churro pancakes

Easy Churro Pancakes in 30 Minutes (The 2-in-1 Breakfast Hack!)

ByMaria Canilssom
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churro pancakes
churro pancakes

Churro Pancakes: Your New Favorite 2-in-1 Breakfast

Can’t decide between fluffy pancakes and crispy, sugary churros? You don’t have to! These Churro Pancakes are the brilliant breakfast mash-up you’ve been waiting for. They start as classic, tender pancakes fresh off the griddle, then get an instant transformation with a generous roll in sweet cinnamon sugar. The result is a decadent breakfast treat that captures the iconic flavor of Spanish churros in a fraction of the time. Ready in under 30 minutes, it’s the perfect special weekend breakfast or fun brunch surprise.

Why This Simple Hack Creates Maximum Flavor

The magic of this recipe lies in its clever simplicity. Instead of frying dough, you use a foolproof pancake batter as the base. The real “churro” magic happens after cooking, when the warm pancakes are coated in a cinnamon-sugar mixture. The residual heat slightly melts the sugar, creating a delicious, crackly coating that mimics the texture of a classic churro. It’s an easy, family-friendly recipe that feels incredibly special and is guaranteed to become a requested favorite.

Endless Ways to Customize Your Pancakes

This fantastic base recipe is easy to personalize. Make it your own with these simple ideas:

  • Chocolate Dip: Serve with a side of warm chocolate sauce for authentic churros con chocolate vibes.
  • Apple Twist: Add ½ cup of finely diced apple to the batter for Apple Churro Pancakes.
  • Different Toppings: Dust with powdered sugar or drizzle with dulce de leche or caramel sauce.
  • Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 (about 8 pancakes)

Ingredients

  • For the Pancakes:
    • 1 cup all-purpose flour
    • 2 tbsp granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • 1 cup milk (any kind)
    • 1 large egg
    • 2 tbsp melted butter, plus more for cooking
    • 1 tsp vanilla extract
  • For the Churro Coating:
    • ½ cup granulated sugar
    • 1 tbsp ground cinnamon

Instructions

Part 1: Make the Simple Pancake Batter

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, and salt.
  2. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.
  3. Combine: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined; a few small lumps are okay. Overmixing makes tough pancakes.

Part 2: Cook to Golden Perfection

  1. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  2. Cook Pancakes: For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  3. Flip & Finish: Flip and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a plate.

Part 3: The Churro Transformation

  1. Make Cinnamon Sugar: While the first pancake cooks, mix the ½ cup sugar and 1 tbsp cinnamon in a shallow bowl or plate.
  2. Coat While Hot: As soon as each pancake is done, immediately roll it or press both sides into the cinnamon sugar mixture to coat completely.
  3. Serve Warm: Stack the coated churro pancakes and serve immediately with your favorite toppings.
churro pancakes
Maria Canilssom

Spanish Churro Pancakes

Make these magical Churro Pancakes in just 30 minutes! Fluffy pancakes rolled in cinnamon sugar for the ultimate 2-in-1 breakfast treat. A family favorite! For more fun breakfast ideas, try our Christmas Gingerbread Pancakes or our Fluffy Vegan Pancakes. This recipe is a creative mash-up, similar to the Spanish Churro Pancakes from Buenos Aires Runway.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Spanish-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter, plus more for cooking
  • 1 tsp vanilla extract
  • 0.5 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon (for coating)

Equipment

  • non-stick skillet or griddle
  • mixing bowls
  • whisk

Method
 

  1. In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt until well combined.
  2. In a separate bowl or large measuring jug, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. It’s okay if there are a few small lumps; overmixing leads to dense pancakes.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or a neutral oil.
  5. For each pancake, pour about ¼ cup of batter onto the hot skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  6. Carefully flip the pancake and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Transfer to a plate.
  7. While the first pancake cooks, prepare the coating. In a shallow bowl or plate, mix the ½ cup of granulated sugar and 1 tablespoon of cinnamon until evenly combined.
  8. As soon as each pancake is done cooking, immediately press both sides into the cinnamon sugar mixture to coat it completely. The residual heat will help the sugar stick.
  9. Stack the coated churro pancakes on a serving plate. Serve immediately while warm, with optional toppings like chocolate sauce, maple syrup, or whipped cream.

Notes

Pro Tips: The key to perfect churro pancakes is to coat them in the cinnamon sugar while they are still very hot from the griddle; this helps the sugar adhere and melt slightly. For the fluffiest pancakes, do not overmix the batter—stir until the wet and dry ingredients are just combined. Let your skillet preheat properly over medium heat; if it’s too hot, the outside will burn before the inside cooks. To keep cooked pancakes warm while you finish the batch, place them on a baking sheet in a 200°F oven. Double the cinnamon sugar mixture if you like an extra-thick, crunchy coating!

For more fun and special breakfast ideas, try our Christmas Gingerbread Pancakes or our Fluffy Vegan Pancakes. If you love cinnamon sugar, our Easy Cinnamon Roll Wreath is a reader favorite. This pancake recipe is a perfect example of a creative mash-up, similar to the approachable Spanish Churro Pancakes from Prime Tasy, which focuses on bringing beloved dessert flavors into easy morning meals.