Churro waffles are made by cooking a cinnamon-spiced batter in a waffle iron, then immediately brushing the hot waffle with melted butter and pressing it into cinnamon sugar — producing a crispy, deeply ridged waffle with all the flavor of a classic churro in under 20 minutes. No piping bag, no hot oil, and no special equipment beyond a standard waffle iron are required. They work equally well as a weekend breakfast, a brunch centerpiece, or a dessert with dipping sauces.
Why Churro Waffles Work So Well
The traditional churro is made from pâte à choux — a cooked paste dough piped into hot oil and fried until golden, then rolled in cinnamon sugar. It produces an unmistakable combination: shatteringly crispy exterior, soft custardy interior, and that warm cinnamon sweetness. But frying requires hot oil, cleanup, precise temperature monitoring, and a certain comfort level in the kitchen that not everyone has, especially early in the morning.
Churro waffles capture the same flavor profile through a completely different mechanism. A waffle iron applies intense heat evenly across both sides of the batter simultaneously, creating a crispy exterior that rivals fried food. The deep ridges of a Belgian waffle iron are especially effective — they create more surface area contact with the hot iron plates, which means more of the batter gets direct heat and develops a caramelized, crispy crust. When you brush that hot waffle with butter and press it directly into cinnamon sugar, the sugar adheres to the fat and creates a coating nearly identical to the cinnamon-sugar crust on a classic churro.
The result is arguably more practical than a traditional churro for home cooking. You can serve multiple waffles at once instead of managing batches of frying dough. They stay warm in a low oven. They reheat well in a toaster. And they pair with anything from maple syrup to chocolate sauce depending on whether you are serving them as breakfast or dessert.
If you want to explore more churro recipes beyond waffles, we have guides for easy homemade churros (the classic deep-fried version), air fryer churros (a lower-oil approach), and mini churro bites (bite-sized party version). But for speed and ease, churro waffles are hard to beat.
Ingredients
This recipe makes 4 large Belgian-style churro waffles — enough for 4 servings as breakfast or 6–8 servings as a dessert with dipping sauces. The batter comes together in about 5 minutes.
For the Waffle Batter
- 2 cups (240g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg (optional, adds warm depth)
- 2 large eggs
- 1¾ cups (420ml) whole milk (or buttermilk for tangier waffles)
- ⅓ cup (75g) unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 teaspoon vegetable oil (for greasing the iron)
For the Cinnamon Sugar Coating
- ⅓ cup (65g) granulated sugar
- 1½ teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted (for brushing)
Dipping Sauces (Pick One or More)
- Chocolate sauce (recipe below)
- Caramel sauce or dulce de leche, warmed
- Maple syrup (for a breakfast serving)
- Whipped cream and fresh strawberries
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg (if using). Make sure the leavening is evenly distributed through the flour — uneven mixing leads to some waffles puffing more than others. Set aside.
Step 2: Mix the Wet Ingredients
In a separate medium bowl or large measuring cup, whisk together the eggs, milk, melted butter, and vanilla extract. The butter should be melted but not hot — if it is too hot it can partially cook the eggs when combined. Let the melted butter cool for 2–3 minutes before mixing if it was just pulled off the heat.
Step 3: Combine and Rest
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are completely fine and preferable to an overworked batter. Overmixing develops gluten in the flour, which makes waffles tough and chewy instead of light and crispy. Stir until no dry flour streaks remain, then let the batter rest for 5 minutes while the waffle iron heats. The resting period allows the baking powder to hydrate and start activating, and lets the gluten relax slightly, both of which improve the final texture.
Step 4: Preheat and Grease the Waffle Iron
Preheat your waffle iron to its highest setting. For churro waffles specifically, high heat is important — you want deep, fast caramelization of the exterior surface, not a slow-baked interior. Brush both plates lightly with vegetable oil or spray with cooking spray even if the iron is non-stick. The sugar in this batter can cause sticking more than a plain batter, and a thin layer of oil prevents tearing when you open the iron.
Step 5: Cook the Waffles
Pour approximately ¾ cup of batter onto the center of the lower plate for a standard Belgian waffle iron — or follow your iron’s specific fill line. Close the iron immediately and cook for 4–6 minutes, until steam stops escaping from the sides. The steam is water evaporating from the batter — as long as steam is actively venting, the waffle is still cooking. When it slows or stops, the waffle is done. Do not open the iron early — opening it while still releasing steam tears the waffle in half.
The finished waffle should be deep golden-brown with crispy, firm ridges. If your iron runs cooler, add 1–2 minutes to the cook time. A pale or soft waffle will not hold the cinnamon sugar coating as well as a properly crisped one.
