Spanish Churro Pancakes (Print Version)
Fluffy cinnamon-sugar dusted pancakes with rich dark chocolate dipping sauce.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 ounces dark chocolate, chopped
14 - 1/3 cup heavy cream
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender pancakes. Allow batter to rest for 5 minutes.
04 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease surface with butter.
05 - Pour 1/4 cup batter per pancake onto heated surface. Cook until bubbles form across surface and edges appear set, approximately 2-3 minutes. Flip and cook until golden brown on second side, another 2-3 minutes.
06 - Combine granulated sugar and cinnamon in a small bowl, mixing thoroughly until evenly blended.
07 - While pancakes remain warm, lightly brush with melted butter if desired. Press both sides into cinnamon sugar mixture to coat evenly.
08 - Place chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until mixture becomes smooth and glossy.
09 - Stack coated pancakes on serving plates. Drizzle warm chocolate sauce generously over top or serve alongside for dipping.
# Insider Tips:
01 -
- The cinnamon sugar coating gives you that signature churro crunch while keeping the inside impossibly fluffy
- Warm chocolate sauce transforms breakfast into something that feels like dessert but still works for brunch
02 -
- Overmixing the batter makes tough pancakes, stop when flour streaks just disappear
- The cinnamon sugar sticks best when pancakes are still warm but not hot enough to melt the coating
03 -
- Use a light touch when folding the batter, treating it like you are handling something fragile
- The chocolate sauce doubles as a dip for fresh fruit or a topping for ice cream