Spanish Churro Pancakes (Print Version)
Light, fluffy pancakes spiced with cinnamon and coated in sugar, paired with velvety dark chocolate sauce for a Spanish-inspired twist on breakfast.
# Ingredient List:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 tsp ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted (plus more for greasing)
10 - 1 tsp vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 tsp ground cinnamon
→ Chocolate Sauce
13 - 3 oz dark chocolate, chopped
14 - 1/3 cup heavy cream
# Directions:
01 - Sift together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl until evenly distributed.
02 - Whisk milk, eggs, melted butter, and vanilla extract in a separate bowl until fully incorporated and smooth.
03 - Pour wet mixture into dry ingredients. Fold gently until just combined—small lumps are acceptable. Allow batter to rest for 5 minutes to thicken slightly.
04 - Heat non-stick skillet or griddle over medium heat until hot. Lightly coat surface with butter using a paper towel.
05 - Pour 1/4 cup batter per pancake onto griddle. Cook until surface bubbles form and edges appear set, approximately 2-3 minutes. Flip and cook second side until golden brown, 2-3 minutes more.
06 - Combine sugar and cinnamon in a small bowl. Mix thoroughly until uniform in color.
07 - Brush warm pancakes lightly with melted butter, then generously dust both sides with cinnamon sugar mixture while still hot.
08 - Place chopped chocolate and cream in microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and glossy.
09 - Stack coated pancakes on serving plates. Drizzle warm chocolate sauce over top or serve alongside for dipping.
# Expert Advice:
01 -
- They capture everything magical about churros, the cinnamon sugar crust, that dark chocolate dip, without the oil and effort of frying
- The batter comes together in minutes, and the chocolate sauce takes literally two minutes in the microwave
02 -
- Letting the batter rest for those full 5 minutes makes a noticeable difference in texture, the pancakes rise better
- Overmixing the batter creates tough pancakes, stop when streaks of flour disappear
- The cinnamon sugar sticks best to warm pancakes, work quickly after they come off the griddle
03 -
- A light butter brush before the cinnamon sugar shower makes everything stick like magic
- If you want extra crispness, pop the sugared pancakes under the broiler for 30 seconds before serving