It’s no secret that I’m a bit of a chocoholic, so when I stumbled across a Mexican Chocolate Churro Pancake recipe, I knew I had to try it out. Growing up, my mom would make churros with cinnamon and sugar for special occasions, and the idea of making them into pancakes sounded so exciting! I set out to create my own version of this indulgent breakfast treat.

I started by gathering all my ingredients. I combined the flour, baking soda, and salt in a bowl. In a separate bowl, I whisked together the eggs, buttermilk, and melted butter. Then I added the wet ingredients to the dry ingredients and whisked until just combined. I poured the pancake batter onto a hot greased griddle and cooked for about two minutes on each side.

For the Mexican Chocolate Churro topping, I combined melted butter, cinnamon, and cocoa powder in a bowl and stirred until combined. I then drizzled it over the pancakes and topped with a sprinkle of sugar. The result was a delightful stack of fluffy Mexican Chocolate Churro Pancakes that were a hit with my family. It’s a great way to indulge while still getting in a balanced breakfast.