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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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  • Prep time10 minutes
  • Cooking time15 minutes
  • Portions8

Ingredients

  • 3 cups pancake mix
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 2 tablespoons plus 1/4 cup granulated sugar, divided
  • 4 tablespoons Country Crock® Original Spread, divided
  • 2 teaspoons cinnamon, divided
  • 1/2 cup chocolate chips

Nutritional Guidelines (per serving)

(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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