Chocolate Stuffed Churro Pancakes
Imagine waking up to a breakfast that combines the best of two worlds: fluffy pancakes and the sweet, cinnamon-dusted delight of churros. Enter Chocolate Stuffed Churro Pancakes—a decadent twist on a classic breakfast favorite that’s sure to impress anyone at your breakfast table. With gooey chocolate oozing from the center and a crispy, cinnamon-sugar exterior, these pancakes are not just a meal; they’re an experience. Perfect for lazy weekends, special occasions, or whenever you want to treat yourself, this recipe is a must-try!
Why You’ll Keep Making It
There’s something undeniably comforting about pancakes, and when you stuff them with rich chocolate and coat them in cinnamon sugar, you elevate your breakfast game to a whole new level. The Chocolate Stuffed Churro Pancakes are not only visually stunning but also incredibly flavorful. The combination of warm chocolate and the fragrant hint of cinnamon creates an irresistible dish that your family and friends will adore. Plus, they’re easy to whip up, making them a staple in your recipe repertoire.
Ingredient Notes
- Self-Raising Flour (1 1/2 cups): This flour is perfect for fluffy pancakes as it contains baking powder, which helps the pancakes rise beautifully.
- Baking Powder (1 teaspoon, heaped): This extra leavening agent ensures your pancakes are light and airy.
- Sugar (2 tablespoons): Adds a touch of sweetness to the pancake batter.
- Ground Cinnamon (1/2 teaspoon): Infuses the batter with warm, aromatic flavors.
- Salt (1/3 teaspoon): Enhances the overall flavor of the pancakes.
- Butter (1/4 cup, melted and cooled slightly): Adds richness and moisture to the pancakes.
- Large Egg (1): Binds the ingredients together and gives the pancakes structure.
- Pure Vanilla Extract (2 teaspoons): Enhances the flavor with its sweet aroma.
- Milk (1 1/4 cups): Provides necessary moisture to the batter.
- Chocolate Chips or Buttons (1/2 cup): The star of the show, these create the gooey, chocolatey center.
- Sugar (4 tablespoons): For coating the pancakes after cooking.
- Ground Cinnamon (1 teaspoon): Mixed with sugar for that signature churro flavor.
Recommended Tools
- Mixing Bowls: For combining your dry and wet ingredients comfortably.
- Whisk: Essential for mixing the batter until smooth.
- Non-Stick Skillet or Griddle: Ensures easy flipping and even cooking of the pancakes.
- Spatula: Perfect for flipping those pancakes without damaging them.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
Chocolate Stuffed Churro Pancakes — Do This Next
Step 1: Prepare the Cinnamon Sugar
In a small bowl, combine the 4 tablespoons of sugar with 1 teaspoon of ground cinnamon. Set aside for sprinkling on the pancakes later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the self-raising flour, heaped baking powder, sugar, ground cinnamon, and salt until well combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the melted butter, egg, vanilla extract, and milk until smooth and fully incorporated.
Step 4: Combine Dry and Wet Ingredients
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fold in the Chocolate
Gently fold in the chocolate chips or buttons, distributing them evenly throughout the batter.
Step 6: Heat the Skillet
Preheat your non-stick skillet or griddle over medium heat. If necessary, lightly grease with a bit of butter or cooking spray.
Step 7: Cook the Pancakes
Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown.
Step 8: Coat the Pancakes
As soon as you remove the pancakes from the skillet, toss them in the cinnamon-sugar mixture to coat them evenly.
Step 9: Serve
Serve warm, stacked high, and drizzled with additional melted chocolate or your favorite syrup. Enjoy your delightful Chocolate Stuffed Churro Pancakes!
Allergy-Friendly Substitutes
- Gluten-Free Flour: Substitute self-raising flour with a gluten-free blend to make these pancakes gluten-free.
- Non-Dairy Milk: Use almond milk, oat milk, or any other non-dairy milk in place of regular milk.
- Egg Substitute: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
- Dairy-Free Butter: Replace butter with coconut oil or a vegan butter alternative.
Recipe Notes & Chef’s Commentary
- For extra chocolate goodness, consider adding more chocolate chips or a chocolate sauce drizzle on top.
- If you prefer a less sweet pancake, reduce the sugar in the batter to suit your taste.
- These pancakes are best served immediately but can be kept warm in a low oven if needed.
- Feel free to get creative with toppings! Fresh fruit, whipped cream, or a dusting of powdered sugar can add a delightful touch.
Best Ways to Store
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving. For longer storage, place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag and store for up to 2 months. When you’re ready to enjoy them, simply reheat directly from frozen!
Chocolate Stuffed Churro Pancakes Q&A
Can I make the batter ahead of time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking, as it may thicken slightly overnight.
What can I serve with these pancakes?
These pancakes are delicious on their own, but you can serve them with maple syrup, whipped cream, or even a scoop of ice cream for an indulgent treat!
Can I use a different type of chocolate?
Absolutely! Feel free to experiment with dark chocolate, white chocolate, or even flavored chocolate chips for a unique twist on the classic flavor.
How do I prevent the pancakes from sticking to the skillet?
Ensure your skillet or griddle is well-greased and preheated before adding the batter. Non-stick cookware is also a great option to prevent sticking.
More Recipes You’ll Love
- Fluffy Buttermilk Pancakes
- Chocolate Chip Banana Bread
- Cinnamon Roll Waffles
- Nutella-Stuffed French Toast
Make It Tonight
Now that you have all the details to create your own Chocolate Stuffed Churro Pancakes, why wait? Gather your ingredients, fire up that skillet, and treat yourself to a breakfast that’s sure to make your taste buds dance. Whether you’re cooking for yourself or impressing guests, this recipe will surely become a beloved favorite in your home. Happy cooking!
Chocolate Stuffed Churro Pancakes
Ingredients
Equipment
Method
- Step 1: Prepare the Cinnamon Sugar. In a small bowl, combine the 4 tablespoons of sugar with 1 teaspoon of ground cinnamon. Set aside for sprinkling on the pancakes later.
- Step 2: Mix the Dry Ingredients. In a large mixing bowl, whisk together the self-raising flour, heaped baking powder, sugar, ground cinnamon, and salt until well combined.
- Step 3: Combine the Wet Ingredients. In another bowl, whisk together the melted butter, egg, vanilla extract, and milk until smooth and fully incorporated.
- Step 4: Combine Dry and Wet Ingredients. Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Step 5: Fold in the Chocolate. Gently fold in the chocolate chips or buttons, distributing them evenly throughout the batter.
- Step 6: Heat the Skillet. Preheat your non-stick skillet or griddle over medium heat. If necessary, lightly grease with a bit of butter or cooking spray.
- Step 7: Cook the Pancakes. Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown.
- Step 8: Coat the Pancakes. As soon as you remove the pancakes from the skillet, toss them in the cinnamon-sugar mixture to coat them evenly.
- Step 9: Serve. Serve warm, stacked high, and drizzled with additional melted chocolate or your favorite syrup. Enjoy your delightful Chocolate Stuffed Churro Pancakes!
Notes
- For extra chocolate goodness, consider adding more chocolate chips or a chocolate sauce drizzle on top.
- If you prefer a less sweet pancake, reduce the sugar in the batter to suit your taste.
- These pancakes are best served immediately but can be kept warm in a low oven if needed.
