Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Cinnamon sugar churro pancakes are the ultimate weekend brunch indulgence. After making these many times, I’ve perfected the crispy edges and warm, gooey center. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Spicy Pork Brussels Sprouts Bowls for Dinner and Easy Hearty Lentil and Vegetable Soup Recipe.
Why This Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Golden, crispy edges and a warm, gooey center
- Easy to make and better than takeout
- Perfect for impressing guests at brunch
- Customize with your favorite toppings
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 baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Cinnamon sugar for topping
- Optional: Whipped cream
- Optional: Maple syrup
- Optional: Fresh fruit
- Optional: Chocolate chips
📝 Ingredient Notes
- Buttermilk: You can substitute with 1 1/2 cups of milk mixed with 1 1/2 tablespoons of lemon juice or vinegar.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents pancakes from sticking. → See on Amazon
- Mixing bowls — Makes it easy to combine ingredients and prevents mess. → See on Amazon
How to Make Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Step 2: In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Step 6: Serve pancakes with cinnamon sugar and your choice of toppings.
Cook's Tips for Perfect Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Common mistake and fix: Don't overmix the batter. This can lead to tough pancakes. Mix until just combined.
- Pro tip: For extra crispy edges, let the batter rest for 5 minutes before cooking.
- 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 and stored in the fridge for up to 1 day.
Freezing 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 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of salt to the cinnamon sugar topping.
- Best substitution: You can substitute the buttermilk with sour cream for a richer flavor.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat to medium-low and cook them a little longer on each side.
Want to level up this recipe?
Griddle pan — Ensures even cooking and perfect pancake shape. → 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 baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Seasonings
- 1 teaspoon vanilla extract
- Cinnamon sugar for topping
Optional Toppings
- Whipped cream
- Maple syrup
- Fresh fruit
- Chocolate chips
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Step 2: In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Step 6: Serve pancakes with cinnamon sugar and your choice of toppings.
Notes
- Chef tip: For extra flavor, add a pinch of salt to the cinnamon sugar topping.
- Best substitution: You can substitute the buttermilk with sour cream for a richer flavor.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning, reduce the heat to medium-low and cook them a little longer on each side.
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 microwave.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 480
- Protein: 12g
- Fat: 12g
- Carbs: 78g
- Fiber: 2g
- Sugar: 22g
- Sodium: 750mg
- Cholesterol: 115mg
- Sat. Fat: 7g
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 make the batter ahead and store it in the fridge for up to 1 day. You can also cook the pancakes ahead and reheat them in the oven or microwave.
Overcooking can lead to dry pancakes. Make sure to cook them until the edges are golden brown but not burnt.
Yes, you can freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
Yes, you can make these pancakes in the air fryer at 350°F for 5-7 minutes per side.
You can substitute buttermilk with 1 1/2 cups of milk mixed with 1 1/2 tablespoons of lemon juice or vinegar.
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!
