Description

Crispy golden waffles brush with melted butter and roll in a warm cinnamon sugar coating that delivers every bit of the county fair magic you love straight from your kitchen, no deep fryer needed. Whipped egg whites keep the inside light and custardy while the outside crunches with that signature churro shell.

Ingredients

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

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

Whipped cream

Fresh sliced strawberries

Maple syrup

Vanilla ice cream

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Instructions

1. Preheat your waffle iron to medium-high heat. Set your oven to 200°F and place a baking sheet on the center rack to keep finished waffles warm while you cook the full batch.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon until evenly combined.

3. In a separate bowl, whisk egg yolks, milk, melted butter, and vanilla until smooth. Make sure the butter has cooled slightly before adding it so it doesn’t cook the yolks.

4. Using a hand mixer or stand mixer, beat egg whites on medium-high speed until they form stiff, glossy peaks that stand straight up when you lift the beaters — about 2–3 minutes.

5. Pour the wet ingredients into the dry and stir until just combined. A few small lumps are fine. Using a rubber spatula, fold the whipped egg whites into the batter in two additions with a light hand to preserve as much air as possible.

6. Lightly grease the preheated waffle iron with cooking spray or a brush of melted butter. Ladle enough batter to just fill the iron (about ½ to ¾ cup). Close the lid and cook until deep golden brown and the iron stops releasing steam — about 4–5 minutes. Resist opening early.

7. While each waffle is still hot, brush both sides generously with melted butter. Press each side firmly into the cinnamon sugar mixture in a shallow dish to coat thoroughly. Transfer to the warm baking sheet in the oven while you finish the remaining waffles.

8. Serve warm with your choice of toppings — chocolate sauce, whipped cream, fresh berries, or simply as they are.

Notes

Coat each waffle in cinnamon sugar the moment it comes off the iron — the heat is what makes the coating stick and creates that authentic churro crunch. Letting it cool first causes the butter to slide off.

Never lift the waffle iron lid before the steaming stops — opening early tears the waffle and leaves half of it stuck to the iron.

Personal Secret: Add a tiny pinch of nutmeg — just 1/8 teaspoon — to the cinnamon sugar coating. It adds a warmth that makes people stop and ask what that flavor is. Nobody ever guesses nutmeg, but it’s the detail that takes these from good to unforgettable.

Mix all dry ingredients and the cinnamon sugar coating the night before to cut morning prep time in half.

Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 5–8 minutes and re-coat with cinnamon sugar before serving.

Freeze cooked waffles in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the oven or toaster and re-coat with fresh cinnamon sugar.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American