Sharing some of the best fluffy pancakes you’ll ever have! My Churro Toffee Chip Pancakes are the ultimate treat with chocolate chips, toffee bits and cinnamon sugar in every bite.
Fluffy Pancakes
It’s no secret that I am a massive Disney fan and love creating Disney inspired recipes. This homemade pancake recipe is a spin on my favorites…. churros + churro toffee, but with chocolate chips and chocolate toffee bits. You are going to love these fluffy buttermilk pancakes. They’re perfect for brunch and other special occasions that you want to impress and treat your guests!
Be sure to try my popular homemade Churro Toffee recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- buttermilk (no substitutions)- Find buttermilk in the milk section of the grocery store. Don’t use the powder that you add liquid to.
- granulated sugar– Granulated sugar is a fine sugar that adds sweetness to the recipe.
- canola oil– Canola or vegetable oil works just fine here.
- large egg– for consistency, I always use large eggs for my baking and cooking.
- pure vanilla extract– For best tasting results, use pure vanilla extract.
- all-purpose flour– All-purpose flour is the main dry ingredient in this pancake recipe.
- kosher salt– Kosher salt is a coarse salt. I prefer using this variety for my cooking and baking.
- baking soda– The baking soda helps the pancakes rise.
- mini chocolate chips– Find mini chocolate chips in the baking section of the grocery store. Regular chocolate chips work just fine too.
- Heath Bar Toffee Bits– You can crush your own Heath Bars if you can’t find the bag of toffee bits near the chocolate chips.
How To Make Fluffy Pancakes
- Place medium sized non-stick skillet over medium heat.
- Pour buttermilk, sugar, egg, oil, vanilla into large mixing bowl, stirring to combine. Add flour, baking soda, and salt, stirring to combine. Stir in chocolate chips and toffee chips. Spoon about 1/4 cup batter into hot skillet, using a spoon to form into a round pancake shape. Cook until browned then flip to brown other side, usually 30-60 seconds per side. Remove and stack onto plate. Continue cooking all pancake batter, makes about 6 pancakes.
- Brush tops of cooked pancakes with melted butter. Place sugar and cinnamon into a shallow bowl, stirring to combine. Dip buttered pancakes tops into cinnamon sugar then onto a serving plate.
- To prepare icing, place powdered sugar into a medium mixing bowl. Whisk in heavy cream until smooth and thin enough to drizzle. Drizzle icing over pancakes before serving or top with regular pancake syrup.
Fluffy Pancakes
One of the nice things about this pancake recipe, is you can mix the ingredients in no particular order. Generally I start with the wet ingredients, then stir in the dry ingredients.
Once batter has been combined. Fold in mini chocolate chips and toffee bits. You can add less if desired. I was going for a dessert pancake, but they can easily be adjusted.
Once the pancake batter is ready, preheat a large non-stick skillet over medium heat. I don’t spray mine with cooking spray. The non-stick works just fine. Spoon about 1/4 cup pancake batter into center of hot pan and use a spoon to quickly form into a round pancake shape. Let pancake cook for about a minute, until bottom is golden brown. Flip and cook second side until golden and cooked through. Remove and stack pancakes onto a plate while cooking the batter.
Once pancakes are cooked and stacked, get the melted butter and cinnamon/sugar mixture ready for dipping.
Brush one side of each pancake with melted butter and press into cinnamon sugar mixture.
I’m telling you, this is pure heaven. Stack the cinnamon sugar coated pancakes onto serving plates and prepare the simple sweet icing.
For the icing, whisk powdered sugar and heavy cream until smooth and thin enough to drizzle over pancakes.
If you prefer, you can enjoy pancakes with or without icing and even use pancake syrup if you’d like. Either option is fantastic.
Hands down one of the best pancake stacks I’ve ever had. You won’t be sorry you made my Churro Toffee Chip Pancakes 🙂
How To Serve Churro Toffee Chip Pancakes
Serve these beautiful fluffy pancakes with some fresh fruit and you’re good to go. They’re perfect for special brunch dates, birthdays, bridal showers, baby showers…you name it, they’re good for it!
How To Store Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
Churro Toffee Chip Pancakes
Equipment
- Stove
- Bowl
- Skillet
- spatula
- whisk
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 cups buttermilk
- 2 tablespoons cup granulated sugar
- 1 large egg
- 1 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup mini chocolate chips
- 3/4 cup Heath Bar Toffee Chips
Churro Topping
- 4 tablespoons melted butter I use salted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Icing
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Place medium sized non-stick skillet over medium heat.
- Pour buttermilk, sugar, egg, oil, vanilla into large mixing bowl, stirring to combine. Add flour, baking soda, and salt, stirring to combine. Stir in chocolate chips and toffee chips. Spoon about 1/4 cup batter into hot skillet, using a spoon to form into a round pancake shape. Cook until browned then flip to brown other side, usually 30-60 seconds per side. Remove and stack onto plate. Continue cooking all pancake batter, makes about 6 pancakes.
- Brush tops of cooked pancakes with melted butter. Place sugar and cinnamon into a shallow bowl, stirring to combine. Dip buttered pancakes tops into cinnamon sugar then onto a serving plate.
- To prepare icing, place powdered sugar into a medium mixing bowl. Whisk in heavy cream until smooth and thin enough to drizzle. Drizzle icing over pancakes before serving or top with regular pancake syrup.
Hello. These sound divine! They sound like some pancakes we used to get at IHOP. I can’t wait to give them a try. I do have a question though… under the “What you’ll need” section, you mention that you must use buttermilk – no substitutes. Do you know if buttermilk powder would work okay?
Hi Kelly, for texture of the pancakes, I wouldn’t use the buttermilk powder if at all possible. Use the real buttermilk for best results.
These are delicious! My family loved them! Thanks for your delicious recipes. On rotation at our home is your malted pancakes. This one will be added into our rotation also. 😊