Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Start your weekend with a delicious treat! These Cinnamon Sugar Churro Pancakes are crispy on the outside, soft on the inside, and coated in a cinnamon sugar mixture. They’re perfect for a special weekend brunch. After making these many times, I’ve discovered the trick to getting the perfect churro texture is to cook them low and slow. If you love recipes like this, you’ll also enjoy Homemade Sugar Free Blueberry Syrup and Herb Butter Sautéed Mushrooms Recipe.
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 special weekend brunch
- Better than takeout and family-approved
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
- Cinnamon sugar mixture for coating
- Optional: Homemade sugar-free blueberry syrup
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- all-purpose flour: You can use gluten-free flour for a gluten-free version.
- milk: Dairy or non-dairy milk works fine.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy flipping. → See on Amazon
- Mixing bowls — Makes preparation easier and cleaner. → See on Amazon
How to Make Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In another bowl, mix the milk, eggs, and melted butter. Combine the wet and dry ingredients and mix until just combined.
- Make the cinnamon sugar mixture: In a shallow dish, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat. For each pancake, pour 1/4 cup batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes. Transfer to a plate and coat in the cinnamon sugar mixture.
- Serve: Serve the pancakes with your choice of toppings and enjoy!
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 low and slow. This allows the outside to crisp up while the inside remains soft.
- 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: The batter can be made ahead of time and stored in the fridge for up to 24 hours.
Freezing 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 for 5-7 minutes.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F and heat the pancakes 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 extra special touch, add a pinch of nutmeg to the batter.
- Best substitution: Substitute the milk with buttermilk for fluffier pancakes.
- Make-ahead: Prepare the batter and cinnamon sugar mixture the night before for a quick breakfast.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are burning, reduce the heat. If they're not cooking through, increase the heat.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy flipping, making pancakes a breeze. → 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
- Cinnamon sugar mixture for coating
Optional Toppings
- Homemade sugar-free blueberry syrup
- Fresh berries
- Whipped cream
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In another bowl, mix the milk, eggs, and melted butter. Combine the wet and dry ingredients and mix until just combined.
- Make the cinnamon sugar mixture: In a shallow dish, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat. For each pancake, pour 1/4 cup batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes. Transfer to a plate and coat in the cinnamon sugar mixture.
- Serve: Serve the pancakes with your choice of toppings and enjoy!
Notes
- Chef tip: For an extra special touch, add a pinch of nutmeg to the batter.
- Best substitution: Substitute the milk with buttermilk for fluffier pancakes.
- Make-ahead: Prepare the batter and cinnamon sugar mixture the night before for a quick breakfast.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are burning, reduce the heat. If they're not cooking through, increase the heat.
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 oven at 350°F for 5-7 minutes.
- Oven reheat: Preheat the oven to 350°F and heat the pancakes 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 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 9g
- Fat: 11g
- Carbs: 50g
- Fiber: 1g
- Sugar: 18g
- Sodium: 450mg
- Cholesterol: 95mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch FAQs
Yes, you can prepare the batter and cinnamon sugar mixture the night before. Store them separately in the fridge.
Your heat may be too high. Try reducing it to medium-low.
Yes, freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.
Your heat may be too low. Try increasing it to medium.
Yes, cook the pancakes at 350°F for 4-5 minutes on each side.
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!
