Ready to win the "Best Breakfast Ever" award? These Spanish churro-inspired pancakes are a total game-changer for your weekend routine. We've taken the crispy, golden goodness of a traditional street-stall churro and reimagined it into a fluffy, stackable breakfast. Coated in a shimmering layer of cinnamon sugar, these pancakes give you that satisfying "crunch" followed by a melt-in-your-mouth center. It's a fun family breakfast that will have the kids (and the adults!) sprinting to the table.
Whether you're treating yourself on a lazy Sunday morning or impressing brunch guests who think you spent hours in the kitchen, these churro-style pancakes deliver all the wow factor without any of the intimidation. I love making these when Adam has friends sleeping over, they go absolutely wild for the chocolate-stuffed version, and I look like the coolest mom on the block.
Jump to:
- Why You'll Love This Spanish Churro-Inspired Pancakes
- Ingredients for Spanish Churro-Inspired Pancakes
- How to Make Spanish Churro-Inspired Pancakes
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Spanish Churro-Inspired Pancakes
- Variations on Spanish Churro-Inspired Pancakes
- Equipment for Spanish Churro-Inspired Pancakes
- Storage Tips for Spanish Churro-Inspired Pancakes
- Adam's Tip for Spanish Churro-Inspired Pancakes
- FAQ about Spanish Churro-Inspired Pancakes
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Spanish Churro-Inspired Pancakes
- No deep-frying required – Get all the churro flavor without heating gallons of oil or worrying about splatters
- Customizable chocolate filling – Make them plain, stuff them with chocolate chips, or go wild with Nutella
- Kid-approved and guest-worthy – Fancy enough for special occasions, easy enough for regular weekend breakfasts
Ingredients for Spanish Churro-Inspired Pancakes
The beauty of these churro pancakes is that you probably already have most of these ingredients sitting in your pantry right now. We're using a basic buttermilk pancake batter as our foundation, then adding warm cinnamon to give it that signature churro flavor. The magic happens when you coat the hot pancakes in cinnamon sugar, that's when they transform from ordinary breakfast into something truly special. If you love buttermilk-based breakfast recipes, you'll also want to try my Coconut Cream Pancakes for another fluffy morning favorite.
What You'll Need
For the Pancake Batter:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Optional Chocolate Filling:
- 1 cup semi-sweet chocolate chips
For Serving:
- Warm chocolate sauce
- Whipped cream
- Fresh strawberries or raspberries
Why These Ingredients Matter
- Buttermilk creates the fluffiest texture – The acidity in buttermilk reacts with the baking soda to create extra-light pancakes that stay tender even after coating them in cinnamon sugar
- Cinnamon in both the batter and coating – This double dose of cinnamon is what gives these pancakes their authentic churro flavor throughout every single bite
- Melted butter in the batter – Using melted butter instead of oil gives these pancakes a richer flavor that pairs perfectly with the chocolate and cinnamon
How to Make Spanish Churro-Inspired Pancakes
Step-by-Step Directions
- Mix your cinnamon sugar coating first – In a shallow bowl, whisk together ½ cup sugar and 2 tablespoons cinnamon until well combined, then set it aside near your cooking area so it's ready to go when the pancakes come off the griddle.
- Combine all the dry ingredients – In a large mixing bowl, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt until everything is evenly distributed with no lumps.
- Mix the wet ingredients separately – In a medium bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
- Create your pancake batter – Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or rubber spatula just until combined, a few small lumps are perfectly fine and actually help keep your pancakes tender. Cooking Tip: Don't overmix your batter! Stirring too much develops the gluten in the flour and makes tough, rubbery pancakes instead of fluffy ones.
- Heat your griddle and cook the pancakes – Preheat a griddle or large non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface and the edges look set, about 2-3 minutes. If you're making chocolate-stuffed pancakes, sprinkle about 1 tablespoon of chocolate chips on top of each pancake right after you pour the batter, then flip carefully once bubbles appear. Cook for another 2 minutes on the second side until golden brown.
- Coat immediately in cinnamon sugar – This is the crucial step that transforms regular pancakes into churro pancakes! As soon as each pancake comes off the griddle while it's still piping hot, press both sides gently into the cinnamon sugar mixture. The heat from the pancake will help the sugar stick and create that signature crunchy coating. If you're craving more cinnamon-sugar goodness, my Cinnamon Donut Bread uses a similar coating technique.
