Pin The first time I made these, my kitchen smelled like a Mexican bakery at sunrise. That cinnamon sugar hitting warm pancakes changed everything about our weekend breakfast routine. Now they're what my kids request whenever they've had a tough week or we're celebrating something small. Something about dipping that crispy edge into warm chocolate feels like giving yourself a hug.
Last Christmas morning, I made these while still wearing pajamas, and my sister-in-law asked for the recipe before she even took her second bite. We stood around the stove eating them straight from the pan, fingers dusted with sugar, laughing about how we'd never go back to maple syrup again. That's when I knew this wasn't just breakfast, it was a memory maker.
Ingredients
- All-purpose flour: Creates the perfect fluffy base, and I've learned not to pack it down when measuring
- Granulated sugar: Just enough to balance the cinnamon sugar topping without making them dessert sweet
- Baking powder: This is what gives those restaurant style rise, so make sure it's fresh
- Salt: Don't skip this, it makes the cinnamon sugar really sing
- Milk: Whole milk gives the best texture but whatever you have in the fridge works fine
- Egg: Room temperature eggs blend better into the batter, something I figured out after too many whisking sessions
- Unsalted butter melted: The butter flavor is essential here, and melting it first prevents overmixing
- Vanilla extract: Pure vanilla is worth the extra cost, it really shines through the cinnamon
- Cinnamon sugar: Mix this ahead of time so you're ready to coat while the pancakes are still hot
Instructions
- Mix your dry foundation:
- Whisk the flour, sugar, baking powder, and salt in a large bowl until everything's evenly distributed, about 30 seconds of gentle whisking.
- Combine the wet team:
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until you can't see any streaks of egg anymore.
- Bring them together:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon until just combined. The batter should look lumpy, that's exactly right.
- Heat your pan:
- Set a non-stick skillet or griddle over medium heat for a couple minutes, then add just enough butter to coat the bottom thinly.
- Cook the first side:
- Pour about 1/4 cup batter per pancake and wait 2 to 3 minutes until bubbles form across the surface and the edges look set and slightly dry.
- Flip and finish:
- Carefully flip and cook another 2 minutes until golden brown on both sides, lifting one edge to check the color.
- The sugar moment:
- Immediately sprinkle both sides generously with cinnamon sugar while the pancakes are still warm so it sticks perfectly.
- Keep going:
- Repeat with the remaining batter, adding more butter to the pan only when it starts looking dry between batches.
- Stack and serve:
- Plate them warm with extra cinnamon sugar on top and whatever chocolate sauce situation you've got going on.
Pin These pancakes turned a gloomy Sunday morning into one of those kitchen dance parties where everything feels right. My daughter stood on her stool dipping each bite into melted chocolate, declaring this the best breakfast ever invented, and honestly, I couldn't argue.
Getting That Restaurant Crisp
The secret to those crispy edges is patience with your heat settings. I used to rush and crank it up high, but medium heat lets the pancakes cook through evenly while developing that beautiful golden crunch. Also, don't crowd the pan, give each pancake breathing room to crisp up properly.
The Chocolate Factor
Warm chocolate sauce takes these from amazing to absolutely unforgettable. Sometimes I melt chocolate chips with a splash of cream, other times I just heat up store-bought sauce. Either way, having something warm and chocolatey ready to go transforms the whole experience into something special.
Make It Yours
I've made these with almond milk when that's what we had, and they still turned out great. The texture changes slightly but that cinnamon sugar makes everything work. You can also add a pinch of cayenne to the sugar mixture if you want that spicy chocolate shop vibe.
- Keep extra cinnamon sugar in a shaker for easy sprinkling
- Set up a topping bar with different sauces for fun weekend mornings
- These reheat surprisingly well in the toaster oven at 350°F
Pin These pancakes have become our answer to everything from celebratory mornings to tough days that need something sweet. Hope they bring that same warmth to your kitchen table.
Recipe FAQ
- → What makes these different from regular pancakes?
The signature cinnamon sugar coating applied while warm creates that classic churro flavor profile, plus slightly longer cooking time produces crispy edges similar to fried churro pastry.
- → Can I make the batter ahead of time?
For best fluffiness, prepare the batter fresh. The baking powder activates immediately when wet ingredients are incorporated, so resting too long may result in denser pancakes.
- → What's the best way to apply the cinnamon sugar?
Sprinkle generously immediately after removing from the pan while the surface is still warm and slightly buttery. This helps the sugar mixture adhere perfectly for that signature churro coating.
- → Can I freeze these pancakes?
Yes, freeze cooled pancakes in a single layer before transferring to a freezer bag. Reheat in a toaster or warm oven, then freshen with additional cinnamon sugar before serving.
- → What toppings work best?
Warm chocolate sauce or dulce de leche provides the most authentic churro experience. Fresh berries, whipped cream, or maple syrup also complement the cinnamon flavors beautifully.