There’s a certain comfort that comes from breakfast, and the moment I decided to mix two classics—Spanish churros and fluffy pancakes—was a game-changer. The kitchen filled with the irresistible aroma of cinnamon and sugar, instantly transporting me to a lively Spanish café. You know that satisfying crunch of a churro? Those warm, golden bites now find their match in pancake form, and trust me, it’s magical!
Imagine gathering around the table for a brunch that feels both indulgent and familiar. These Spanish churro pancakes not only boast a delightful flavor fusion but are also incredibly easy to whip up, making them perfect for any day of the week. Whether you’re treating yourself on a serene Sunday, impressing guests at a potluck, or simply looking for a fun family breakfast, this recipe has got you covered. With a decadent drizzle of warm chocolate sauce, each bite is an invitation to savor and share a moment of joy. Let’s get cooking!
Why You'll Love This Spanish Churro Pancakes
- These Spanish Churro Pancakes are a delightful twist on two beloved breakfast favorites, creating a flavor explosion that will leave your taste buds dancing.
- They are incredibly easy to make, allowing you to whip up a decadent brunch in just 30 minutes, perfect for any busy morning.
- The pancakes are not only versatile—great for breakfast, brunch, or even dessert—but they’re also visually appealing, dusted with cinnamon sugar and drizzled with warm chocolate sauce.
- Each stack is a crowd-pleaser, making them an ideal choice for family gatherings or impressing friends at your next get-together.
Spanish Churro Pancakes Ingredients
• Create a delightful twist on breakfast!
For the Pancake Batter
- All-purpose flour – provides the perfect base for fluffy pancakes.
- Granulated sugar – adds a touch of sweetness to balance the flavors.
- Baking powder – ensures a fluffy, light texture as the pancakes rise.
- Baking soda – enhances browning and helps pancakes become soft.
- Salt – a pinch enhances the overall flavor profile.
- Ground cinnamon – brings that warm, comforting churro essence to every bite.
- Buttermilk – contributes to the moistness and rich flavor of the pancakes.
- Large egg – binds the ingredients together for a uniform batter.
- Unsalted butter (melted) – adds richness and a lovely buttery flavor.
- Vanilla extract – a splash deepens the overall flavor of the pancakes.
For the Cinnamon Sugar Coating
- Granulated sugar – for that sweet coating that gives churros their charm.
- Ground cinnamon – enhances the churro taste and aroma.
For the Chocolate Sauce
- Semi-sweet chocolate chips – perfect for a recipe aiming for indulgence and sweetness.
- Heavy cream – makes the chocolate sauce rich and creamy, ideal for drizzling over pancakes.
Transform your mornings with these delightful Spanish Churro Pancakes!
How to Make Spanish Churro Pancakes
-
Mix Sugar and Cinnamon: In a small bowl, combine the granulated sugar and ground cinnamon. Set it aside to create a delightful topping that mirrors the flavor of churros.
-
Heat Cream: In a small saucepan over medium heat, gently heat the heavy cream until it just begins to simmer, stirring occasionally to prevent burning.
-
Melt Chocolate: Remove the saucepan from heat and stir in the chocolate chips. Mix until melted and smooth, creating a luscious chocolate sauce for drizzling.
-
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. This ensures an even distribution of flavors.
-
Whisk Wet Ingredients: In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk thoroughly until everything is well blended and inviting.
-
Combine Mixtures: Pour the wet ingredients into the dry ones, stirring gently until just combined. Remember, a few lumps are okay, as overmixing can lead to tough pancakes.
-
Preheat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a bit of butter, ensuring your pancakes won’t stick.
-
Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Allow it to spread naturally—don’t worry about making perfect circles!
-
Cook Pancakes: Cook until bubbles form on the surface and the edges look set, approximately 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown, creating that delightful color.
-
Coat in Cinnamon Sugar: While the pancakes are still warm, toss them in the cinnamon sugar mixture until fully coated, adding that churro charm we love.
-
Stack and Drizzle: Stack the pancakes on a beautiful plate and generously drizzle with the warm chocolate sauce. The combination is visually stunning and utterly tempting!
-
Serve and Enjoy: Serve immediately and experience the joy of creamy, sweet, and cinnamon-infused stacks that everyone will adore.
Optional: Add fresh berries on top for a fruity contrast!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spanish Churro Pancakes
Room Temperature: Allow cooked pancakes to cool before storing them in an airtight container at room temperature for up to 1 day.
Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a skillet for optimal texture.
Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. They can be kept for up to 2 months.
Reheating: To reheat frozen pancakes, simply pop them in the toaster or microwave for a quick, delicious breakfast. Enjoy your Spanish Churro Pancakes anytime!
Make Ahead Options
These Spanish Churro Pancakes are a fantastic option for meal prep! You can prepare the pancake batter up to 24 hours in advance; simply mix the dry ingredients (flour, sugar, baking powder, baking soda, salt, and cinnamon) in one bowl and combine the wet ingredients (buttermilk, egg, melted butter, and vanilla) in another. Store them in separate airtight containers in the refrigerator to keep the ingredients fresh. For the best results, let both components come to room temperature before cooking. When you’re ready to eat, just gently mix the wet and dry ingredients together and cook the pancakes as directed. This way, your family can enjoy restaurant-quality Spanish Churro Pancakes on busy mornings with minimal effort!
Spanish Churro Pancakes Variations
Feel free to get creative and personalize these pancakes to suit your taste and dietary needs!
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a delightful gluten-free version.
-
Dairy-Free: Replace buttermilk with almond milk or oat milk, and use coconut oil instead of butter for a creamy texture.
