Irresistible Spanish Churro Pancakes: A Sweet Morning Fusion.

There is a specific joy in the sound of a churro being snapped in half—that crisp, cinnamon-sugar exterior giving way to a soft, doughy center. It is a flavor profile that usually requires a deep fryer and a fair amount of mess. These Spanish Churro Pancakes take the best elements of that street-food classic and translate them into a manageable, stackable breakfast that you can make in a simple skillet.

The brilliance of this recipe lies in the contrast of textures. Instead of a uniform, soft pancake, we use a specialized “cinnamon swirl” and a post-cook butter bath to ensure every bite has the crunch and spice of a fresh churro. It’s the kind of breakfast that makes the kitchen smell like a Spanish plaza at dawn, turning a routine morning into a full sensory experience.

Ingredients

The Fluffy Batter

2 Cups All-Purpose Flour: Sifted to keep the stack light.
2 Teaspoons Baking Powder.
1/2 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
1.5 Cups Buttermilk: The acidity provides the necessary lift.
2 Large Eggs.
3 Tablespoons Unsalted Butter: Melted and cooled.
1 Teaspoon Pure Vanilla Extract.

The Churro Coating

1/2 Cup Granulated Sugar.
2 Tablespoons Ground Cinnamon.
4 Tablespoons Unsalted Butter: Melted (kept in a separate shallow bowl).

The Spiced Chocolate Dip

1/2 Cup Dark Chocolate Chips.
1/2 Cup Heavy Cream.
1/4 Teaspoon Cayenne Pepper: For that authentic Spanish “kick.”
A Pinch of Salt.

Instructions

1. Prepare the Coating and Dip

Before you start the pancakes, mix the sugar and cinnamon in a wide, shallow bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips, let it sit for two minutes, then whisk until glossy. Stir in the cayenne and salt. This chocolate ganache acts as the dipping sauce, just like you’d find in a Madrid chocolatería.

2. Mix the Batter

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate pitcher, combine the buttermilk, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry. Stir with a spatula until just combined—do not overwork the batter, or the pancakes will lose their fluffiness.

3. The Fry

Heat a non-stick skillet over medium heat with a tiny pat of butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.

4. The Churro Transformation

This is the most important step. While the pancakes are still steaming hot, take one pancake at a time and quickly dip the edges (or the whole side) into the bowl of melted butter. Immediately press the buttered surface into the cinnamon-sugar mixture. The heat from the pancake helps the sugar adhere and slightly caramelize.

5. Assemble and Serve

Stack the coated pancakes high. Serve with the warm spiced chocolate dip on the side or drizzled over the top.

Flavor and Texture Notes

This isn’t your average soft pancake. The exterior has a distinct “grit” and crunch from the cinnamon sugar that mimics the fried edges of a real churro. The interior remains pillowy and moist, providing a soft landing for the bold spices. The chocolate dip adds a sophisticated bitterness and a lingering warmth from the cayenne, creating a complex, adult version of a childhood treat.

Tips and Variations

The Sizzle: For extra crunch, fry the pancakes in a bit more butter than usual to get “crispy” edges before the sugar coating even happens.
Dulce de Leche: If you aren’t a fan of chocolate, serve these with a warm drizzle of dulce de leche or salted caramel.
Mini Churro Bites: Make silver-dollar-sized pancakes and toss them entirely in the cinnamon sugar for a bite-sized party snack.
Gluten-Free: Use a 1-to-1 gluten-free baking flour; the cinnamon sugar coating is so flavorful that you won’t notice the difference in the base.

Storage and Make-Ahead

Fresh is Best: Because of the sugar coating, these are best eaten immediately. The sugar will eventually melt and become syrupy if left to sit for too long.
Make-Ahead Batter: You can whisk the dry and wet ingredients separately the night before.
Leftovers: If you have leftovers, reheat them in an air fryer or oven for 3 minutes to revive the crunch of the sugar coating.

Serving Suggestions

These pancakes are quite rich, so they pair perfectly with a simple side of fresh fruit—like sliced oranges or tart strawberries—to cleanse the palate. For the beverage, a traditional cafe con leche or a strong espresso provides the perfect bitter balance to the sweet cinnamon crust.

FAQ

Why does my sugar coating look wet?

If you dip the pancake in too much butter or let it sit too long before eating, the sugar will dissolve. Be quick with the butter-to-sugar transition!

Can I use a different type of chocolate?

Milk chocolate works well for children, but dark chocolate (at least 60% cocoa) provides the best contrast to the sweet cinnamon coating.

What if I don’t have buttermilk?

Mix 1.5 cups of milk with 1.5 tablespoons of white vinegar or lemon juice. Let it stand for 10 minutes before using.

Conclusion

Spanish Churro Pancakes are a celebration of two world-class comfort foods. They bring a bit of vacation energy to your breakfast table, offering a texture and flavor profile that is far more exciting than a standard stack. It’s an easy way to master the “sweet and spicy” balance that makes Spanish desserts so iconic.