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Homemade Chocolate Stuffed Churro Pancakes photo

Chocolate Stuffed Churro Pancakes

Indulge in these decadent Chocolate Stuffed Churro Pancakes, combining fluffy pancakes with gooey chocolate and a crispy cinnamon-sugar coating!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1.5 cups Self-Raising Flour
  • 1 teaspoon Baking Powder heaped
  • 2 tablespoons Sugar
  • 0.5 teaspoon Ground Cinnamon
  • 0.33 teaspoon Salt
  • 0.25 cups Butter melted and cooled slightly
  • 1 large Egg
  • 2 teaspoons Pure Vanilla Extract
  • 1.25 cups Milk
  • 0.5 cups Chocolate Chips or Buttons
For Coating:
  • 4 tablespoons Sugar
  • 1 teaspoon Ground Cinnamon

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. Step 3: Combine the Wet Ingredients. In another bowl, whisk together the melted butter, egg, vanilla extract, and milk until smooth and fully incorporated.
  4. 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.
  5. Step 5: Fold in the Chocolate. Gently fold in the chocolate chips or buttons, distributing them evenly throughout the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.