Our recipe for churro cupcakes has become a big hit, so I thought of using that same idea with a classic breakfast food–pancakes. Although churros are deep fried and my churro pancakes are not, I decided to take the cinnamon sugar concept and make a deliciously irresistible churro pancakes recipe.
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Churro Pancakes Ingredients
- 1 cup all purpose flour
- 2 1/2 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 cup milk
- 1/4 cup butter (melted)
- 1 egg
- Toppings: additional butter, cinnamon sugar (3 tablespoons sugar and 1 teaspoon cinnamon), syrup, other toppings you desire
Yield: Makes 9 pancakes (if using 1/4 cup batter for each)
Churro Pancakes Directions
Mix together flour, sugar, baking powder, cinnamon, and salt in a bowl.
Add milk, egg, and melted butter and mix until smooth.
Using a 1/4 cup, pour batter onto heated non-stick pan or griddle at medium-high heat. (Our griddle has been a total game changer! We used to use a frying pan and making pancakes took forever. I highly recommend this Presto griddle.)
Cook both sides to golden-brown (bubbles will start to form when ready to flip; about 2 minutes each side).
When hot pancake comes off the pan, spread with butter and sprinkle with cinnamon sugar.
Serve warm with your favorite toppings. (We like maple syrup and a dollop of whipped cream.)
Hope you enjoy this churro pancakes recipe! What toppings do you think would take this through the roof? Leave a comment below! 🙂
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