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Spanish Churro Pancakes

Spanish Churro Pancakes: Your New Favorite Breakfast Delight

Deliciously fluffy Spanish Churro Pancakes infused with cinnamon and sugar, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Spanish
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour or whole wheat for added nutrition
  • 2 tablespoons sugar or sugar substitute for a lighter option
  • 1 tablespoon baking powder must be fresh for optimal rise
  • 1 pinch salt balances sweetness
  • 3/4 cup milk almond milk for dairy-free
  • 1 large egg or flaxseed/applesauce for vegan option
  • 2 tablespoons melted butter or coconut oil for dairy-free
  • 1 teaspoon vanilla extract pure vanilla provides the best flavor
For the Cinnamon Sugar Topping
  • to taste cinnamon sugar or powdered sugar for a lighter topping

Equipment

  • Mixing bowl
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, mix milk, egg, melted butter, and vanilla extract.
  3. Combine both mixtures gently until just blended; a few lumps are okay.
  4. Preheat a non-stick skillet over medium heat for 2-3 minutes and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.
  6. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown.
  7. Immediately sprinkle with cinnamon sugar after cooking.
  8. Serve warm, optionally with fresh fruit, yogurt, or maple syrup.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze pancakes individually for up to 2 months.

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