Why Make This Recipe
Spanish Churro-Inspired Pancakes offer a delicious twist on the classic breakfast favorite. With their fluffy texture and sweet cinnamon sugar coating, these pancakes bring a taste of Spain directly to your breakfast table. They are easy to make and perfect for a cozy weekend brunch or a fun weekday breakfast treat.
How to Make Spanish Churro-Inspired Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar (for topping)
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
- Serve warm and enjoy!
How to Serve Spanish Churro-Inspired Pancakes
These pancakes are best served warm, right off the skillet. You can stack them high on a plate and dust them generously with extra cinnamon sugar. For added flavor, consider serving them with whipped cream or a drizzle of chocolate sauce. Fresh fruit like strawberries or bananas makes a delightful topping as well.
How to Store Spanish Churro-Inspired Pancakes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in a toaster or microwave until warm. You can also freeze the pancakes for up to 2 months. Just place layers of parchment paper between them to prevent sticking.
Tips to Make Spanish Churro-Inspired Pancakes
- Make sure not to overmix the batter; it’s okay if there are a few lumps.
- Keep your skillet at medium heat to avoid burning the pancakes.
- Feel free to adjust the amount of cinnamon sugar according to your taste preference.
Variation
For a chocolatey version, mix in chocolate chips into the batter before cooking. You can also experiment with different flavored extracts like almond for a unique twist.
FAQs
1. Can I make the pancake batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the fridge. Just give it a quick stir before using.
2. What can I use instead of all-purpose flour?
You can use whole wheat flour or a gluten-free flour blend if you prefer a healthier option or have dietary restrictions.
3. How can I make these pancakes dairy-free?
Substitute the milk with almond milk or oat milk and use a dairy-free butter alternative.
Enjoy making these delightful Spanish Churro-Inspired Pancakes and treat your family to a special breakfast they will love!
Spanish Churro-Inspired Pancakes
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For Topping
- 1/2 cup cinnamon sugar For sprinkling on top of the pancakes
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from skillet and immediately sprinkle with cinnamon sugar.
- Repeat with remaining batter.
Serving
- Serve warm, stacking them high and dusting with extra cinnamon sugar.
- For added flavor, consider serving with whipped cream or a drizzle of chocolate sauce.
- Fresh fruit like strawberries or bananas makes a delightful topping as well.