Spanish Churro Pancakes (Printable)

Light and fluffy pancakes spiced with cinnamon, coated in sugar, and paired with velvety chocolate sauce for a decadent morning or evening treat.

# What You'll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
10 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Coating

11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon

→ Chocolate Sauce

13 - 3 ounces dark chocolate, chopped
14 - 1/3 cup heavy cream

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until well combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully blended.
03 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing. Let batter rest for 5 minutes to thicken.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown, another 2-3 minutes.
06 - Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Mix thoroughly.
07 - Brush warm pancakes lightly with melted butter, then generously dust both sides with cinnamon sugar mixture.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until chocolate melts and mixture becomes smooth and glossy.
09 - Stack coated pancakes on plates. Drizzle warm chocolate sauce over top or serve on the side for dipping.

# Expert Tips:

01 -
  • The exterior crunch from cinnamon sugar gives way to impossibly fluffy centers, creating the perfect textural contrast
  • Ready in thirty minutes but tastes like something you waited in line for at a Spanish market
  • The chocolate dipping sauce transforms breakfast into dessert without any extra effort
02 -
  • Overmixing the batter creates tough, dense pancakes, so stop as soon as the flour disappears
  • The five-minute rest period is non-negotiable for achieving that fluffy texture
  • Cinnamon sugar sticks best to warm pancakes, so coat them immediately after cooking
03 -
  • Keep finished pancakes warm in a 200°F oven while cooking the remaining batter
  • Double the cinnamon sugar mixture and save the extra for French toast or oatmeal
  • The chocolate sauce can be made ahead and reheated in fifteen-second intervals

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