Churro Pancakes

Go Bold With Butter

I hate to admit it, but the closest I’ve ever gotten to enjoying a deep-fried, cinnamon-sugar-sprinkled churro from the bustling street vendors in Mexico is the local food court.

I know.

Location aside, the fritter-like batter and sweet cinnamon-sugar flavor of the traditional Latin American snack is something I love to occasionally indulge in, and with Cinco de Mayo around the corner, I wondered if there was a way to replicate the scrumptious flavors at home. Luckily I didn’t have to look any further than breakfast, and Churro Pancakes!

Cinnamon-spiced pancake batter is swirled with a butter, brown sugar, and cinnamon laced drizzle, and then dusted with cinnamon and powdered sugar before enjoying. It may not be deep-fried and from south of the border, but for a Cinco de Mayo celebration at home, it can’t be beat!

Churro Pancakes

Serves 4


For the cinnamon drizzle:
1/4 cup (1/2 stick) melted butter, cooled slightly
6 tablespoons brown sugar
1 tablespoon cinnamon
Pinch of salt

For the pancakes:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
1 cup milk
3 tablespoons melted butter, divided
1 egg, beaten
1/4 cup powdered sugar


For the cinnamon drizzle: Stir together melted butter, brown sugar, cinnamon and salt in a small bowl. Transfer mixture to a piping bag or small Ziploc bag and set aside.

Whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Pour in milk, 2 tablespoons melted butter, and egg, and whisk until batter is smooth.

Heat a large, flat top skillet over medium heat and brush on 1 teaspoon melted butter. Spoon 2 tablespoons of batter per pancake onto the hot skillet and cook until sides are set and bubbles appear on top. Snip the corner off the bag containing the cinnamon drizzle, and pipe in a swirl or zigzag pattern across the top of the pancakes.

Flip the pancakes and cook until golden brown on the second side. Remove to a plate tented with foil to keep warm. Repeat process with remaining pancake batter.

Stir together powdered sugar and remaining cinnamon, then sprinkle on top of cooked pancakes before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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