Save The smell of cinnamon and sugar melting on warm pancakes brings me back to a tiny cafe in Madrid where I first understood the magic of churros. I was jet-lagged and slightly confused about breakfast customs, but one bite of that cinnamon-dusted dough changed everything. Years later, I found myself craving that same comfort at 7 AM on a Tuesday, but without the ambition to fry anything. These pancakes became my answer and somehow they taste even better than I remember.
My youngest daughter started calling these dessert pancakes when she was six and honestly, she is not wrong. We make them on snow days or whenever someone needs a little extra warmth in their belly. Last winter, my neighbor smelled the cinnamon through an open window and showed up with maple syrup, creating what is now our quarterly tradition.
Ingredients
- All-purpose flour: The backbone of these pancakes, giving them structure while staying tender and light
- Granulated sugar: Just enough to enhance the natural sweetness without making them dessert-like
- Baking powder: This is what creates those beautiful fluffy pockets inside every pancake
- Salt: A tiny pinch that makes all the flavors pop and balances the cinnamon sugar topping
- Milk: Creates the batter consistency, though I have used oat milk in a pinch with great results
- Egg: Binds everything together and adds richness that makes these feel special
- Unsalted butter: Melted into the batter for flavor and used in the pan for those crispy edges
- Vanilla extract: Pure vanilla is worth the extra cost here, it rounds out the entire flavor profile
- Cinnamon sugar: The star of the show, mixed fresh and applied generously while pancakes are still hot
Instructions
- Whisk the dry foundation:
- Combine your flour, sugar, baking powder, and salt in a large bowl, making sure to break up any baking powder clumps
- Blend the wet mixture:
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla until completely smooth
- Bring them together gently:
- Pour wet ingredients into dry and stir with a light hand, stopping when barely combined and lumpy
- Get your pan ready:
- Heat a non-stick skillet over medium heat and add a pat of butter, watching it foam slightly
- Create the perfect pancake:
- Pour about 1/4 cup batter per pancake, leaving room for them to spread without touching
- Watch for the magic signs:
- Wait for bubbles to form and set at the edges, about 2-3 minutes before flipping
- Finish with a golden flip:
- Cook another 2 minutes on the second side until both sides are beautifully bronzed
- The cinnamon sugar moment:
- Immediately dust both sides generously with cinnamon sugar while the pancakes are still hot and slightly steaming
Save These became our anniversary breakfast tradition because they feel like a celebration without requiring reservations. My husband now insists on manning the cinnamon sugar station, which has become his domain and his contribution to the ritual.
Getting the Crispiest Edges
Butter is your friend here. I use a bit more than seems necessary and let it foam slightly before adding the batter. The edges of each pancake will crisp up beautifully, creating that churro-like crunch that makes these special.
The Topping Game
While cinnamon sugar is classic, I have discovered that warm chocolate sauce takes these entirely over the top. A friend suggested dulce de leche and now I keep both on hand, because why choose when you can have the full Spanish cafe experience at home.
Make Ahead Magic
You can mix the dry and wet ingredients separately the night before and store them in the refrigerator. In the morning, just combine and cook. The cinnamon sugar mixture also keeps beautifully in a sealed container for weeks.
- Mix your cinnamon sugar in bulk and store it for instant pancake or French toast upgrades
- Leftover pancakes reheat surprisingly well in the toaster for a quick next-day breakfast
- These freeze individually wrapped and can be popped in the microwave for busy mornings
Save There is something about standing at the stove, dusting warm pancakes with cinnamon sugar, that feels like the best kind of morning magic. I hope these bring a little Spanish sunshine to your table.
Common Questions
- → What makes these pancakes churro-inspired?
The cinnamon sugar coating applied while pancakes are still warm creates that signature churro crunch and flavor profile, combined with slightly crispy edges from the cooking method.
- → Can I make these ahead of time?
Best enjoyed fresh when the cinnamon sugar coating is still crunchy. You can prepare batter ahead and refrigerate overnight, then cook in the morning.
- → What toppings work best?
Warm chocolate sauce or dulce de leche provide authentic churro accompaniments. Fresh berries or whipped cream also complement the cinnamon flavor beautifully.
- → How do I get crispy edges?
Cook slightly longer over medium heat and use a bit more butter in the pan. The key is coating immediately with cinnamon sugar while hot to create that crunchy exterior.
- → Can I make these dairy-free?
Yes, substitute plant-based milk for regular milk and use vegan butter instead of unsalted butter. The texture and flavor remain excellent with these swaps.