Spanish Churro Pancakes (Printable Version)
Fluffy cinnamon-spiced pancakes dusted with sugar and served with rich dark chocolate sauce.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 ounces dark chocolate, chopped
14 - 1/3 cup heavy cream
# How To Make:
01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully blended and smooth.
03 - Pour the wet mixture into the dry ingredients. Fold gently until just combined; the batter should remain slightly lumpy. Allow to rest for 5 minutes to thicken.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
05 - Pour 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form across the top and edges appear set, approximately 2 to 3 minutes. Flip and cook until golden brown on the second side, 2 to 3 minutes longer.
06 - While pancakes cook, combine the granulated sugar and cinnamon in a small bowl. Mix thoroughly until evenly blended.
07 - Brush warm pancakes lightly with melted butter, then press both sides into the cinnamon sugar mixture to coat evenly.
08 - Place chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and glossy.
09 - Stack coated pancakes on serving plates. Drizzle generously with warm chocolate sauce or serve sauce alongside for dipping.
# Expert Advice:
01 -
- You get all the warm cinnamon sugar comfort of churros without the mess of hot oil
- The chocolate sauce makes these feel special enough for dessert but quick enough for breakfast
02 -
- Overmixing the batter makes tough dense pancakes so stop as soon as you no longer see dry flour
- Letting the batter rest for those 5 minutes is crucial because it lets the flour hydrate and creates fluffier results
03 -
- Keep finished pancakes warm in a 200F oven while you cook the rest of the batter
- The chocolate sauce can be made ahead and gently reheated it actually keeps well in the fridge for a week