Spanish Churro Pancakes: A Sweet Breakfast Treat!

Spanish Churro Pancakes Breakfast Treat – now doesn’t that just sound like the most delightful way to start your day? Imagine waking up to the irresistible aroma of cinnamon sugar, a scent traditionally associated with the crispy, golden goodness of a Spanish churro, now married perfectly with the fluffy comfort of your favorite breakfast pancake. I’m incredibly excited to guide you through creating this truly unique culinary marvel, transforming your morning routine into something extraordinary.

Churros, those iconic fried dough pastries, have a rich history originating from Spain, where they are often enjoyed for breakfast or as a late-night snack, typically dipped in thick hot chocolate. Their delightful ridged texture and sweet, crunchy exterior have made them a global sensation. On the other hand, pancakes are a universal symbol of breakfast comfort, loved for their soft texture and versatility. This recipe bridges these two beloved traditions, offering a fresh perspective on morning indulgence that honors both culinary worlds.

People absolutely adore this dish because it masterfully combines the nostalgic warmth and spice of churros with the familiar, satisfying ease of pancakes. You get the best of both worlds: the beloved cinnamon-sugar crust of a churro, imparting a slight crispness and incredible flavor, all on a tender, fluffy pancake base. It’s a game-changer for anyone looking to elevate their breakfast routine beyond the ordinary, providing a texture and taste experience that is both novel and comforting. Get ready to experience a truly special morning with this extraordinary Spanish Churro Pancakes Breakfast Treat.

this RECIPE

Ingredients:

• For the Spanish Churro Pancake Batter:
  • 1 ½ cups (180g) all-purpose flour: I find that a good quality unbleached flour works best for a tender crumb.
  • 2 tablespoons granulated sugar: Just enough to give our pancakes a hint of sweetness, complementing the churro coating.
  • 2 teaspoons baking powder: This is our leavening agent, ensuring our pancakes are light and fluffy, not dense.
  • ½ teaspoon baking soda: Working alongside the baking powder, it helps create that beautiful rise and a delicate texture.
  • ½ teaspoon fine sea salt: Essential for balancing the flavors and enhancing the sweetness. Don’t skip it!
  • 1 ½ cups (360ml) buttermilk: My secret for incredibly tender and moist pancakes. The acidity reacts with the baking soda for extra lift. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes.
  • ¼ cup (60ml) whole milk: I like to use whole milk for richness, but 2% or even almond milk can work in a pinch.
  • 2 large eggs: These bind everything together and add richness to the batter. Make sure they’re at room temperature for better emulsion.
  • ¼ cup (60g) unsalted butter, melted and slightly cooled: This adds wonderful flavor and moisture to our pancakes. Unsalted butter gives me control over the salt content.
  • 1 teaspoon pure vanilla extract: A must for any great pancake, enhancing all the other flavors.
• For the Cinnamon-Sugar Coating:
  • ½ cup (100g) granulated sugar: The base for our iconic churro coating.
  • 2 tablespoons ground cinnamon: This is where the classic churro flavor truly shines. I always recommend using fresh, fragrant cinnamon for the best results.
• For Serving (Optional but Highly Recommended):
  • Maple syrup or honey: A classic pancake topping, always welcome.
  • Dulce de leche or chocolate sauce: For an extra decadent touch, truly embracing the churro spirit.
  • Fresh berries: A burst of freshness to cut through the richness.
  • Whipped cream: Because, why not?

Equipment You’ll Need:

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Non-stick griddle or large frying pan
• Ladle or ¼ cup measuring cup for portioning batter
• Wire cooling rack
• Baking sheet (to keep pancakes warm)
• Shallow dish or pie plate for the cinnamon-sugar mixture
• Pastry brush (optional, for buttering the griddle)

Preparing the Churro Pancake Batter:

