Step 1: In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, baking soda, ½ teaspoon cinnamon, and salt. Set aside.
Step 2: In a separate medium bowl, whisk together the milk, egg, and 2 tablespoons melted butter until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined. A few lumps are okay; do not overmix. Let the batter rest for 5-10 minutes.
Step 4: While the batter rests, prepare the cinnamon-sugar coating. In a shallow dish or plate, whisk together ½ cup granulated sugar and 1 tablespoon ground cinnamon. Melt ¼ cup butter in a separate small bowl.
Step 5: Heat a lightly greased griddle or large non-stick pan over medium heat. Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, then flip and cook the other side.
Step 6: Immediately after removing each pancake from the griddle, brush one side with melted butter (from the ¼ cup melted butter) and then press it gently into the cinnamon-sugar mixture. Flip and repeat on the other side. Place coated pancakes on a plate.
Step 7: Serve your Spanish Churro-Inspired Pancakes warm with your favorite toppings like chocolate sauce, caramel, or whipped cream. Enjoy!