Description
Churro Waffles cook up golden and crispy in your waffle iron, then get brushed with melted butter and pressed into a generous cinnamon sugar coating that clings to every groove. You get all the magic of a street-fair churro in 30 minutes — no deep fryer, no mess, and no special skills required.
Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- 2 tbsp granulated white sugar
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 large eggs
- 1 1/2 cups warm milk
- 1/3 cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 cup granulated white sugar (for coating)
- 1/4 to 1/2 cup ground cinnamon (for coating — adjust to taste)
- 1/2 cup unsalted butter, melted (for brushing finished waffles)
- Nonstick cooking spray
Instructions
1. Stir together 1 cup sugar and cinnamon in a shallow dish wide enough to dip a full waffle. Melt the 1/2 cup coating butter and set both near the waffle iron. Preheat waffle iron fully and spray generously with nonstick cooking spray.
2. Whisk flour, baking powder, sugar, salt, and cinnamon together in a large bowl until evenly combined.
3. Beat eggs in a separate bowl, then stir in warm milk, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and fold gently until just combined — stop as soon as you see no dry flour streaks. Small lumps are fine. Do not overmix.
4. Ladle about 1/2 cup of batter onto the center of the preheated waffle iron. Close the lid and cook until the waffle turns deep golden and crispy, about 4–5 minutes. Do not open the lid early — if the lid resists, the waffle needs more time.
5. As soon as each waffle comes off the iron, brush both sides generously with melted coating butter. Press the buttered waffle immediately into the cinnamon sugar mixture, coating both sides completely while the waffle is still hot.
6. Serve warm right away. Keep finished waffles crispy by placing them on a wire rack in a 200°F oven while you cook the rest of the batch.
Notes
Coat every waffle immediately after it comes off the iron — butter and cinnamon sugar only stick well to a piping-hot surface.
Do not overmix the batter; a few lumps give you a lighter, fluffier waffle. Overworking the batter develops gluten and makes waffles chewy and dense.
Keep cooked waffles on a wire rack in a 200°F oven — a plate traps steam underneath and turns the bottoms soggy.
Freeze plain waffles (before coating) in a single layer, then toast from frozen and coat with butter and cinnamon sugar fresh for a quick weekday breakfast.
Serve with warm chocolate sauce, caramel, or dulce de leche for dipping — it turns breakfast into a full event.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Waffle Iron
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 waffles
- Calories: 420
- Sugar: 22g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg