Chocolate Stuffed Churro Pancakes Recipe
Introduction
Chocolate Stuffed Churro Pancakes combine the comforting flavors of cinnamon sugar churros with fluffy pancakes and a gooey chocolate center. They make a delightful breakfast or dessert treat that’s fun to make and even better to eat.
Ingredients
- 1 1/2 cups self raising flour
- 1 teaspoon baking powder (heaped)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 1/4 cup butter (melted and cooled slightly)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 1/2 cup chocolate chips (or buttons)
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Step 1: In a large bowl, combine the self raising flour, baking powder, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and milk. Whisk slowly until the batter is smooth and set it aside.
- Step 2: Heat a small amount of butter in a nonstick pan over low to medium heat. Pour less than 1/4 cup of batter onto the pan and gently spread it out with the back of a ladle. Place chocolate chips in the center, then carefully pour a little more batter over the chocolate to cover it completely.
- Step 3: Cook until the underside turns golden, then carefully flip the pancake and cook the other side until golden. Repeat this process with the remaining batter and chocolate chips. Note that these pancakes won’t have bubbles on top, so check the edges before flipping.
- Step 4: Mix 4 tablespoons sugar with 1 teaspoon ground cinnamon in a wide shallow dish. While the pancakes are still warm, coat each one evenly on both sides in the cinnamon sugar. Place the coated pancakes on a serving dish.
- Step 5: Serve your churro pancakes with fresh fruit, ice cream, or frozen yoghurt, or enjoy them on their own for a sweet treat.
Tips & Variations
- For a richer flavor, use browned butter instead of melted butter in the batter.
- Try switching chocolate chips for Nutella or peanut butter as the filling for a different twist.
- Use gluten-free self raising flour to make this recipe suitable for gluten intolerances.
- Adding a pinch of cayenne pepper to the cinnamon sugar mix can give a subtle spicy kick.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a low pan to keep the chocolate melted and the pancakes warm. Avoid microwaving too long to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of self raising flour?
Yes, but you’ll need to add 1 1/2 teaspoons of baking powder and a pinch of salt to substitute for self raising flour.
How do I prevent the chocolate from leaking out while cooking?
Pour a thin layer of batter over the chocolate chips to seal them inside, and avoid using too many chips in one pancake to prevent overflow.
PrintChocolate Stuffed Churro Pancakes Recipe
Delight in these Chocolate Stuffed Churro Pancakes, a decadent twist on traditional pancakes. Soft, fluffy, and filled with melted chocolate chips, they are coated with cinnamon sugar for that iconic churro flavor. Perfect for breakfast or brunch, these pancakes promise a comforting and indulgent treat that combines the best of two beloved desserts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Pancake Batter
- 1 1/2 cups self raising flour
- 1 teaspoon baking powder (heaped)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 1/4 cup butter (melted and cooled slightly)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Filling and Coating
- 1/2 cup chocolate chips (or buttons)
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix Dry and Wet Ingredients: In a large bowl, combine the self raising flour, baking powder, sugar, ground cinnamon, and salt. Make a well in the center and add the melted butter, large egg, vanilla extract, and milk. Whisk slowly and thoroughly until the batter is smooth. Set the batter aside to rest.
- Cook Pancakes with Chocolate Filling: Heat a nonstick pan over low to medium heat and melt a small amount of butter. Pour less than 1/4 cup of batter into the pan, spreading it gently with the back of a ladle to form a round pancake. Quickly drop the chocolate chips onto the center of the batter, then carefully pour a little more batter over the chocolate to fully cover it, sealing the filling inside.
- Flip and Finish Cooking: Cook until the underside is golden brown, then gently flip the pancake. Continue cooking until the second side is also golden. Repeat this process with the remaining batter and chocolate chips. Note that unlike regular pancakes, bubbles will not form on the surface, so check the edges to determine when it’s time to flip.
- Cinnamon Sugar Coating: Mix the 4 tablespoons sugar with 1 teaspoon ground cinnamon in a shallow, wide dish. While pancakes are still warm, immediately place each one in the cinnamon sugar mixture and coat evenly on both sides.
- Serve and Enjoy: Arrange the churro-styled chocolate stuffed pancakes on a serving plate. They can be enjoyed as-is or served with fresh fruit, ice cream, or frozen yoghurt for an extra indulgent touch.
Notes
- Use self raising flour to ensure pancakes are fluffy; if unavailable, add 1 tsp baking powder per cup of plain flour.
- For best results, keep the pan temperature moderate to prevent burning while allowing chocolate to melt inside.
- Be gentle when flipping to avoid breaking the pancakes and spilling the chocolate fillings.
- Serve immediately after coating with cinnamon sugar to maintain the signature churro texture.
- These pancakes are best enjoyed fresh, but leftovers can be gently reheated in a pan or microwave.
Keywords: chocolate stuffed pancakes, churro pancakes, cinnamon sugar pancakes, chocolate chip pancakes, breakfast recipe, brunch recipe
