Cinnamon Sugar Churro Pancakes with Caramel Drizzle

I enjoy recreating favorite restaurant flavors at home, and these Mexican-style churro pancakes are an easy, crowd-pleasing example. They echo the sweet cinnamon-sugar exterior of churros while staying lighter because they’re pancakes rather than deep-fried dough. Making them from scratch gives a fresher, tastier result than frozen options and is a fun way to elevate a regular morning.

Mexican Churro Pancakes

What do churros taste like? They combine a warm cinnamon flavor with crunchy sugar crystals and a tender interior. Translating that to pancakes creates a delightful contrast between a flaky, cinnamon-dusted exterior and a fluffy center.

Easy to make: The batter uses familiar pancake ingredients with one extra step: brushing cooked pancakes with melted butter and rolling them in cinnamon sugar. That step delivers the signature churro-like coating.

Toppings are optional: These pancakes are sweet on their own, but you can add drizzles of chocolate or caramel sauce, whipped cream dusted with cinnamon, or fresh fruit for variety.

Ingredient Notes

• Butter: Melted butter goes into the batter and is also used for brushing the cooked pancakes. It adds flavor and helps the cinnamon sugar adhere — we don’t recommend substituting oil if you want the best flavor.
• Batter basics: This recipe uses eggs, buttermilk (or a buttermilk substitute), water, vanilla, all-purpose flour, granulated sugar, baking powder, and a pinch of salt.
• Coating: A simple mix of granulated sugar and ground cinnamon creates the classic churro coating. You can make a batch ahead and store it in a jar.

How to Make Churro Pancakes

1. Mix the wet ingredients. In a large bowl, whisk together 1/4 cup melted butter (cooled slightly) and 2 large eggs. Whisk in 3/4 cup water, 3/4 cup buttermilk, and 2 teaspoons vanilla extract until smooth.

2. Add the dry ingredients. Add 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder, and 1/8 teaspoon salt to the bowl. Whisk until combined, then let the batter rest for 5 minutes.

3. Preheat the griddle. Heat an electric griddle to 375°F or warm a large nonstick skillet over medium-low heat.

4. Prepare the coating. Melt another 1/4 cup butter and place it near the cooking surface. In a shallow bowl about the size of the pancakes, combine 1/2 cup granulated sugar with 1/2 tablespoon ground cinnamon.

5. Cook the pancakes. For each pancake, pour about 1 teaspoon melted butter onto the griddle, then pour or scoop 1/3 cup batter onto the butter. Cook for 5–6 minutes on the first side, then flip and cook 2–3 minutes on the second side until golden brown.

6. Coat the pancakes. As soon as a pancake is cooked, transfer it to the cinnamon-sugar mixture and brush or spoon melted butter over it, turning to coat both sides. Shake off excess sugar and transfer to a serving plate. Serve immediately for the best texture.

Serving Ideas

Breakfast with a Mexican twist: Serve the pancakes alongside savory breakfast tostadas or scrambled eggs. For a warm drink, try hot chocolate seasoned with cinnamon and a hint of vanilla for a comforting complement.

Recipe Variations

• Add extra cinnamon: Stir 1 teaspoon ground cinnamon into the dry ingredients for a more pronounced spice flavor in the batter.
• Top with churros: For extra indulgence, top the pancakes with small pieces of fried churro or cinnamon-sugar dough sticks.
• Filled pancakes: Spread Nutella, whipped cream, or warm apple compote on a pancake and roll it up for a sweet, stuffed treat.
• Try brown sugar: Swap some of the granulated sugar for brown sugar in the batter for a richer caramel note.

Homemade Cinnamon Sugar

Make a jar of cinnamon sugar to keep on hand: mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon. Store in an airtight container at room temperature and use for these pancakes or for toast, fruit, or baked goods.

Storage & Reheating

Refrigerate/freeze: Leftover pancakes are best fresh, but store cooled pancakes in an airtight container for up to 3 days in the refrigerator or up to a month in the freezer. If you plan to store them, skip coating with cinnamon sugar until you reheat so the texture stays better.

Reheat: Reheat uncoated pancakes briefly on a griddle with a little melted butter, then coat with cinnamon sugar. In a hurry, microwave for 20-second intervals until warm, but the griddle method preserves texture best.