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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 cup milk - 2 large eggs - 1/4 cup unsalted butter, melted and slightly cooled - 1 teaspoon pure vanilla extract - 1/4 cup confectioners' sugar (for dusting) - Additional ground cinnamon for sprinkling You can swap all-purpose flour with whole wheat flour for a healthier twist. Use almond milk or oat milk instead of regular milk for a dairy-free option. If you need a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water, then let it sit for five minutes to thicken. For butter, use coconut oil or a vegan spread. You can also choose maple syrup instead of granulated sugar for a natural sweetness. When selecting flour, check the packaging for freshness dates. A good flour should be free from lumps and have a fine texture. For milk, opt for fresh, cold cartons, and look for a long shelf life. Eggs should be firm and uncracked; you can check their freshness by placing them in water—fresh eggs sink, while older ones float. Choose unsalted butter that is firm and smooth. Lastly, pick ground cinnamon that is fragrant, as this shows it’s fresh and flavorful. {{ingredient_image_2}} Start by taking a large mixing bowl. Add 1 cup of all-purpose flour. Next, put in 2 tablespoons of granulated sugar. Then, add 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Use a whisk to mix well. Make sure there are no lumps in the dry mix. In a separate bowl, pour in 1 cup of milk. Crack in 2 large eggs. Then, add 1/4 cup of melted unsalted butter. Don’t forget to include 1 teaspoon of pure vanilla extract. Whisk these wet ingredients until smooth and well mixed. Slowly pour the wet mixture into the dry bowl. Use a spatula or wooden spoon to gently fold them together. Mix until just combined. It’s okay to have a few small lumps; avoid overmixing. Preheat a non-stick skillet or griddle over medium heat. Once hot, grease the surface lightly with oil or butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip and cook the other side until golden brown, another 2-3 minutes. After cooking, transfer the pancakes to a plate. Cover them with a kitchen towel to keep warm. On a shallow plate, mix 1/4 cup of confectioners' sugar with additional ground cinnamon. Dust the warm pancakes generously with this mixture. For a fun touch, serve with chocolate or caramel sauce and fresh fruit. To make your pancakes fluffy, start with fresh ingredients. Use baking powder that is not expired. Mix dry and wet ingredients separately first. When you combine them, do not overmix. A few lumps in the batter help keep them light. Let the batter rest for a few minutes before cooking. This allows the baking powder to activate. One common mistake is overmixing the batter. This can lead to tough pancakes. Another mistake is not preheating the skillet enough. If the pan is not hot, pancakes can cook unevenly. Also, avoid using too much oil. A light greasing is enough to prevent sticking. Lastly, don’t rush the flipping. Wait for bubbles to form before you turn them. Cook your pancakes on medium heat. This helps them cook evenly without burning. Each side should take about 2-3 minutes. Look for bubbles on the surface as a sign to flip. If the pancakes brown too fast, lower the heat. Keep the cooked pancakes warm under a towel while you finish the batch. This ensures all pancakes are ready to serve at the same time. Pro Tips Use Fresh Ingredients: Always use fresh eggs and milk for a richer flavor and fluffier texture in your pancakes. Don't Overmix: Mix the wet and dry ingredients until just combined to keep your pancakes light and airy. A few lumps are okay! Adjust Heat as Needed: If pancakes are browning too quickly, lower the heat. You want them cooked through without burning. Serve Immediately: For the best experience, serve the pancakes warm and fresh from the skillet, topped with the cinnamon sugar mixture. {{image_4}} You can easily switch up the flavors in your churro pancakes. Here are some fun ideas: - Chocolate Chips: Add 1/2 cup of semi-sweet chocolate chips to the batter for a sweet touch. - Nutmeg: Swap half the cinnamon with nutmeg for a warm, spicy flavor. - Orange Zest: Mix in a teaspoon of orange zest for a bright, citrusy twist. These simple changes can make your pancakes unique every time you cook them. Want to make these pancakes gluten-free? It’s easy! Just follow these steps: - Flour Swap: Use a gluten-free all-purpose flour blend instead of regular flour. Check for one that has xanthan gum included. - Baking Powder: Ensure your baking powder is gluten-free. Most brands are, but it’s good to check. These swaps keep the texture light and fluffy while avoiding gluten. You can serve Spanish churro pancakes in many ways for any occasion. Here are some ideas: - Breakfast Treat: Stack them high and drizzle with rich chocolate sauce and whipped cream. - Brunch Delight: Serve with fresh fruit like strawberries or blueberries. They add color and freshness. - Party Fun: Create a pancake bar! Offer toppings like sprinkles, nuts, and flavored syrups for guests to customize their pancakes. These serving ideas can make your churro pancakes a hit at any meal! To store leftover pancakes, stack them on a plate. Place a piece of parchment paper between each pancake. Cover the stack with plastic wrap or foil. This keeps them fresh and prevents sticking. To reheat, use a microwave or stove. For the microwave, place a pancake on a plate. Heat for about 20-30 seconds until warm. If using a stove, warm a skillet over low heat. Heat each pancake for 1-2 minutes on each side. To freeze pancakes, let them cool fully first. Stack them with parchment paper in between. Place the stack in a freezer-safe bag. Remove excess air and seal it tight. They can last up to three months in the freezer. When you're ready, thaw them in the fridge overnight before reheating. Yes, you can make these pancakes ahead. Cook them and let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. To reheat, use a microwave or a skillet on low heat. These pancakes are tasty with many toppings. Here are some ideas: - Warm chocolate sauce - Creamy caramel sauce - Fresh fruit like strawberries or bananas - A dollop of whipped cream - Extra cinnamon sugar for a sweet kick Yes, you can make vegan churro pancakes. Replace eggs with flax eggs or applesauce. Use non-dairy milk like almond or oat milk. Substitute melted butter with coconut oil or vegan butter. It will still taste great! Watch for bubbles forming on the surface. This means they are ready to flip. Cook until both sides are golden brown. You can also check with a toothpick. If it comes out clean, the pancakes are done. You can use different flours for these pancakes. Whole wheat flour adds a nutty flavor. Almond flour makes them gluten-free but changes the texture. Just make sure to adjust the liquid if needed. We explored the key ingredients for perfect pancakes and shared smart substitutions. You learned step-by-step instructions for making pancakes, plus tips for getting them fluffy. We also discussed serving ideas and storage options for leftovers. Pancakes can be fun and easy to make at home. Experiment with flavors and adapt recipes based on your needs. Enjoy every bite of your delicious creation!

