Description
Fluffy pancakes with a churro twist, coated in cinnamon sugar for a sweet breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp melted butter (plus more for the pan)
- 1/2 cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- Pinch of salt (for coating)
- 4 tbsp butter, melted (for brushing/tossing)
- Maple syrup, dulce de leche, or chocolate sauce (optional)
- Extra butter (optional)
Instructions
- Make the cinnamon sugar: In a shallow bowl, mix together 1/2 cup sugar, 2 tsp cinnamon, and a pinch of salt. Set aside.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt.
- Mix wet ingredients: In another bowl, whisk milk, egg, vanilla, and melted butter.
- Combine: Pour wet into dry and whisk just until combined (a few small lumps are fine). Rest batter 5 minutes.
- Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly butter it. Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden and cooked through.
- Churro finish: While warm, brush each pancake lightly with melted butter, then press/toss both sides in the cinnamon-sugar mixture to coat.
- Serve: Stack up with a pat of butter and drizzle with syrup (or dulce de leche/chocolate sauce).
Notes
- Let the batter rest for fluffier pancakes.
- Adjust cinnamon sugar to taste.
- Use a nonstick pan to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 80mg