Churro-Inspired Pancakes
Delightful fluffy pancakes topped with sweet cinnamon sugar, reminiscent of traditional Spanish churros.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat or almond flour.
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Can use almond milk if avoiding dairy.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Topping
- 1/2 cup cinnamon sugar For sprinkling over pancakes.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.
- Remove from the skillet and immediately sprinkle with cinnamon sugar.
- Repeat with any remaining batter.
Serving
- Serve warm and enjoy! Consider adding toppings like whipped cream, fresh fruits, or chocolate sauce for an indulgent experience.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for later use.