CHURRO PANCAKES bring a sweet cinnamon twist to breakfastquick craveworthy ideas you can whip up fast and share with family and friends nearby

All-purpose flour – 1 1/2 cups (190 g)

Granulated sugar – 2 tablespoons

Baking powder – 1 teaspoon

Salt – 1/4 teaspoon

Ground cinnamon – 1 teaspoon

Milk – 1 1/2 cups (360 ml)

Eggs – 2 large

Unsalted butter, melted – 2 tablespoons

Vanilla extract – 1 teaspoon

Cinnamon-sugar for finishing – 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

Butter or oil for cooking – as needed

Whisk the dry ingredients in a large bowl: flour, sugar, baking powder, salt, and cinnamon. A few small lumps are okay—that keeps the batter tender.
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and glossy.
Pour the wet ingredients into the dry and stir just until combined. A few streaks of flour are fine; overmixing can make the pancakes tough. Let the batter rest 5 minutes if you have time—this helps the gluten relax a touch.
Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. You’ll know it’s ready when a drop of batter sizzles and sets around the edges.
Pour about 1/4 cup batter for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes. The bottoms should be a warm golden-brown.
Flip carefully and cook another 1–2 minutes, until the second side is golden and cooked through. If pancakes look pale, lower the heat a touch and give them a bit more time.
Transfer to a warm plate, brush with a touch of melted butter, and dust with the cinnamon-sugar finishing mixture for that churro-like sparkle.
Serve warm with extra maple syrup, fresh fruit, or a dollop of whipped cream for a brunch-worthy experience.

Keywords: pancakes, cinnamon, sugar, brunch, breakfast, churro pancakes, recipe, maple syrup