Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Crispy cinnamon sugar churro pancakes are the ultimate weekend brunch treat. After making these many times, I’ve discovered the trick to getting that perfect crispy exterior and fluffy interior. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Easy Burnt Basque Cheesecake Recipe With Creamy Texture.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Golden, crispy exterior with a soft, fluffy interior
- Easy to make with simple ingredients
- Better than takeout and perfect for family breakfast
- 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
- sugar
- baking powder
- salt
- cinnamon
- milk
- eggs
- vanilla extract
- butter
- cinnamon sugar coating
- cinnamon
- vanilla extract
- cinnamon sugar coating
- Optional: maple syrup
- Optional: whipped cream
- Optional: fresh fruit
- Optional: chocolate chips
📝 Ingredient Notes
- all-purpose flour: You can use a gluten-free alternative if needed.
- milk: Dairy or non-dairy milk works fine.
🛒 Tools & Equipment I Recommend
- Non-stick griddle — Ensures even cooking and prevents sticking → See on Amazon
- Mixing bowls — Makes prep work easier and ensures accurate measurements → See on Amazon
How to Make Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix milk, eggs, and vanilla extract. Combine wet and dry ingredients, then fold in melted butter.
- Cook the pancakes: Preheat a non-stick griddle over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Transfer to a plate and repeat with remaining batter.
- Coat the pancakes: In a shallow dish, mix together sugar and cinnamon. Brush melted butter onto each pancake, then dip into the cinnamon sugar mixture, coating both sides.
- Serve: Stack pancakes on a plate, top with your favorite toppings, and serve immediately.
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 pancakes, cook them on a preheated griddle and don't flip 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 the night before and store it in the fridge. In the morning, simply cook the pancakes 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 oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat pancakes in the oven at 350°F for 5-7 minutes. Microwave: Reheat pancakes in the microwave for 20-30 seconds, but be careful as they can become tough and chewy.
Recipe Notes
- Chef tip: For a healthier version, use whole wheat flour and reduce the sugar in the batter and coating.
- Best substitution: Substitute the milk with buttermilk for extra fluffy pancakes.
- Make-ahead: Prepare the batter the night before and store it in the fridge. In the morning, simply cook the pancakes as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are sticking to the griddle, make sure it's well-oiled and preheated. If they're not cooking evenly, adjust the heat or use a non-stick griddle.
Want to level up this recipe?
High-quality non-stick griddle — Ensures even cooking and prevents sticking, making it a worthwhile investment for perfect pancakes every time → Check price on Amazon
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- cinnamon
- milk
- eggs
- vanilla extract
- butter
- cinnamon sugar coating
Seasonings
- cinnamon
- vanilla extract
- cinnamon sugar coating
Optional Toppings
- maple syrup
- whipped cream
- fresh fruit
- chocolate chips
Instructions
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix milk, eggs, and vanilla extract. Combine wet and dry ingredients, then fold in melted butter.
- Cook the pancakes: Preheat a non-stick griddle over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Transfer to a plate and repeat with remaining batter.
- Coat the pancakes: In a shallow dish, mix together sugar and cinnamon. Brush melted butter onto each pancake, then dip into the cinnamon sugar mixture, coating both sides.
- Serve: Stack pancakes on a plate, top with your favorite toppings, and serve immediately.
Notes
- Chef tip: For a healthier version, use whole wheat flour and reduce the sugar in the batter and coating.
- Best substitution: Substitute the milk with buttermilk for extra fluffy pancakes.
- Make-ahead: Prepare the batter the night before and store it in the fridge. In the morning, simply cook the pancakes as directed.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are sticking to the griddle, make sure it's well-oiled and preheated. If they're not cooking evenly, adjust the heat or use a non-stick griddle.
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 oven at 350°F until warmed through.
- Oven reheat: Reheat pancakes in the oven at 350°F for 5-7 minutes.
- Microwave reheat: Reheat pancakes in the microwave for 20-30 seconds, but be careful as they can become tough and chewy.
- Make ahead: Prepare the batter the night before and store it in the fridge. In the morning, simply cook the pancakes as directed.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 8g
- Carbs: 32g
- Fiber: 1g
- Sugar: 12g
- Sodium: 280mg
- Cholesterol: 70mg
- Sat. Fat: 4.5g
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, you can prepare the batter the night before and store it in the fridge. In the morning, simply cook the pancakes as directed.
Overcooking can make pancakes dry. Make sure to flip them when bubbles form on the surface and cook until golden brown, but not too long.
Yes, freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
Yes, cook the batter in the air fryer at 375°F for 4-5 minutes on each side until golden brown and crispy.
Reheat pancakes in the oven at 350°F for 5-7 minutes or in the toaster oven until warmed through. The microwave can make them tough and chewy.
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!
