Easy Churros from Pancake Mix

Churros from pancake mix

Churros were my introduction to Hispanic sweets. I was sold on my very first bite. Crunchy on the outside, pillowy on the inside, these fun-sized sugary treats were a revelation alright.

What I love the most about churros is how easy they are to make at home. It's basically fried dough. How hard to cook can that be?

Then I discovered this even simpler recipe to make churros straight from pancake mix - no measuring out milk or sifting flour. I've used Cherrybrook Kitchen's gluten free, vegan and nut free pancake mix here to make sure we can all have churros without worrying about allergies. Just mix, fry and munch!


For the churros

For the coating

  • 1/2 cup sugar
  • 1 and 1/2 teaspoon powdered cinnamon

Total time   : 25 minutes


  1. BOIL  - Heat water and butter in a medium sized pot till the mixture comes to a boil.
  2. MIX - Take the pot of water off the flame and slowly stir in the pancake mix and sugar till you get a smooth batter.
  3. PREP - Pour the vegetable oil into a thick bottomed pan, and place on medium high heat. Let the oil become hot enough before you start frying your churros. An easy way to test if your oil is ready to fry is to drop a tiny bit of batter into it. If the batter turns crisp and rises to the top, your oil is ready for frying.
  4. FRY - Pour the cooled down churro batter into the piping bag and pipe out 5 to 6 inch long sections into the hot oil. Let the churros fry till golden brown till you turn them over in the pan to fry them evenly all over. Once they're golden brown on both sides, take them out and let them rest on a paper towel lined dish to blot away the excess oil.
  5. COAT - Mix the sugar and powdered cinnamon in a flat dish. Roll the cooled down churros in the cinnamon sugar mix till they're well coated. Serve them with warm chocolate sauce as dip.