1-Preparing the Batter: Whisk together the dry ingredients: 1.5 cups all-purpose flour, 2 tablespoons sugar, 1.5 to 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl.

2-Preparing the Batter: In a separate bowl, mix 1.5 cups buttermilk or regular milk, 1 egg, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract until combined.

3-Preparing the Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined, avoiding overmixing. The batter should be slightly lumpy this is perfect for fluffy pancakes!

4-Cooking the Pancakes: Preheat a nonstick skillet over medium-low heat and grease lightly with vegetable oil.

5-Cooking the Pancakes: Pour approximately ¼ cup of batter per pancake onto the skillet. Be careful not to overcrowd the pan.

6-Cooking the Pancakes: Cook for about 2 minutes until bubbles appear on the surface and the bottom is golden brown.

7-Cooking the Pancakes: Flip the pancake and cook for another 30 seconds to 1 minute until fully cooked. The second side cooks faster than the first.

8-Cooking the Pancakes: Repeat with the remaining batter, adding more oil to the skillet as needed.

9-Adding the Churro Topping: While pancakes are cooking, combine ¼ cup sugar and ½ teaspoon ground cinnamon in a shallow dish to create your cinnamon sugar mixture.

10-Adding the Churro Topping: After cooking each pancake, immediately brush it with 2 tablespoons melted unsalted butter (if using).

11-Adding the Churro Topping: Coat the buttered pancake thoroughly in the cinnamon sugar mixture, or press the pancakes gently into the sugar.

12-Adding the Churro Topping: Stack on a plate and continue with the remaining pancakes.

13-Adding the Churro Topping: Serve the pancakes with your choice of chocolate sauce, condensed milk, or maple syrup.