Churro Pancakes

12 medium pancakes
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Churro pancakes with spicy chocolate sauce.
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Sweet and spicy pancakes laced with cinnamon inspired by the Mexican Churro dessert. Perfect for a sweet breakfast, brunch or dessert!


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/4 cup sugar
1 tablespoon cinnamon
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3 cups milk
1/4 cup unsalted butter, melted and cooled

Spicy Chocolate Sauce:

12 ounces semi-sweet chocolate chips
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoon cinnamon
1 teaspoon cayenne pepper

Chili Cinnamon Sugar:

1/4 cup sugar
2 teaspoons cinnamon
1 teaspoon chili powder


1) Stir together ingredients cinnamon sugar and set aside. For chocolate sauce, stir together ingredients in a metal bowl over a simmering pot of water. Let sit until chocolate melts and stir together. Keep warm over low heat and a double boiler until needed, stirring occasionally.

Alternatively, you can also melt the chocolate sauce in the microwave in 20 seconds bursts until it’s smooth and melted.

2) For pancakes, stir together dry ingredients and spices in a large bowl. Whisk milk, eggs, and melted butter separately. Then whisk liquid stuff into dry ingredients. If batter is super thick, add more milk.

3) Heat a griddle or skillet over medium. Add a small dab of butter or a drizzle of nonstick spray. Once hot, add pancakes in 1/3 cup measurements and cook them for 3-4 minutes on the first side until bubbles show on top of the pancakes and the edges start to pull up slightly.

4) Flip pancakes and cook for another 1-2 minutes on the second side.

Serve pancakes while warm drizzled with spicy chocolate sauce and sprinkled heavily with the cinnamon sugar mixture.

If you want, you can keep cooked pancakes warm in a 200 degree oven while you make the others and then serve them all together.