Save A delightful fusion of churros, muffins, and pancakes—these layered, cinnamon-sugar-dusted treats are fluffy inside, crispy outside, and bursting with sweet, buttery flavor.
I still remember the first Saturday I made these, and my family loved discovering every sweet and buttery layer. The scent of cinnamon sugar filled our kitchen, making the morning feel extra special.
Ingredients
- Batter: 2 cups (250 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 cup (65 g) granulated sugar, 1 tsp ground cinnamon, 2 large eggs, 1 1/4 cups (300 ml) whole milk, 1/2 cup (120 g) unsalted butter, melted and cooled, 1 tsp vanilla extract
- Cinnamon Sugar Coating: 1/2 cup (100 g) granulated sugar, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter, melted
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
- Combine Wet Ingredients:
- In a separate bowl, beat eggs, milk, melted butter, and vanilla until well combined.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix: a few lumps are fine.
- Heat and Prep Skillet:
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or nonstick spray.
- Cook Pancakes:
- Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Coat Pancakes:
- While pancakes are warm, brush each one with melted butter, then dip or sprinkle generously with cinnamon sugar on both sides.
- Stack and Serve:
- Stack pancakes to serve, optionally dusting with extra cinnamon sugar. Serve immediately.
Save These pancakes quickly became a weekend favorite that we love sharing at family brunch. Watching everyone sneak the last fluffy piece always makes me smile.
Required Tools
Mixing bowls, whisk, nonstick skillet or griddle, spatula, and a pastry brush are all you need for this recipe.
Allergen Information
Recipe contains wheat (gluten), eggs, and milk (dairy). Always double-check product labels if you need substitutions for allergies.
Nutritional Information
Each serving has 245 calories, 10 g total fat, 34 g carbohydrates, and 5 g protein.
Save Make these Flaky Churro Muffin Pancakes to turn any morning into a celebration. Their crispy-sweet layers will have everyone reaching for seconds!
Recipe FAQ
- → How do I achieve a flaky texture?
Use cold butter, cut into the dry ingredients before mixing wet items. This creates layers when cooked.
- → Can I bake the batter instead of frying?
Yes, spoon batter into muffin tins and bake at 350°F (175°C) for about 18–20 minutes for a muffin-like treat.
- → What toppings pair best?
Dulce de leche, chocolate sauce, or fresh berries complement the cinnamon-sugar flavors perfectly.
- → Is this suitable for vegetarians?
It contains eggs and dairy but is fully vegetarian. Check labels if substituting for allergies.
- → Can the pancakes be made ahead?
They are best served fresh, but you can make ahead and reheat gently. Apply cinnamon sugar after warming.
- → What is the ideal pan temperature?
Medium-low heat prevents burning and ensures pancakes cook through with golden, crispy edges.