Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Crispy on the outside and tender on the inside, these Cinnamon Sugar Churro Pancakes are the ultimate weekend brunch treat. After making these many times, I’ve discovered the secret to getting that perfect churro-like crunch. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Crispy Buffalo Chicken Bacon Mozzarella Bombs for Game Day.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Crispy on the outside, soft on the inside
- Easy to make with simple ingredients
- Perfect for impressing guests at brunch
- Better than takeout, and ready in 30 minutes
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
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Ground cinnamon
- Granulated sugar
- Vanilla extract
- Optional: Warm chocolate sauce
- Optional: Fresh berries
- Optional: Powdered sugar
- Optional: Whipped cream
📝 Ingredient Notes
- All-purpose flour: You can substitute with gluten-free flour for a gluten-free version.
🛒 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, combine flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Combine wet and dry ingredients until smooth.
- Cook the pancakes: Preheat 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.
- Coat with cinnamon sugar: Mix together granulated sugar and cinnamon. Once pancakes are cooked, dip them into the cinnamon sugar mixture, coating both sides.
- Serve: Stack the pancakes on a plate, drizzle with warm chocolate sauce, and serve with your choice of toppings.
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, add a little more milk to the batter to make it slightly thinner.
- Pro tip: To keep pancakes warm while cooking the entire batch, 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: The batter can be made ahead of time 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 or oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through, but be aware that this may make the pancakes soggy.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of salt to the cinnamon sugar mixture.
- Best substitution: Substitute the milk with buttermilk for even more tender 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 easily be doubled or tripled to serve a large crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat or use a lower heat setting on your 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
- Granulated sugar
- Baking powder
- Salt
- Cinnamon
- Eggs
- Milk
- Melted butter
- Vanilla extract
Seasonings
- Ground cinnamon
- Granulated sugar
- Vanilla extract
Optional Toppings
- Warm chocolate sauce
- Fresh berries
- Powdered sugar
- Whipped cream
Instructions
- Prepare the batter: In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Combine wet and dry ingredients until smooth.
- Cook the pancakes: Preheat 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.
- Coat with cinnamon sugar: Mix together granulated sugar and cinnamon. Once pancakes are cooked, dip them into the cinnamon sugar mixture, coating both sides.
- Serve: Stack the pancakes on a plate, drizzle with warm chocolate sauce, and serve with your choice of toppings.
Notes
- Chef tip: For extra flavor, add a pinch of salt to the cinnamon sugar mixture.
- Best substitution: Substitute the milk with buttermilk for even more tender 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 easily be doubled or tripled to serve a large crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat or use a lower heat setting on your 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 in the oven at 350°F for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through, but be aware that this may make the pancakes soggy.
- Make ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 10g
- Carbs: 55g
- Fiber: 2g
- Sugar: 25g
- Sodium: 450mg
- Cholesterol: 120mg
- 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, you can prepare the batter ahead of time and store it in the fridge for up to 1 day. You can also cook the pancakes ahead of time and reheat them in the oven or toaster oven.
If your pancakes are burning, reduce the heat or use a lower heat setting on your griddle. You can also try using a non-stick griddle to prevent sticking and burning.
Yes, you can make these pancakes in the air fryer. Preheat the air fryer to 350°F, spray the basket with cooking spray, and cook the pancakes for 4-5 minutes on each side or until golden brown.
The best way to reheat pancakes is in the oven or toaster oven at 350°F for 5-7 minutes or until warmed through. This method helps maintain the crispiness of the pancakes.
Yes, you can freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
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!