-
Spiced Version: Add a pinch of nutmeg or cardamom to the dry ingredients for a warm twist that enhances the spices beautifully.
-
Chocolate Lovers: Toss in chopped dark chocolate along with the chocolate chips for an extra rich indulgence in every bite.
-
Fruity Addition: Incorporate blueberries or sliced bananas into the pancake batter for a burst of fruitiness that pairs perfectly with the warm chocolate sauce. These little gems add a lovely surprise with each forkful!
-
Heat It Up: For a spicy kick, mix in some cayenne pepper or chili powder with the cinnamon sugar coating. This unexpected heat can elevate the flavor profile in an exciting way!
-
Churro Bites: Instead of traditional pancakes, scoop smaller rounds of batter for bite-sized churro pancakes. Fry them in oil and toss in cinnamon sugar for a churro experience on the go.
-
Layered Delight: Stack these pancakes with layers of whipped cream and fruit in between, creating a stunning tiered breakfast that’s perfect for special occasions!
What to Serve with Spanish Churro Pancakes?
Elevate your breakfast experience by pairing these scrumptious pancakes with delicious accompaniments that enhance their delightful flavors.
-
Fresh Fruit Medley: A mix of strawberries, bananas, and blueberries adds a refreshing burst of natural sweetness, balancing the rich chocolate sauce.
-
Whipped Cream: Light and airy, homemade whipped cream brings an indulgent touch to your pancakes, making them feel extra special on any occasion.
-
Maple Syrup: Drizzling pure maple syrup adds a classic sweetness that beautifully complements the cinnamon sugar coating, deepening the flavor experience.
-
Café Con Leche: A warm cup of this comforting coffee drink enhances the morning vibes, pairing perfectly with the sweet cinnamon flavors of your pancakes.
-
Nutty Granola: Sprinkle crunchy granola on top for added texture and a nutty flavor, making every bite varied and exciting.
-
Coconut Cream: A dollop of creamy coconut adds a tropical twist that balances hints of cinnamon and chocolate exceptionally well.
-
Chocolate-Covered Strawberries: Elevate the dessert feel with these sweet treats, adding a fruity contrast to the rich flavors of the pancakes.
-
Fresh Mint Tea: The refreshing qualities of mint tea cleanse the palate, offering a light finish to the hearty, sweet pancake experience.
-
Ice Cream: For a sweet twist, serve your pancakes with a scoop of vanilla or cinnamon ice cream. It transforms breakfast into a decadent dessert!
Chef's Helpful Tips
- When making Spanish Churro Pancakes, be careful not to overmix the batter as this can lead to tough pancakes; a few lumps in the mixture are perfectly fine.
- Always preheat your skillet to ensure an even cooking temperature for the pancakes, helping them rise and brown beautifully.
- For an extra flavor kick, consider adding a pinch of nutmeg to the cinnamon sugar coating for a delightful twist.
- Finally, serve the pancakes immediately after cooking while still warm to ensure that the chocolate sauce melts perfectly on top.
Spanish Churro Pancakes Recipe FAQs
What is the best way to select ripe ingredients for my Spanish Churro Pancakes?
Absolutely! When choosing your ingredients, start by picking fresh and high-quality items. For eggs, look for those with a clean, uncracked shell. For buttermilk, ensure it has a fresh expiration date. If you ever have the option, organic dairy often gives a richer flavor, enhancing your pancakes’ overall taste.
How should I store leftover pancakes?
Very! To keep your leftover Spanish Churro Pancakes fresh, allow them to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. To enjoy them again, simply heat them in the microwave for about 30 seconds or in a skillet over medium heat for a perfectly warmed pancake!
Can I freeze my Spanish Churro Pancakes?
Absolutely! Freezing these indulgent pancakes is a great option. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze for about 1-2 hours. Once frozen solid, transfer them to a freezer bag. This method prevents them from sticking together, and you can store them for up to 2 months. When you’re ready to enjoy them, reheat straight from the freezer in a toaster or microwave!
What if my pancake batter is too thick or too runny?
Don’t worry; it happens! If your batter turns out too thick, add a tablespoon of buttermilk at a time until it reaches a pourable consistency. Conversely, if it’s too runny, sprinkle in a bit more flour—about 1 tablespoon at a time. Remember to mix gently to keep that lovely fluffy texture.
Can I make these pancakes gluten-free?
Absolutely! For a gluten-free version of Spanish Churro Pancakes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Also, double-check your baking powder and other ingredients to ensure they are gluten-free. This way, you can enjoy this delightful treat without any worries!
Are there any dietary considerations I should keep in mind for my pancakes?
Very! If you’re serving someone with dietary restrictions, you can make several adjustments. For lactose-free options, use almond or oat milk instead of buttermilk, and for a vegan version, substitute the egg with a flaxseed replacement (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and the butter with coconut oil or applesauce. Enjoy the joy of cooking without compromising on dietary needs!
Spanish Churro Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Method
- In a small bowl, combine the granulated sugar and ground cinnamon. Set it aside.
- In a small saucepan over medium heat, gently heat the heavy cream until it just begins to simmer.
- Remove the saucepan from heat and stir in the chocolate chips until melted and smooth.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk thoroughly.
- Pour the wet ingredients into the dry ones, stirring gently until just combined.
- Preheat 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 and the edges look set, approximately 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden brown.
- While pancakes are still warm, toss them in the cinnamon sugar mixture.
- Stack the pancakes and drizzle with the warm chocolate sauce.
- Serve immediately and enjoy.
Leave a Comment