Spanish Churro-Inspired Pancakes
Delightful pancakes inspired by churros, perfect for breakfast or dessert, with a warm cinnamon flavor that evokes nostalgia.
Ingredients
Pancake Batter
- 1.5 cups all-purpose flour For a healthier option, substitute half with whole wheat flour.
- 2 tablespoons sugar For a lower-sugar version, use 1 tablespoon or a sugar substitute.
- 2 teaspoons baking powder Gives lift and lightness.
- 0.5 teaspoons baking soda Helps with tenderness.
- 0.5 teaspoons fine sea salt Balances sweetness.
- 1 teaspoon ground cinnamon The star spice that evokes churros.
- 1 cup buttermilk For tang and tenderness; for a quick swap, use 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes.
- 1 large egg Binds and enriches.
- 3 tablespoons melted butter Plus more for cooking; use coconut oil for dairy-free.
- 1 teaspoon vanilla extract Brings warmth and depth.
Churro Topping
- 0.25 cups melted butter
- 0.5 cups cinnamon sugar Mix 1/2 cup sugar with 1 1/2 teaspoons cinnamon.
Optional Toppings
- warm caramel sauce
- fruit compote
- Greek yogurt
- powdered sugar for dusting
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until glossy.
- Pour the wet mixture into the dry ingredients and gently fold until just combined; a few small lumps are okay.
Cooking
- Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
- Spoon 1/4-cup portions of batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2 minutes.
- Flip and cook another 1 to 2 minutes until golden.
- While pancakes cook, combine melted butter and cinnamon sugar in a shallow bowl.
- As each pancake comes off the griddle, brush with melted butter and press both sides into the cinnamon sugar to coat.
- Stack and drizzle with caramel or fruit compote if using, and serve immediately.
Notes
Make it a festive meal by adding a splash of orange liqueur to the batter and topping with orange zest. For a gluten-free version, use a 1-to-1 gluten-free baking mix and add an extra 1/4 teaspoon xanthan gum if needed.