- Stack and serve warm – Layer your cinnamon-sugar-coated pancakes on a serving plate, drizzle generously with warm chocolate sauce, add a dollop of whipped cream, and garnish with fresh berries if you're feeling fancy.
- Enjoy immediately for best texture – These churro-inspired pancakes are absolutely best enjoyed while they're still warm and the chocolate filling is melty, though I'll be honest, even leftover ones reheated in a toaster oven are pretty incredible.
- Making these churro pancakes is straightforward, but I've learned a few tricks over the years that make them turn out absolutely perfect every single time. The cinnamon sugar coating step is where most people get nervous, but trust me, it's easier than it looks and makes all the difference between good pancakes and spectacular ones.
My Top Tips for This Recipe
- Don't skip coating while the pancakes are hot – The residual heat is what helps that cinnamon sugar stick and creates the signature crunchy exterior that makes these taste like actual churros
- Use a thermometer if you're unsure about griddle heat – Medium heat should register around 350°F, which prevents burning the outside while keeping the inside undercooked
- Make extra cinnamon sugar – You'll think ½ cup is enough, but trust me, make a double batch because everyone will want seconds and you'll need fresh coating mixture
- Keep finished pancakes warm in a 200°F oven – If you're making a big batch for a crowd, place the coated pancakes on a baking sheet in a low oven to stay warm without losing their crispy coating
Little Moments in the Kitchen
Last Sunday morning, I was making these churro pancakes for the first time, and Adam wandered into the kitchen still half-asleep with his hair sticking up in every direction.
He watched me coat the first pancake in cinnamon sugar and said, "Mom, that's way too much sugar for breakfast."
Two minutes later, after one bite of the chocolate-stuffed version, he looked at me with chocolate on his chin and completely changed his tune.
"Okay, maybe it's exactly the right amount of sugar," he admitted, reaching for his third pancake before I'd even finished cooking the whole batch.
Grandma Viola called later that afternoon to check in, and when I told her about our churro pancake experiment, she laughed and said, "Well, honey, if you're going to eat dessert for breakfast, you might as well commit fully."
She has a point.
The best part was watching Adam carefully coat each pancake himself, treating the cinnamon sugar station like a science experiment and making sure every single millimeter was covered.
He declared himself the "Official Churro Pancake Quality Control Officer" and took his job very seriously, mostly by eating one out of every three pancakes "for testing purposes."
Substitutions for Spanish Churro-Inspired Pancakes
Not everyone keeps buttermilk in the fridge, and sometimes you need to work with what you've got. Here are some easy swaps that won't compromise your churro pancake dreams.
- Buttermilk – Mix 2 cups regular milk with 2 tablespoons lemon juice or white vinegar, let it sit for 5 minutes to curdle, and use it exactly like buttermilk
- All-purpose flour – Swap with whole wheat flour for a heartier texture, or use a 1:1 gluten-free flour blend if you're avoiding gluten (just add ½ teaspoon xanthan gum if your blend doesn't include it)
- Granulated sugar – Brown sugar works beautifully and adds a deeper caramel-like flavor to both the batter and the coating
- Chocolate chips – Try Nutella, dulce de leche, or even peanut butter chips for different flavor combinations
- Butter – Coconut oil works as a dairy-free substitute in the batter, though the flavor will be slightly different
Variations on Spanish Churro-Inspired Pancakes
Once you've mastered the basic version, there are so many fun ways to customize these churro-style pancakes to match your mood, your pantry, or your family's preferences. I love experimenting with different fillings and toppings, sometimes we have "Churro Pancake Sundays" where everyone builds their own version with different mix-ins.
- Dulce de Leche Churro Pancakes – Spread a thin layer of dulce de leche between two cinnamon-sugar-coated pancakes for an extra decadent Latin-inspired treat (this version is Adam's absolute favorite)
- Spiced Mexican Hot Chocolate Pancakes – Add 2 tablespoons cocoa powder and ¼ teaspoon cayenne pepper to your batter for churros con chocolate-inspired pancakes with a subtle spicy kick
- Berry-Stuffed Churro Pancakes – Skip the chocolate chips and instead place 3-4 fresh blueberries or raspberries in each pancake right after pouring the batter for a fruity twist
- Nutella-Filled Churro Pancakes – Drop a small spoonful of Nutella in the center of each pancake about 30 seconds after pouring the batter, then gently swirl it with a toothpick before flipping
- Churro Waffle Version – Use this exact same batter in your waffle iron for crispy-on-the-outside churro waffles, then coat them in cinnamon sugar while they're hot (seriously life-changing)
Equipment for Spanish Churro-Inspired Pancakes
You don't need any fancy specialized equipment to make these churro pancakes at home, but having the right tools definitely makes the process smoother and more enjoyable. I've made these with everything from professional griddles to a basic non-stick pan, and they turn out great either way.
- Large non-stick griddle or skillet – A flat cooking surface with even heat distribution helps you cook multiple pancakes at once and prevents sticking when you're ready to flip
- Shallow bowl for cinnamon sugar – You want something wide enough to fit an entire pancake so you can press both sides in easily without making a giant mess all over your counter
- Whisk and mixing bowls – Keep your wet and dry ingredients separate until the last minute for the fluffiest possible pancakes
- ¼ cup measuring cup or ladle – This helps you portion consistent pancake sizes so they all cook evenly and look professional when you stack them
- Thin flexible spatula – Essential for cleanly flipping delicate pancakes without breaking them, especially when they're stuffed with chocolate chips
Storage Tips for Spanish Churro-Inspired Pancakes
These churro pancakes are definitely best enjoyed fresh and hot right off the griddle, but life happens and sometimes you need to make them ahead or save leftovers. The good news is they reheat surprisingly well if you follow a few simple rules. For more make-ahead breakfast ideas that reheat beautifully, check out my Cajun Potato Soup, which is perfect for batch cooking on busy weeknights.
- Room temperature – Store cooled pancakes in an airtight container separated by sheets of parchment paper for up to 2 days at room temperature
- Refrigerator – Keep leftovers in an airtight container in the fridge for up to 4 days, then reheat in a toaster oven at 350°F for 5 minutes to restore crispiness
- Freezer – Flash-freeze coated pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months (reheat straight from frozen in the oven)
- Reheating tip – Never use the microwave! It makes the cinnamon sugar coating soggy. Always use a toaster oven or regular oven to maintain that churro-like crunch
Adam's Tip for Spanish Churro-Inspired Pancakes
"If you want to be extra fancy like a real churro stand, put the chocolate sauce in a squeeze bottle so you can make cool designs on top. Also, these are way better than actual churros because you don't burn your tongue on hot oil!"
FAQ about Spanish Churro-Inspired Pancakes
What are Spanish pancakes called?
Traditional Spanish pancakes are called "filloas" or "frixuelos," which are thin crepe-like pancakes popular in regions like Galicia and Asturias, especially during Carnival season. However, these Spanish churro-inspired pancakes are not a traditional Spanish dish, they're a modern fusion recipe that combines the flavors and textures of churros with American-style fluffy buttermilk pancakes. While Spain doesn't have a tradition of thick fluffy pancakes like those found in the United States, this recipe captures the essence of Spanish churros (the cinnamon-spiced flavor and crunchy cinnamon sugar coating) in an easier, breakfast-friendly format that doesn't require deep-frying. If you're interested in learning more about traditional Spanish breakfast foods, Serious Eats has a great guide to authentic Spanish churros and how they're made.
Are Spanish churros different from Mexican churros?
Yes, Spanish churros and Mexican churros have some notable differences in both preparation and presentation. Spanish churros are typically thinner and don't usually have any filling, they're often served plain or simply dusted with sugar, meant to be dunked into thick hot chocolate for breakfast or as an afternoon snack. Mexican churros tend to be thicker, longer, and are frequently filled with dulce de leche, chocolate, or cajeta, and they commonly have more pronounced ridges from being piped through a star-shaped tip. Both versions are coated in cinnamon sugar, but Mexican versions sometimes use more cinnamon or add other spices to the sugar mixture. The texture differs too, Spanish churros are often crispier and more delicate, while Mexican churros can be slightly chewier and more substantial, making them perfect for street food vendors.
Do people eat churros for breakfast in Spain?
Yes, churros are absolutely a traditional breakfast food in Spain, and you'll find churrerías (churro shops) open early in the morning serving fresh churros to locals and tourists alike. They're commonly enjoyed on weekend mornings, especially Sunday, often paired with a cup of thick hot chocolate for dunking, a combination called "churros con chocolate." In Spain, it's perfectly normal to have churros as your morning meal, though they're also popular as an afternoon snack (merienda) or even as a late-night treat after a night out. The Spanish breakfast churro tradition is quite different from the American perception of churros as primarily fair or carnival food, in Spain, grabbing churros for breakfast is as normal as Americans stopping for donuts or bagels. If you love indulgent breakfast casseroles, you might also enjoy my Crème Brûlée French Toast Casserole for another special morning treat.
Are churros made with pancake batter?
No, traditional churros are not made with pancake batter at all. Authentic churros are made with a simple dough called "pâte à choux" or choux pastry, which consists of water, butter, flour, eggs, and a pinch of salt and sugar, essentially the same dough used for cream puffs or éclairs. This dough is thick and pipeable, gets piped through a star-shaped tip directly into hot oil, and deep-fried until golden and crispy on the outside while staying soft and slightly hollow inside. Pancake batter, on the other hand, is much thinner, pourable, and contains leavening agents like baking powder or baking soda that churro dough doesn't have. However, these churro-inspired pancakes intentionally use pancake batter as a clever shortcut to capture those beloved churro flavors without the complexity of making choux pastry and deep-frying, by adding cinnamon to the pancake batter and coating the finished pancakes in cinnamon sugar, you get a similar flavor profile in a much easier, less messy format.
Conclusion
And just like that, you've turned a regular morning into a fiesta! These cinnamon sugar pancakes are proof that you don't need a deep fryer to enjoy the best flavors of Spain. If your family polished off the whole stack, I'd love to hear about it! Leave a comment below and tell me: did you serve yours with extra maple syrup or a side of fresh fruit?
Give them a try this weekend and let me know in the comments if you went full chocolate decadence or kept things simple, either way, I bet you'll be making these on repeat. If these churro pancakes become your new Sunday morning tradition, I'd love to hear about it! Drop a rating below and tell me which variation your family loved most.
Related
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Pairing
These are my favorite dishes to serve with Spanish Churro-Inspired Pancakes:
recipe
Spanish Churro-Inspired Pancakes
Equipment
- 1 Large nonstick skillet or griddle Medium heat works best to prevent burning the cinnamon sugar
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Pastry brush For brushing butter on hot pancakes
- 1 Shallow plate For cinnamon sugar coating
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon For the batter
- 2 cups buttermilk
- 2 large eggs
- 0.25 cup unsalted butter Melted, plus more for cooking
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 0.5 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter Melted, for brushing
Instructions
- Stack the pancakes on a plate and serve warm. We love them with a little extra cinnamon sugar or a drizzle of syrup. Every bite tastes like a special weekend memory.
- Combine the wet ingredients: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. I usually let Olivia crack the eggs while I keep a close eye. It is our little teamwork moment.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy. I always remind Olivia that overmixing makes tough pancakes, so we stop as soon as everything comes together.
- Rest the batter: Let the batter rest for 5 minutes. This is a great moment to clean up together or mix the cinnamon sugar coating. Resting helps the pancakes turn out extra fluffy.
- Prepare the cinnamon sugar: On a shallow plate, mix the granulated sugar and ground cinnamon for the coating. Olivia calls this the magic sugar and insists we make extra every time.
- Cook the pancakes: Heat a lightly buttered skillet over medium heat. Pour about one quarter cup of batter for each pancake. Cook until bubbles form and the edges look set, then flip and cook until golden brown. Keep the heat steady so the pancakes do not burn.
- Coat in cinnamon sugar: While the pancakes are still hot, brush both sides with melted butter, then press gently into the cinnamon sugar mixture. This is Olivia’s favorite step. She loves watching the sugar stick and turn crispy.
- Serve and enjoy: Stack the pancakes on a plate and serve warm. We love them with a little extra cinnamon sugar or a drizzle of syrup. Every bite tastes like a special weekend memory.
Notes
- You can substitute regular milk mixed with lemon juice if you do not have buttermilk.
- These pancakes are best eaten fresh while the cinnamon sugar coating is crisp.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a toaster.
- For extra fun, let kids help coat the pancakes. It turns breakfast into a memory.
- This recipe is one I am saving in our digital cookbook for my daughter, so one day she can make it for her own family and remember these mornings in our kitchen.
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