Spanish Churro-Inspired Pancakes: A Breakfast Delight!
Introduction
I still remember the first time the kitchen smelled like warm cinnamon sugar and light, yeasty batter — that instant cozy rush when I made Spanish Churro-Inspired Pancakes: A Breakfast Delight! for a sleepy Sunday morning. The kids shuffled in barefoot, eyes half-closed, and the house felt wrapped in a soft blanket of nostalgia. This recipe is an easy recipe that somehow tastes like celebration and comforting food all at once.
If you want the printable recipe and a few notes to save for Sunday mornings, check out the full recipe page for Spanish churro pancakes here: Spanish churro pancakes recipe — it’s the one I return to when I need a little magic.
Why You’ll Love Spanish Churro-Inspired Pancakes: A Breakfast Delight!
- Warm nostalgia: That cinnamon-sugar kiss on your tongue feels like a family favorite from the first bite.
- Easy to make: This easy recipe comes together in a flash — a true quick dinner idea turned breakfast superstar.
- Versatile: Dress them up as a festive meal or keep them simple for weekday comfort.
- Crowd-pleaser: Kids, grandparents, and guests will love the indulgent dessert-like quality without the fuss.
- Healthy swaps available: You can make a healthier option with whole wheat flour and a touch less sugar.
Ingredients
- 1 1/2 cups all-purpose flour — the base for tender pancakes (sub: 1:1 gluten-free flour).
- 2 tablespoons sugar — adds sweetness; swap to coconut sugar for a deeper flavor.
- 1 tablespoon baking powder — gives lift and a light crumb.
- 1/2 teaspoon salt — balances the flavors.
- 1 teaspoon ground cinnamon — essential for that churro vibe.
- 1 large egg — binds and enriches (sub: flax egg for vegan).
- 1 1/4 cups milk — dairy or any plant milk works for a healthy option.
- 2 tablespoons melted butter — for richness (sub: coconut oil for dairy-free).
- 1 teaspoon vanilla extract — warms the batter with aromatic depth.
- For coating: 1/2 cup sugar mixed with 2 teaspoons cinnamon — the classic churro coating.
- Optional: 2 tablespoons neutral oil for frying small stacks to crisp edges.
Substitutions: Use yogurt for tangier pancakes, or add banana for natural sweetness. For a festive meal, fold in a handful of dark chocolate chips or toasted almonds.
Timing
- Prep time: 10 minutes — quick prep, big payoff.
- Cook time: 10–12 minutes — about 2–3 minutes per pancake.
- Total time: 20–25 minutes — ready faster than takeout, and so much more satisfying.
This recipe feels like a quick dinner idea repurposed into breakfast brilliance — you’ll be eating in less time than it takes to order in.
Step-by-Step Instructions for Spanish Churro-Inspired Pancakes: A Breakfast Delight!
- Whisk dry ingredients: In a bowl, combine flour, sugar, baking powder, salt, and 1 teaspoon cinnamon. Your kitchen will smell faintly of spice already.
- Mix wet ingredients: In another bowl, beat the egg, then whisk in milk, melted butter, and vanilla until smooth.
- Combine: Pour the wet into the dry and gently stir until just combined. Small lumps are fine — overmixing makes tough pancakes.
- Rest: Let the batter sit for 5 minutes; it thickens and becomes pillowy.
- Heat the pan: Warm a nonstick skillet over medium and brush with a tiny amount of oil or butter.
- Cook: Spoon 1/4-cup scoops into the pan. Cook until bubbles form and edges look set, about 2 minutes, then flip and cook another 1–2 minutes until golden.
- Coat: While warm, toss each pancake in the cinnamon-sugar mixture. The sugar slightly melts and forms a thin, churro-like crust.
- Serve: Stack high and drizzle with honey, dulce de leche, or a dusting of powdered sugar for an indulgent dessert or celebratory breakfast.
Tips and Variations
- For a festive meal, add orange zest to the batter and top with whipped cream and roasted citrus segments.
- Make them extra churro-like: fry small pancake rounds in oil for 30–45 seconds per side before coating for crisp edges.
- Healthier option: use half whole-wheat flour, swap sugar for maple syrup, and coat with a mix of cinnamon and stevia.
- Vegan swap: replace egg with flax egg and butter with coconut oil.
