Churro Pancakes with Sweet Potato Chip Streusel

Make breakfast for dinner with these Easy Churro Pancakes topped with Sweet Potato Chip Streusel.

Brinner: the best reason to serve breakfast for dinner.

These churro pancakes are cozy, cinnamon-sweet, and finished with a crunchy streusel made from sweet potato chips. They’re perfect for weeknight dinners, lazy weekend brunches, or any time you want a playful twist on a classic pancake stack.

This recipe starts with a simple whole wheat pancake batter enriched with ricotta for tenderness. After cooking, each pancake is brushed with butter and dredged in cinnamon sugar to recreate that churro flavor. The sweet potato chip streusel adds crunchy, savory-sweet contrast, and a generous drizzle of maple syrup brings it all together.

These pancakes are easy to make: prepare the batter, cook the pancakes, toss them in cinnamon sugar, bake a quick sweet potato chip streusel, and assemble. The result is a memorable stack that’s crunchy, gooey, and perfectly spiced.

Print Recipe

Easy Churro Pancakes with Sweet Potato Chip Streusel

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

for the churro pancakes:
1 cup whole wheat flour
3 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 egg
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted (for batter)
1 1/2 cups whole milk ricotta
1/2 cup unsalted butter, melted (for brushing)
1 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Maple syrup, for serving

for the sweet potato streusel:
1 cup sweet potato chips, crumbled
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon oats
1 teaspoon cinnamon
2 tablespoons vegetable oil

Directions:

for the churro pancakes:
Preheat a skillet over medium heat. In a large bowl whisk together the whole wheat flour, baking powder, salt, and sugar. In a separate bowl combine the egg, milk, melted butter, and ricotta. Pour the dry ingredients into the wet ingredients and stir until just combined—do not overmix. Spoon about 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges set, then flip and brown the other side. Continue until all batter is used.

In a shallow bowl mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Brush each cooked pancake on both sides with the remaining melted butter, then dredge in the cinnamon sugar to coat. Stack the pancakes, sprinkle with sweet potato chip streusel, and finish with a generous drizzle of maple syrup. Serve immediately.

for the sweet potato streusel:
Preheat the oven to 375°F (190°C). Lightly spray a small baking sheet with nonstick spray. In a bowl combine the crumbled sweet potato chips, flour, sugar, oats, cinnamon, and vegetable oil. Spread the mixture in an even layer on the prepared baking sheet and bake for 7 to 10 minutes, or until golden and fragrant. Remove from the oven and gently fluff the streusel with a spoon. Allow to cool slightly before using to top the pancakes.

Treat yourself to a breakfast extravaganza with these cinnamon-spiced churro pancakes and a crunchy sweet potato chip streusel. They’re simple to prepare, full of texture, and always a crowd-pleaser.