Spanish Churro-Inspired Pancakes
Fluffy pancakes coated in sweet cinnamon sugar, bringing a taste of Spain to your breakfast table.
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.
Notes
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 to your taste preference. For a chocolatey version, mix in chocolate chips into the batter before cooking.