Spanish Churro-Inspired Pancakes
Fluffy pancakes inspired by churros, dusted with cinnamon sugar and served with warm chocolate sauce.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Substitute with a gluten-free blend if needed.
- 1 tbsp Baking Powder For that perfect rise.
- 2 tbsp Granulated Sugar To sweeten the batter.
- 1 pinch Salt Enhances all the flavors.
- 1 tsp Cinnamon The magical spice that ties it all together.
Wet Ingredients
- 1 cup Milk Use any kind you prefer; almond or oat milk can be great dairy-free alternatives.
- 2 large Eggs For binding. Use flaxseed meal mixed with water as vegan option.
- 2 tbsp Butter Melted for richness; substitute with coconut oil if desired.
Optional Add-Ins
- 1/2 cup Chocolate Chips Optional but adds sweetness; dark chocolate is recommended.
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon until well combined.
- In a separate bowl, mix the milk, eggs, and melted butter. Stir until smooth.
- Pour the wet ingredients into the dry mixture. Gently fold until just combined to avoid overmixing.
Cooking
- Preheat a non-stick skillet over medium heat and grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden brown.
Serving
- Stack pancakes high on a plate, dust with cinnamon sugar, and serve with warm chocolate sauce or syrup.
Notes
You can add whipped cream, fruits, or a scoop of vanilla ice cream as toppings. For a pumpkin spice version, add pumpkin puree and pumpkin pie spice!