Spanish Churro Pancakes (Print Version)
Fluffy Spanish-style pancakes coated in cinnamon sugar with rich dark chocolate dipping sauce.
# What You Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (125 g)
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 (180 ml)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted (plus additional for greasing)
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar (50 g)
12 - 2 teaspoons ground cinnamon
→ Chocolate Sauce
13 - 3 ounces dark chocolate, chopped (85 g)
14 - 1/3 cup heavy cream (80 ml)
# How To Make:
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. Stir gently until just combined; small lumps are acceptable. Allow batter to rest for 5 minutes to thicken slightly.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly coat surface with butter using a paper towel or pastry brush.
05 - Pour 1/4 cup batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, approximately 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, mixing thoroughly until evenly blended.
07 - Brush warm pancakes lightly with melted butter if desired. Press both sides gently into the cinnamon sugar mixture to coat evenly.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth and glossy. Alternatively, heat in a small saucepan over low heat, stirring constantly.
09 - Stack coated pancakes on serving plates. Drizzle generously with warm chocolate sauce or serve alongside for dipping. Enjoy immediately while warm.
# Expert Tips:
01 -
- The cinnamon sugar coating gives you that irresistible churro crunch without the mess of hot oil
- Making the chocolate sauce takes literally three minutes but makes everything feel fancy
02 -
- Overmixed batter makes tough pancakes, so stop when there are still visible lumps in the mixture
- The chocolate sauce thickens as it cools, so keep it warm or reheat briefly if needed
03 -
- Keep finished pancakes warm in a 200°F oven while you finish the batch
- Sift the cinnamon sugar over the pancakes instead of dipping for a lighter coating