In a large bowl, whisk together the dry ingredients (flour, sugar, ground cinnamon, baking powder, and salt).
In a medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk together until well combined.
Pour the wet ingredients into the dry ingredients, and whisk together until just combined. Do not overmix.
Preheat a nonstick skillet, and spray or brush with vegetable oil. Add a scant ¼ cup of pancake batter to the pan and cook over medium-low heat for about 2 minutes, or until small bubbles form at the surface and the bottom is golden. Set aside. Carefully flip and cook for another 30 seconds to 1 minutes, or until the pancake is fully cooked. Repeat until all pancakes are cooked.
Add the churro topping:
Combine ¼ cup sugar and ½ teaspoon ground cinnamon and whisk together. Put the cinnamon sugar in an empty spice container with a shaker lid, or spread it on a plate.
After cooking the pancakes, brush the pancake with melted butter on both sides and dredge with cinnamon sugar, or sprinkle cinnamon sugar on top. Set aside.
Serve pancakes coated in cinnamon sugar with chocolate sauce or condensed milk.
The melted butter is optional, but helps the cinnamon sugar stick to the pancakes and makes the pancakes taste so good and buttery. If you want to skip the butter, just dredge the pancakes into a plate of cinnamon sugar and press down gently to get the sugar to stick to the pancakes better.
You can buy pre-made cinnamon sugar, but it's definitely pricier than making your own! Just remember that you'll need about ¼ cup to coat all the pancakes, so don't buy one of those small spice containers because it won't be enough.
The nutrition facts are estimated and do not include syrup or sauce.
More topping and serving ideas: Whipped cream, powdered sugar, chocolate chips.