Spanish Churro Pancakes

Delicious pancakes inspired by traditional Spanish churros, dusted with cinnamon sugar.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Spanish
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup confectioners' sugar (for dusting)
  • to taste additional ground cinnamon for sprinkling

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Use a whisk to mix these dry ingredients thoroughly, ensuring no lumps remain.
  • In a separate bowl, pour in the milk, crack in the eggs, and add the melted butter along with the vanilla extract. Use a whisk to blend these wet ingredients together until completely smooth and well incorporated.
  • Slowly pour the wet mixture into the bowl containing the dry ingredients. Gently fold them together using a spatula or wooden spoon, mixing until just combined. Be mindful not to overmix; a few small lumps are perfectly fine.
  • Preheat a non-stick skillet or griddle over medium heat. Once hot, lightly grease the surface with a small amount of oil or butter to prevent sticking.
  • For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles start to form on the surface (approximately 2-3 minutes). Carefully flip the pancake and cook the other side until golden brown (another 2-3 minutes).
  • Once cooked, transfer the pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you continue cooking the remaining batter.
  • On a shallow plate, mix the confectioners' sugar with additional ground cinnamon. Once all the pancakes are cooked and stacked, generously dust them with the cinnamon sugar mixture, ensuring an even coating.

Notes

Create an appealing stack of pancakes on a serving plate, drizzling them with rich chocolate or caramel sauce. Optionally, serve alongside fluffy whipped cream or a vibrant selection of fresh fruit.
Keyword breakfast, churros, pancakes