Churro Hotcakes Recipe
Recipe information
Make Churro Hotcakes in just 30m. Indulge in a short stack of fluffy churro hotcakes, layered with cinnamon and sugar and topped with Mexican chocolate drizzle and house made whipped cream.
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Ingredients
Churro Hotcakes
Instructions
1. Prepare the Batter
In a mixing bowl, whisk together the flour, baking powder, 2 tablespoons of sugar, salt, and 1 tablespoon of cinnamon. In another bowl, mix the milk, eggs, and vanilla extract. Combine the wet and dry ingredients until just mixed.
2. Cook the Hotcakes
Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each hotcake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
3. Make the Cinnamon Sugar
In a small bowl, mix together the additional sugar and additional cinnamon. Once the hotcakes are cooked, sprinkle this mixture generously over each hotcake.
4. Prepare the Chocolate Drizzle
Melt the Mexican chocolate in a small saucepan over low heat, stirring until smooth. If desired, you can add a splash of cream to thin it out.
5. Make the Whipped Cream
In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
6. Serve
Stack the hotcakes on a plate, drizzle with melted chocolate, and top with a dollop of whipped cream. Enjoy your churro hotcakes!
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