Spanish Churro Pancakes (Print Version)
Fluffy cinnamon-sugar dusted pancakes with rich chocolate dipping sauce, ready in 30 minutes.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 tsp ground cinnamon
07 - 3/4 cup whole milk
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted (plus more for greasing)
10 - 1 tsp vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 2 tsp ground cinnamon
→ Chocolate Sauce
13 - 3 oz 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 bowl until evenly combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing to keep pancakes tender. Let batter rest for 5 minutes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter to prevent sticking.
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, another 2-3 minutes.
06 - Combine granulated sugar and ground cinnamon in a small bowl, mixing thoroughly until uniform in color.
07 - While pancakes are still warm, brush lightly with melted butter if desired, then generously dust both sides with cinnamon sugar mixture.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until chocolate is completely melted and sauce is smooth and glossy.
09 - Stack coated pancakes on plates and drizzle with warm chocolate sauce, or serve sauce on the side for dipping.
# Expert Tips:
01 -
- You get all the churro vibes in about 30 minutes flat
- The chocolate sauce alone is worth keeping in your back pocket for everything
02 -
- Overmixing the batter makes tough pancakes so stop as soon as the flour disappears
- The coating sticks way better when pancakes are warm to the touch
03 -
- Melt your chocolate slowly even if it feels tedious rushing it makes the sauce seize
- Keep finished pancakes warm in a 200 degree oven while you cook the rest