Churro Waffles — The Crispy Cinnamon Sugar Breakfast

Churro Waffles are the breakfast your family didn’t know they needed. Golden, crispy-edged waffles brushed with butter and rolled in a warm cinnamon sugar coating that tastes exactly like the churros you’d wait in line for at the county fair. This recipe skips the deep fryer entirely and uses simple ingredients you already have in your pantry: flour, butter, eggs, milk, sugar, and cinnamon.

Why You’ll Love This Recipe

• All the flavor of a churro, none of the frying mess — your waffle iron does all the heavy lifting while you stay blissfully splatter-free.
• Pure nostalgic joy — one bite and you’re right back at the fair, paper bag in hand, cinnamon sugar on your fingers.
• Simple pantry ingredients — no trip to the store needed; everything in this recipe lives in your kitchen already.
• Perfect for a crowd — waffles stay warm in a low oven while you make the whole batch, so everyone eats together.
• Totally customizable toppings — chocolate sauce, caramel drizzle, whipped cream, fresh berries — this waffle welcomes everything.

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Ingredients You’ll Need

For the Waffle Batter:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 large eggs, separated
• 1 cup whole milk (2% works fine; whole milk gives the richest result)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted (for brushing)

Optional Toppings:

• Chocolate sauce or dulce de leche for drizzling
• Whipped cream
• Fresh sliced strawberries
• Maple syrup
• A scoop of vanilla ice cream (for a dessert version!)

Why These Ingredients Work

Separating the eggs and whipping the whites before folding them into the batter is the single best thing you can do for your waffles. The whipped whites trap air in the batter, which gives you that light, almost custardy interior with those gorgeous crispy edges — exactly what makes a churro so satisfying to bite into.

Baking powder and baking soda work together to give the batter lift and help the waffles brown quickly, which means you get a crispier surface without overcooking. The cinnamon in the batter itself is what pushes these from “waffles with cinnamon sugar on top” to waffles that taste like an actual churro through and through.

The cinnamon sugar coating relies on brushed melted butter to stick — don’t skip this step. The butter acts as the glue that holds the sugar in place and also helps it crisp up slightly as it sets, giving you that signature churro crunch on the outside of every waffle.

Essential Tools and Equipment

• Waffle iron (Belgian or standard — both work)
• Two large mixing bowls
• Hand mixer or stand mixer (for whipping the egg whites)
• Whisk
• Pastry brush or silicone brush (for buttering the waffles)
• Shallow dish or pie plate (for the cinnamon sugar coating)
• Baking sheet (to keep finished waffles warm in the oven)

Step-by-Step Instructions

Step 1: Preheat Your Waffle Iron and Oven

Turn your waffle iron on to medium-high heat and let it fully preheat — a properly heated iron is the difference between a waffle that sticks and one that releases cleanly with crispy edges. Set your oven to 200°F and place a baking sheet inside — this keeps your finished waffles warm while you cook the full batch.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon until evenly combined. Getting the dry ingredients properly mixed now means the leavening distributes evenly through every waffle and you don’t end up with dense spots in the batter.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the egg yolks, milk, melted butter, and vanilla until smooth and combined. Make sure your butter has cooled slightly — adding very hot butter to cold milk can cause the mixture to seize up and cook the yolks.

Step 4: Whip the Egg Whites

Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until they form stiff, glossy peaks — when you lift the beaters, the peaks should stand straight up without drooping. This usually takes about 2 to 3 minutes. Don’t skip this step; the whipped whites are what give these waffles their magical churro-like texture.

Step 5: Combine the Batter

Pour the wet ingredients into the dry and stir until just combined — a few small lumps are completely fine and actually preferable to overmixed batter. Then, using a large rubber spatula, gently fold in the whipped egg whites in two additions, working with a light hand to keep as much air in the batter as possible. Some white streaks are okay; you just want the mixture mostly combined.

Step 6: Cook the Waffles

Lightly grease your preheated waffle iron with cooking spray or a brush of melted butter. Ladle enough batter to just fill your iron — usually about ½ to ¾ cup depending on the size of your iron — and close the lid. Cook until the waffle is deep golden brown and the iron stops releasing steam, about 4 to 5 minutes. Opening the iron early is the most common mistake — resist the urge and wait until the steaming slows.

Step 7: Coat in Cinnamon Sugar

While each waffle is still hot, brush both sides generously with melted butter, then press each side into the cinnamon sugar mixture in your shallow dish. Coat thoroughly — this is the most satisfying step of the whole recipe. Place the coated waffle on the warm baking sheet in the oven while you cook and coat the remaining waffles.

Step 8: Serve with Your Favorite Toppings

Bring the waffles to the table warm and set out your toppings in small bowls so everyone can customize their own plate. A drizzle of chocolate sauce and a dollop of whipped cream is a classic combination, but honestly, these waffles are so good they need nothing more than the cinnamon sugar already on them.

You Must Know

Coat the waffles in cinnamon sugar the moment they come off the iron — the heat from the waffle is what helps the sugar stick and creates that authentic churro texture. If you let them cool first, the butter slides off and the coating won’t adhere the same way. Work quickly, one waffle at a time, and you’ll get that perfect crunchy shell every single time.

Do not lift the waffle iron lid before the steaming stops. Steam is water evaporating out of your batter — when the iron stops releasing steam, the waffle has finished cooking. Opening early tears the waffle apart and leaves half of it stuck to the iron, which is as heartbreaking as it sounds.