1. Combine Dry Ingredients: In a large mixing bowl, I start by whisking together my all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. I make sure to whisk them really well for about 30 seconds to ensure all the leavening agents and salt are evenly distributed throughout the flour. This is a crucial step for achieving consistently fluffy pancakes. You want to see no lumps and a uniform color in your dry mix.
2. Whisk Wet Ingredients: In a separate medium mixing bowl, I crack my two large eggs and give them a good whisk until they’re light and frothy. Then, I pour in the buttermilk, whole milk, and pure vanilla extract, whisking until everything is just combined. Finally, I add the melted butter, ensuring it’s slightly cooled so it doesn’t scramble the eggs when added. Whisk until this mixture is smooth and emulsified.
3. Combine Wet and Dry Mixtures: Now for the magic! I pour the wet ingredients into the dry ingredients. With a rubber spatula, I gently fold the mixture together. This is where you need to be careful not to overmix! I mix just until the flour streaks have disappeared. It’s perfectly fine, and even desirable, to have a few small lumps in the batter. Overmixing develops the gluten in the flour, which leads to tough, chewy pancakes – and we’re aiming for light and tender.
4. Rest the Batter: This is a step I never skip! I let the pancake batter rest at room temperature for at least 10-15 minutes, or even up to 30 minutes. During this time, the gluten relaxes, the flour fully hydrates, and the baking powder and baking soda begin to activate, resulting in an even fluffier and more tender pancake. You’ll notice the batter thickens slightly and might even see tiny bubbles forming on the surface. This rest period is key to achieving that perfect light texture for your Spanish Churro Pancakes Breakfast Treat.

Cooking Your Spanish Churro Pancakes:

1. Preheat the Griddle: While the batter is resting, I place a large non-stick griddle or a heavy-bottomed frying pan over medium-low heat. It’s important to start with a lower heat setting to ensure even cooking without burning the exterior. A perfectly heated griddle is key to beautiful, golden pancakes. I like to test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate within a couple of seconds.
2. Grease the Griddle (if needed): Once the griddle is hot, I lightly brush it with a tiny amount of butter or oil. If your non-stick pan is truly non-stick, you might not need much, but a little fat helps with browning and prevents sticking. I make sure not to use too much, as excess fat can make the pancakes greasy.
3. Portion and Cook the Pancakes: Using a ¼ cup measuring cup or a ladle, I pour the batter onto the hot griddle, forming pancakes that are about 3-4 inches in diameter. I make sure not to overcrowd the pan, leaving enough space between each pancake for easy flipping. Typically, I cook 3-4 pancakes at a time, depending on the size of my griddle.
4. Watch for Bubbles and Golden Edges: Cook the pancakes for about 2-3 minutes on the first side. You’ll know they’re ready to flip when you see bubbles forming on the surface and around the edges, and the edges themselves start to look set and slightly dry. The bottom should be a beautiful golden-brown color.
5. Flip and Finish Cooking: With a thin spatula, I carefully slide it under each pancake and flip it over. Cook for another 1-2 minutes on the second side, or until it’s also golden brown and cooked through. To check for doneness, you can gently press the center of a pancake; if it springs back, it’s likely done.
6. Keep Warm: As I cook the pancakes, I transfer the finished ones to a baking sheet and keep them warm in a preheated oven set to its lowest temperature (around 200°F or 90°C). This ensures all my Spanish Churro Pancakes Breakfast Treat are warm and ready to be coated and served simultaneously.

Crafting the Cinnamon-Sugar Coating:

1. Combine Cinnamon and Sugar: While the pancakes are cooking or immediately after they are done, I prepare the classic churro coating. In a shallow dish or pie plate, I combine the granulated sugar and ground cinnamon. I use a fork or a small whisk to mix them thoroughly until the cinnamon is evenly distributed throughout the sugar and there are no clumps. This aromatic mixture is what truly transforms these into a Spanish Churro Pancakes Breakfast Treat!
2. Coat the Warm Pancakes: As soon as a pancake comes off the griddle and while it’s still warm (ideally hot), I carefully place it into the cinnamon-sugar mixture. I gently press it down and flip it over to ensure both sides are generously coated. The warmth of the pancake helps the sugar adhere beautifully. I make sure to do this with each pancake individually, immediately after cooking, for the best result.