Step 6: Brush With Butter and Coat in Cinnamon Sugar
This is the step that transforms a cinnamon waffle into a churro waffle, and it must be done immediately while the waffle is still hot. Working quickly, brush the entire surface of the hot waffle with melted butter — top, bottom, and into the ridge crevices if possible. Then press the buttered waffle face-down into the cinnamon sugar mixture, covering one side fully. Flip and coat the other side. The hot butter melts the sugar slightly, creating an adherent, even coating that mimics the cinnamon-sugar crust of a classic churro.
If the waffle has cooled before you coat it, the butter will not absorb as well and the sugar will be sparse and uneven. For best results, coat each waffle immediately after removing it from the iron, then transfer to a wire rack or warm plate while you cook the next one.
Dipping Sauces
Classic Chocolate Sauce
Heat ½ cup heavy cream in a small saucepan until it just begins to steam — do not boil. Remove from heat and add 4 oz finely chopped dark chocolate (60–70% cacao). Let sit for 2 minutes, then stir until smooth and glossy. Add 1 tablespoon unsalted butter and 1 teaspoon vanilla extract and stir to combine. Serve warm. This sauce keeps refrigerated for up to a week — reheat gently in a small saucepan over low heat or in a microwave in 20-second bursts, stirring between each.
Dulce de Leche
Warm store-bought dulce de leche in a small pot over low heat with 2 tablespoons of heavy cream, stirring until fluid and pourable. The depth of caramel flavor in dulce de leche is a natural complement to cinnamon and makes an exceptional churro waffle pairing. Our caramel churros recipe features a homemade caramel sauce that works equally well here.
Strawberry Cream
For a lighter option, whip ½ cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks. Serve alongside a small dish of fresh sliced strawberries. The cream and berries brighten the richness of the cinnamon-sugar waffle and make the dish feel more appropriate as a brunch item than pure dessert.
Serving Suggestions
Churro waffles are flexible enough to span from breakfast to dessert depending on how you finish them.
As a Weekend Breakfast
Serve with maple syrup, fresh berries, and a dollop of whipped cream. The cinnamon sugar coating is sweet enough that you do not need much syrup — think of the syrup as a drizzle rather than a pool. A side of crispy bacon provides a classic sweet-salty balance. For a brunch spread, pair with scrambled eggs and fresh fruit. The recipe is easy to double for a crowd, and cooked waffles hold well in a 200°F oven for up to 30 minutes without losing their crispiness.
As a Dessert
Serve warm with warm chocolate sauce and a scoop of vanilla ice cream. The contrast of the warm, crispy cinnamon waffle against cold, creamy ice cream is outstanding. You can also slice the waffles into strips for a finger-food dessert presentation with dipping sauces on the side — very similar to the experience of eating churros at a fair, but without the mess of frying. This presentation works particularly well for parties and gatherings.
As a Churro Waffle Sundae
Place a full churro waffle on a plate. Top with two scoops of vanilla or dulce de leche ice cream, drizzle with warm chocolate or caramel sauce, add a dollop of whipped cream, and finish with a light dusting of cinnamon. This is an extremely effective dessert for dinner parties — it looks and feels restaurant-worthy but takes under 20 minutes to produce, and most of the work happens in the kitchen while guests are still at the table.
Variations
Stuffed Churro Waffles
Pour half the usual batter onto the iron, place a generous tablespoon of Nutella, peanut butter, or dulce de leche in the center, then carefully pour a thin layer of batter over the top to encase the filling before closing the iron. The filling will melt into the batter during cooking, creating a gooey center. The technique requires a slightly thicker iron (Belgian-style works best) and the filling layer needs to be centered to avoid leaking out the edges. Our churro filling recipe has five filling ideas — all of them translate well to stuffed waffles.
Chocolate Churro Waffles
Add 3 tablespoons of Dutch-process cocoa powder to the dry ingredients and reduce the flour by the same amount. The batter will be darker but behaves identically. The cocoa amplifies the warm spice notes of the cinnamon and produces a visually dramatic dark-brown waffle with an intensely flavored chocolate-cinnamon crust. Serve with a white chocolate sauce for contrast.
Churro Waffle Sticks
Use a mini waffle iron (the type that makes four small round waffles) or cook a full waffle and cut into strips with a sharp knife or pizza cutter while still warm. The strips approximate the finger-food experience of eating a churro and are especially good served in a paper cone or small cup with dipping sauces alongside — the same presentation used in our mini churro bites post. This format works well for kids’ parties and casual dessert spreads.
Gluten-Free Churro Waffles
Substitute the all-purpose flour with a 1:1 gluten-free flour blend (such as Bob’s Red Mill 1:1 or King Arthur Measure for Measure). The batter behaves very similarly, though the waffles may require an extra minute of cooking time to crisp properly as gluten-free flours sometimes retain more moisture. Add 1 extra tablespoon of butter to the batter to compensate for the slightly drier texture of GF flour. For more on gluten-free baking, our dense cake guide covers the structural differences between wheat and gluten-free flours that explain why this adjustment helps.
