Picture a perfect weekend morning, with golden sunlight pouring in and the delightful aroma of coffee filling your kitchen. Now, what if you could combine the festive spirit of a Spanish holiday with the cosy comfort of a classic breakfast stack? Prepare to be amazed, because we’re about to revolutionise your brunch. We are taking the beloved, cinnamon-dusted crunch of a fresh churro and marrying it with the soft, pillowy texture of a fluffy pancake. This isn’t just another breakfast idea; it’s a magnificent fusion of two of the world’s favourite sweet indulgences. We’re confident you’re going to adore our Spanish Churro Pancakes Recipe.

Why You’ll Love This Recipe

• A Match Made in Heaven: You get the glorious, warming flavour of cinnamon and sugar, characteristic of a traditional spanish churro, blanketing a wonderfully soft and airy pancake. The contrast in texture and taste is simply divine.
• Wonderfully Uncomplicated: While authentic churros require deep-frying, our recipe delivers all that wonderful flavour without the fuss. The batter is whipped up in minutes with standard kitchen tools, making for a truly impressive yet easy breakfast.
• Everyday Ingredients: There’s no need to hunt for special items. You almost certainly have the essentials—flour, sugar, milk, eggs, and cinnamon—ready and waiting in your pantry right now.
• Suits Every Sweet Occasion: Whether it’s for a special weekend brunch, a celebratory breakfast, or even a decadent dessert, these pancakes are the perfect choice. They feel special enough for company but are simple enough for a quiet morning indulgence.

The Best of Both Worlds

What makes this recipe so utterly brilliant is how it captures the soul of a churro without the tricky steps. A proper churro is crafted from a choux-style dough piped into hot oil. We absolutely love them, but it isn’t always practical for a relaxed morning meal. Our clever alternative? We whip up the fluffiest buttermilk pancakes, cook them until they’re perfectly golden, and then give them the complete churro experience. Each pancake is brushed with melted butter while warm, creating the perfect surface for a generous coating of cinnamon sugar to cling to, forming that signature sweet, spiced crust.

No churro experience is complete without a rich dipping sauce. A classic churro demands a pot of thick, dark, luxurious chocolate sauce. Our version is incredibly simple, using just two ingredients, but it offers the ideal decadent accompaniment to the sweet pancakes. The gentle bitterness of high-quality dark chocolate beautifully balances the sweetness of the sugar coating, ensuring every single bite is perfectly harmonious. It’s an indulgent treat that feels far more special than the effort involved, putting it in the same league of pure joy as our much-loved Biscoff Truffles.

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2 tablespoons caster sugar
• 250ml buttermilk
• 1 large free-range egg, lightly beaten
• 2 tablespoons unsalted butter, melted (plus extra for the pan)
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Coating:
• 100g caster sugar
• 2 tablespoons ground cinnamon
• 60g unsalted butter, melted
• For the Chocolate Dipping Sauce:
• 150g good-quality dark chocolate (at least 70% cocoa), finely chopped
• 150ml double cream

Top Tips for Perfect Churro Pancakes

Before we get to the method, we’d like to share a few pointers to guarantee your Spanish Churro Pancakes turn out absolutely perfectly. Firstly, be gentle with the batter! A few lumps are a good thing. Overmixing the batter develops the gluten, which can result in tough and chewy pancakes rather than the light, fluffy clouds we’re after. Just mix until everything is combined.

Secondly, buttermilk is your best friend here. Its natural acidity reacts with the bicarbonate of soda, giving the pancakes an exceptional lift and a wonderfully tender crumb. If you don’t have any buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to 250ml of milk. Let it stand for 5-10 minutes until it thickens slightly.

Finally, be ready to coat the pancakes as soon as they come off the heat. Brushing them with melted butter and dipping them into the cinnamon sugar while they’re still lovely and warm is the key to making the coating stick properly. We suggest setting up your coating station right next to the hob before you begin. This level of preparation is just as useful when tackling other impressive bakes, such as our stunning Peach Crumb Cheesecake.

