IHOP's Churro Pancakes
Copycat IHOP churro pancakes coated in cinnamon sugar and finished with a sweet vanilla glaze. Serves 4, about 30 minutes.
⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 12
Nutritionper 1 pancake›
173
Calories
3g
Protein
30g
Carbs
5g
Fat
Ingredients
| 1 1/2 cups (190 g) | all-purpose flour (for the batter) |
| 3 tbsp | granulated sugar (for the batter) |
| 1 tbsp | baking powder |
| 1/2 tsp | salt |
| 1 1/4 cups (300 ml) | milk (for the batter) |
| 1/4 cup (60 g) | unsalted butter, melted |
| 1 tsp | vanilla extract (for the batter) |
| 1/2 cup (100 g) | granulated sugar (for the cinnamon sugar topping) |
| 2 tsp | ground cinnamon |
| 1 cup (120 g) | powdered sugar (for the glaze) |
| 2 tbsp | milk (for the glaze) |
| 1/2 tsp | vanilla extract (for the glaze) |
Instructions
- In a large mixing bowl combine the flour, sugar, baking powder and salt.
- In another bowl combine the milk, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients gradually while stirring, just to barely incorporate; do not overmix, a few lumps are fine.
- Preheat a griddle or nonstick skillet over medium heat. Pour 1/4 cup of batter per pancake onto the griddle. Cook until surface bubbles appear, then flip and cook another 1–2 minutes until golden brown.
- For the topping, combine the ground cinnamon and granulated sugar on a shallow plate. While each pancake is still hot, coat both sides in the cinnamon sugar mixture.
- For the glaze, whisk together the powdered sugar, milk and vanilla extract in a small dish until combined. Drizzle the glaze over the churro pancakes and serve warm.