Churro Flavored Pancakes Crush Recipe

So you woke up craving something sweet, warm, and wonderful—but you’re also not in the mood to spend half your morning wrestling with a complicated recipe? Same. Lucky for both of us, these churro flavored pancakes exist. They’re basically a cinnamon-sugar hug disguised as breakfast. And honestly… who are we to turn down a hug?

Grab your whisk, your appetite, and that tiny spark of motivation you saved for today. We’re making magic.

Why This Recipe Is Awesome

First of all, it’s churros… but pancakes. Do I even need to continue?

Fine, I will.

• It tastes like you bribed someone’s grandmother for her secret churro recipe—but it takes maybe 20 minutes total.
• It’s idiot-proof, and trust me, if I didn’t botch it, you’re good.
• The cinnamon-sugar swirl situation is about to make your kitchen smell like a theme park at golden hour.
• Zero deep-fryer required. Your smoke alarm can relax.

Basically, this recipe delivers maximum flavor with minimum chaos, which IMO is the definition of winning at breakfast.

Ingredients You’ll Need

(For the pancakes)

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter (or oil if you’re living dangerously)
• 1 teaspoon vanilla extract

(For the churro topping)

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

(For optional but highly recommended drizzles)

• Maple syrup
• Caramel sauce (do it, your future self will thank you)

Step-by-Step Instructions

1. Mix the dry squad.
   Grab a big bowl and whisk together the flour, sugar, baking powder, cinnamon, and salt. Boom—half the work done.
2. Unite the wet ingredients.
   In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth. Pretend you’re on a cooking show if it helps with the confidence boost.
3. Combine everything.
   Pour the wet mixture into the dry bowl and stir just until combined. Some lumps are okay. (Relax, Gordon Ramsay isn’t watching.)
4. Make the churro sugar.
   Mix the cinnamon and sugar in a small bowl. Try not to inhale it—unless you’re into coughing like a Victorian ghost.
5. Heat and grease your pan.
   Preheat a nonstick skillet over medium heat. Add a touch of butter. Yes, it should sizzle satisfyingly.
6. Cook the pancakes.
   Scoop about ¼ cup of batter onto the pan. Cook until bubbles form on top, then flip. Easy. Repeat until you have a glorious stack.
7. Brush with melted butter.
   While the pancakes are still warm, brush each one lightly with melted butter. Trust me, this is where things start getting churro-y.
8. Dust with cinnamon sugar.
   Sprinkle that magical churro mix over each buttered pancake. Don’t be shy. This is the moment where you whisper, “I deserve this.”
9. Serve like the breakfast royalty you are.
   Stack, drizzle with syrup or caramel, and devour. Smile smugly at how deliciously your day is starting.

Common Mistakes to Avoid

• Skipping the butter step.
  Don’t even think about it. The butter is what makes the cinnamon sugar stick. No butter = sadness.
• Overmixing the batter.
  You’re making pancakes, not cement. Overmixing = tough pancakes = regrets.
• Cooking on too high heat.
  Unless you love burnt outsides and raw insides. (No judgment… okay, maybe a little.)
• Thinking cinnamon is optional.
  For churro pancakes? Absolutely not. That’s like skipping the cheese on pizza.

Alternatives & Substitutions

• No milk?
  Use almond, oat, soy… whatever milk-like substance is living in your fridge. It all works.
• No butter?
  Oil works, but butter is better. Butter is always better.
• Want deeper churro vibes?
  Add a pinch of nutmeg or swap half the sugar for brown sugar. It hits different.
• Gluten-free life?
  Use your favorite 1:1 gluten-free flour. These pancakes don’t judge.
• Trying to be “healthy”?
  Lol same sometimes. Swap half the flour for whole wheat. It actually tastes great and still feels indulgent.

FAQs

Can I make the batter ahead of time?

Technically yes, but the baking powder starts losing its mojo. Make it fresh unless you enjoy flat, floppy pancakes.

Do I have to use vanilla?

You don’t have to… but your pancakes might cry a little. Vanilla makes them happy. Let them be happy.

Can I turn these into mini pancakes?

Absolutely. Tiny pancakes = tiny bites of joy. Just don’t burn them while taking selfies.

Should I use salted or unsalted butter?

Either works. If you use salted, you’ll get a subtle salty-sweet moment, which is honestly delicious.

Can I freeze the leftovers?

Yep! Freeze in layers with parchment paper in between. Reheat in a toaster for a low-effort breakfast flex.

What do I do if my pancakes are too dry?

Add a splash more milk next time. Dry pancakes happen to the best of us—don’t spiral.

Why are my pancakes flat?

Either you overmixed the batter or your baking powder is older than your childhood trauma. Check the label.

Final Thoughts

There you have it—churro flavored pancakes that look fancy, taste incredible, and require almost zero brain cells to make. You’ve just unlocked a new breakfast skill, and frankly, you should brag about it.

Now go impress someone—or just impress yourself, which is equally valid. You earned this stack of cinnamony goodness. Enjoy!