Spanish Churro Pancakes (Printable Format)
Fluffy pancakes with cinnamon sugar coating and rich chocolate dipping 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
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 Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated and smooth.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined. The batter should remain slightly lumpy. Let rest for 5 minutes to allow leavening to activate.
04 - Heat a non-stick skillet or griddle over medium heat until hot. Lightly grease with additional butter.
05 - Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown on second side, another 2-3 minutes.
06 - Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl, mixing thoroughly until uniform.
07 - While pancakes are still warm, brush lightly with melted butter, then dredge both sides in the cinnamon sugar mixture until evenly coated.
08 - Place chopped chocolate and 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 and drizzle with warm chocolate sauce or serve sauce on the side for dipping.
# Expert Suggestions:
01 -
- It captures the essence of crispy churros in fluffy pancake form, creating the best of both worlds.
- The chocolate sauce takes literally two minutes but makes you feel like youre dining in a Spanish café.
02 -
- Overmixing the batter makes tough pancakes, so stop as soon as the flour streaks disappear.
- The cinnamon sugar only sticks properly to warm pancakes, so work quickly after they come off the griddle.
03 -
- Let your griddle preheat for at least 5 minutes before cooking, even heat prevents those weird raw spots in the middle.
- Use a light hand with the butter brushing, too much makes the cinnamon sugar clump instead of coating evenly.