Indulgent Mexican Chocolate Churro Pancakes

by | Mar 25, 2023 | Slow cooker/Instant pot meals | 0 comments

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.

For a healthier version: Use whole wheat flour in place of all-purpose, and replace the sugar with honey or maple syrup.

For a sweeter version: Try adding 1/4 cup mini chocolate chips to the pancake batter.

For a savory version: Replace the cinnamon and cocoa powder with 1/2 teaspoon garlic powder and a pinch of cayenne pepper.

A stack of three fluffy Mexican Chocolate Churro Pancakes with a drizzle of chocolate syrup on a white plate.

Indulgent Mexican Chocolate Churro Pancakes

Treat yourself to these indulgent Mexican Chocolate Churro Pancakes for a breakfast that’s fit for a fiesta!
Cook Time 8 mins
Total Time 15 mins
Course Breakfast
Cuisine Mexican
Servings 6


  • Large bowl, whisk, griddle or nonstick skillet, spatula


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 4 tablespoons butter, melted, for topping
  • 1 teaspoon cinnamon
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar


  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Heat a greased griddle or nonstick skillet over medium heat.
  • Pour the pancake batter onto the griddle in 1/4 cup portions.
  • Cook for about 2 minutes per side, or until golden brown and cooked through.
  • Meanwhile, in a small bowl, whisk together the butter, cinnamon, and cocoa powder for the topping.
  • Drizzle the topping over the pancakes and sprinkle with sugar.
  • Serve warm and enjoy!


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