Why You'll Love It
- The perfect marriage of fluffy pancake texture and churro crunch
- Cinnamon-sugar coating that crackles with each bite
- Simple ingredients that transform ordinary breakfast into something special
- Makes your kitchen smell like a Spanish bakery first thing in the morning
"My family now requests these every weekend - they're like little pillows of cinnamon joy!"
Essential Ingredient Guide
- Buttermilk: Creates that tender, fluffy texture that makes these pancakes so special. The acidity reacts with baking powder for perfect rise.
- Cinnamon: Use fresh, aromatic cinnamon for the best flavor. The warmth it brings is essential to the churro character.
- Granulated sugar: Combines with cinnamon for that classic churro coating. The fine crystals adhere beautifully to the warm pancakes.
- Vanilla extract: Adds depth and warmth to the batter, complementing the cinnamon perfectly.
- Butter: Used both in the batter and for cooking, it gives richness and helps create that golden-brown crust.
- Eggs: Provides structure and richness. Room temperature eggs incorporate better into the batter.
Complete Cooking Process
-
Ingredient Readiness:
Having everything measured and ready makes the process flow smoothly. The butter should be melted but cooled, eggs at room temperature.
-
Flavor Development:
The cinnamon-sugar mixture develops its full aroma when mixed and set aside. The batter flavors meld as it rests briefly.
-
Texture Control:
Gentle mixing prevents overworking the gluten, ensuring tender pancakes. The perfect golden crust forms at medium heat.
-
Finishing Touches:
Coating the warm pancakes immediately after cooking allows the sugar to adhere properly and create that churro effect.
-
Serving Timing:
Serve immediately while warm and crisp from the coating. They're best enjoyed fresh from the pan.
- Don't overmix the batter - lumps are okay and prevent toughness
- Use a light hand when flipping - wait for bubbles to form and edges to set
- Keep cooked pancakes warm in a 200°F oven while finishing the batch
- Work quickly when coating - the warmth helps the sugar stick beautifully
Pro Tips
I've found that letting the batter rest for about 10 minutes before cooking makes for even fluffier pancakes. Something about the flour hydrating properly, I think. And honestly, the scent of cinnamon and sugar filling the kitchen? It's worth waking up early for. Another thing - don't be shy with the cinnamon-sugar coating. The contrast between the warm, fluffy interior and that crackly sweet exterior is what makes these so special. It reminds me of those cinnamon roll mornings my grandma used to make, but with a Spanish twist.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The batter should be thick but pourable - adjust with a tablespoon of buttermilk if needed
- Medium heat is crucial - too hot and they'll burn, too low and they won't develop that golden crust
- Serve immediately - the churro effect is best when the pancakes are freshly made and warm
- Don't press down on the pancakes while cooking - it deflates the fluffy texture
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but add wet ingredients right before cooking for best results. The baking powder needs to be fresh to work properly.
→ What if I don't have buttermilk?
Make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes until it curdles slightly.
→ How do I keep them warm for serving?
Place cooked pancakes on a baking sheet in a 200°F oven. They'll stay perfect for about 20 minutes while you finish cooking the batch.
→ Can I freeze these pancakes?
Yes, but without the cinnamon-sugar coating. Freeze plain pancakes between parchment paper, then reheat and add the coating fresh.
→ What's the best way to achieve the perfect golden color?
Use a well-seasoned griddle or non-stick pan at medium heat. Wait until bubbles form and edges look set before flipping.
→ Can I add other spices?
Absolutely! A pinch of nutmeg or cardamom would be lovely. Just keep cinnamon as the dominant flavor for that authentic churro taste.
