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Churro Pancakes

Churro Pancakes

The Crispy Chef
OMG, I finally figured out how to combine my two favorite breakfast treats! If you can never choose between pancakes or churros, this recipe is a game-changer. Made for a family Sunday morning, these pancakes are soft, fluffy, and coated with a crunchy cinnamon sugar finish that’s utterly addictive.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 210 kcal

Equipment

  • Large mixing bowls
  • Whisk
  • Shallow dish
  • Griddle or frying pan
  • Spatula
  • Pastry brush (or similar for butter application)
  • Plate (for stacking)
  • Oven (optional, to keep pancakes warm)

Ingredients
  

For the Pancake Batter:

  • 1¾ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1½ cups buttermilk or substitute: almond milk + 1 tbsp vinegar for dairy-free
  • 3 tbsp butter melted (or coconut oil for dairy-free)
  • 1 tsp vanilla extract

For the Churro Coating:

  • ¾ cup granulated sugar
  • 1½ tbsp cinnamon
  • ⅓ cup butter melted
  • Optional Extras for serving:
  • Dulce de leche drizzle
  • Chocolate sauce drizzle
  • Whipped cream
  • Sliced bananas or strawberries

Instructions
 

Make the Churro Coating:

  • In a shallow dish, combine ¾ cup sugar and 1½ tbsp cinnamon. Mix thoroughly and set aside.
  • Prepare the Pancake Batter:
  • In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, baking soda, salt, and 1 tsp cinnamon.
  • In another bowl, lightly beat the eggs and add the buttermilk, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. (Lumps are okay; do not overmix.)

Cook the Pancakes:

  • Preheat a griddle or frying pan to medium heat and lightly grease with butter or cooking spray.
  • Pour about ¼ cup of batter for each pancake onto the hot surface.
  • Cook for 2–3 minutes until bubbles form on the surface and the edges appear dry. Flip the pancake and cook for another 1–2 minutes until golden brown.
  • Transfer the cooked pancakes to a plate and stack them as you go.

Apply the Churro Coating:

  • While the pancakes are still hot, brush both sides with melted butter.
  • Immediately dip each pancake into the cinnamon-sugar mixture, pressing gently to ensure the coating sticks. Shake off any excess sugar.

Notes

For best results, brush the pancakes with warm butter right after cooking so the cinnamon sugar adheres well.
If making a large batch, keep finished pancakes warm in a 200°F oven until ready to coat.
Experiment with variations like stuffed churro pancakes (add a cream cheese filling), apple cinnamon, chocolate-infused batter, mini pancake bites, roll-ups with sliced bananas, or even pumpkin-infused batter for an autumn twist.
If you’re dairy-free, the suggested substitutions work well and keep the flavor profile delicious.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gCholesterol: 45mgSodium: 260mgSugar: 15g
Keyword Bisquick recipe, Breakfast, churro pancakes, cinnamon sugar, easy air fryer recipe, easy family dinner, fusion burger, Sweet treats
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!