Spanish Churro-Inspired Pancakes
These pancakes combine the delightful flavors of churros with the ease of a breakfast staple, creating a comforting dish that feels like a celebration.
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
For variations, try adding orange zest to the batter, or serve with whipped cream and roasted citrus segments for a festive touch.