Chef's Tips
The batter thickens as it rests - if it becomes too thick, add a tablespoon of buttermilk,Don't wipe the griddle between batches - the residual butter helps create even browning,For extra churro authenticity, you can pipe the batter using a pastry bag for ridged edges,These are best eaten immediately but can be reheated in a toaster oven
Nutrition Facts
per serving
420
Calories
9g
Protein
65g
Carbs
14g
Fat
Taste Profile
Warm, sweet cinnamon dominates with buttery richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The acidity is important for reacting with baking powder
Adjust liquid slightly as different flours absorb differently
Recipe Variations
Try these delicious twists on the original
Chocolate Dipped Version
Melt dark chocolate with a bit of coconut oil and drizzle over the coated pancakes for an extra indulgent treat.
Orange Zest Infused
Add the zest of one orange to the batter for a bright citrus note that complements the cinnamon beautifully.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough pancakes
- Cooking at too high heat causing burned exteriors and raw interiors
- Adding coating when pancakes have cooled - it won't stick properly
- Pressing down on pancakes while cooking which deflates them
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and measure the wet ingredients separately. Combine right before cooking for best results. The cinnamon-sugar coating can be mixed days in advance.
Leftover Ideas
Reheat in a toaster oven or regular oven at 350°F for 5-7 minutes to restore crispness. Avoid microwave which makes them soggy.
Perfect Pairings
Serve this with...
Cooking Timeline
Mix dry ingredients and prepare wet ingredients separately
Combine batter and let rest while preparing coating mixture
Cook pancakes in batches, keeping finished ones warm in oven
Coat warm pancakes with butter and cinnamon-sugar mixture
Serve immediately while warm and crisp
Spanish Churro Pancakes: Your Ultimate Breakfast Indulgence
These irresistible Spanish churro pancakes combine breakfast comfort with sweet cinnamon sugar for the ultimate morning treat. Fluffy buttermilk pancakes coated in that classic churro cinnamon-sugar crunch.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Pancake Batter
- 01 2 cups all-purpose flour
- 02 3 tablespoons granulated sugar
- 03 2 teaspoons baking powder
- 04 1 teaspoon baking soda
- 05 1/2 teaspoon salt
- 06 2 teaspoons ground cinnamon
- 07 2 cups buttermilk
- 08 2 large eggs
- 09 1/4 cup melted butter, cooled
- 10 2 teaspoons vanilla extract
Churro Coating
- 01 1/2 cup granulated sugar
- 02 2 teaspoons ground cinnamon
- 03 1/4 cup melted butter for brushing
Instructions
In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, salt, and 2 teaspoons cinnamon. Make a well in the center.
In another bowl, whisk buttermilk, eggs, 1/4 cup melted butter, and vanilla until well combined. Pour into the dry ingredients and gently mix until just combined - some lumps are okay.
Let the batter rest for 10 minutes. Meanwhile, mix 1/2 cup sugar with 2 teaspoons cinnamon in a shallow dish for the coating.
Heat a griddle or large skillet over medium heat. Lightly butter the surface. Pour 1/4 cup portions of batter onto the griddle.
Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes.
Immediately brush warm pancakes with melted butter, then press both sides into the cinnamon-sugar mixture. Serve warm.
Notes & Tips
- 1 The batter thickens as it rests - if it becomes too thick, add a tablespoon of buttermilk
- 2 Don't wipe the griddle between batches - the residual butter helps create even browning
- 3 For extra churro authenticity, you can pipe the batter using a pastry bag for ridged edges
- 4 These are best eaten immediately but can be reheated in a toaster oven
Tools You'll Need
-
Large mixing bowls
-
Whisk
-
Measuring cups and spoons
-
Griddle or large skillet
-
Spatula
-
Pastry brush
-
Shallow dish for coating
Must-Know Tips
- Don't overmix the batter - lumpy batter makes fluffier pancakes
- Let the griddle fully heat up before adding batter - test with a drop of water
- Work in batches and keep cooked pancakes warm in the oven
- Brush with butter and coat while still warm for best adherence
Professional Secrets
- Room temperature ingredients incorporate more evenly
- Letting batter rest allows gluten to relax for tender texture
- Medium heat creates perfect golden brown without burning
- The cinnamon-sugar coating creates texture contrast when applied warm
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime