Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch

Craving a weekend treat? These cinnamon sugar churro pancakes are crispy on the outside, soft on the inside, and better than takeout. After making these many times, I’ve perfected the technique for a golden, crispy exterior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Spicy Oven Baked Chicken Wings Recipe and Easy Lemon Curd Chia Pudding Recipe for Breakfast.

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.

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 4 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional: Whipped cream
• Optional: Maple syrup
• Optional: Fresh fruit

How to Make Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Step 2: In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Step 3: Heat a lightly greased griddle or non-stick skillet over medium heat. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and crispy.
4. Step 4: Serve immediately with your choice of toppings.

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 and stored in the fridge for up to 24 hours.

Freezing Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-10 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For extra flavor, add a teaspoon of vanilla extract to the batter.
• Best substitution: No buttermilk? Use sour milk or add 2 tablespoons of lemon juice or vinegar to 2 cups of milk.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the pan, try adding a bit more oil or cooking spray.

Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

8 pancakes

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 4 large eggs
• 4 tablespoons unsalted butter, melted

Seasonings

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Optional Toppings

• Whipped cream
• Maple syrup
• Fresh fruit

Instructions

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Step 2: In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Step 3: Heat a lightly greased griddle or non-stick skillet over medium heat. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and crispy.
4. Step 4: Serve immediately with your choice of toppings.

Notes

• Chef tip: For extra flavor, add a teaspoon of vanilla extract to the batter.
• Best substitution: No buttermilk? Use sour milk or add 2 tablespoons of lemon juice or vinegar to 2 cups of milk.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the pan, try adding a bit more oil or cooking spray.

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 microwave.
• Oven reheat: Reheat in a 350°F oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 15g
• Carbs: 65g
• Fiber: 2g
• Sugar: 15g
• Sodium: 700mg
• Cholesterol: 170mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch FAQs

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!