Spanish Churro Pancakes (Print)
Fluffy pancakes with cinnamon sugar coating and rich chocolate 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 (plus extra for griddle)
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 Make:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until thoroughly 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 gently until just combined. Avoid overmixing; small lumps are acceptable. Let batter rest for 5 minutes to thicken slightly.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
05 - Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes. Flip and cook an additional 2-3 minutes until golden brown.
06 - Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Mix until uniform in color.
07 - Brush warm pancakes lightly with melted butter, then generously dust both sides with the 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. Drizzle warm chocolate sauce generously over the top or serve on the side for dipping.
# Expert Advice:
01 -
- They taste like a Spanish churro but without the messy hot oil and all the fuss of traditional frying
- The cinnamon sugar gets into every nook and cranny while the chocolate sauce adds that perfect touch of indulgence
02 -
- Overmixing the batter will make your pancakes tough instead of fluffy, so stir until just combined
- The chocolate sauce keeps thickening as it cools, so make it right before serving for the perfect consistency
03 -
- If your churro coating isn't sticking, make sure the pancakes are still warm and buttery when you dust them
- The chocolate sauce can be made ahead and gently reheated, but add a splash more cream if it gets too thick