If you’re looking for other ideas that transform quick breakfasts into delightful meals, you might like these 24 simple dinner ideas that double as inspiration for quick, cozy cooking.
Serving Suggestions
Imagine a sunlit table: a tall stack of Spanish Churro-Inspired Pancakes: A Breakfast Delight! peppered with powdered sugar, a small pot of warm chocolate sauce for dunking, and a pitcher of cinnamon-honey butter melting slowly on top. Pair with:
- Fresh berries and Greek yogurt for a lighter touch.
- Strong coffee or a spicy hot chocolate for breakfast gatherings.
- For an indulgent dessert vibe, serve with a rich mousse or chocolate pot — I love the contrast of airy mousse with crisp cinnamon sugar; try this easy, silky option: 3-ingredient easy chocolate mousse.
Perfect for birthdays, sleepy weekend mornings, or as a comforting send-off after a long week.
Storage and Make-Ahead Tips
- Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Reheat in a toaster or oven to keep texture.
- Freezer: Stack with parchment between layers in a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven for 8–10 minutes.
- Make-ahead batter: Keep batter covered in the fridge for up to 24 hours — it often develops a better flavor after resting.
Pro Tips from the Kitchen
- Keep a light hand when mixing — tender pancakes come from gentle folding.
- Use a warm oven (200°F) to keep cooked pancakes warm while you finish the batch.
- For extra churro authenticity, roll each pancake immediately in the cinnamon-sugar while it is still hot.
- Slightly thinner batter yields crisper edges; thicker gives fluffy, bakery-style stacks.
FAQs
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend and allow the batter to rest a little longer to hydrate the flour. They may be slightly more delicate but delicious all the same.
Q: How do I keep pancakes from getting soggy after coating with sugar?
A: Toss them quickly and serve immediately, or warm briefly in a hot skillet to re-crisp. Avoid stacking more than three high if you want crunch.
Q: Are these suitable for kids and picky eaters?
A: Absolutely. The familiar sweet cinnamon flavor makes these a family favorite. You can tone down sugar or top with fruit for a healthier option.
Q: Can I make them ahead for a brunch crowd?
A: Yes — keep them in a warm oven and toss in the cinnamon-sugar just before serving for the best texture.
Conclusion
There is little that feeds the heart like a plate of Spanish Churro-Inspired Pancakes: A Breakfast Delight! — they are warm, easy to make, and endlessly adaptable to whatever your morning (or evening) calls for. Whether you transform them into a festive meal for guests or a simple comforting food for family breakfasts, this recipe has a way of turning ordinary moments into small celebrations. For more inspiration on baking, treats, and cozy recipes that feel like a hug, visit BakeBlush for home baking inspiration and let a new tradition begin at your table.
Contents
Spanish Churro-Inspired Pancakes
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour Can substitute with 1:1 gluten-free flour.
- 2 tablespoons sugar Substitute for coconut sugar for deeper flavor.
- 1 tablespoon baking powder Provides lift and light crumb.
- 1/2 teaspoon salt Balances flavors.
- 1 teaspoon ground cinnamon Essential for churro vibe.
- 1 large egg Can substitute with flax egg for vegan option.
- 1 1/4 cups milk Dairy or any plant-based milk works.
- 2 tablespoons melted butter Substitute with coconut oil for dairy-free.
- 1 teaspoon vanilla extract Adds aromatic depth.
Churro Coating
- 1/2 cup sugar Mixed with 2 teaspoons cinnamon for coating.
- 2 teaspoons cinnamon Part of the churro coating.
Optional Ingredients
- 2 tablespoons neutral oil For frying small stacks to crisp edges.
Instructions
Preparation
- Whisk the dry ingredients: In a bowl, combine flour, sugar, baking powder, salt, and ground cinnamon.
- Mix the wet ingredients: In another bowl, beat the egg, then whisk in milk, melted butter, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry and gently stir until just combined. Small lumps are fine.
- Rest: Let the batter sit for 5 minutes to thicken.
Cooking
- Heat a nonstick skillet over medium heat and brush with a tiny amount of oil or butter.
- Cook pancakes: Spoon 1/4-cup scoops into the pan. Cook until bubbles form and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden.
- Coat while warm: Toss each pancake in the cinnamon-sugar mixture.
- Serve: Stack high, drizzle with honey, dulce de leche, or dust with powdered sugar.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest