Spanish Churro Pancakes (Printable Version)
Light, fluffy pancakes dusted with cinnamon sugar and served with warm chocolate dipping sauce for a sweet treat.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (125 g)
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 (180 ml)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus more for greasing)
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar (50 g)
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 oz dark chocolate, chopped (85 g)
14 - 1/3 cup heavy cream (80 ml)
# Step-by-Step:
01 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently fold until just combined; small lumps are acceptable. Let the batter rest for 5 minutes to thicken slightly.
04 - Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking.
05 - Pour 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, approximately 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
06 - While pancakes cook, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Mix thoroughly until evenly distributed.
07 - Immediately after cooking, lightly brush warm pancakes with melted butter if desired. Generously dust both sides with the cinnamon sugar mixture while still warm.
08 - Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and glossy. Alternatively, heat in a small saucepan over low heat, stirring constantly.
09 - Stack coated pancakes on serving plates. Drizzle with warm chocolate sauce or serve sauce alongside for dipping. Enjoy immediately while warm.
# Expert Advice:
01 -
- The cinnamon sugar coating creates that irresistible churro crunch on the outside while keeping the inside impossibly fluffy
- Dark chocolate sauce takes five minutes but makes these feel like dessert for breakfast
02 -
- Overmixed batter makes tough pancakes, so stop as soon as the flour disappears
- Letting the batter rest for 5 minutes is the secret to extra fluffy results
03 -
- A light broil for 30 seconds after coating adds extra crunch without burning
- Fresh berries between layers cut through the richness beautifully