Imperial Sugar
Dixie Crystals

Churro Pancakes



  • 1 1/2 cups all-purpose flour*, sifted
  • 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • Pinch of salt
  • 1 1/4 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled

Cinnamon Sugar Topping

Salted Caramel Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a large bowl, sift together flour, sugar, baking powder, cinnamon, and salt.
  2. Make a well in center and add in milk, vanilla extract, egg, and melted butter. Whisk until smooth, do not over mix.
  3. Heat a griddle or large frying pan over medium heat. Add a little butter, oil, or cooking spray.
  4. Pour batter (suggest 1/4 cup batter at a time) onto hot pan, and cook until bubbles appear on surface. Flip with a spatula, and cook until browned on other side.
  5. Combine granulated sugar and cinnamon in a small bowl. As pancakes come off pan, brush tops with a little melted butter and generously sprinkle cinnamon/sugar on top.
  6. For Salted Caramel Sauce, in a saucepan over medium heat, add brown sugar, butter, and evaporated milk.
  7. Bring mixture to a boil and cook until thickened, about 5 to 7 minutes.
  8. Remove from heat; stir in vanilla extract and salt, if desired. Drizzle on top of Churro Pancakes. Serve warm!
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.