Name: Irresistible Spanish Churro Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish-Inspired
Ingredients: 1 cup all-purpose flour; 1 tbsp baking powder; 1/4 tsp salt; 2 tbsp granulated sugar; 2 large eggs; 3/4 cup milk (or buttermilk); 1 tsp vanilla extract; 2 tbsp melted butter or oil (plus more for cooking); 1/4 cup granulated sugar (for coating); 1 tsp ground cinnamon; 2 tbsp melted butter (for brushing); Optional toppings: warm chocolate sauce, dulce de leche, whipped cream, fresh berries

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Spanish churro pancakes are a decadent breakfast twist on the classic fried churro. These fluffy, cinnamon-sugar coated pancakes bring all the sweet, crispy joy of churros into a warm stack that I can enjoy straight from the griddle. They’re golden, indulgent, and absolutely impossible to resist—especially with a drizzle of chocolate sauce.

Why You’ll Love This Recipe

I love these pancakes because they combine the airy texture of classic pancakes with the crunchy, spiced flavor of churros. It feels like dessert for breakfast, but it’s still easy to whip up on a weekend morning. Each pancake is pan-fried until golden, then dusted generously with cinnamon sugar—just like traditional churros. Add some melted chocolate or dulce de leche on top, and it’s heaven on a plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Milk (or buttermilk for extra fluff)
Vanilla extract
Melted butter or oil (for the batter and cooking)

For the churro coating:

Granulated sugar
Ground cinnamon
Melted butter (for brushing)

Optional toppings:

Warm chocolate sauce
Dulce de leche
Whipped cream
Fresh berries

Directions

I start by mixing the flour, baking powder, salt, and sugar in a large bowl.
In another bowl, I whisk together the eggs, milk, vanilla, and melted butter.
I combine the wet and dry ingredients just until smooth—being careful not to overmix.
I heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
I pour the batter onto the pan and cook each pancake until bubbles form and the edges are set, then flip and cook until golden.
While still warm, I brush each pancake with melted butter and coat it in a cinnamon-sugar mixture.
I stack the pancakes and drizzle with chocolate sauce or dulce de leche before serving.

Servings and timing

This recipe makes about 6–8 pancakes, enough for 2–3 servings depending on hunger levels.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes fill the pancakes with Nutella or dulce de leche before cooking for a surprise center.
For a crunchier edge, I pan-fry the cooked pancakes again in a little butter before coating them in cinnamon sugar.
I’ve made mini versions for a brunch spread—they’re super cute and easy to dip in sauce.
I use almond or oat milk for a dairy-free version and coconut oil instead of butter.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a pan or toaster oven to get the edges slightly crispy again—microwaving works too but softens the texture.
If I want to freeze them, I layer them with parchment paper and store them in a freezer bag for up to 1 month. I reheat them straight from frozen in a toaster or skillet.

FAQs

Can I make the batter ahead of time?

Yes, I mix the batter the night before and store it covered in the fridge. I just give it a gentle stir before cooking.

Do I need to coat every pancake in cinnamon sugar?

Not at all. I sometimes skip the coating on a few and just serve them with cinnamon syrup or chocolate drizzle instead.

Can I make these gluten-free?

I’ve used a 1:1 gluten-free flour blend and they turned out just as fluffy and delicious.

What’s the best pan to use?

I prefer a non-stick skillet or griddle—it helps the pancakes cook evenly and makes flipping easier.

Can I skip the chocolate sauce?

Of course. They’re sweet enough on their own, but I like adding whipped cream or even a dusting of powdered sugar for a simpler topping.

Conclusion

These irresistible Spanish churro pancakes are everything I want in a special breakfast—sweet, spiced, fluffy, and just a little bit indulgent. They’re easy to make but feel like a treat, and they bring the festive, nostalgic flavor of churros right to the breakfast table. Whether I’m making brunch for a crowd or just spoiling myself, these pancakes always bring the wow factor.

Irresistible Spanish Churro Pancakes

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Spanish churro pancakes are a fluffy, cinnamon-sugar coated twist on classic pancakes, inspired by the beloved churro. Pan-fried until golden and brushed with butter before getting a sweet-spiced sugar coating, they’re a decadent breakfast treat—especially with chocolate sauce or dulce de leche.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 pancakes
Category: Breakfast
Method: Stovetop
Cuisine: Spanish-Inspired
Diet: Vegetarian

Ingredients

1 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt
2 tbsp granulated sugar
2 large eggs
3/4 cup milk (or buttermilk)
1 tsp vanilla extract
2 tbsp melted butter or oil (plus more for cooking)
1/4 cup granulated sugar (for coating)
1 tsp ground cinnamon
2 tbsp melted butter (for brushing)
Optional toppings: warm chocolate sauce, dulce de leche, whipped cream, fresh berries

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Instructions

In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a separate bowl, whisk eggs, milk, vanilla, and melted butter.
Combine wet and dry ingredients, mixing just until smooth—do not overmix.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
Pour batter into the pan and cook until bubbles form and edges are set, then flip and cook until golden.
Mix cinnamon and sugar in a small bowl. Brush each warm pancake with melted butter and coat in the cinnamon-sugar mixture.
Stack pancakes and top with chocolate sauce, dulce de leche, or your favorite toppings.

Notes

Fill pancakes with Nutella or dulce de leche before cooking for a hidden surprise.
Pan-fry cooked pancakes again in butter for crispier edges.
Make mini versions for brunch or dipping fun.
Use plant-based milk and coconut oil for a dairy-free version.
Freeze pancakes with parchment between layers for up to 1 month.