Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Start your weekend right with these Cinnamon Sugar Churro Pancakes. After making them dozens of times, I’ve perfected the crispy exterior and soft, fluffy interior. The warm cinnamon sugar aroma will fill your kitchen and make your family beg for more. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Protein Pancakes with Cottage Cheese and Oats and Slow Cooker Chicken Curry Recipe Easy and Creamy.
Why This 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 a cozy weekend brunch
- Better than takeout churros
What You'll Need for 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.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional: Chocolate syrup
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- all-purpose flour: You can also use whole wheat flour for a healthier version.
- milk: Dairy or non-dairy milk works fine.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Mixing bowls — Helps combine ingredients evenly and prevents mess. → See on Amazon
How to Make Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. In another bowl, combine milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined.
- Make the cinnamon sugar topping: In a shallow dish, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- Cook the pancakes: Preheat a non-stick skillet over medium heat. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Dip the top of each pancake into the cinnamon sugar mixture.
- Serve: Stack the pancakes, drizzle with chocolate syrup, and serve with fresh berries and whipped cream if desired.
Cook's Tips for Perfect 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 lower heat setting.
- Pro tip: To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storing & Reheating Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in the fridge for up to 3 days. Make-ahead tip: Prepare the batter ahead of time and store in the fridge overnight.
Freezing 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 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a fun twist, add a tablespoon of cocoa powder to the batter for chocolate churro pancakes.
- Best substitution: Replace milk with buttermilk for fluffier pancakes.
- Make-ahead: Prepare the batter ahead of time and store in the fridge overnight.
- Scaling: This recipe can be easily doubled or tripled for a large crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat or use a non-stick skillet.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents sticking. Pays for itself vs. takeout churros. → Check price on Amazon
Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Seasonings
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Toppings
- Chocolate syrup
- Fresh berries
- Whipped cream
Instructions
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. In another bowl, combine milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined.
- Make the cinnamon sugar topping: In a shallow dish, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- Cook the pancakes: Preheat a non-stick skillet over medium heat. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Dip the top of each pancake into the cinnamon sugar mixture.
- Serve: Stack the pancakes, drizzle with chocolate syrup, and serve with fresh berries and whipped cream if desired.
Notes
- Chef tip: For a fun twist, add a tablespoon of cocoa powder to the batter for chocolate churro pancakes.
- Best substitution: Replace milk with buttermilk for fluffier pancakes.
- Make-ahead: Prepare the batter ahead of time and store in the fridge overnight.
- Scaling: This recipe can be easily doubled or tripled for a large crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat or use a non-stick skillet.
Storage
- Fridge: Store leftover pancakes 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 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the batter ahead of time and store in the fridge overnight.
Nutrition Per Serving
- Calories: 430
- Protein: 12g
- Fat: 14g
- Carbs: 65g
- Fiber: 2g
- Sugar: 28g
- Sodium: 550mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch FAQs
Yes, prepare the batter ahead of time and store it in the fridge overnight. Cook the pancakes as directed before serving.
Overcooking can lead to dry pancakes. Cook until golden brown but still slightly soft in the center.
Yes, cook the pancakes at 350°F for 4-5 minutes on each side or until golden brown.
Dairy or non-dairy milk works fine. For fluffier pancakes, try buttermilk.
Yes, freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
A Warm Final Note
I can’t wait for you to try 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!
