Begin by filling a large pot with about an inch and a half of oil. Heat the oil over medium-high heat until you reach 365°. While the oil is heating up, whisk the pancake mix, allspice, and 1/2 teaspoon of the cinnamon together. Then add the hot water and whisk until smooth. Spoon the mixture into a pastry bag that has a 1/2-inch star tip. Combine the remaining cinnamon and sugar together and place in a sifter or shaker.
When the oil is ready, pipe 3-inch sections of batter into the oil. You can use a knife or kitchen scissors to cut the dough to the correct length. Fry the churros for about 3 minutes or until they are golden brown. Transfer the churros to a paper towel-lined plate to drain for a few seconds before sprinkling generously with the cinnamon and sugar mixture. Serve and enjoy!