Churro Pancakes: a Delicious Dessert

Total time: 25 Min
Difficulty: Low
Serves: 6 people
By Cookist

If your sweet tooth is in need of a seriously delicious dessert, this quick and easy churro pancake recipe should be on top of your list. They’re a combination between churros and pancakes. Imagine fluffy, light pancakes with a sweet chocolate and cinnamon taste…YUM! Sour cream in the batter adds extra fluffiness, while cinnamon sugar adds taste and crunch.

These churro pancakes will make a delightful breakfast, brunch, or even just a snack (we won’t tell!). This pancake recipe is addictive, especially when drizzled with chocolate sauce! They are everything you want in a pancake- fluffy, soft, super easy to make, and topped with cinnamon sugar. Try it…you won’t be disappointed.



For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

For a vegan pancake batter, whisk together 1 cup flour, 2 tablespoons sugar, 1 tablespoons baking powder. ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, 1 tsp vanilla extract.

All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Make a spicy chocolate sauce by adding a pinch of cayenne pepper.

Topping alternatives:

  • Salted caramel sauce: Heat 1 cup sugar, ½ cup unsalted butter, ¼ cup evaporated milk, and 1 tsp vanilla extract in a medium saucepan and bring to a boil. Cook until thickened and light golden in color. Drizzle over the pancakes.
  • Buttermilk glaze: Whisk together 1 ½ cup sugar. ¼ tsp vanilla extract, a pinch of salt, and 2 tablespoons buttermilk.
  • Honey/Golden syrup/Maple syrup: a plain drizzle with honey, golden syrup, or maple syrup will taste just as delicious!

How to store Churro Pancakes

Store the pancakes in an airtight container in the fridge for up to 4 days.

Can you freeze Churro Pancakes? 

You can also freeze them for up to 3 months, just make sure to wrap them tightly in plastic wrap.

1 1/2 cup
Baking powder
1 tbsp
Brown sugar
2 tbsp
1/2 tsp
cinnamon sugar
1 cup
1 tsp
Vanilla Extract
1 tbsp
3/4 cup
Sour cream
1/2 cup
1 tbsp
chocolate melted


In a bowl mix together sour cream, milk, eggs and vanilla.

In another bowl mix together flour, brown sugar, baking powder, and cinnamon. Add in the egg mixture.

Add the butter onto the hot pan, pour a small amount of batter into the pan, and fry.

Once bubbles start to form on the surface, you can carefully flip them and cook the other side.

Put the pancakes on the cinnamon sugar, flip it over and serve with melted chocolate.


Don’t over whisk the batter, otherwise, the pancakes will be too dense. Rather whisk the dry ingredients thoroughly until all the lumps are gone, and then add the wet ingredients.

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