Spanish Churro Pancakes (Printable)
Cinnamon-sugar dusted fluffy pancakes with rich dark chocolate dipping sauce
# What You'll 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 greasing)
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
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until evenly combined.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated.
03 - Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing; small lumps are acceptable. Let batter rest for 5 minutes to thicken.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter using a paper towel.
05 - Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on surface and edges appear set, about 2-3 minutes. Flip and cook until golden brown, an additional 2-3 minutes.
06 - Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl, mixing thoroughly until uniform in color.
07 - Brush warm pancakes lightly with melted butter, then generously dust both sides with cinnamon sugar mixture while still warm.
08 - Place chopped chocolate and cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth and glossy.
09 - Stack pancakes and drizzle with warm chocolate sauce, or serve sauce alongside for dipping.
# Expert Advice:
01 -
- These pancakes bring the warm cinnamon sugar magic of churros into a fluffy, comforting breakfast without the hassle of deep frying
- The rich dark chocolate sauce transforms ordinary pancakes into something that feels like a special occasion treat
02 -
- Don't skip the resting period for your batter, those five minutes allow the flour to fully hydrate and prevent those raw flour pockets
- The chocolate sauce can be made ahead and gently reheated, but it's best served warm when it's at its most luscious
03 -
- Keep finished pancakes warm in a 200 degree oven while you cook the remaining batter
- If your chocolate sauce gets too thick, add one teaspoon of warm cream at a time until it reaches pouring consistency