Chocolate Churro Pancakes with a Sweet Easy Twist
These chocolate-stuffed churro pancakes are a decadent breakfast dream come true with a crispy cinnamon-sugar crust and gooey center.
Servings: 8 pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 8 chocolate squares (milk or dark)
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Butter or oil, for greasing the pan
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat a nonstick skillet over medium-low heat and lightly grease with butter or oil.
- Spoon 1-2 tablespoons of batter into the skillet, place a chocolate square in the center, and cover with another spoonful of batter.
- Cook for about 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes until cooked through.
- In a shallow bowl, mix 1/4 cup sugar and cinnamon. Coat the hot pancakes in the cinnamon-sugar mixture.
- Serve warm and enjoy!