Spanish Churro-Inspired Pancakes
A delightful twist on two beloved classics, churros and pancakes, perfect for brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (for topping)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until fully blended.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined.
- Heat a non-stick skillet over medium heat, lightly greasing it with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Remove pancakes from the skillet and sprinkle generously with cinnamon sugar while warm.
- Serve warm with your favorite toppings.
Notes
For gluten-free options, substitute all-purpose flour with a gluten-free blend that contains xanthan gum. Don’t overmix the batter for fluffy pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg