In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. In a separate bowl, mix together the milk, large egg, melted butter, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined; it’s okay if a few lumps remain. Let the batter rest for 10-15 minutes while you prepare to cook.

Set a griddle or a non-stick frying pan over medium heat and grease it lightly with cooking spray or a dab of butter. Allow it to warm for about 3-5 minutes; a drop of water should sizzle when the surface is ready.

Using a measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes until they are golden brown and fluffy. Transfer the cooked pancakes to a plate and keep them warm.

Once all the pancakes are cooked, brush each warm pancake on both sides with melted butter. Immediately dredge them in the cinnamon-sugar mixture, ensuring they are coated generously to capture that delightful churro flavor.

Stack the cinnamon-sugar-coated pancakes on a serving plate, and serve immediately while they’re warm. You can incorporate your favorite toppings like fresh berries, whipped cream, or even a drizzle of chocolate sauce.