Tips for Perfect Churro Waffles
Use a Belgian Waffle Iron for Best Results
Belgian waffle irons have deeper grids than standard American waffle irons. The deeper ridges create more surface contact with the hot plates, producing a crispier exterior — which is exactly what you want for a churro waffle. Standard irons produce a thinner waffle that can be less crispy. If you only have a standard iron, reduce the batter amount slightly and cook for a minute or two less. The cinnamon sugar coating works on any waffle; it is just most dramatic on a Belgian-style grid. According to Serious Eats’ waffle guide, a hot iron and high-fat batter are the two most important variables for a crispy waffle regardless of iron style.
Do Not Lift the Lid Early
Opening a waffle iron before the waffle has set enough to hold its shape tears the waffle into two pieces — top half stays attached to the upper plate, bottom half to the lower plate. Wait until steam has substantially reduced or stopped before opening. Most irons take 4–6 minutes on high heat for this batter.
Coat Immediately — Every Time
The cinnamon sugar only adheres properly to a hot, freshly buttered waffle. Even three minutes of cooling is enough for the surface to set and the butter to solidify, at which point the sugar falls off rather than adhering. Move quickly: waffle out of iron → brush with butter → press into cinnamon sugar → onto wire rack. The whole process takes about 20 seconds per waffle and makes the difference between a churro waffle and a plain cinnamon waffle.
Keep Cooked Waffles Crispy in the Oven
Set your oven to 200°F and place a wire rack over a baking sheet. As waffles come off the iron and get their cinnamon sugar coating, transfer them to the rack in the oven. The circulating warm air keeps them crispy and warm for up to 30 minutes without steaming and softening them the way stacking does. Never stack warm waffles directly — the steam from the bottom waffle softens the waffle above it within minutes.
Make-Ahead and Storage
The batter can be made the night before and refrigerated, covered, for up to 24 hours. Cold batter straight from the fridge will require 1–2 extra minutes of cook time. Stir gently before using — do not re-whisk vigorously as this can overdevelop the gluten. Cooked churro waffles keep well in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. To reheat, place directly in a toaster on medium heat — the toaster restores the crispiness better than a microwave (which steams the waffle and makes it soft and soggy). For large batches, reheat in a single layer on a wire rack in a 375°F oven for 5–7 minutes.
Frequently Asked Questions
Do churro waffles taste like real churros?
Yes — very closely. The cinnamon sugar coating is identical to a traditional churro, and the crispy exterior with soft interior is the defining texture characteristic of both. The main difference is the interior: a traditional churro made from choux dough has a slightly more custardy, hollow center, while a waffle has an airier, more bread-like crumb. The flavor is virtually identical. For those who cannot or prefer not to deep fry, churro waffles are an excellent substitute that captures the essential experience.
Can I use pancake mix to make churro waffles?
Yes — add 1½ teaspoons of cinnamon and ½ teaspoon vanilla extract to your prepared pancake mix batter and proceed as normal. The result will be slightly less crispy than the from-scratch version (pancake mixes are formulated for tenderness, not crunch) but still delicious, and the cinnamon sugar coating works the same way. Use the batter a bit thicker than you would for pancakes by reducing the liquid slightly to encourage a crispier waffle.
How do I make the waffles extra crispy?
Three things make a meaningful difference: (1) Cook on high heat for the full duration — resist the urge to lower the heat. (2) Add 1 tablespoon of cornstarch to the dry ingredients — it inhibits gluten development and promotes crispiness. (3) Separate the eggs and fold the beaten egg whites into the batter last — whipped whites add air and structure that crisps more effectively than whole eggs. All three together produce the crispiest possible churro waffle.
What waffle iron is best for churro waffles?
A deep-grid Belgian waffle iron on a high heat setting. Belgian irons have deeper wells than regular irons, creating more surface area contact and a crispier result. Any Belgian waffle iron works well — they do not need to be expensive. The key is using the highest heat setting and preheating fully before adding batter. Flip-style rotating waffle irons that rotate during cooking produce an especially even result.
Can I make churro waffle sticks for dipping?
Absolutely — and it is a great format for parties. Cook the waffle normally, apply the cinnamon sugar coating, then cut into strips with a sharp knife or pizza cutter while the waffle is still warm. The strips are rigid enough to dip into chocolate or caramel sauce without bending, and the presentation in small cups or paper cones is very appealing. For more churro-style dipping ideas see our churro sauces and fillings guide and our churros for a crowd guide for scaling up batches.