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recipe image Churros and Chocolate Sheet-Pan Pancakes

Churros and Chocolate Sheet-Pan Pancakes

Churros and Chocolate Sheet-Pan Pancakes

Tia Mowry loves baking one giant pancake in a sheet pan—it makes it easy to feed a crowd all at once instead of flipping pancakes one at a time. This simple version mimics the crispy cinnamon-sugar goodness of churros dipped in warm chocolate. Once the pancake is done, a topping of Country Crock, sugar, and cinnamon gets crisp and caramelized under the broiler, just like the surface of a churro.

Tia Mowry loves baking one giant pancake in a sheet pan—it makes it easy to feed a crowd all at once instead of flipping pancakes one at a time. This simple version mimics the crispy cinnamon-sugar goodness of churros dipped in warm chocolate. Once the pancake is done, a topping of Country Crock, sugar, and cinnamon gets crisp and caramelized under the broiler, just like the surface of a churro.

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  • Preparation timePrep time10 min
  • Cooking timeCooking time15 min
  • ServingsPortions8

Ingredients

Nutritional Guidelines (per serving)

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      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed sheet pan with parchment paper.
      2. In a bowl, whisk together the pancake mix, milk, eggs, 2 tablespoons of sugar, 1 tablespoon of Country Crock, and 1 teaspoon of cinnamon. Pour the batter into the sheet pan and spread evenly. Bake 8 to 10 minutes, rotating the sheet pan once to cook evenly, until the top is set.
      3. Turn on the broiler. Combine the remaining ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Using a butter knife or spatula, spread the top of the sheet-pan pancake with 2 tablespoons of Country Crock. Evenly sprinkle the cinnamon sugar over the Country Crock. Broil the pancake for 1 to 2 minutes, rotating the pan to caramelize the whole top. As soon as the sugar bubbles in one spot, rotate the pan to get all the sugar to bubble and crisp evenly; watch closely for burning. Microwave the chocolate chips for 1 minute, stirring once, then stir in the remaining 1 tablespoon Country Crock. Drizzle the chocolate all over the pancake. Cut into slices to serve.
      Tia’s Tip: Add more richness and depth to the pancake mix by folding in creamy Country Crock.

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