Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Start your weekend with a delightful twist on a classic breakfast favorite. These Cinnamon Sugar Churro Pancakes are crispy on the outside, soft and fluffy on the inside, and coated in a sweet cinnamon sugar mixture. After making these many times, I’ve discovered the trick to getting that perfect churro-like texture is all in the cooking technique. If you love recipes like this, you’ll also enjoy Easy Keto Coconut Flour Pancakes with Fresh Berries and Hot Honey Halloumi Couscous Salad with Sumac Onions.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- The perfect balance of crispy and soft
- Easy to make with simple ingredients
- Great for a fun weekend brunch or a special breakfast
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
- Cinnamon
- Milk
- Eggs
- Melted butter
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Maple syrup
- Optional: Chocolate chips
📝 Ingredient Notes
- All-purpose flour: You can substitute with whole wheat flour for a healthier version.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Mixing bowls — Helps keep ingredients organized and makes prep work easier. → 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 dry ingredients. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry and mix until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium 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.
- Prepare the cinnamon sugar coating: In a shallow dish, mix together the cinnamon sugar coating ingredients.
- Coat the pancakes: Once the pancakes are cooked, dip them into the cinnamon sugar coating, pressing gently to adhere.
Cook's Tips for Perfect Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- : For extra crispy edges, cook the pancakes on a slightly lower heat.
- Common mistake and fix: Avoid overmixing the batter to prevent tough pancakes. Mix until just combined.
- : For a fun presentation, stack the pancakes and dust with powdered sugar before serving.
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 of time and stored in the fridge overnight.
Freezing Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Freeze cooked pancakes for up to 2 months. Reheat in the toaster or oven.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (180°C) and reheat the pancakes for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Best substitution: If you don't have buttermilk, you can substitute with regular milk soured with lemon juice or vinegar.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are sticking to the skillet, try using a little more oil or butter.
Want to level up this recipe?
High-quality griddle — Ensures even heat distribution for perfectly cooked pancakes. → Check price on Amazon
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cinnamon
- Milk
- Eggs
- Melted butter
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Fresh berries
- Whipped cream
- Maple syrup
- Chocolate chips
Instructions
- Prepare the batter: In a large bowl, whisk together the dry ingredients. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry and mix until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium 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.
- Prepare the cinnamon sugar coating: In a shallow dish, mix together the cinnamon sugar coating ingredients.
- Coat the pancakes: Once the pancakes are cooked, dip them into the cinnamon sugar coating, pressing gently to adhere.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Best substitution: If you don't have buttermilk, you can substitute with regular milk soured with lemon juice or vinegar.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are sticking to the skillet, try using a little more oil or butter.
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 or oven.
- Oven reheat: Preheat the oven to 350°F (180°C) and reheat the pancakes for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
- Make ahead: The batter can be made ahead of time and stored in the fridge overnight.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 10g
- Carbs: 55g
- Fiber: 2g
- Sugar: 20g
- Sodium: 500mg
- 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
Yes, the batter can be made ahead of time and stored in the fridge overnight. However, the cooked pancakes are best enjoyed fresh.
Overmixing the batter can lead to tough pancakes. Mix until just combined to avoid this.
Yes, you can make these pancakes in the air fryer. Cook at 375°F (190°C) for 4-5 minutes on each side.
The best way to reheat pancakes is in the oven at 350°F (180°C) for 5-7 minutes. This helps maintain their texture and crispiness.
Yes, you can substitute the all-purpose flour with whole wheat flour, almond flour, or a gluten-free flour blend.
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!
