients: In a large mixing bowl, sift together the flour, 2 tablespoons of sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Sifting helps prevent lumps and ensures an even rise.
2. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together the buttermilk, melted butter (make sure it’s not hot enough to cook the eggs!), egg, and vanilla extract.
3. Combine: Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently fold the mixture together. Stop mixing as soon as the flour streaks disappear. The batter should be lumpy. Over-mixing leads to rubbery pancakes. Let the batter rest for 5-10 minutes while you prep the pan.

Phase 2: The Station Setup

4. The Sugar Bath: While the batter rests, combine the ½ cup granulated sugar and 1 tablespoon cinnamon in a shallow, wide dish (like a pie plate). Mix well. Set this right next to your stove.
5. The Pan: Preheat a non-stick skillet or griddle over medium heat. You want it hot enough to sizzle, but not smoking.

Phase 3: Frying and Coating

6. Grease Generously: Add a generous knob of butter (or a mix of butter and oil to prevent burning) to the pan. Unlike normal pancakes, we want to shallow-fry these slightly to get that crispy churro edge.
7. Pour: Pour about ¼ to ⅓ cup of batter onto the skillet for each pancake. Do not overcrowd the pan.
8. The Flip: Cook until bubbles form on the surface and pop, leaving little holes that stay open (about 2-3 minutes). The edges should look set and golden. Flip carefully and cook the other side for 1-2 minutes until golden brown.
9. The Toss: Immediate transfer is key. Take the hot pancake directly from the pan and drop it into the cinnamon-sugar mixture. Flip it to coat both sides generously. The heat will help the sugar stick.
10. Serve: Stack them high on a plate. Repeat with remaining batter.

Tips for Perfection

Rest Your Batter: Allowing the batter to sit for 10 minutes allows the gluten to relax and the baking powder to activate. This is the secret to tall, fluffy pancakes.

Heat Control is Key: Because of the sugar content in the batter and the butter in the pan, these can burn faster than regular pancakes. Keep an eye on your heat. If the outside is dark but the inside is raw, lower the heat. If they aren’t getting crispy, raise it slightly.

The “Churro” Texture: To get closer to a real churro texture, you can actually pipe the batter into spirals on the pan rather than pouring it into circles. This creates more surface area for crisping up.

Variations

• Stuffed Churro Pancakes: Place a frozen disk of Nutella or a dollop of cream cheese in the center of the batter as it cooks on the first side. Cover with a little more batter, flip, and you have a molten center.
• Chocolate Batter: Add 2 tablespoons of cocoa powder to the dry mix for a “Chocolate Churro” experience.
• Vegan Option: Substitute the egg for a flax egg (1 tbsp flax meal + 3 tbsp water), use almond milk with a splash of vinegar for buttermilk, and use plant-based butter.

Serving Suggestions

While maple syrup is the classic pancake companion, Spanish Churro Pancakes beg for something different. Dulce de Leche is the most authentic pairing, offering a creamy, milky sweetness that pairs beautifully with cinnamon.

For a chocolate lover’s dream, make a quick ganache. Heat half a cup of heavy cream and pour it over half a cup of dark chocolate chips. Stir until smooth and drizzle over the stack. The bitterness of the dark chocolate cuts through the sugar coating perfectly.

Nutritional Info & Storage

These are best eaten fresh. The crispy sugar coating tends to absorb moisture and become soft if left to sit too long. However, if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, do not microwave them—they will become soggy. Instead, pop them in a toaster or an air fryer at 350°F for 2-3 minutes. This will revive the crispy edges and refresh the sugar coating.

Enjoy your Spanish Churro Pancakes—a delightful morning treat that brings the carnival to your kitchen table!