If you’re just as obsessed with churros as I am, you will LOVE this churro pancake batter recipe! It’s really easy and fast to make – and will wow anyone who has breakfast with you!

Why? Because the texture is a perfect balance of pillowy softness and a slight exterior crispness – not to mention that caramelized cinnamon coating on top that will make you want to lick your fingers right after. Yes, it’s THIS good!

How to Make Churro Pancakes

Here’s what you need to elevate pancakes – a classic breakfast food:

Ingredients for Pancakes:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/2 cup milk (whole milk is best)
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping:

1/2 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

Alternative Ingredients:

All-purpose flour – Whole wheat flour, gluten-free flour blend
Granulated sugar – Brown sugar, coconut sugar, maple syrup
Ground cinnamon – Nutmeg, cloves, cardamom
Buttermilk – Milk and Vinegar or Lemon Juice, milk and yogurt, Kefir, heavy cream
Whole milk – Almond milk, soy milk, oat milk
Egg – Flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds + 2.5 tablespoons water)
Melted butter – Melted coconut oil, vegetable oil, dairy-free butter
Vanilla extract – Almond extract, orange extract

Other Toppings and Garnishes:

Fresh berries
Sliced bananas
Chopped nuts
Whipped cream
Chocolate chips or chunks
Powdered sugar
Chocolate sauce, caramel, or fruit syrup

Step-by-Step Instructions for these Churro Cinnamon Sugar Pancakes

Step 1: Take a large mixing bowl and whisk together flour, sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon.

Step 2: Then take another medium bowl and whisk together buttermilk, whole milk, egg, melted butter, and vanilla extract.

Step 3: Once you have both bowls mixed well, pour the wet ingredients from step 2 into the large bowl from step 1 and stir until everything is well combined – just don’t stir too much and overmix, a few lumps are okay!

Step 4: Meanwhile, preheat a griddle or a non-stick skillet over medium-high heat and grease it lightly with butter or cooking spray.

Step 5: Take a ladle or measuring cup and pour about 1/4 cup batter onto the hot skillet or hot griddle for each pancake – cook it until it bubbles from the surface, then flip it and cook it on the other side until it’s golden brown (2-3 minutes per side)

Step 6: While your pancakes are cooking in the hot pan, take a small bowl and prepare the cinnamon-sugar topping by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.

Step 7: Meanwhile, melt butter in the microwave or over the stove and have it ready, so you can dip the pancakes immediately into it, coating both sides before you roll them in the cinnamon-sugar mixture from step 6.

Repeat these steps until you have all pancakes made and serve them warm with your favorite toppings – enjoy!

Tip: You can also make churro waffles using a waffle iron with this recipe!

Expert Tips for Deliciously Irresistible Churro Pancakes

While you may think it’s easier and faster to make everything in one bowl, it will actually save you time if you prepare the wet ingredients and dry ingredients separately – your mixing time will drastically decrease and so will your manual labor!
If you’re short on time, use a quality pancake mix as a base and add cinnamon and sugar to mimic the churro flavor.
Make your life easier by using a measuring cup, so your pancakes will turn out the same size.
To avoid burning your pancakes, start out with a medium-high heat to quickly cook the pancakes and reduce it to medium heat (or medium-low heat) once they start browning.
If you like fluffy pancakes, don’t flatten the batter too much when pouring it onto the griddle, just leave them a bit thicker to get that fluffiness.

What to Serve with This Dish

Looking to make this a part of a big breakfast? We’ve got you!

Here are some options on what goes well with these pancakes:

Savory

Scrambled eggs
Bacon or sausage
Omelette
Hash browns or home fries
Avocado toast
Yogurt parfait

Beverages

Coffee
Tea
Mimosa
Fruit smoothie
Fresh juice
Iced coffee or iced tea

Frequently Asked Questions (FAQs)

Here are some common questions! An easy way to get your questions answered as fast as possible is to comment below!

What is churro batter made of?

Churros themselves actually have more of a doughnut batter and get their secret ingredient from boiled water, however, when it comes to pancakes, we want a pancake type of batter. So, this batter consists of buttermilk, flour, cinnamon, baking soda, baking powder, sugar, egg, and melted butter for dipping.

Can I make the pancake batter in advance?

Yes! You can make this pancake batter in advance and just store it in an airtight container in the refrigerator for up to 24 hours, just give it a good stir before you start making the pancakes.

Is there a dairy-free version of this recipe?

Yes! You can either use dairy-free milk such as almond or oat milk, dairy-free yogurt, and a dairy butter alternative.

Can I make these pancakes without eggs?

Yes! You can make vegan churro pancakes by using flaxseed or chia seed as an alternative to eggs, for this, simply mix 1 tbsp of ground flaxseed (or chia seeds) with 2.5 tbsp of water and let it sit to thicken.

How to Make Sweet Churro Pancake Recipe

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Author: Anna Dykeman

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Instructions

Take a large mixing bowl and whisk together flour, sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon.
Then take another medium bowl and whisk together buttermilk, whole milk, egg, melted butter, and vanilla extract.
Once you have both bowls mixed well, pour the wet ingredients from step 2 into the large bowl from step 1 and stir until everything is well combined – just don’t stir too much and overmix, a few lumps are okay!
Meanwhile, preheat a griddle or a non-stick skillet over medium-high heat and grease it lightly with butter or cooking spray.
Take a ladle or measuring cup and pour about 1/4 cup batter onto the hot skillet or hot griddle for each pancake – cook it until it bubbles from the surface, then flip it and cook it on the other side until it’s golden brown (2-3 minutes per side)
While your pancakes are cooking in the hot pan, take a small bowl and prepare the cinnamon-sugar topping by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
Meanwhile, melt butter in the microwave or over the stove and have it ready, so you can dip the pancakes immediately into it, coating both sides before you roll them in the cinnamon-sugar mixture from step 6.