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Spanish Churro Pancakes

Fluffy buttermilk pancakes fried until golden and tossed in cinnamon sugar, mimicking the taste and texture of classic Spanish churros.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American Fusion, Spanish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1.25 cups buttermilk
  • 0.25 cup unsalted butter melted and cooled
  • 1 egg large
  • 1 tsp vanilla extract
Churro Coating
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
Frying
  • 2 tbsp butter for frying pan

Equipment

  • Large Skillet or Griddle
  • Mixing bowls
  • Shallow Dish (for coating)
  • Whisk

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  2. In a separate container, mix buttermilk, melted butter, egg, and vanilla.
  3. Pour wet ingredients into dry and fold gently until just combined. Do not overmix; lumps are okay.
  4. Let batter rest for 5-10 minutes.
  5. Mix the coating sugar and cinnamon in a shallow dish.
  6. Heat a skillet over medium heat and melt a knob of butter.
  7. Pour batter into skillet (approx 1/3 cup per pancake). Cook until bubbles pop on surface, then flip.
  8. Cook second side until golden brown.
  9. Immediately transfer hot pancake to the cinnamon-sugar dish and toss to coat heavily.
  10. Serve warm with syrup, extra butter, or dulce de leche.

Notes

For extra crispy edges, add a small splash of vegetable oil to the butter in the pan.