Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
These cinnamon sugar churro pancakes are crispy on the outside, soft and fluffy on the inside, and perfect for a cozy weekend brunch. After making these many times, I’ve discovered the trick to getting that perfect churro-like texture is to cook them low and slow. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Quick Lemon Vinaigrette for Fresh Salads and Easy No Bake Orange Creamsicle Truffles Recipe.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Crispy on the outside, soft and fluffy on the inside
- Easy to make with simple ingredients
- Perfect for a cozy weekend brunch or breakfast in bed
- Better than takeout and way more fun to make at home
What You'll Need for Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground cinnamon
- Milk
- Eggs
- Melted butter
- Vanilla extract
- Ground cinnamon
- Granulated sugar
- Brown sugar
- Vanilla extract
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Maple syrup or honey
- Optional: Chocolate chips
đź“ť Ingredient Notes
- All-purpose flour: You can use a gluten-free flour blend if needed.
đź›’ Tools & Equipment I Recommend
- High-quality non-stick skillet — Ensures even cooking and prevents sticking → See on Amazon
- Good quality griddle pan — Gives a perfect churro-like texture to the pancakes → See on Amazon
How to Make Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Cook the pancakes: Heat a non-stick skillet or griddle pan over medium-low heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Make the cinnamon sugar topping: In a small bowl, mix together the remaining granulated sugar and cinnamon. Brush the cooked pancakes with melted butter and sprinkle with the cinnamon sugar mixture.
Cook's Tips for Perfect Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Common mistake and fix: Avoid the temptation to crank up the heat. Cooking the pancakes low and slow is the key to getting that perfect churro-like texture.
- : To make the pancakes ahead, cook them as directed, let them cool, then freeze. Reheat in the toaster oven for a quick breakfast.
- : For extra crispy pancakes, add a tablespoon of cornstarch to the dry ingredients.
- : To make these pancakes dairy-free, substitute the milk with almond or oat milk and use coconut oil instead of butter.
Storing & Reheating Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day.
Freezing Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (180°C) and heat the pancakes for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
Recipe Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Best substitution: You can substitute the all-purpose flour with a gluten-free flour blend.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat and cook them a little longer on the first side before flipping.
Want to level up this recipe?
High-quality griddle pan — Gives a perfect churro-like texture to the pancakes and pays for itself vs takeout → Check price on Amazon
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground cinnamon
- Milk
- Eggs
- Melted butter
- Vanilla extract
Seasonings
- Ground cinnamon
- Granulated sugar
- Brown sugar
- Vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
- Maple syrup or honey
- Chocolate chips
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Cook the pancakes: Heat a non-stick skillet or griddle pan over medium-low heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Make the cinnamon sugar topping: In a small bowl, mix together the remaining granulated sugar and cinnamon. Brush the cooked pancakes with melted butter and sprinkle with the cinnamon sugar mixture.
Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Best substitution: You can substitute the all-purpose flour with a gluten-free flour blend.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat and cook them a little longer on the first side before flipping.
Storage
- Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven.
- Oven reheat: Preheat the oven to 350°F (180°C) and heat the pancakes for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
- Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 10g
- Carbs: 55g
- Fiber: 1g
- Sugar: 20g
- Sodium: 450mg
- Cholesterol: 100mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch FAQs
Your heat is too high. Cook them low and slow to prevent burning.
Yes, you can make the batter ahead and store it in the fridge for up to 1 day. You can also cook the pancakes ahead, let them cool, then freeze. Reheat in the toaster oven for a quick breakfast.
Substitute the milk with almond or oat milk and use coconut oil instead of butter.
You're not cooking them long enough on the first side. Make sure they're golden brown before flipping.
Yes, you can use a waffle iron to make these pancakes. Cook them according to the manufacturer's instructions.
A Warm Final Note
I can’t wait for you to try Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
