Spanish Churro-Inspired Pancakes
These delightful pancakes combine the fluffiness of traditional pancakes with the sweet and spicy flavor of churros, topped with cinnamon sugar for a comforting breakfast treat.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour This is your pancake base.
- 2 tablespoons Sugar Adds a hint of sweetness.
- 1 tablespoon Baking powder Provides lift to the pancakes.
- 1/2 teaspoon Salt Enhances sweetness.
Wet Ingredients
- 1 cup Milk Use whole milk or a dairy-free option.
- 1 Large egg Binds the mix together.
- 2 tablespoons Melted butter Adds flavor and moisture.
- 1 teaspoon Vanilla extract Adds warmth and depth.
Topping
- 1/2 cup Cinnamon sugar For dusting the pancakes.
Instructions
Preparation
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Gradually pour the wet ingredients into the dry mixture and gently stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another couple of minutes until golden brown.
- Sprinkle with cinnamon sugar while still warm.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to a month. Reheat in a toaster or skillet.