Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Craving churros for breakfast? Try these **cinnamon sugar churro pancakes** for an easy weekend brunch. After making them dozens of times, I’ve perfected the crispy edges and soft, fluffy center. The trick I discovered is using a churro recipe as the base. These pancakes are lighter than traditional churros, making them perfect for a cozy weekend brunch. Start your day with these golden, crispy treats. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chuck Roast with Potatoes and Carrots and Creamy Strawberry Swirl Cheesecake Recipe for Dessert.
Why This Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Crispy golden edges
- Soft, fluffy center
- Easy weekend brunch idea
- Better than takeout
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
- Whipped cream
- Fresh berries
- Optional: Maple syrup
- Optional: Chocolate chips
- Optional: Nuts
📝 Ingredient Notes
- Milk: You can use any kind of milk, but whole milk or buttermilk will give you the best results.
🛒 Tools & Equipment I Recommend
- Non-stick griddle pan — Ensures even cooking and crispy edges → 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
- Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 2: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Step 4: Heat a non-stick griddle pan over medium heat. Lightly grease with cooking spray or butter.
- Step 5: 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 and crispy.
- Step 6: Dust the pancakes with cinnamon sugar and serve with whipped cream and fresh berries.
Cook's Tips for Perfect Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Common mistake and fix: Don't overmix the batter. This will make the pancakes tough and dense. Mix until just combined.
- Pro tip: For extra crispy edges, let the batter rest for 5 minutes before cooking.
- Pro tip: To make the cinnamon sugar, simply mix 1/2 cup of granulated sugar with 1 teaspoon of ground cinnamon.
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 (175°C) until warmed through.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (175°C) and reheat the pancakes on a baking sheet for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful as they can become soggy.
Recipe Notes
- Chef tip: For an even crispier edge, cook the pancakes on a lower heat setting.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier option.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day. Cook the pancakes just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat and cook them for a shorter amount of time on each side.
Want to level up this recipe?
Stand mixer — Makes mixing the batter a breeze and ensures a smooth, lump-free result → 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
- Whipped cream
- Fresh berries
Optional Toppings
- Maple syrup
- Chocolate chips
- Nuts
Instructions
- Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 2: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Step 4: Heat a non-stick griddle pan over medium heat. Lightly grease with cooking spray or butter.
- Step 5: 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 and crispy.
- Step 6: Dust the pancakes with cinnamon sugar and serve with whipped cream and fresh berries.
Notes
- Chef tip: For an even crispier edge, cook the pancakes on a lower heat setting.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier option.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day. Cook the pancakes just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat and cook them for a shorter amount of time on each side.
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 (175°C) until warmed through.
- Oven reheat: Preheat the oven to 350°F (175°C) and reheat the pancakes on a baking sheet for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful as they can become 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: 8g
- Fat: 10g
- Carbs: 55g
- Fiber: 2g
- Sugar: 25g
- Sodium: 400mg
- Cholesterol: 100mg
- 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
Your heat is too high. Reduce the heat and cook them for a shorter amount of time on each side.
Yes, the batter can be made ahead of time and stored in the fridge for up to 1 day. Cook the pancakes just before serving.
Reheat in the toaster oven or oven at 350°F (175°C) until warmed through. The microwave can make them soggy.
Yes, freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F (175°C) until warmed through.
Don't overmix the batter and let it rest for 5 minutes before cooking. Also, use a non-stick griddle pan and cook the pancakes on a lower heat setting.
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!
