Save The smell of cinnamon and sugar hitting warm batter transported me straight to a summer morning in Madrid, where street vendors sold churros by the paper bagful. I stood there watching my kids' eyes widen as that first pancake hit the plate, looking nothing like our usual Sunday flapjacks. 'Is this dessert or breakfast?' my daughter asked, already reaching for seconds. Something about that crispy sugar coating makes these feel special without being complicated.
Last winter, when everything felt gray and heavy, I started making these on snow days. My neighbor smelled them through our shared wall and knocked with a mug of hot chocolate, saying she'd been wondering what that heavenly scent was all week. Now we have a standing agreement: I make the pancakes, she brings the chocolate, and we pretend we're in a Spanish café instead of stuck indoors.
Ingredients
- All-purpose flour: Forms the base of these fluffy pancakes, creating just enough structure to hold all those air bubbles
- Granulated sugar: Adds a touch of sweetness to the batter itself, balancing the spices perfectly
- Baking powder: This is what gives you those tall, cloud-like pancakes that almost float off the plate
- Salt: A tiny pinch makes all the flavors pop and keeps things from tasting one-dimensional
- Milk: Creates the tender crumb you want, whether you use dairy or your favorite plant-based version
- Egg: Binds everything together while contributing to that rich, satisfying texture
- Unsalted butter, melted: Adds flavor and keeps edges crisp while centers stay soft
- Vanilla extract: Rounds out the warm spices and makes everything taste more complete
- Cinnamon sugar: The star of the show, sprinkled generously while pancakes are still warm so it sticks
Instructions
- Mix the dry foundation:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed, making sure no clumps remain
- Whisk the wet ingredients:
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract until smooth and completely incorporated
- Bring them together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined, remembering that some lumps are actually good here
- Heat your pan:
- Warm a nonstick skillet or griddle over medium heat, then add just enough butter or oil to coat the surface lightly
- Cook the pancakes:
- Pour about 1/4 cup of batter per pancake and cook for 2-3 minutes until bubbles appear and edges look set, then flip carefully
- Add the magic coating:
- Remove pancakes from the skillet and immediately sprinkle both sides generously with cinnamon sugar while theyre still warm enough to make it stick
- Finish and serve:
- Repeat with remaining batter, greasing the pan as needed, then stack them warm with extra cinnamon sugar on top
Save 
Save My oldest son made these for his college roommates during finals week, and they still text him about 'those magical cinnamon pancakes' whenever they need a comfort food fix. Thats when I knew this recipe had become something more than just breakfast in our house.
Getting the Crispiest Edges
Letting the pan heat properly before adding batter makes all the difference. I've learned that patience in those first few minutes pays off with those irresistible crunchier edges that everyone fights over.
Serving Suggestions
Warm chocolate sauce or dulce de leche takes these into absolute dessert territory. Sometimes I'll druple some over the top and watch it melt into all those cinnamon sugar crevices.
Making Them Your Own
The beauty of this recipe is how adaptable it becomes once you understand the basics. Dairy-free milk and vegan butter work beautifully here without sacrificing any of that churro magic.
- Add a pinch of nutmeg to the cinnamon sugar for extra warmth
- Mix some mini chocolate chips into the batter for hidden pockets of melty goodness
- Keep finished pancakes warm in a 200°F oven while cooking the rest
Save 
Save Whether it's a special occasion or just a Tuesday that needs brightening, these pancakes turn ordinary mornings into something worth savoring.
Recipe FAQ
- → What makes these pancakes churro-inspired?
The combination of crispy edges and generous cinnamon sugar coating mirrors the beloved Spanish churro experience. The fluffy interior contrasts beautifully with the crunchy, sweet exterior.
- → Can I make the batter ahead of time?
Yes, whisk the dry and wet ingredients separately the night before. Combine them just before cooking for the freshest, fluffiest results.
- → What's the best way to achieve crispy edges?
Use slightly more butter in the pan and cook a bit longer until edges are golden. The cinnamon sugar coating also adds delightful crunch.
- → Can these be made dairy-free?
Absolutely. Substitute plant-based milk for dairy milk and use vegan butter instead of regular butter. The texture remains excellent.
- → What toppings work best?
Warm chocolate sauce or dulce de leche creates the most authentic churro experience. Fresh berries or maple syrup also complement beautifully.
- → How do I store leftovers?
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore crispiness.