Irresistible Spanish Churro Pancakes (Printable Version)
Fluffy pancakes coated in cinnamon sugar with a rich chocolate drizzle option, inspired by classic churros.
# Ingredients Required:
→ Pancakes
01 -
125 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
5 grams baking powder
04 -
2.5 grams baking soda
05 -
1 gram salt
06 -
2.5 grams ground cinnamon
07 -
240 milliliters buttermilk
08 -
1 large egg
09 -
28 grams unsalted butter, melted
10 -
5 milliliters vanilla extract
→ Cinnamon-Sugar Coating
11 -
50 grams granulated sugar
12 -
8 grams ground cinnamon
→ Chocolate Sauce (Optional)
13 -
90 grams semi-sweet chocolate chips
14 -
60 milliliters heavy cream
# Guide to Cooking:
01 -
Combine granulated sugar and ground cinnamon in a small bowl and set aside.
02 -
Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
03 -
In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until combined.
04 -
Pour wet ingredients into dry ingredients and gently mix until just combined; retain some lumps to avoid overmixing.
05 -
Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 60 milliliters of batter per pancake, cooking 2-3 minutes until bubbles form and edges set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
06 -
Immediately toss cooked pancakes in cinnamon-sugar mixture until evenly coated to achieve classic churro flavor.
07 -
Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
08 -
Stack coated pancakes on a plate and drizzle with chocolate sauce if desired. Serve warm.
# Extra Suggestions:
01 -
Avoid overmixing the batter to keep pancakes tender and fluffy.