Assembling and Serving Your Spanish Churro Pancakes Breakfast Treat:

1. Stack and Serve: Once all your churro pancakes are coated, I like to stack a few on a plate, creating an inviting visual. These pancakes are delightful on their own, allowing the churro flavor to shine through.
2. Add Your Favorite Toppings: For an extra special touch, I often drizzle them with warm maple syrup, a rich chocolate sauce, or decadent dulce de leche. A dollop of whipped cream and a sprinkle of fresh berries can also elevate this breakfast treat to new heights. Serve immediately and enjoy the warm, sweet, and spiced goodness of your homemade Spanish Churro Pancakes Breakfast Treat!

Chef’s Notes and Tips for the Perfect Spanish Churro Pancakes:

1. Don’t Overmix the Batter: I cannot stress this enough! Overmixing is the most common mistake when making pancakes. It develops the gluten, making your pancakes tough and chewy instead of light and fluffy. A few lumps are perfectly acceptable and actually desirable. Mix only until the dry ingredients are just moistened.
2. The Importance of Buttermilk: Buttermilk is truly my secret weapon for tender pancakes. Its acidity reacts with the baking soda to create more air bubbles, leading to a lighter, softer texture. If you don’t have buttermilk, don’t fret! You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk (whole milk works best) to make 1 ½ cups. Let it sit for 5-10 minutes until it slightly curdles.
3. Griddle Temperature is Key: Achieving the perfect golden-brown exterior and a fully cooked interior relies heavily on the correct griddle temperature. If it’s too hot, the pancakes will burn on the outside before cooking through. If it’s too cool, they’ll turn out pale and possibly dry. Medium-low heat is usually ideal. I always recommend doing a test pancake first to adjust the heat as needed.
4. Resting the Batter Makes a Difference: This short resting period (10-15 minutes) allows the flour to fully hydrate, the gluten to relax, and the leavening agents to begin their work. You’ll notice the batter thickens slightly, and this translates to more tender, airy pancakes. Don’t rush this step!
5. Quality of Ingredients: For a truly exceptional Spanish Churro Pancakes Breakfast Treat, I always suggest using high-quality ingredients. Fresh eggs, good butter, pure vanilla extract, and fragrant ground cinnamon will make a noticeable difference in the final taste and aroma.
6. Keeping Pancakes Warm: If you’re cooking for a crowd, keeping cooked pancakes warm is essential. I use a baking sheet placed in a preheated oven set to its lowest temperature (around 200°F or 90°C). Arrange the pancakes in a single layer or slightly overlapping, and cover loosely with foil. This prevents them from getting cold or soggy while you finish the batch.
7. Get Creative with Toppings: While the cinnamon-sugar coating is iconic, feel free to get creative with additional toppings. A drizzle of homemade caramel sauce, a dollop of cream cheese frosting (like a churro cheesecake!), or even some toasted nuts could add another layer of flavor and texture to your Spanish Churro Pancakes Breakfast Treat. My personal favorite is a rich chocolate ganache or a simple melted dark chocolate drizzle.
8. Batch Freezing for Later: These pancakes freeze wonderfully! Once completely cooled, I place them in a single layer on a baking sheet and freeze until solid. Then, I transfer them to an airtight freezer bag, separating layers with parchment paper. To reheat, I simply pop them in the toaster, microwave, or oven until warm and soft. This makes for a quick and easy breakfast on busy mornings!
9. Consistency of the Batter: The batter should be thick enough to hold its shape when poured but still pourable. If it seems too thick after resting, you can add a tablespoon or two of milk to thin it slightly. If it’s too thin, a tablespoon of flour can help, but avoid adding too much extra flour to prevent toughness.
10. Don’t Forget the Salt: A common mistake is to reduce or omit salt in sweet recipes. Salt is a flavor enhancer, and in these churro pancakes, it balances the sweetness of the sugar and cinnamon, making all the other flavors pop. A good quality fine sea salt is my choice.

Conclusion:

Well, there you have it! We’ve journeyed through the steps to create what I truly believe will become a new staple in your breakfast repertoire. This isn’t just another pancake recipe; it’s an experience, a delightful culinary crossover that promises to elevate any morning from mundane to magnificent. I can confidently say that if you’re looking for a dish that combines the comforting fluffiness of your favorite pancakes with the irresistible, cinnamon-sugar-coated crunch of a classic churro, then this recipe is an absolute must-try. It truly delivers on all fronts: flavor, texture, and an undeniable touch of joy. The ease of preparation, coupled with the impressive outcome, makes it perfect for a leisurely weekend brunch or even a special weekday indulgence. You’re not just making pancakes; you’re crafting a memory, a moment of pure, unadulterated breakfast bliss that will have everyone asking for seconds, maybe even thirds!

What makes this particular recipe stand out is its incredible versatility and the sheer delight it brings. Imagine waking up to the incredible aroma of cinnamon and vanilla filling your kitchen, knowing that in just a short while, you’ll be enjoying a plate of these extraordinary creations. The subtle crisp edges, the tender interior, and that glorious dusting of cinnamon sugar truly make for an unforgettable bite. This isn’t just food; it’s a celebration, a little taste of happiness to kickstart your day. I’ve found that even the most reluctant morning eaters can’t resist the charm of these beauties. The effort-to-reward ratio here is off the charts, making it accessible for bakers of all skill levels to achieve a truly spectacular result. Trust me when I say, once you try this recipe, your breakfast game will never be the same again. It’s a testament to how simple ingredients can come together to create something truly magical and memorable.

Elevate Your Experience: Serving Suggestions & Creative Variations

While our Spanish Churro Pancakes Breakfast Treat is utterly divine on its own, hot off the griddle and generously coated with cinnamon sugar, I always encourage you to get creative and make them uniquely yours! For a truly decadent experience, consider serving them alongside a warm bowl of rich, melted dark chocolate for dipping – just like traditional churros. A drizzle of homemade salted caramel sauce or a generous dollop of whipped cream would also be absolutely spectacular. Fresh berries like raspberries or strawberries add a lovely tart contrast to the sweetness, both in flavor and vibrant color. And for those who love an extra layer of texture, a sprinkle of toasted chopped almonds or pecans could be a fantastic addition.

But why stop there? Let’s talk variations! You could infuse the pancake batter with a hint of orange zest for a brighter, more citrusy note, or perhaps a touch of almond extract to complement the cinnamon. For a truly indulgent brunch, transform them into a dessert by adding a scoop of vanilla bean ice cream on top, letting it slowly melt into the warm pancakes – a definite crowd-pleaser! If you’re feeling adventurous, try experimenting with different sugar coatings; a brown sugar and cinnamon mix, or even a spiced sugar with a pinch of nutmeg or cardamom, could offer fascinating new dimensions of flavor. Remember, the kitchen is your playground, and these pancakes are a wonderful canvas for your culinary imagination. Don’t be afraid to experiment with syrups beyond the classic maple; a spiced pear syrup or a berry compote would also be incredibly delightful, adding another layer of homemade goodness to your breakfast table. The possibilities are truly endless, limited only by your creativity and what delicious ingredients you have on hand.

Your Turn: Try, Share, and Inspire!

Now that you have all the tools and inspiration, I sincerely hope you feel excited and empowered to dive into your kitchen and whip up a batch of these incredible Spanish Churro Pancakes. There’s nothing quite like the satisfaction of creating something truly special from scratch, and I promise you, the smiles these pancakes will bring to your family and friends’ faces will be worth every single step. Don’t be intimidated; the process is straightforward, and the results are consistently fantastic. I truly believe that cooking is about sharing joy, and this recipe is designed to do exactly that.

Once you’ve experienced the magic of this breakfast treat, I absolutely cannot wait to hear about your culinary adventures! Did you stick to the classic serving suggestions, or did you come up with an ingenious variation of your own? What did your family think? Did you enjoy them for breakfast, brunch, or perhaps even a cheeky dessert? Your experiences and creative twists are what truly bring these recipes to life for everyone else in our community. Please don’t hesitate to share your thoughts, photos, and any brilliant ideas you might have in the comments below or by tagging us on your favorite social media platforms. Your feedback not only inspires me but also encourages other home cooks to try new things and find their own love for cooking. Let’s create a vibrant community of pancake enthusiasts, sharing our love for delicious food and making every meal a little more extraordinary. Happy cooking, and I can’t wait to see what you create!