Churro Pancakes with Spicy Chocolate Sauce Recipe
These Churro Pancakes combine the classic flavors of churros with fluffy, hearty pancakes for a delicious breakfast treat. Featuring a blend of all-purpose and whole wheat flour infused with cinnamon and a spicy chocolate sauce, these pancakes are perfect for a festive brunch or special occasion. Topped with a cinnamon sugar sprinkle, they offer a delightful balance of sweetness and spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pancakes
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ¼ cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3 cups milk
- ¼ cup unsalted butter (melted and cooled)
For the Chocolate Sauce
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- ¼ cup sugar
For the Cinnamon Sugar Topping
- 2 teaspoons cinnamon
- 1 teaspoon chili powder
Instructions
- Prepare the Cinnamon Sugar: Stir together the cinnamon, chili powder, and sugar in a small bowl. Set aside for use as the topping for your pancakes.
- Make the Chocolate Sauce: Place the chocolate chips, heavy cream, butter, cinnamon, cayenne pepper, and sugar in a metal bowl and set over a simmering pot of water (double boiler). Stir occasionally until the chocolate is melted and the sauce is smooth. Keep warm on low heat until ready to serve. Alternatively, melt the sauce in the microwave in 20-second bursts, stirring until smooth.
- Mix Dry Ingredients for Pancakes: In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, and salt, ensuring they are well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
- Create the Batter: Pour the wet ingredients into the dry ingredients and gently whisk. If the batter is too thick, add a little more milk to reach your preferred consistency.
- Cook the Pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter or nonstick spray. Pour ⅓ cup portions of batter onto the hot surface. Cook for 3-4 minutes until bubbles form on the surface and the edges begin to look set.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Keep Pancakes Warm: To serve all at once, keep cooked pancakes warm in a 200°F oven while finishing the rest.
- Serve: Plate the pancakes warm, drizzle generously with the spicy chocolate sauce, and sprinkle heavily with the cinnamon sugar topping for that perfect churro flavor.
Notes
- You can adjust the cayenne pepper in the chocolate sauce to control the spiciness level.
- If you prefer a smoother batter, sift the flours before mixing with other dry ingredients.
- Keep the pancakes warm in the oven to serve them fresh and hot as a stack.
- Microwaving the chocolate sauce is a faster alternative to the double boiler method but requires careful stirring to avoid burning.
