Fluffy Churro Pancakes coated in cinnamon sugar are an easy, irresistible breakfast your whole family will love!
These churro pancakes were born one Saturday morning when I wanted to be a fun mom, but I also didn’t want to put much effort into a complicated breakfast. I had pancake ingredients. I had cinnamon sugar. And I had kids who will say yes to anything that involves sugar for breakfast.
So I did what any reasonable person would do… I turned pancakes into churros.
And now? Regular pancakes feel a little underdressed.
Why You’ll Love These Churro Pancakes
If you’ve ever stood in line for a warm churro and thought, “I wish this was socially acceptable to eat for breakfast,” congratulations. This is your moment.
These churro pancakes are:
- Soft and fluffy on the inside
- Slightly crisp on the outside when coated in cinnamon sugar
- Sweet, but not over-the-top
- Easy enough for a weekday, fun enough for a weekend
They’re basically your favorite Disney or fair food… without the crowd, the heat, or spending $14 on fried dough.
Ingredients for Churro Pancakes
- 3 cups flour, sifted
- 2 tbsp baking powder
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp salt
- 4 eggs, beaten
- 2 cups milk
- 2 tsp vanilla
- 4 tbsp cooking oil
For serving:
- 2 cups cinnamon-sugar
- Maple syrup
How to Make Churro Pancakes
- Start by grabbing two bowls. I know, I know. Dishes. But I promise it’s worth it. In a large bowl, whisk together the flour, baking powder, sugar, brown sugar, cinnamon, and salt.
- In a separate bowl, mix the eggs, milk, vanilla, and oil. Pour the wet ingredients into the dry ingredients and stir just until everything is combined. The batter will be lumpy, and that’s exactly what you want. Overmixing is how you end up with sad, dense pancakes, and we’re not doing that today.
- Heat your griddle or skillet over medium heat and cook the pancakes until golden brown on both sides.
- Now for the magic. As soon as the pancakes come off the griddle, toss them in cinnamon-sugar. Don’t wait. This is what gives them that churro-style coating that makes people think you worked way harder than you did.
- Serve warm with maple syrup, and try not to eat them straight off the plate while standing at the stove. (No promises.)
Tips for the Best Churro Pancakes
- Don’t overmix the batter. Lumps are your friend.
- Toss in cinnamon-sugar while the pancakes are hot so it sticks perfectly.
- Keep cooked pancakes warm in the oven if you’re making a big batch.
- If you want extra crunch, press a little more cinnamon sugar on right before serving.
Real Life Note
These are messy. There will be cinnamon sugar on your counter, your floor, and somehow your elbow.
But also? Your kitchen will smell amazing, your kids will think you’re a breakfast genius, and for about ten minutes, everything will feel a little more fun.
And honestly, that’s kind of the point.
Churro Pancakes
Ingredients
- 3 cups flour, sifted
- 2 tbsp baking powder
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp salt
- 4 eggs, beaten
- 2 cups milk
- 2 tsp vanilla
- 4 tbsp cooking oil
For serving:
- 2 cups cinnamon-sugar
- Maple syrup
Instructions
- In a large bowl, whisk dry ingredients together.
- In a separate smaller bowl, mix together the eggs, milk, vanilla and oil.
- Add the wet ingredients to the dry ingredients and stir just until moistened. Don’t over mix; the batter will be lumpy.
- Cook on a griddle or stovetop until golden brown on both sides.
- Serve warm with maple syrup, or toss pancakes in cinnamon-sugar immediately after cooking for a churro-style coating, then serve with syrup.
Nutrition
Other Notes
MORE EASY BREAKFAST RECIPES:
- Banana Pancakes
- Tortilla Breakfast Wrap
- Bacon Pancakes
- Favorite Chocolate Chip Pancakes
- Breakfast Crescent Ring
