Dessert

Churro Pancakes Recipe

ByMariam Harutyunyan August 15, 2026August 15, 2026

Introduction

Churro pancakes bring the delightful cinnamon-sugar flavor of classic churros to a fluffy breakfast favorite. These pancakes are tossed in cinnamon sugar and served with melted chocolate, making them a sweet and irresistible treat to start your day.

A stack of four thick pancakes sits on a white plate on a white marbled surface. Each pancake is golden brown with a coarse, crunchy texture from a cinnamon sugar coating. Dark, glossy chocolate syrup flows unevenly down the sides between each pancake layer. On top, there is a large, fluffy swirl of white whipped cream, adding height and softness to the stack. The background is softly blurred with another plate of waffles and small bowls, keeping the focus on the pancakes. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, whisk together flour, baking powder, brown sugar, salt, and cinnamon until well combined.
Step 2: In a separate bowl, whisk together milk and sour cream. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined; avoid overmixing.

Step 4: Melt butter in a large nonstick skillet over medium heat. When the butter is foamy, reduce heat to medium-low. Ladle pancake batter into the skillet and cook until bubbles form on the surface and the bottom is golden, about 3 minutes.
Step 5: Flip the pancakes and cook the other side until golden, about 3 more minutes. Immediately toss each pancake in cinnamon-sugar to coat.
Step 6: Repeat with remaining batter. Serve the pancakes warm with melted chocolate drizzled on top.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the pancake batter along with cinnamon.
Use Greek yogurt instead of sour cream for a tangy twist and lighter texture.
Try dipping the pancakes in warm caramel sauce instead of chocolate for a different indulgence.

Make the cinnamon-sugar topping by mixing 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.

Storage

Store leftover churro pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or microwave briefly until heated through. Avoid soaking the pancakes in syrup or chocolate before storing to keep their texture.

How to Serve

A stack of four golden brown pancakes with a light, slightly crispy texture on the edges sits on a white plate on a white marbled surface. The pancakes are drizzled generously with dark, glossy chocolate syrup that drips down the sides and topped with a fluffy, white swirl of whipped cream. A fork is holding a thick cut section of the pancake stack upright in the front, showing the soft, airy inside layers with a slight cinnamon dusting on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking as some separation may occur.