Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Craving a taste of Mexico for breakfast? These cinnamon sugar churro pancakes are the answer. After making them dozens of times, I’ve perfected the recipe to give you crispy, golden edges and soft, fluffy centers. The trick I discovered is using a combination of baking powder and baking soda for the perfect rise. Start your weekend off right with this better-than-takeout brunch dish. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Ginger Scallion Chicken Noodle Soup Recipe and Easy Spicy Cranberry Salsa Recipe for Quick Snacks.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Crispy edges and soft, fluffy centers
- Easy to make with simple ingredients
- Better than takeout and perfect for weekends
- Customizable with your favorite toppings
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
- Baking soda
- Salt
- Cinnamon
- Eggs
- Milk
- Vanilla extract
- Melted butter
- Cinnamon
- Granulated sugar
- Brown sugar
- Vanilla extract
- Optional: Whipped cream
- Optional: Fresh berries
- 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 griddle — Ensures even cooking and prevents sticking → See on Amazon
- Mixing bowls — Makes prep work easier and more efficient → 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 ingredients and mix until just combined.
- Cook the pancakes: Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Prepare the cinnamon sugar topping: In a small bowl, mix together the granulated sugar and cinnamon. Brush the cooked pancakes with melted butter and dip them into the cinnamon sugar mixture.
Cook's Tips for Perfect Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Common mistake and fix: Avoid overmixing the batter to prevent tough pancakes. Mix until just combined.
- Pro tip: For extra crispy edges, cook the pancakes on a preheated griddle and don't flip them until bubbles form on the surface.
- Pro tip: To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
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: Prepare the batter ahead of time and store it in the fridge overnight. Cook as directed.
Freezing Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a fun twist, try adding chocolate chips or fresh berries to the batter before cooking.
- Best substitution: Substitute the milk with almond milk or coconut milk for a dairy-free version.
- Make-ahead: Prepare the batter ahead of time and store it in the fridge overnight. Cook as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are burning, reduce the heat or flip them sooner. If they're not cooking through, cook them longer on the first side.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of the pancakes and pays for itself vs. using imitation vanilla → Check price on Amazon
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Eggs
- Milk
- Vanilla extract
- Melted butter
Seasonings
- Cinnamon
- Granulated sugar
- Brown sugar
- Vanilla extract
Optional Toppings
- Whipped cream
- Fresh berries
- 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 ingredients and mix until just combined.
- Cook the pancakes: Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Prepare the cinnamon sugar topping: In a small bowl, mix together the granulated sugar and cinnamon. Brush the cooked pancakes with melted butter and dip them into the cinnamon sugar mixture.
Notes
- Chef tip: For a fun twist, try adding chocolate chips or fresh berries to the batter before cooking.
- Best substitution: Substitute the milk with almond milk or coconut milk for a dairy-free version.
- Make-ahead: Prepare the batter ahead of time and store it in the fridge overnight. Cook as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are burning, reduce the heat or flip them sooner. If they're not cooking through, cook them longer on the first side.
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 or microwave.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Prepare the batter ahead of time and store it in the fridge overnight. Cook as directed.
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
Yes, prepare the batter ahead of time and store it in the fridge overnight. Cook as directed.
Overcooking or overmixing the batter can result in dry pancakes. Be sure to cook them until just golden brown and mix the batter until just combined.
Yes, cook the pancakes at 375°F for 4-5 minutes on each side. They won't have the same crispy edges as the griddle method, but they'll still be delicious.
Almond extract can be used as a substitute, but it will change the flavor slightly.
Yes, these pancakes are perfect for a special holiday breakfast. They're easy to make and can be customized with your favorite toppings.
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!
