Spanish Churro Pancakes
Fluffy pancakes coated in cinnamon sugar, giving a delightful twist to the traditional Spanish churro.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Any type of milk can be used.
- 1 large egg Can be substituted with flaxseed meal or applesauce for a vegan option.
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Coating
- 1/2 cup brown sugar For coating the pancakes.
- 1 tablespoon ground cinnamon For coating the pancakes.
For Cooking
- Oil for frying (optional) Use for greasing the skillet.
Instructions
Preparation
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk them together until well blended.
- In another bowl, whisk together the milk, egg, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir carefully until no lumps remain. Be gentle; over-mixing can make your pancakes tough.
- In a small bowl, mix the brown sugar and ground cinnamon together.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil or butter if needed.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface (around 2-3 minutes), then flip and cook for another 2 minutes or until golden brown.
- After cooking, immediately sprinkle the pancakes with the cinnamon-sugar mixture while they are still warm. Make sure both sides are coated for maximum flavor.
Serving
- Serve the churro pancakes warm with chocolate sauce, whipped cream, or your favorite syrup.
Notes
Allow pancakes to cool completely before storing. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave, toaster, or skillet.