churro pancakes

Churro Pancakes

(vegetarian, nut free)

These churro pancakes are crispy on the outside, fluffy on the inside, and packed with cinnamon. Most importantly, they taste and smell like churros! Top with berries, nut butter, maple syrup, whipped cream, or whatever you want.

churro pancakes
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churro pancakes

Churro Pancakes

  • Author: Megan Lange
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 10 pancakes 1x
  • Category: Pancakes
  • Method: Stovetop
  • Diet: Vegetarian


Churro-flavoured pancakes filled with cinnamon, top with whatever you want!


  • 1 egg
  • 1 1/2 cup milk of choice
  • 2 tbsp oil
  • 1 tbsp maple syrup (or granulated sugar)
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp fine salt
  • salted butter (for pan-frying)


  1. In a medium-large bowl, whisk together the egg, milk, oil, maple syrup, and vanilla until well combined.
  2. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. 
  3. Add the dry ingredients to the bowl with the wet. Gently stir, leaving some lumps (until there is no more visible flour).
  4. Heat a large pan to medium heat and grease with a bit salted butter (the butter makes the pancakes crispy on the outside). Spoon out the batter onto the pan to form pancakes (this makes 10 pancakes total, cooking 3-4 pancakes at a time depending on the size of your pan – space them out around 2 inches apart). 
  5. Cook until golden brown on the bottom and all bubbles have surfaced and popped. Flip and cook until golden brown again. 
  6. Serve warm with whatever toppings you’d like (berries, banana, nut butter, maple syrup, whipped cream).


For Vegan: Replace the egg with one flax egg (1 tbsp ground flaxseed + 2 1/2 tbsp water, let sit for 5 minutes until gel-like).

For Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum for structure).

Keywords: churro pancakes