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Churro Pancakes with Sweet Milk Glaze

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 10 pancakes
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1 1/2 cups all-purpose flour

1/4 cup granulated sugar 

1 teaspoon baking powder 

3/4 teaspoon ground cinnamon 

3/4 teaspoon kosher salt 

1/2 teaspoon baking soda 

Pinch ground nutmeg 

2 large eggs 

1 3/4 cups buttermilk 

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted and slightly cooled, plus more for the skillet 

Cinnamon Sugar:

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon 


1 1/2 cups powdered sugar

1/4 teaspoon vanilla extract

Pinch kosher salt 

2 to 3 tablespoons buttermilk 


  1. For the pancakes: Preheat the oven to 200 degrees F.
  2. Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
  3. Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
  4. For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
  5. For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
  6. Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.

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