Churro Pancakes with Cinnamon-Sugar and Melted Chocolate Recipe

Introduction

Churro pancakes combine the fluffy texture of classic pancakes with the warm cinnamon-sugar flavors of churros. These sweet, coated pancakes are perfect for a weekend brunch or a special breakfast treat, especially when served with rich melted chocolate for dipping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup whole milk
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon butter
• 1 cup cinnamon-sugar
• 1/2 cup melted chocolate

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon until evenly combined.
2. Step 2: In a separate bowl, whisk the milk and sour cream together. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined. Avoid overmixing to keep the pancakes light and fluffy.
4. Step 4: Heat the butter in a large nonstick skillet over medium heat. Once foamy, reduce the heat to medium-low. Ladle the batter into the skillet, forming pancakes about 4 inches in diameter.
5. Step 5: Cook the pancakes until bubbles form on the surface and the edges look set, about 3 minutes. Flip and cook until the other side is golden, about 3 more minutes.
6. Step 6: Immediately toss the cooked pancakes in cinnamon-sugar until well coated. Repeat with the remaining batter.
7. Step 7: Serve warm with melted chocolate for dipping.

Tips & Variations

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Use dark or semi-sweet chocolate for melting to add a richer flavor contrast.
• Try adding a pinch of nutmeg to the dry ingredients for a subtle spice enhancement.
• To keep pancakes warm while cooking batches, place finished pancakes on a baking sheet in a 200°F oven.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. Cinnamon-sugar coating may soften after refrigeration, so consider tossing the pancakes again in cinnamon-sugar after reheating to refresh the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use buttermilk instead of sour cream?

Yes, buttermilk can be used as a substitute for sour cream in equal amounts. It will provide a similar tangy flavor and help keep the pancakes tender.

How do I melt the chocolate properly for serving?

Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Alternatively, melt it gently over a double boiler on the stovetop to avoid burning.

Churro Pancakes with Cinnamon-Sugar and Melted Chocolate Recipe

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4.5 from 66 reviews

Churro Pancakes are a delightful fusion of fluffy pancakes and the iconic flavors of churros. These golden pancakes are tossed in cinnamon sugar right after cooking and served with a rich, melted chocolate dip, making for a perfect indulgent breakfast or brunch treat.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 3/4 cup whole milk
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract

Other Ingredients

• 1 tablespoon butter
• 1 cup cinnamon-sugar (for coating)
• 1/2 cup melted chocolate (for serving)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, light brown sugar, kosher salt, and ground cinnamon until everything is evenly combined.
2. Prepare Wet Ingredients: In a separate bowl, whisk together the whole milk and sour cream until smooth. Add the eggs one at a time, whisking thoroughly after each addition. Then stir in the pure vanilla extract for flavor.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Be careful not to overmix to keep the pancakes tender.
4. Cook Pancakes: Melt the butter in a large nonstick skillet over medium heat. Once the butter is foamy, reduce the heat to medium-low. Ladle pancakes onto the skillet. Cook each pancake until bubbles start forming on the surface and the underside is golden brown, about 3 minutes. Flip and cook the other side until golden, about another 3 minutes.
5. Coat with Cinnamon Sugar: Immediately after cooking each pancake, toss it in the cinnamon-sugar mixture to create the signature churro coating.
6. Serve: Repeat the cooking process with the remaining batter. Serve the churro pancakes warm alongside melted chocolate for dipping or drizzling, enhancing the churro flavor experience.

Notes

• Use whole milk for best flavor and texture, but you can substitute with 2% milk if needed.
• Make sure the skillet is nonstick to prevent the pancakes from sticking and ensure even cooking.
• The cinnamon-sugar coating is key to mimicking the churro taste, so don’t skip tossing the pancakes right after cooking.
• Serve immediately for the best texture and flavor as pancakes can lose crispiness and warmth over time.
• For extra indulgence, add a dusting of powdered sugar or a drizzle of caramel sauce.

Keywords: churro pancakes, cinnamon sugar pancakes, breakfast recipe, sweet pancakes, cinnamon pancakes, melted chocolate, easy brunch recipe