Churro Toffee Chip Pancakes

Churro Toffee Chip Pancakes

These Churro Toffee Chip Pancakes are simply magical. Each bite with cinnamon sugar, chocolate chips and toffee chips. Perfect for all special occasions!

Course Breakfast, Dessert

Cuisine American

Keyword buttermilk pancakes, dessert pancakes, fluffy pancake recipe, fluffy pancakes, homemade pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 580kcal

Author Jenny

Cost $15

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.

Nutrition