Personal Secret: Add a tiny pinch of nutmeg — just a pinch, no more than 1/8 teaspoon — to the cinnamon sugar coating mixture. It adds a warmth and depth that makes people say “what is that flavor?” without ever being able to identify it. It’s the secret that makes these taste like they came from somewhere special.

Pro Tips & Cooking Hacks

• Mix the dry ingredients and the cinnamon sugar coating the night before and cover them. Morning prep takes half the time.
• Don’t overfill your waffle iron — batter that overflows makes a mess and doesn’t produce a better waffle. Err on the side of slightly less batter and check after the first waffle how much your iron needs.
• If you don’t have a hand mixer to whip the egg whites, you can still make these — the waffles will just be slightly denser. Still absolutely delicious, just less airy.
• Serve the chocolate dipping sauce warm in a small ramekin on the side rather than drizzled over the top — it keeps the cinnamon sugar coating from getting soggy.
• To make these extra indulgent for dessert, cut each waffle into strips and serve them upright in a glass with chocolate sauce alongside for dipping — a real showstopper presentation.

Flavor Variations & Suggestions

For a fall version, swap the regular cinnamon in both the batter and the coating for pumpkin pie spice. The warm blend of cinnamon, ginger, nutmeg, and cloves transforms these waffles into a cozy autumn breakfast that pairs beautifully with apple butter or warm caramel sauce drizzled over the top.

If you want to lean into the dessert direction, top these waffles with a big scoop of vanilla ice cream, a drizzle of dulce de leche, and a sprinkle of chopped toasted pecans. They become an impressive, company-worthy dessert that takes about five minutes to plate and looks like something from a restaurant menu.

For a dairy-free version, use plant-based butter throughout and swap the whole milk for oat milk, which has a naturally creamy flavor that works beautifully in waffle batter. The result is nearly identical to the original and completely delicious.

Make-Ahead Options

You can cook the waffles fully ahead of time and freeze them in a single layer on a baking sheet, then transfer them to a zip-top freezer bag once frozen solid. They keep in the freezer for up to 2 months. To reheat, pop them straight from the freezer into a 350°F oven for about 8 minutes, or into the toaster on medium-high until crispy again. Re-coat with fresh cinnamon sugar after reheating for the best result.

The batter can be mixed the evening before — combine the dry and wet ingredients and refrigerate the mixture overnight, but hold off on folding in the egg whites until you’re ready to cook. Whip fresh whites in the morning and fold them in just before cooking for the lightest, crispiest waffles possible.

What to Serve With Churro Waffles

A warm mug of Mexican hot chocolate — rich, slightly spicy, and deeply chocolatey — is the most natural companion to churro waffles, echoing the classic street food pairing that has existed for generations. If you don’t have Mexican chocolate, stir a tiny pinch of cinnamon and cayenne into your regular hot cocoa for a close approximation that works beautifully.

Fresh sliced strawberries or a simple berry compote made by simmering frozen mixed berries with a tablespoon of sugar adds a bright, tart contrast that cuts through the sweetness of the cinnamon sugar coating. It also makes the plate look beautiful without any extra effort.

For a full brunch spread, serve these alongside crispy bacon or breakfast sausage to balance the sweet with some savory. A big fruit salad with mint rounds out the table and keeps things feeling fresh and light even when the waffles are undeniably indulgent.

Allergy Information

• Gluten: Use a certified gluten-free 1:1 all-purpose flour blend. The texture will be slightly different but still delicious.
• Dairy: Substitute plant-based butter (such as Miyoko’s or Earth Balance) and oat milk or almond milk in equal amounts.
• Eggs: If you skip the egg whites, the waffles will be denser. There is no perfect egg-free substitute for whipped egg whites, but the waffle itself can be made with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for the yolk portion — results will vary.
• Nut-free and soy-free as written.

Storage & Reheating

• Room temperature: Best eaten the day they’re made. The cinnamon sugar coating softens as they sit.
• Fridge: Store in an airtight container for up to 2 days. Re-crisp in a 350°F oven for 5 to 8 minutes before serving.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven or toaster and re-coat with cinnamon sugar for best results.

FAQ

Do I have to whip the egg whites separately?

You don’t have to, but you really should. Whipping the egg whites separately and folding them in is what gives these waffles their light interior and crispy exterior — the texture that makes them taste like an actual churro rather than just a cinnamon waffle. It adds about 3 minutes of effort and makes a noticeable difference.

Can I use a mini waffle iron?

Yes! Mini waffle irons are actually great for this recipe — the smaller waffles are perfectly bite-sized for dipping in chocolate sauce. Reduce the cook time slightly and watch for the steam to slow before opening the iron.

My waffles keep sticking to the iron — help!

Make sure your iron is fully preheated before you add any batter, and spray or brush it generously with oil or butter before each waffle, not just the first one. Also, make sure you wait until the steaming stops — opening the iron too early tears the waffle and causes sticking almost every time.

Can I make these into a dessert?

Absolutely — they’re one of the best dessert waffles there is. Cut them into strips and serve with warm chocolate or caramel sauce for dipping, or top with a scoop of vanilla ice cream and a drizzle of dulce de leche. They also work beautifully as a base for strawberry shortcake.

How do I keep the waffles warm for a crowd?

Place a baking sheet in your oven set to 200°F and lay finished waffles in a single layer directly on the rack or sheet as you cook each one. They’ll stay warm and crispy for up to 30 minutes — just don’t stack them or the steam will make the coating soggy.

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