Irresistible Spanish Churro Pancakes are the ultimate breakfast indulgence. These fluffy pancakes are coated in cinnamon sugar and drizzled with rich chocolate sauce, offering a delightful twist on traditional pancakes. Imagine waking up to the sweet aroma of churro-flavored pancakes, ready to fuel your day with joy. Whether it’s a special brunch or a cozy morning at home, these Spanish dessert-inspired pancakes will capture your heart and taste buds.
Why You’ll Love This Irresistible Spanish Churro Pancakes
There are countless reasons to love Irresistible Spanish Churro Pancakes. Firstly, they are incredibly easy to make, perfect for a quick breakfast or brunch idea. The churro-infused pancake batter creates a unique flavor profile that sets them apart from regular pancakes. Not to mention, they are visually stunning when stacked high and drizzled with chocolate sauce, making for a delicious churro pancake stack. Plus, they cater to vegetarians, making them suitable for a wider audience. With a prep time of just 10 minutes and a total cooking time of 30 minutes, you can enjoy these fluffy churro-style pancakes in no time!
Ingredients for Irresistible Spanish Churro Pancakes
Gather these items:
- For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Chocolate Sauce
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
How to Make Irresistible Spanish Churro Pancakes Step-by-Step
- Step 1: In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
- Step 2: In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer.
- Step 3: Remove from heat and stir in the chocolate chips until melted and smooth. Set aside.
- Step 4: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Step 5: In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.
- Step 6: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Step 7: Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Step 8: Pour about 1/4 cup of pancake batter onto the skillet.
- Step 9: Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
- Step 10: While the pancakes are still warm, toss them in the cinnamon sugar mixture until fully coated.
- Step 11: Stack the pancakes on a plate and drizzle with the warm chocolate sauce.
- Step 12: Serve immediately and enjoy.
Pro Tips for the Perfect Irresistible Spanish Churro Pancakes
Keep these in mind:
- Serve with whipped cream for added richness.
- Store leftovers in an airtight container in the fridge.
- For extra fluffiness, let the batter rest for a few minutes before cooking.
- Ensure your skillet is at the right temperature to achieve crispy churro pancakes.
Best Ways to Serve Irresistible Spanish Churro Pancakes
Here are some serving ideas:
- Top with fresh berries for a fruity twist.
- Drizzle with maple syrup for added sweetness.
- Pair with a side of bacon or sausages for a complete breakfast.
How to Store and Reheat Irresistible Spanish Churro Pancakes
To store, place any leftover pancakes in an airtight container in the fridge. They can be reheated in the microwave or on a skillet over low heat. This makes them an excellent option for meal prep!
Frequently Asked Questions About Irresistible Spanish Churro Pancakes
What’s the secret to perfect Irresistible Spanish Churro Pancakes?
The secret lies in using buttermilk, which adds moisture and tenderness, resulting in fluffy churro-style pancakes.
Can I make Irresistible Spanish Churro Pancakes ahead of time?
Yes! You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before cooking the next morning.
How do I avoid common mistakes with Irresistible Spanish Churro Pancakes?
Avoid overmixing the batter to keep your pancakes fluffy. Also, ensure your skillet is preheated for even cooking.
Variations of Irresistible Spanish Churro Pancakes You Can Try
Here are a few ideas:
- Add chocolate chips to the batter for extra sweetness.
- Incorporate banana or apple slices for a fruity flavor.
- Try different toppings like caramel sauce or nuts.
Irresistible Spanish Churro Pancakes That Are Simply Divine
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Irresistible Spanish Churro Pancakes are fluffy pancakes coated in cinnamon sugar and drizzled with chocolate sauce.
Ingredients
- For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Chocolate Sauce
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
- In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer.
- Remove from heat and stir in the chocolate chips until melted and smooth. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of pancake batter onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
- While the pancakes are still warm, toss them in the cinnamon sugar mixture until fully coated.
- Stack the pancakes on a plate and drizzle with the warm chocolate sauce.
- Serve immediately and enjoy.
Notes
- Serve with whipped cream for added richness.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: Spanish
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg