These churro pancakes are just what you need this Easter weekend

Churros are great. Pancakes are also pretty great.

So, surely, combining the two would only be absolutely amazing – right?

We decided to put it to the test this weekend, thanks to this mouth-watering recipe for churro and cinnamon pancakes from Go Bold With Butter.

And if you fancy the same kind of Sunday treat, check out the recipe below.

Here’s what you need….

For the pancakes

1. 1 cup all-purpose flour
2. 2 tablespoons sugar
3. 2 teaspoons baking powder
4. 1 1/2 teaspoons cinnamon, divided
5. 1/2 teaspoon salt
6. 1 cup milk
7. 3 tablespoons melted butter, divided
8. 1 egg, beaten
9. 1/4 cup powdered sugar

For the cinnamon drizzle 

1. 1/4 cup (1/2 stick) melted butter, cooled slightly
2. 6 tablespoons brown sugar
3. 1 tablespoon cinnamon
4. Pinch of salt

Here’s what you need to do…

1. To make the cinnamon drizzle, stir the melted butter, brown sugar, salt and cinnamon together in a small bowl.
2. Put the mix into a piping bag or a small Ziploc, then put it aside.
3. As for the pancakes themselves, begin by whisking flour, sugar, baking powder, salt and a teaspoon of cinnamon in a large bowl.
4. Put in the milk, two tablespoons of melted butter and egg, then whisk until smooth.
5. Heat up a skillet over medium heat, brushing on one teaspoon of melted butter. Put two tablespoons of batter per pancake onto the skillet.
6. Cook each one until the sides are set and bubbles begin to appear on the top.
7. Snip the corner off the bag containing the cinnamon drizzle, and pipe in a swirl or zigzag pattern across the top of the pancakes.
8. Flip the pancakes, then cook until golden brown on the second side. Remove it from the skillet then continue the process with the remaining cake batter.
9. Stir together powdered sugar and remaining cinnamon, then sprinkle on top of cooked pancakes before serving.

Featured image via Go Bold With Butter.