Churro Pancakes

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Churro pancakes are an easy way to treat your family to something extra special this weekend! Fluffy buttermilk pancakes coated in cinnamon sugar are amazing as is, or with your favorite toppings.

Prep Time10

Cook Time10

per batch to cook10

Course: Breakfast and Brunch, Pancakes & Waffles

Cuisine: American, Mexican

Servings: pancakes

Author: Rachel Gurk

Ingredients

For the batter:

¼ cup butter, melted
2 large eggs
¾ cup water
¾ cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
⅛ teaspoon salt

For making the pancakes:

¼ cup butter, melted
½ cup granulated sugar
½ tablespoons ground cinnamon

Instructions

Whisk together ¼ cup melted butter (make sure it's cooled down first) and the eggs. Then whisk in the water, buttermilk, and vanilla extract.
¼ cup butter, melted, 2 large eggs, ¾ cup water, ¾ cup buttermilk, 2 teaspoons pure vanilla extract
Add the flour, sugar, baking powder, and salt to the the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes.
2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder, ⅛ teaspoon salt
Preheat an electric griddle to 375ºF, or a nonstick frying pan over medium-low heat.
Meanwhile, get the churro coating ready. Melt ¼ cup butter (I like to melt it in a measuring cup with a spout). Place the melted butter near your griddle or frying pan. Stir together sugar and cinnamon in a flat-bottomed container that is about the diameter of your pancakes.
¼ cup butter, melted, ½ cup granulated sugar, ½ tablespoons ground cinnamon
Pour a teaspoon of the melted butter per pancake on the cooking surface. Don't spread the butter. Pour or scoop out ⅓ cup of batter per pancake on each pool of butter. Cook the first side for 5 to 6 minutes, then flip the pancake and cook 2 to 3 minutes on the second side until both sides are golden brown.
Once each pancake is cooked, transfer it to the container of cinnamon sugar. Using a spoon, cover the pancake in cinnamon sugar. Flip the pancake over and spoon more cinnamon sugar on the other side. Light dust off the excess and transfer the pancake to a serving plate.
Repeat for the remaining batter. Churro pancakes are best served immediately.

Notes

Make ahead tip: Keep a jar of cinnamon sugar on hand. You can use it for these pancakes but it also comes in handy for lots more uses. To make a large batch, simply mix together ½ cup granulated sugar and 2 tablespoons ground cinnamon. Store in a covered container at room temperature.

Nutrition

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