Instructions

1. Prepare Your Stations: In a large mixing bowl, sift and whisk together the plain flour, baking powder, bicarbonate of soda, salt, and the 2 tablespoons of caster sugar. In a separate shallow bowl, mix the 100g of caster sugar with the ground cinnamon for the coating. Set both bowls aside.
2. Whisk the Wet Ingredients: In another bowl or a large jug, combine the buttermilk, lightly beaten egg, 2 tablespoons of melted butter, and the vanilla extract. Whisk until everything is smoothly incorporated.
3. Create the Batter: Make a well in the centre of your dry ingredients and pour in the wet mixture. Use a spatula to gently fold everything together until it’s just combined. Don’t worry about a few small lumps; this is what you want! Allow the batter to rest for about 5 minutes.
4. Cook the Pancakes: Place a non-stick frying pan or griddle over a medium heat and add a small pat of butter or a drop of oil. When the pan is hot, ladle about a 60ml measure of batter onto the surface for each pancake. Cook for 2-3 minutes, until you see bubbles forming on top and the edges look firm.
5. Flip and Continue: Gently flip each pancake and cook for a further 1-2 minutes until it’s golden brown and cooked all the way through. Move the cooked pancakes to a waiting plate.
6. Coat in Cinnamon Sugar: Working quickly while the pancakes are warm, use a pastry brush to apply a thin layer of the 60g of melted butter to one side of a pancake. Immediately press this buttered side into your cinnamon-sugar mix for a generous coating. Repeat on the other side, then place on a serving dish. Continue with all remaining pancakes.
7. Make the Chocolate Sauce: As you cook, you can start the sauce. Put the chopped dark chocolate into a heatproof bowl. In a small saucepan, warm the double cream until it’s just about to simmer (don’t let it boil over). Pour the hot cream directly over the chocolate and leave it to stand for 2-3 minutes.
8. Stir and Serve: After a few moments, stir the chocolate and cream mixture gently. It will transform into a thick, glossy, and smooth sauce. Serve your warm Spanish Churro Pancakes straight away, with the glorious chocolate sauce alongside for dipping. Enjoy!

Frequently Asked Questions

Your New Favourite Weekend Treat

And there we have it—a recipe that promises pure delight and indulgence without any stress. These Spanish Churro Pancakes are a wonderful way to transform a simple weekend breakfast or brunch into a truly special occasion. The trio of fluffy pancake, crunchy cinnamon-sugar coating, and rich, smooth chocolate sauce is a culinary combination that is difficult to surpass. We are so thrilled for you to give this recipe a go in your own home.

We truly believe that food is all about creating wonderful moments and lasting memories, and this dish is certain to help you do just that. So, gather your ingredients, set aside some time, and get ready to whip up a breakfast that your loved ones will be raving about. We would love to hear how you get on, so please share your experiences in the comments below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2 tablespoons caster sugar
• 250ml buttermilk
• 1 large free-range egg, lightly beaten
• 2 tablespoons unsalted butter, melted (plus extra for the pan)
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Coating:
• 100g caster sugar
• 2 tablespoons ground cinnamon
• 60g unsalted butter, melted
• For the Chocolate Dipping Sauce:
• 150g good-quality dark chocolate (at least 70% cocoa), finely chopped
• 150ml double cream

Instructions

1. Prepare Your Stations: In a large mixing bowl, sift and whisk together the plain flour, baking powder, bicarbonate of soda, salt, and the 2 tablespoons of caster sugar. In a separate shallow bowl, mix the 100g of caster sugar with the ground cinnamon for the coating. Set both bowls aside.
2. Whisk the Wet Ingredients: In another bowl or a large jug, combine the buttermilk, lightly beaten egg, 2 tablespoons of melted butter, and the vanilla extract. Whisk until everything is smoothly incorporated.
3. Create the Batter: Make a well in the centre of your dry ingredients and pour in the wet mixture. Use a spatula to gently fold everything together until it’s just combined. Don’t worry about a few small lumps; this is what you want! Allow the batter to rest for about 5 minutes.
4. Cook the Pancakes: Place a non-stick frying pan or griddle over a medium heat and add a small pat of butter or a drop of oil. When the pan is hot, ladle about a 60ml measure of batter onto the surface for each pancake. Cook for 2-3 minutes, until you see bubbles forming on top and the edges look firm.
5. Flip and Continue: Gently flip each pancake and cook for a further 1-2 minutes until it’s golden brown and cooked all the way through. Move the cooked pancakes to a waiting plate.
6. Coat in Cinnamon Sugar: Working quickly while the pancakes are warm, use a pastry brush to apply a thin layer of the 60g of melted butter to one side of a pancake. Immediately press this buttered side into your cinnamon-sugar mix for a generous coating. Repeat on the other side, then place on a serving dish. Continue with all remaining pancakes.
7. Make the Chocolate Sauce: As you cook, you can start the sauce. Put the chopped dark chocolate into a heatproof bowl. In a small saucepan, warm the double cream until it’s just about to simmer (don’t let it boil over). Pour the hot cream directly over the chocolate and leave it to stand for 2-3 minutes.
8. Stir and Serve: After a few moments, stir the chocolate and cream mixture gently. It will transform into a thick, glossy, and smooth sauce. Serve your warm Spanish Churro Pancakes straight away, with the glorious chocolate sauce alongside for dipping. Enjoy!

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