Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Crispy cinnamon sugar churro pancakes are the perfect indulgent treat for a weekend brunch. After making these many times, I’ve discovered the trick to getting that perfect crispy exterior and soft, fluffy interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli and Classic Boston Cream Pie Recipe with Vanilla Custard and Chocolate.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Crispy exterior with a soft, fluffy interior
- Easy to make with simple ingredients
- Better than takeout and a family favorite
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
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Ground cinnamon
- Cinnamon sugar for topping
- Optional: Whipped cream
- Optional: Fresh berries
- Optional: Maple syrup
📝 Ingredient Notes
- Milk: You can use any kind of milk, dairy or non-dairy.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy flipping → See on Amazon
- Mixing bowls — Makes prep work easier and more organized → 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 eggs, milk, melted butter, and vanilla extract. Combine wet and dry ingredients until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
- Prepare the topping: Mix together granulated sugar and cinnamon for the topping. Brush melted butter onto the cooked pancakes, then dip them into the cinnamon sugar mixture.
- Serve: Stack the pancakes, top with whipped cream, fresh berries, and a drizzle of maple syrup. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- : Use a non-stick skillet to prevent the pancakes from sticking.
- Common mistake and fix: If your pancakes are burning, reduce the heat. If they're not cooking evenly, use a non-stick skillet.
- : For extra crispy pancakes, cook them a little longer on each side.
- : To make these pancakes ahead of time, cook them as directed, then freeze. Reheat in the toaster oven or oven at 350°F (175°C) for 10-15 minutes.
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 the fridge for up to 3 days. Make-ahead tip: You can make the batter ahead of time and store it 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.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier version.
- Make-ahead: You can make the batter ahead of time and store it in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are not cooking evenly, use a non-stick skillet and reduce the heat if necessary.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy cleanup → Check price on Amazon
Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Melted butter
- Vanilla extract
Seasonings
- Ground cinnamon
- Cinnamon sugar for topping
Optional Toppings
- Whipped cream
- Fresh berries
- Maple syrup
Instructions
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix eggs, milk, melted butter, and vanilla extract. Combine wet and dry ingredients until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
- Prepare the topping: Mix together granulated sugar and cinnamon for the topping. Brush melted butter onto the cooked pancakes, then dip them into the cinnamon sugar mixture.
- Serve: Stack the pancakes, top with whipped cream, fresh berries, and a drizzle of maple syrup. Serve immediately and enjoy!
Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier version.
- Make-ahead: You can make the batter ahead of time and store it in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are not cooking evenly, use a non-stick skillet and reduce the heat if necessary.
Storage
- Fridge: Store leftover pancakes in the fridge for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can make the batter ahead of time and store it in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 450
- Protein: 10g
- Fat: 15g
- Carbs: 65g
- Fiber: 2g
- Sugar: 25g
- Sodium: 500mg
- Cholesterol: 150mg
- Sat. Fat: 9g
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 make 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, freeze them, and reheat as needed.
If your pancakes are burning, reduce the heat. If they're not cooking evenly, use a non-stick skillet.
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 (175°C) for 10-15 minutes. You can also reheat them in the toaster oven or microwave for a shorter time.
Yes, these cinnamon sugar churro pancakes are perfect for a fall brunch. They're warm, comforting, and have a cozy cinnamon flavor that's perfect for the season.
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!
