Irresistible Spanish Churro Pancakes: A Sweet Breakfast 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, a pastry bag, 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 coating method 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 Saturday morning into a full sensory experience.

Ingredients

The Fluffy Pancake Base

2 Cups All-Purpose Flour: Sifted to keep the stack light and airy.
2 Teaspoons Baking Powder: For a classic rise.
1/2 Teaspoon Baking Soda: To react with the buttermilk.
1/2 Teaspoon Fine Sea Salt: To balance the sugar.
1.5 Cups Buttermilk: Cold. The acidity is key for a tender crumb.
2 Large Eggs: At room temperature.
3 Tablespoons Unsalted Butter: Melted and cooled.
1 Teaspoon Pure Vanilla Extract.

The Churro Coating

1/2 Cup Granulated Sugar: For that signature gritty crunch.
2 Tablespoons Ground Cinnamon: Use high-quality Ceylon cinnamon if available for a warmer aroma.
4 Tablespoons Unsalted Butter: Melted, kept in a wide, shallow bowl for dipping.

The Spiced Chocolate Dip (Optional but Recommended)

1/2 Cup Dark Chocolate Chips: At least 60% cocoa.
1/2 Cup Heavy Cream.
1/4 Teaspoon Cayenne Pepper: For an 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 and set it aside. In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil). Pour the hot cream over the chocolate chips, let it sit for two minutes, then whisk until glossy. Stir in the cayenne and salt. This ganache acts as the dipping sauce, just like the chocolate a la taza served in Madrid.

2. Whisk the Batter

In a large mixing 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. A few lumps are perfectly fine; over-mixing is the enemy of a fluffy pancake.

3. The Griddle Phase

Heat a non-stick skillet or griddle over medium heat and lightly grease with a tiny amount of butter or oil. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look matte and set. Flip and cook for another 1 to 2 minutes until golden brown.

4. The Churro Transformation

This is the step that changes everything. While the pancakes are still steaming hot, take one pancake at a time and quickly dip the edges—or the entire flat 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 melt into a crust.

5. Stack and Serve

Stack the coated pancakes while they are warm. Serve immediately with the spiced chocolate dip on the side for dunking, or drizzle it generously over the top of the stack.

Flavor & 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 flavor profile that isn’t just “sweet,” but deeply aromatic. Every bite feels like a celebration of the legendary Spanish street snack.

Tips & Variations

The Sizzle: For extra crunch, fry the pancakes in slightly more butter than usual to get “lacy,” crispy edges before you even apply the sugar coating.
Dulce de Leche: If you aren’t a fan of chocolate, serve these with a warm drizzle of dulce de leche or salted caramel sauce.
Mini Churro Bites: Make silver-dollar-sized pancakes and toss them entirely in the cinnamon sugar for a bite-sized party snack that children love.
Gluten-Free: A high-quality 1-to-1 gluten-free flour blend works perfectly here; the cinnamon sugar coating is so flavorful that you won’t miss the wheat.

Storage & Make-Ahead

Fresh is Best: Because of the sugar coating, these are best enjoyed immediately. If they sit too long, the sugar will eventually melt into the pancake and lose its crunch.
Make-Ahead Batter: You can whisk the dry and wet ingredients separately the night before. Combine them only when you are ready to heat the pan.
Leftovers: If you have leftovers, reheat them in an air fryer or a toaster oven for 2 to 3 minutes. This will revive the crunch of the sugar coating much better than a microwave would.

Serving Suggestions

These pancakes are rich, so they pair beautifully with a simple side of fresh, tart fruit—like sliced oranges or blackberries—to cleanse the palate. For a drink, a traditional café con leche or a strong, dark roast coffee provides the perfect bitter balance to the sweet cinnamon crust. If you’re hosting a brunch, these are the undeniable star of the table, so keep the other sides simple and savory.

FAQ

Why does my sugar coating look wet instead of crunchy?

This happens if you use too much butter during the dipping phase or if the pancakes have cooled down too much. Be quick with the butter-to-sugar transition while the pancake is still hot to ensure the sugar stays crystalline on the surface.

Can I use regular milk instead of buttermilk?

You can, but the pancakes won’t be as fluffy. If you don’t have buttermilk, add a tablespoon of lemon juice to 1.5 cups of regular milk and let it sit for 10 minutes before using.

Is the cayenne pepper necessary in the chocolate?

Not at all, but it is traditional for Spanish-style chocolate. It doesn’t make the dip “spicy” in the way a hot sauce would; it simply adds a warm depth that makes the chocolate taste more intense.

How do I keep the first batch warm while I cook the rest?

Place a wire rack on a baking sheet in a 200°F (95°C) oven. As you coat each pancake, place it in the oven. The wire rack prevents the bottom from getting soggy.

Conclusion

Spanish Churro Pancakes are the ultimate weekend reward. They take the familiar comfort of a pancake stack and elevate it into something that feels artisanal and adventurous. By focusing on that signature cinnamon-sugar crust, you bring a bit of vacation energy to your own kitchen. It’s a recipe that encourages you to slow down, enjoy the process of the “dip and dust,” and savor a breakfast that is truly out of the ordinary. Give them a try the next time you want to impress your guests—or just treat yourself to something special.